The apple doesn’t fall far from the tree here at Tamworth Distilling. In fact, they all go right into our spirits! We’re lucky to have an array of wild apples grown in Tamworth, and surrounding communities. Over the years we have taken our local apple harvest and distilled apple brandy, applejack, eau de vie, and even collaborated with local cidery Dube & Robinson to create a fresh pressed cider, aged in our recycled Tamworth 1766 Rye Whiskey barrels.

There’s one more apple spirit to be had, but before we get into that, lets appreciate the process. Here’s a little background on how we’ve created a medley of apple libations.

First we’ll start with one of the nation’s most foundational spirits: Apple brandy! The history of apple brandy stretches all the way back to the 1600s, when colonists were cultivating apple orchards throughout the Northeast to produce cider. Soon, the cider was left in barrels overnight which caused it to freeze, a method revered to as “jacking” or freeze distillation. This allowed for the separation of water and alcohol resulting in a concentrated apple spirit higher in proof.

Speaking of historical spirits, that brings us to Cherry Bounce! Dating back to the 17th century, Cherry Bounce was a favorite drink of George Washington, who enjoyed the brandy-based recipe made by his wife Martha. He was known to take a canteen full of Cherry Bounce for jaunts with his prized dog, Sweetlips. 

Starting with Martha’s original recipe, we adapted our own interpretation to make something that was true to history yet truly unique. Our distillers adapted Sweet Lips has a base of house made rye whiskey, stored in oak with Montmorency cherries, apple brandy and neutral spirits for infusing. Sweet Lips Cherry Bounce is a liqueur full of luscious cherry flavor, warm spice, and a deep smoky base with notes of leather and tobacco.

One of the purest apple spirits is unaged apple brandy, or Eau de vie, which is produced by means of fermentation and double distillation. The result is a clear, delicately flavored apple spirit. Tamworth Garden Unaged Apple Brandy began its life deep into apple cider pressing season. After putting away several barrels of apple brandy for aging, the distillers decided to keep one barrel for immediate release. This unaged apple brandy is a true essence of New Hampshire apples. Rich and full-bodied with the sweetness of Macintosh and Cortland apples, this particular blend lends a complexity as well as a slight tartness on the nose.

Each summer we release a limited run of Barnstormer’s Punch, which is another apple based concoction. It has a base of raw apple cider from a local New Hampshire Orchard, which is fortified with unaged apple brandy, and infused with whole cherries and house-made bitters. The result is a ready-to-drink bottled cocktail, with sweeter flavors of kola, cider, and sour cherries balanced by wild cherry bark and gentian root. The finish is vivacious, with brandy aromatics and a touch of black peppercorn and almond.

Moving on to whiskeyjack, ours is a combination of both whiskey and apple spirits. Tamworth Distilling’s Camp Robber Whiskeyjack is made from a “stolen” still-aging 16-month bourbon made from organic corn and rye, apple brandy and fresh apple cider. The result drinks like both a whiskey and an American applejack, with sweetness from the bourbon, acidity from the cider, and a spicy backbone from the rye supporting the light, floral brandy.

When we joined forces to make 1766 Cider with Eric Dube and Will Robinson, we used their handed pick apple cider and repurposed barrels from our coveted Tamworth 1766 Rye Whiskey. When making apple cider, it’s important to use apples with more acidity and tannins found in “eating” varieties, which are not very palatable if eaten on their own, but they make do delicious cider. Cider is a natural liquid that is obtained from the pressing of a finely ground apples, and under the proper conditions, it undergoes a natural fermentation process. Since yeasts are already present in apples, they converts the apple sugars into ethyl alcohol and carbon dioxide, which yields a sweet and tart alcoholic juice.

Lastly we have our latest spirit: Tamworth Garden Pommeau! Pommeau is a traditionally French endeavor,  where fresh apple cider is fermented and distilled, then aged. A select amount of this apple brandy product becomes the alcoholic base and preservative for fresh cider to be aged in barrels. The result is closer to an aperitif, cordial or after-dinner wine. Generally sipped neat, chilled or even room temperature to allow for the full evolution on aromas and flavors. You can enjoy this unique blend of aged cider and apple brandy by picking up a bottle at Tamworth Distilling on Friday November 3rd.

With all of that, we have just one question for you – How do you like them apples?

