At Tamworth Distilling, we firmly believe in honoring the land around us and producing only the finest spirits with the quality ingredients that land provides — it’s a part of our scratch made mission, and one of our guiding principles. Eau de Musc is no different. We want to assure you that beavers were not killed in the name of whiskey. We work with Anton, a beaver trapper who is called in by NH state to remove a specific number of beavers in order to restore balance. A lack of natural predators means the beaver population is increasing at high rates, and forming ecosystems where people are already terraforming — thus becoming a threat to local areas and businesses.

There are several control techniques that are put in place by New Hampshire’s Fish and Game wildlife department. In certain cases, beaver trapping is the only option that can be performed in order to resolve pressing issues in the area. Beaver trapping is performed as a last resort when cultural control, water control, and avoidance fail.

We New Englanders take pride in re-using and recycling whenever the opportunity presents itself. In the case of Eau de Musc, we wanted to make sure to source our castoreum responsibly. Anton uses every part of the animal, like any good trapper. The fur is sold, the meat is eaten, and some of the castor sacs are used as bait. We use the leftover castor sacs to create this unique product. We exercise responsible practices every day in the production of each and every one of our spirits, and use what is made available to us by the land. Never intrusive and never wasteful. That’s our promise. Cheers!

The beaver sac spirit is an idea that came from a funny place. As we build recipes, each one has to be reviewed by the TTB (previously ATF). This is common practice and generally bases the acceptance of these formulas on FDA certified ingredients. So if all ingredients land on the FDA generally recognized as safe list, the formula should pass. The generally recognized as safe list (GRAS) is actually pretty small, especially when you are in the exploratory phase of spirits. There are a few really odd ingredients that make it on there and castoreum is one of them. Another example is red coloring  ‘carmine’ from the cochineal beetle.

The information on this old-timey ‘natural flavoring’ sparked some intrigue and further discovery of the castoreum’s use as a spirit ingredient. The sac excretion exhibits bright and fruitful qualities, as well as rich leathery notes, along with a creamy vanilla aroma. These notes are also very common among barrel-aged spirits, so a natural progression took place. From that structure came the addition of woodsy aroma: Birch oil, wild ginger, and fir needles. They are a great way to link the oak barrel components (vanilla, caramel, spice) to the Beaver’s contribution.

In the search for castoreum, Tamworth Distilling found Anton. Anton is a beaver trapper and often gets called in by the state to remove beavers. Beavers are also extremely territorial, making relocation of beavers extremely difficult. So Anton, like all good trappers, uses every part of the animal. The fur is sold, the meat is eaten and the castor sacs are used as lures for future trapping bait. This source of New Hampshire beavers makes for a responsible market practice.

The most interesting part of this unusual spirit is how familiar it is. While the idea of beaver sac may conjure anticipation of odd flavors and sharp aromas, the reality is castoreum acts to fortify good whiskey flavors. The vanilla nose is underscored with the addition of spice from the birch oil and wild ginger. Wild ginger, or Canadian Snakeroot, has a woody spice much like common ginger, but offers floral (almost perfumey) qualities. These piquancy notes circle around to raspberry, which is also added to comingle with the castor sac’s natural fruitiness.

Rich and fuller bodied than expected from a 2-year bourbon, this whiskey has a bolstered mouthfeel from the ingredients. Dry, smoky spice with fleeting hints of fresh-cracked boughs and mint that open up to reveal rustic-sweet sensations of wet hay, vanilla, wood sugar, and saddle leather interspersed by waves of red fruit. This raspberry aroma fits nicely with the fruit notes of a sweet bourbon. Warmth and spice finish out the first sip, where oils act to lengthen the finish. The finish structure all coming from those deeper qualities of birch oil, oak, ginger, and leather.

Ingredients: aged bourbon, beaver castor, raspberry, Canadian snakeroot, fir needles, birch bark (tar oil & regular oil), maple syrup

Spirit Type: Flavored Whiskey

Base: Straight bourbon whiskey

ABV: 44% abv (88 proof)

Bottle Size: 200ml

Available now at Tamworth Distilling!

