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. www.tamworth1766.com

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 http://www.brownpapertickets.com/event/3017869.”

Fresh fruits are some of our favorite ingredients to work with in the TDM test kitchen. Their aromatics, sweetness, acidity, and bitterness make a perfect base for other flavors to operate.

There are a challenges with fruit-based products though. Topping that list is the preservation of that fresh, fruity flavor as we’re turning it into a spirit. We try really hard to limit any infusion’s exposure to oxygen, light, and heat so that every flavor ends up tasting bright and clean in the bottle. Often this means accepting lower yields from our infusions to make sure the product tastes perfectly fresh. Needless to say, this compromise always leaves considerable flavor and alcohol in the infusion’s fruity solids.

One goal of the TDM test kitchen aims to recover as much of that flavor and alcohol from the fruit pomace as possible. Most recently some seriously flavorful damson plums showed us a new light that is proving to tie elements of wine-making and brewing into a new class of spirit.

Atop any wine-maker or brewer’s repertoire lies their ability to selectively coax specific flavors from whatever raw material they’re working with. Elements of time, temperature, alcoholic strength, and so on can influence both subtle and dominant flavors in a liquid’s final character. 

We chose to borrow some tactics from these worlds in order to capture the remaining essences from our damson plums. Following the high-proof extraction that creates the  base for our cordial, we chose to use an extended maceration at a lower proof to pull a whole new suite of flavors from our mountain of plum pomace.

From this secondary infusion process, we accomplish a few exciting things at once: “lauter” our hard-earned alcohol directly out of the pomace via osmosis, extract new flavors from the skins and pits, and perform a slow re-fermentation of residual fruit sugars in the infusion. The re-fermentation component of this is critical as it scavenges any oxygen that threatens to stale flavors over time. Re-fermentation also opens up a whole new world of yeast-derived flavors that we can pick and choose based on what flavor we’re targeting.

For our first batch, we allowed our plum pomace to macerate and re-ferment for several months with a French Prisee de Mousse yeast. We chose this yeast to release any glycoside-derived aromas that might be bound up in the plum solids. Batch one was then blended with various distillates of lavender, coriander, and Mosaic hops. The result is a 10.6% ABV tart fizz with a big bouquet of juicy aromatics. 

Tamworth Distilling and Flatbread Company share a commitment to our White Mountain community, serving up quality food and spirits with a focus on sustainability.  When they decided to collaborate on a spirit, these like-minded entities found a way to turn waste into something delicious.  Tamworth used the abundance of squeezed lemons produced by Flatbread Company’s fresh-squeezed lemonade to infuse a vodka created exclusively for their guests’ enjoyment.

The Bee’s Squeeze starts with Tamworth Distilling’s scratch made neutral grain spirit.  The neutral grain spirit is made entirely from New England sourced grains and hand milled on site.  It is cold infused with the spent Lemons from Flatbread Company’s fresh-squeezed lemonade, blended with elderflower distillate and sweetened with local honey.  It is about as close to perfection as you can get.

Available only at these local Flatbread Company locations: http://bit.ly/2te22Uk

The Negroni is one of the most traditional cocktails in bartending history, but at Tamworth Distilling we like to do things a little untraditionally. But to rewind for a second, let’s go back to how the cocktail first originated. The Negroni is also one of the few cocktails with a traceable history, which in this case goes back to year 1919. Legend tells that the drink was created by bartender Forsco Scarselli, at Bar Casoni in Florence, Italy. A special bar patron, Count Camillo Negroni, ordered an Americano which typically used sweet vermouth, Campari and club soda. This time however, he special requested that gin be swapped in for the soda.

Taking a cue from Count Camillo Negroni, we’ve also decided to reinvent this bar classic ourselves. Enjoy a Tamworth take on this classic with these 4 recipes.

The Classic

1 oz White Mountain Gin

1 oz Blanc Vermouth

1 oz Campari

Stir, strain into a rocks glass over ice.  Express an orange twist and garnish.

Humboldt’s Negroni

1 oz Von Humboldt’s Tamarind

1 oz Dark Rum

1 oz Sweet Vermouth

orange twist

Stir over ice until well-chilled, serve neat, garnish with an orange twist

Negroni Giardino

1.5 oz Apiary Gin

1.5 oz Dry Vermouth

5 fresh raspberries

5 thin slices of fresh beet

1 orange peel

 Muddle Raspberries, orange peel and thinly sliced beet root in bottom of shaker tin, add Gin and Vermouth, Shake gently until chilled, double strain on the rocks in a rocks glass. Garnish with Raspberry and shaved beetroot

(With this version, we’re using produce from the distillery garden to provide the bitter flavor that the Campari aperitif would traditionally provide. This adds a unique depth of flavor.)

Bitter ol’ Lion

1.5 oz Blue Lion

1 oz Sweet Vermouth

1 oz Campari

splash sparkling wine

Stirred, served on the rocks garnished with an orange wheel and cherry, ideally stabbed together.

In the Spring of 2017, we released our second aged whiskey: William Whipple’s Winter Wheat. The name honors William Whipple, the representative from New Hampshire who signed the Declaration of Independence. Whipple was not only an important figure in the state’s history but also the son of a maltster — an auspicious origin for this whiskey’s namesake.

To may homage to our founding father’s, as well as the ones who played a part in raising us, we’re stocking our shelves with this whimsical Winter Wheat Whiskey for Father’s Day.

This particular mash is composed of 75 percent organic red wheat, 5 percent caramel wheat, 5 percent chocolate wheat and 15 percent malted barley. We offer this spirit in both unaged and aged varieties. The latter being aged for two years in 53-gallon, No. 3 charred white oak barrels. Stock is very limited, as only 250 bottles were made, and very few remain.

As we say here at Tamworth Distilling, “Waste not, want not.” So we gave our barrels to our friends at Lucas Roasting Company to create a different kind of brew: William Whipple’s Whiskey Age Coffee Beans!

The folks at Lucas Roasting Company aged Brazil Bobolink beans for 7 weeks in the delightful aromas of William Whipple Winter Wheat Whiskey barrels, which aged our whiskey for 2 years.

You can pick up a bag at Tamworth Distilling & Mercantile in New Hampshire or at the Art in the Age store in Philadelphia. You can also buy these limited edition beans straight from the source online HERE.

And for those who like to have their brew and whiskey too, try a Whipple Creamed Coffee: 2 oz William Whipple’s Winter Wheat Whiskey, 1 cup of freshly brewed William Whipple’s Brazil Bobolink Beans, top with heavy cream, serve over ice

If you’re unsure what dad would enjoy most, give him an experience that money can’t buy by participating in our #FoundingFathersDay Dad Joke contest for a chance to win a private tour and tasting at Tamworth Distilling & Mercantile, for 10 of your favorite folks. Just comment with your go-to dad joke on our Instagram page by clicking HERE.. We’ll reveal the winner on Friday, June 16th.