Aged 2 years and distilled from a single crop of local rye, Chocorua is one of Tamworth Distilling’s most exclusive spirits to date. Of course our favorite way to enjoy whiskey is straight, but there’s always room for a delicious cocktail.

Here are 9 places you can enjoy Chocorua Rye in New Hampshire:

The Birch on Elm

 “Fire and Lightning”

Chocorua Rye, Campari, sweet vermouth, Pedro Ximenez Sherry, cardamom bitters, angostura bitters, orange oil

7th Settlement

“Jim Liberty Respite”

Chocorua Rye, Flag Hill Sugar Maple Liqueur, bitters, and a Luxardo cherry.

The Corner House Inn

“The Old Fashion Hiker”

Chocorua Rye, muddles fruit, splash of soda, bitters and simple syrup

Bad Lab Brewing Co.

Indigo Hill – Belgian Dark Strong Ale & Chocorua Rye Whiskey pairing

You can also enjoy Chocorua Rye in your favorite whiskey cocktails at these locations:


Our latest spirit, Chocorua Straight Rye, is named after the legendary mountain that bears the same name – Mt. Choroua. With its bare peak visible from almost every direction, Mt. Chocorua is iconic. It is the subject of landscapes by poet E.E. Cummings, poems by Wallace Stevens, sonatas by Alan Hovhaness, and is the most photographed summit in the White Mountains. Here are some of our favorite, stories, poems, and paintings also inspired by this landscape.


Tamworth: 1848

In 1766, Tamworth was granted a charter by England’s King George III. Early settlers began to build homesteads and planted the first crops — nearly all were farmers, growing corn, wheat, and rye. Gristmills soon began turning, powered by the town’s rivers and streams.

This map, drawn just 82 years later in 1848, illustrates Tamworth’s landscape in its early days. Only the features of most importance to the community are marked: Meeting House, mills, roads, rivers, and ponds. Roads are labeled in their relation to the Meeting House or which other town they lead to—roads that still exist today, now named for families that in 1848 were just settling or had yet to settle in Tamworth.

Lake Chocorua is drawn in the upper right-hand corner and labeled as “Coruway Pond,” as it was known until later in the 19th century. The area that is now known as Chocorua was at the time called Tamworth Iron Works, thanks to the iron factory that, according to local lore, forged the first anchor in the United States [2]. The iron works are marked on this map at the intersection of the “Coruway (Swift) River” and what is now Route 113.

Chocorua is not the only town to have changed its name over the centuries — Madison to the East is here called Eaton, and Albany to the North is labeled as Burton.

At the bottom of the map is written: “State of New Hampshire, Secretary of State’s Office”

 “In the meantime, he had located three of the corners that Beede had shown him on the plan of the town, and keeping in mind how they bore from Coruway Mountain, he could always tell where he was with regard to that plan…

            If the clouds weren’t too low, it was no trouble to find it. He could go up a tree anywhere, and as soon as he’d get high enough…there the mountain would be… There wasn’t a minute that he didn’t have the mountain in mind… Coruway Mountain was a thing you could count on.

            There was no other like it that he’d ever seen. The lower part, maybe, was like other mountains. But the gray, granite peak of it, solid and strong and alone in the sky…well, that was a thing that you saw and then felt. And once you had felt it, you could see it again just by shutting your eyes—see it more clearly than you could remember a face,—most faces, at any rate.

            …But in the matter of spirits—well, that was a difficult thing. It was a thing that had troubled him always about Coruway Mountain, from the first time that he’d seen it. The spirits were there on the mountain. There was no question of that.

            …Yet whenever he looked at Coruway Mountain it made him feel good. It was always that way. And he’d had the feeling a good many times that the mountain was friendly—not in a sociable, talkative way, but in a bigger way than that. He’d even felt himself drawn to it.