Many local traditons are born from the seasonal programing of Remick Farm Museum. This cultural tie to Tamworth’s past includes a yearly event called Ice Harvest, a time when ice was cut and pulled behind draft horses to an ice shed, to be used for refridgeration into the summer months. Ice, once a major export of NH, remains a strong connection to Tamworth’s history. Two other such seasonal Remick offerings are Maple Weekend and Dandelion Festival; forming the ingredient inspiration for AITA Dandejack. We set to honor the spring alongside our neighbors, with a applejack that utilizes the 100% New Hampshire apples, flavored with the woody bitterness of dandelion root and the sweet and warm Maple Syrup to balance. We use Maple syrup from Remick Farm Museum’s maple weekend (our neighbors from across the street). It is safe to say, this is a classic Tamworth treat.

The intent was to showcase how the under-celebrated botanical Dandelion could influence the applejack class. Based around our Maplejack, this recipe adds some more complexity to the mix. Some of the darker barrel notes are thinned with clear apple brandy to open the overall spirit up to fill Dandelion and a little Chicory root to give bitter woody structure. The bitter then hinges on the sweet, giving a deeper appreciation for their roll in the applejack. This duet effect is often exploited by confectioners and candy makers, who use a bit of gentian to candy to prolong the depth of character.

Both aged apple brandy (over a year and a half in a new char oak barrel) as well as the crisp flavor of clear apple eau de vie (a fresh distillate considered the ‘water of life’ or essence of the fruit) are used to balance the bitter roots and sweet syrup.

The aroma of rich dark grade syrup and a sugarshack is on the nose, with baked apple following up. Warm mulled cider lay under the first impression. The first sip gives little heat, partially due to the lower proof (35%abv) and partially to the coating nature of the applejack.  A grounding sensation from the dandelion root and chicory root give a boldness to the flavored brandy. Chicory root, still used as coffee-like substitute, blends well with the darker clove and caramel components of the barrel aged spirit. The pronounced fruit and floral EDV add more top notes to the experience. Overall, the first sip conjures apple lollipop and caramel apple flavors. Bites of a fresh apple coupled with maple candy.


Maple season is a special time of year in NH. The dormancy of the bitter cold winter weather begins to shake off, and mountain snow-melt swells the watertable. As the state starts to thaw, the circulatory systems of trees kick back into high gear. Cold nights and warmer days are the perfect ebb and flow of Sugar Maple trees. Their activity is even visible by a natural warming effect, often seen first as a radiating melt ring in the surrounding ground snow.

Another bit of wood sugar magic that begins to take shape is barrel aging. This is particularly true with apple brandy which was pressed, fermented, distilled and barreled as the Autumn’s cold removes leaves from the area trees. Traditionally, “Applejacking” (an extremely common household practice in colonial New England) was the result of freezing hard cider to concentrate the alcoholic content. This was also considered “cold-distilling,” even though there was no distillation apparatus necessary besides hard cider, a good study barrel and Mother Nature. At Tamworth Distilling, we just so happen to have a piece of technology to help our process: an alembic still, complete with a ‘brandy helmet.’ This has a traditional brandy shape, modeled after French Cognac stills to historically promote ample fruit flavor and aroma during distillation. Our iconic still shape helps preserve the source ingredient’s integrity: 100% New Hampshire apples.


These two, very local ingredients go together famously: Maple and Apple. We use Maple syrup from the TDM land, stretching along the little Swift River that flows behind our barrelhouse. We also supplement syrup from Remick Farm Museum (our neighbors from across the street). It is safe to say, this is a classic Tamworth treat.

Tamworth Distilling and its café the Tamworth Lyceum are hiring! We are looking for enthusiastic people to join our team for both seasonal and full-time work. We will be hosting a Job Fair on Wednesday April 18th from 3pm-7pm at Tamworth Distilling. Come in for on on-site interview for one of many positions including:

Full Time Café Cook
Assistant Café Cook
Café Manager

Internal Brand Ambassadors
Retail Manager

Application is linked below, please print and bring with you or fill one out when you arrive!

TDM Job-Application Form

William Whipple was no stranger to whiskey – his father was a successful New England maltster. After a stint as a high-seas rum runner he landed in New England, commanded a brigade at Saratoga – a turning point for the Revolutionary War – and signed Declaration of Independence. After which he planted a horse chestnut which grew to be an eighty-foot tree still living in New Hampshire today, located about an hour South of our distillery.


But what of the whiskey? This breed of whiskey is a rare bunch and offers an interesting experimentation in grain bill. Much like the brewing world, a few traditional styles are available. Our aim was to showcase more unorthodox grains and offer this recipe as an excellent choice for an aged whiskey. Made with a complex combination of red, caramel, and chocolate wheat William Whipple’s Winter Whiskey offers a sweetness that doesn’t overstay its welcome and a soft finish, making it the perfect sipper.

Last year we released a limited run of Skiklubben Aquavit,  a traditional Scandinavian spirit flavored with spices and herbs. Whether sipped as a pre-ski bracer or an après ski celebration, Skiklubben Aquavit is the perfect spirit for the season, especially when you’re in the White Mountains. We received such a great response from locals, that we decided to bring it back for a second winter, only this time it’s also available at select locations throughout in New Hampshire.

Traditionally, aquavit’s main spice is caraway. Tamworth’s version adds carrot and parsnip, members of the same botanical family, as well as clove, anise, and cardamom. The flavorful shot is a perfect winter sipper, and can also be used as a seasonal twist on classic cocktails like a Manhattan or a Swedish Mule.

Pick up a bottle at Tamworth Distilling, or stop in any of these locations to see what sort of concoctions they’re mixing up with this unique Scandinavian spirit.


Nibblesworth – Portsmouth

409 The Hill, Portsmouth, NH 03801

Moxy – Portsmouth

106 Penhallow St, Portsmouth, NH 03801

Sonny’s Tavern – Dover

328 Central Ave, Dover, NH 03820

Thompson House Eatery – Jackson

193 Main St, Jackson, NH 03846

Black Mountain –  Jackson

373 Black Mountain Rd, Jackson, NH 03846

The Beal House – Littleton

 2 W Main St, Littleton, NH 03561

Local Eatery – Laconia

21 Veterans Square, Laconia, NH 03246

Revival Kitchen and Bar – Concord

11 Depot St, Concord, NH 03301

Castle in the Clouds – Moultonboro

455 Old Mountain Rd, Moultonborough, NH 03254

The Corner House Inn – Sandwich

 22 Main St, Center Sandwich, NH 03227


Shaken or stirred, gin or vodka?

The classic argument on a classic cocktail: The Martini. Regardless of how you prefer yours, we’ve got a White Mountain spirit to help perfect your recipe.

We suggest our White Mountain Vodka in a “dirty” martini because olive juice lends a balance to the vodka’s sweet flavor profile which comes from corn, rye, and malt. As for Tamworth Garden White Mountain Gin, we prefer to garnish with a lemon. This gin is made with Amarillo hops which offers notes of citrus and pine, making a martini that is crisp and bright.

 Mountain Martini
2 oz White Mountain Vodka
1/2 oz dry vermouth
1/4 oz olive juice
green olives

Combine all ingredients in a cocktail shaker and shake with ice. Strain into a chilled martini glass and garnish with an olive or two.

Garden Martini
2 oz Tamworth Garden White Mountain Gin
1 oz Dry Vermouth
lemon twist

Add gin and vermouth to a shaker filled with ice. Stir for 10 seconds and strain into a chilled cocktail glass. Garnish with a lemon twist.

It’s Winter Solstice and though that may mean it’s the shortest day of the year, we’ve got a long list of cocktails for you to get through! We traveled south to see what some of the top bars in Manhattan and Brooklyn were concocting with our spirits, and enjoyed everything from simple champagne sippers to flaming tiki cocktails.

Enjoy our latest Winter Cocktail Guide to New York featuring Camp Robber Whiskeyjack, Art in the Age Black Trumpet Blueberry Cordial, Von Humboldt’s Tamarind & Turmeric Cordials.

“Feelin’ Myself” at Butter and Scotch

Camp Robber Whiskeyjack, Monkey Shoulder Blended Scotch, Barrow’s Intense Ginger Liqueur, Atsby Amberthorn Vermouth, Fee’s Aromatic Bitters, Pinch Salt.