            …And he thought of proof that the mountain was friendly. Any time, anywhere, a man that could see it could tell where he was…All he had to do was climb up a tree and take a look at the mountain—and the mountain would tell him what he wanted to know. If that didn’t show that the mountain was friendly—well, then nothing would.” [1]

The Naming of a Village

By the end of the 19th century, the area surrounding Chocorua Lake was firmly established as the refuge for a summer community of intellectual elite, primarily Harvard professors, who started buying up property for summer cottages and continued to do so through the early years of the 1900’s. Many of these houses still exist today and were instrumental in getting the Chocorua Lake Basin Historic District listed on the Register of National Historic Places in 2005 (the largest of its kind in New England, the district covers more than 6,000 acres surrounding Chocorua Lake [3] ). Among the number of those who fled the city was the American philosopher and psychologist William James (1842-1910). James once wrote to a friend, in reference to the beautify of the area:

“Scenery seems to wear in one’s consciousness better than any other element in life…It stands out as almost the only thing in the memory of which I should like to carry over with me beyond the veil, unamended and unaltered.” [4]

According to one theory, James also played a primary role in having the village’s name changed from “Tamworth Iron Works” to “Chocorua.” As local history remembers it:

“You know the story of why the “Tamworth Iron Works” name was changed? I was told…that William James was twitted by his Harvard faculty colleagues about his summer place being at Tamworth Iron Works. They thought it was a terrible name, and he was apparently somewhat bothered…So William James was supposed to have gone to see John Runnells, and together they went over to see [president] Grover Cleveland, and told him the problem. And he said, “All right, if you want to change the name, what do you want to make it?” Apparently they hadn’t thought about that, and one or the other of them said, “Chocorua.” And Grover Cleveland said, “All right, I think I have enough influence in Washington,” and he sent a telegram…The next day, they got a notice that the name was changed to “Chocorua.” That was apparently very late in the summer…around 1890.’ [5]

Tamworth: 1892

This is a census map of Tamworth taken from the town and city atlas of the State of New Hampshire of 1892, 34 years after the previous map. At this point Tamworth and its environs are in the beginnings of a “Golden Age” that followed a Depression in the first half of the century due to mass migration West.

The maps has been filled out considerably with many additional roads and more accurate depictions of ponds and mountains, indicative of the area’s growth during the second half of the 19th century—growth much aided by the arrival of the Boston & Maine Rail Road, which can be seen crossing Tamworth’s southeastern corner.

Every homestead in town is set down and labeled with the family name of its residents. In Tamworth Village, one can see the site that now houses Tamworth Distilling & Mercantile, marked as “WIGGIN HO[use]. A. Wiggin Prop.” (later the Tamworth Inn). The building that is now The Tamworth Lyceum is also visible, marked as “L.E. & C.H. Remmick [sic] STORE”.

The name “Chocorua” has now been streamlined to cover both the lake and the village, aided by the arrival of its own post office which is boldly marked—denoting its importance as one of the few connections the community had to the outer world.

Benjamin Champney, Mount Chocorua and Chocorua Lake, 1857. Oil on canvas. From White Mountain Art & Artists by Henderson, John J. and Roger E. Belson. Copyright 1999-2017.

“Apostrophe to Chocorua”

Author unknown

Thou lone and shattered column! Thou dost stand

In mournful grandeur gazing o’er the land;

A gloomy past behind thee; and before,

In distance vast, the sullen surges roar.

Thy silence and thy aspect correspond,

And indicate a weird and ghostly bond,

Whereby thy stern black peak feels human woe,

Thy lava veins with human passions flow.

The mountains in the west have thrust thee out

From their companionship, and all about

They keep a solemn watch that thou dost stay

An exile from their grim and awful company.

For what fell deed or what mysterious crime

Did these huge forms call thee to court sublime?

Didst thou above them daringly aspire

And first receive the lightning’s lurid fire?

No answer comes. Chocorua silent stands

Forever gazing out across the lands

Where once the Indian chieftain roved

 Who gave it name, and its stern wildness loved. [6]

A Token for the White Mountains

White Mountain National Forest Quarter, sculpted by Phebe Hemphill. 2013.

In 2013 Mount Chocorua was chosen to be the face of the White Mountain National Forest and the state of New Hampshire on the 16th quarter of the America The Beautiful Quarters Program. The reverse side of the quarter depicts the iconic peak of Chocorua framed by birch trees.

The White Mountain National Forest, located in both New Hampshire and Maine, provides unique and strikingly beautiful landscapes and is one of America’s most visited national forests for its wide array of recreational opportunities and rich natural resources. [7]




[1] From Chapter 10 of Look to the Mountain by LeGrand Cannon, Jr. Copyright 1942 by Holt, Rinehart and Winston. Reprinted 1970 by LeGrand Cannon, permission of Henry Holt and Co., Inc. Pp. 66-70. Cannon had a family home in Chocorua and placed his classic work of fiction, set in 1760’s-70’s, on the landscape that he knew and loved so well.

[2] Thomas P. Treadwell, Secretary of the State aforesaid, do hereby certify that the foregoing is a true copy of a Plan of the Town of Tamworth now on file in this office. Given under my hand and the Seal of the State, this 18th day of March, A.D. 1848 Thomas P. Treadwell, Secretary of State. Lucy R. Balch, “Chocorua Fifty Years Ago” 1930. Cited by Smith, Smith, & Moot in “Chocorua Recalled” 1996, p. 17.

[3] From The Chocorua Lake Conservancy official website,

[4] As quoted in the Maine Coast Heritage Trust, Annual Report for 1994. Cited by Smith, Smith, & Moot in “Chocorua Recalled” 1996, p. 15.

[5] Firsthand account from John F. Woodhouse, collected by Smith, Smith, & Moot in “Chocorua Recalled” 1996, p. 17.

[6] From The History of Carroll County, 1632-1889. Cited by Smith, Smith & Moot in “Chocorua Recalled.” P. 129.

[7] From the United States Mint website, Coin and Medal Programs, America The Beautiful Quarters. 2016.

Tamworth Distilling invites you to come celebrate the release of Chocorua 100% Rye Whiskey!


Guided Nature Walk

Sunday, October 15th


Rain or shine

Only 10 spots are available, e-mail info@tamworthdistilling to reserve yours today.  Meeting location will be provided to attendees upon registration.



Join us for a two-hour guided walk through the Frank Bolles Nature Preserve and the Scott Preserve, which lie between the foot of Mt. Chocorua and Chocorua Lake, with wildlife ecologist Lynne Flaccus. Learn about the rich history of Mt. Chocorua and how Tamworth Distilling is giving back to the area.

“The 247-acre Frank Bolles Nature Preserve lies at the foot of Mount Chocorua and touches the northern shore of Chocorua Lake.  Protected for its outstanding diversity, the preserve includes forest lands, wooded swamps, upland streams, woodland clearings, glacially formed kettleholes and eskers, and lake frontage.  Each of these ecosystems supports a considerable array of plants and wildlife: approximately one hundred and sixty species each of flora and fauna have been observed within the preserve. Moose, black bear, white-tailed deer, porcupine, red fox, short-tailed weasel, raccoon, otter, and snowshoe hare are some of the species that occupy this unique natural area.

The preserve is well buffered by thickly-wooded, privately-owned areas to the east and south. Just north is the White Mountain National Forest; the 268-acre Clark Reserve owned by the Chocorua Lake Conservancy lies along the preserve’s western flank. Together, the Frank Bolles Nature Preserve and the Clark Reserve form a 518-acre natural area.

One of the most interesting features of the Frank Bolles Nature Preserve is Heron Pond (also known as “Lonely Lake”), an eight-acre kettlehole whose water level fluctuates in a strange manner not entirely related to water tables. At times, the water level is so low that the pond’s small island is connected to the mainland on both sides, dividing Heron Pond into two ponds. On the neighboring Clark Reserve is “The Valley of the Boulders,” an unusual deposit of large glacial boulders, many cleaved by frost action. From the shore of Chocorua Lake, the reserve’s terrain rises gradually and steadily westward to an altitude of 1,100 feet at the summit of Bickford Heights. The peak is about thirty feet over the border into the Clark Reserve.”


Stay tuned at for updates on when Chocorua will be available nearest you.

With its bare peak visible from almost every direction, Mount Chocorua is iconic.

Numerous local myths and legends focus on the mountain: some written, others apocryphal. It is also the subject of painted landscapes by poet E.E. Cummings, poems by Wallace Stevens, sonatas by Alan Hovhaness, and is the most photographed summit in the White Mountains.

Tamworth’s newest whiskey takes inspiration from the mountain we can see from our distillery, and its history. That’s why for every bottle sold, we’ll be donating $1 to the Chocorua Lake Conservancy. Founded in 1968, the CLC is a volunteer-led trust that protects the scenic and natural resources of the Chocorua Lake Basin and surrounding area.