“And You Get a Car” at Butter and Scotch

Art in the Age Black Trumpet Blueberry Cordial, Bol’s Genever, Tamworth Black Trumpet Blueberry Cordial, Thatcher’s Elderflower Liqueur, Lime, Cinnamon Syrup

“Brown Bomba” at Glady’s

Von Humboldt’s Tamarind Cordial, Prizefight Whiskey, Jamaican pot still rum, lemon juice, cinnamon syrup, banana milk, allspice

“Poolside” at Glady’s

Von Humboldt’s Turmeric Liqueur, Unaged Cachaca, carrot juice, honey syrup, lime

“Valiant Little Tailor” at Grand Army

Von Humboldt’s Tamarind, mezcal, Moscatel Sherry, Pimento Dram

“Go Ahead, What Difference Does It Make?” at Holiday Cocktail Lounge

Von Humboldt’s Tamarind, Sombra Mezcal, lime, hibiscus rose syrup

“Black Mamba” at Sweet Polly

Von Humboldt’s Tamarind, Hamilton gold, Campari, Claro, lime, salted peanut orgeat

“That Feeling When…” at Nitecap

Von Humboldt’s Tamarind, Torres 15 Brandy, Coffee Liqueur, Orgeat, heavy cream, Mexican Coke

“East of the Sun” at Celestine

Von Humboldt’s Tamarind, Gin, Sugar Cane, lemon, Cava


If you have a few booze enthusiasts on your shopping list, a single trip to Tamworth Distilling can cross them all off your Holiday To-do!

While you shop through our scratch-made vodka, gin, brandy, whiskey, & cordials, make sure you stop to taste our premium seasonal selections. This year we’re highlighting our latest release Art in the Age Sierra Fig, Tamworth Garden Spruce Gin, Chocorua Rye Whiskey, & Tamworth Garden Pommeau. They’re flavors are all perfect for enjoying at holiday functions, but they also make the perfect gift.

While booze may be our go-to quick gift pick, we have an entire shop full of recipe books, glassware, and everything else you need to appropriately imbibe. Have a look through our 2017 Holiday Gift Guide for inspiration an stop in to shop Friday through Sunday 12 PM – 5:30 PM.

1.) Egbert Premium Cocktail Cherries – $23

Rich and flavorful, these cherries rival their European cousins. A hint of warm fall spices make them the perfect addition to an Old Fashioned or Manhattan, or to any whiskey, vermouth, or brandy-based cocktail.

2.) Leatherette Flask – $14

Sip your favorite Tamworth booze in style. This flask is dressed in beautifully branded leather.

3.) Peak Ice Works Mold – $12

Ice plays an important role in the cocktails will sip, so treat yourself to a quality rock that stops the clock and melts slowly.

4.) Tamworth Distilling Hot Toddy Thermos – $20

This sleek branded thermos will see to it that your belly stays happy and warm during those chilly winter camping trips.

5.) Tamworth Distilling Infused Chocolate Truffles – $14

Chocolate infused with booze. Homemade. Need we say more?

Featuring Art in the Age Black Trumpet Blueberry Cordial & Camp Robber Whiskeyjack

6.) Tamworth Garden Spruce Gin – $45

Citrusy, fresh evergreen elements are backed with warmth from birch oil, nutmeg, and cinnamon, while bay leaves, tarragon and gentian add woodsy depth. To tie these more unusual botanicals together, coriander and lemon peel add familiar gin flavors.

7.) Tamworth Garden New Hampshire Pommeau – $65

We combined fresh, sweet apple cider and distilled apple brandy, then aged it in a spent bourbon barrel for over a year before bottling. The resulting spirit is somewhat wine-like, with fresh apples and honey on the nose and crisp, tart apple flavors on the palate mellowed by nutty vanilla and caramel notes from the bourbon barrel.

8.) Tamworth Distilling Mule Mug – $35

Enjoy ice cold White Mountain Mules in this copper branded mug.

9.) Dashfire Bitters – $23

These bitters are for the creative cocktail and culinary minds out there. Direct and to the point but also wildly complex, these flavors add their own element. They also meld well together for complexity and true mastery of flavor.

10.) Chocorua 100% Rye Whiskey – $55

Chocorua is a straight rye whiskey, made from a single crop of organic rye grain from Maine distilled in the sour mash style. The result is a cherry-like nose and depth accented by the rye’s peppery kick.

11.)  The Bartender’s Knife – $40

The Bartender’s Knife is carefully crafted from hardwood, brass and high-quality steel to be the perfect addition to your home bar, and comes equipped with a multi-purpose blade that allows you to peel, slice and pick your cocktail ingredients.

12.) Scrappy’s Bitters Sampler Set – $24

This exotic flavors mini set contains Scrappy’s innovative expression of four unique varieties of bitters. Chose from a set that includes lavender, chocolate, cardamom, & grapefruit OR orange, orleans, aromatic, & celery