Chocorua Rye Whiskey – Coming Fall 2017 to select NH Liquor Outlet locations.

Learn more about the Chocorua Lake Conservancy by clicking HERE.

What happens when you flavor a whiskey with all natural fruit? So many flavored whiskeys out there rely on artificial concoctions to mimmick whole ingredients. We simply infused apricots in a straight rye whiskey, treating it like the all our other infused vodkas and cordials (but this time Rye!).

We receieved apricots from a farmer friend in upstate New York, and pressed them in Tamworth while the cold weather was still with us. The nectar was added to our base “Camp” rye whiskey and placed back in the original whiskey barrel to mellow for over 5 months. It was then pulled from the barrel, back sweetened with a tad of Wild Flower honey and bottled. Easy Peasey.

Warm and aromatic apricot pie nose, the malty stoneyfruit rye adds structure to the apricot stone fruit sweetness. The surprising depth of the two year whiskey base, as well as the additional time in the barrel adds a mellow leather note. The apricot nectar still gives a tartness that is reminiscent of the fresh fruit skin and aroma. Vague wiffs of wildlower honey evolve off the nose.

The taste lends a fruit juice tartness that borders on hard candy. The almost Macintosh apple peak is rounded over with warm barrel notes of caramel and vanilla. the smooth honey flavor moves on the mid-palate and sends some wildflower flavors into the nose. The finish ends up slightly buttery with a pastry and brown sugar. The balance of sweet, tart and grain help this flavored whiskey from being too cloying.

When it comes to distribution, New Hampshire gets first dibs on all of our spirits that we’re able to distill in larger quantities. Tamworth Garden White Mountain Gin, White Mountain Vodka, Art in the Age Chicory Root Vodka, and Camp Robber Whiskey jack are all distributed statewide in New Hampshire Liquor & Wine Outlets, as well as local bars and restaurants.

Better still, Giuseppe’s Show Time Pizzeria in Meredith, New Hampshire offers a Tamworth Distilling cocktail menu that features four cocktails man with each of our distributed spirits.

Here are four delicious cocktails you can enjoy under one roof:

Mountain Mule

White Mountain Vodka, ginger beer, and lime, served on the rocks in a copper mug.

Italian Roots

Chicory Root Vodka, espresso, and a splash of amaretto, shaken and served straight up.

The Garden Gimlet

Tamworth Garden Gin, lime, and elderflower liqueur served on the rocks.

Camp Winnipesaukee Sour

Camp Robber Whiskey and sour mix, shaken and drizzled with grenadine.

Visit Giuseppe’s Show Time Pizzeria at

312 Daniel Webster Hwy #3, Meredith, NH 03253

We’re so honored to be nominated as the country’s Best Craft Specialty Spirits Distillery for the second year in a row, by USA Today. We’re especially humbled by all of your continued support, but we’re asking you for just one more favor: Put down that #scratchmade whiskey and vote for Tamworth Distilling in the 2017 USA Today Reader’s Choice 10Best Awards!

Here are 5 reasons to vote for Tamworth Distilling:

You can vote once a day by clicking HERE.

Our Philosophy

From start to finish, each spirit we make embodies our #ScratchMade philosophy: local, house-milled grain, pure water, herbs and botanicals from our woods and gardens, along with local fruits and vegetables.

Our Town

Tamworth began its longstanding reputation as a summer getaway in the post-Civil War era, inviting visitors to local inns and boarding houses to enjoy the mountains, lakes, rivers and trails as well as a taste of small town, rural living.

Our Seasonal Test Kitchen Spirits

Continuing Art in the Age’s commitment to fresh, local ingredients and totally unique flavors, these spirits are distilled at Tamworth Distilling with a variety of native plants and grains. In addition to taking a local approach with foraged ingredients, our distillers abide by a simple culinary principle: if it grows together, it goes together.

Our Aged Spirits

Many distilleries buy their whiskeys pre-aged in bulk containers, but here at Tamworth Distilling we go about things the old fashioned way. Our whiskey and brandy begins just as all of our spirits do, with a scratch made base made from grains that we mill in-house. Over the years, we successfully bottled limited quantities of 3 sought after whiskeys: William Whipple’s Winter Wheat Whiskey, Tamworth 1766 Rye Whiskey, & Rye or Die.

Our Garden Gin

This series is focused on capturing the fruits, flowers, and herbs of Tamworth in their purest form. Utilizing a variety of local and foraged ingredients to make drinking an experience, the spirits are centered around the harvest of each season. This gives each gin a true sense of place, and an authenticity that cannot be reproduced.

You can vote once a day by clicking HERE.


Water is an integral ingredient in many processes that go on to produce spirits. After all distilled alcohol is known in Latin as aqua vitae or “water of life”. Even the word “whiskey” is an anglicization of the Gaelic word uisce meaning “water”. Water is where all spirits begin.

August is National Water Quality month, a time to focus on the importance of protecting our rivers, lakes, and oceans across the country, as well as the water we consume.

Happily, Tamworth Distilling sits between the White Mountains and it’s snow runoff and the Lakes Region. This natural water is used to break down grains and nourish our yeast with food and minerals, who in turn give us alcohol and flavors that give us a sense of place. It also makes up 60% of a 80 proof finished spirit, we go to great lengths to further filter and purify our aquifer water.

Water is crucial in the biological process of mashing and fermentation, where it is the medium that extracts carbohydrates and sugars from the grains and allows for yeast to float around eating the sugars to create ethanol and the various flavors we attribute to spirits. This grain, water, alcohol mixture (called wash) is distilled, pulling off the alcohol (for further distillation) and water is left behind. This alcohol and water (now called low wines) is redistilled a number of times to leave behind more water and further purify the alcohol. In the case of our vodka, gins and many infusions, the initial amount of water after multiple distillations is <5% (95% ethanol).

Furthermore, water is used to bring that high percentage of alcohol to a bottling strength, called proofing. This proofing, in our case, is treated like an ingredient in the process and we use a UV/Reverse Osmosis filtered White Mountain water in our spirits before bottling. This is the step that takes a 95% alcohol distillate down to a 40% Alcohol by volume Vodka. The other 60% of that bottle is Reverse Osmosis mountain water.

Water is also used in the process of cooling and heating our production equipment, such as steam for our still and cooling jacketed tanks. We recognize how lucky we are, and take great strides to preserve Tamworth’s naturally abundant fresh water. While our distillery runs on water for many uses in our production, we took an creative approach to reclaim as much as possible. Our entire distillery water usage is less than a 6 bedroom household.

We’re determined to squeeze every last drop of fun out of this summer — join us for these delicious August events:


AUGUST 3RD – A Night With The Stars

6:00 PM

An intimate gathering of The Barnstormers Theatre’s exclusive Director’s Circle at Tamworth Distilling. Attendees will get a chance to meet with actors and directors while sampling our quality spirits, followed by a brief performance. Free and open to the public.

AUGUST 5TH – Tamworth Town Street Fair

9:00 AM – 1:00 PM

A celebration of Tamworth’s many artists, craftspeople, and businesses! The Tamworth Lyceum will be grilling up food as well as hosting music on the front porch. Stop in and spend $50 at The Lyceum to receive a free tasting of craft spirits at Tamworth Distilling.


AUGUST 10TH – Toward Zero | Opening Night Dinner At The Tamworth Lyceum

5:30 PM – 7:30 PM

$35 prix fixe menu includes small salad with local greens, desert and your first beverage of the evening. Try Tamworth Distilling’s limited release Barnstomers Punch. Reservations encouraged! Call 603-323-5120.

AUGUST 15TH – Barnstomers After Hours | A Night With Bob Shea

Come join us at the Tamworth Lyceum for a behind the scenes look at The Barnstormers and the great tradition of American Summer Theatre.

AUGUST 24TH – Driving Miss Daisy | Opening Night Dinner At The Tamworth Lyceum

5:30 PM – 7:30 PM

$35 prix fixe menu includes small salad with local greens, desert and your first beverage of the evening. Try Tamworth Distilling’s limited release Barnstomers Punch. Reservations encouraged! Call 603-323-5120.


AUGUST 26TH – Rachel Laitman With Sean Kimball At The Tamworth Lyceum

Doors open 6:30 PM

Show starts 7:30 PM

Don’t miss out on the Lyceum’s only concert this season! Tickets can be purchased by calling 603-323-5120 or by visiting”