You can’t go wrong with a classic cocktail. They’re simple, refreshing, and normally consist of few ingredients: booze, sugar, and citrus. Though less is sometimes more, here it’s just enough when you’re mixing up the classics with Tamworth Garden Gin.

Revive your favorite old time recipes with Tamworth Garden Apiary Gin, Flora Gin, Hops Gin, & Spruce Gin for a subtle hint of unique seasonal flavors.


 Flora 75

1 oz Flora Gin

2 oz chilled sparkling wine

½ oz elderflower liqueur

½ oz fresh lemon juice

Combine Flora Gin, elderflower liqueur and lemon juice in a cocktail shaker with ice. Shake and strain into a coupe or flute. Top with sparkling wine and garnish with a twist of lemon.


Beekeeper’s Gimlet

1 ½ oz Apiary Gin

1 oz fresh limeade

slice of lime

sprig of rosemary

Combine Apiary Gin and limeade. Pour over ice. Garnish with fresh lime & a sprig of rosemary.


Hops & Tonic

2 oz Tamworth Garden Wild Hops Gin
2 oz Fever Tree Indian Style Tonic Water
2 Dashes of Cardamom Bitters

Build all ingredients in a rocks glass with ice. Stir & enjoy!


Spruce Collins

1 ½ oz Tamworth Garden Spruce Gin
1 tbsp honey
Granny smith apple, sliced thin
Club soda

Muddle a few thin slices of apple with honey. Add Spruce Gin. Top with club soda and garnish with an apple slice “fan”


When we say “small batch”, we truly mean it! Few of our #ScratchMade spirits make it out of the distillery shop simply because they’re extremely limited and precious. Most of our limited releases sell out the very first weekend that they hit the shelves.

However, we are able to produce large-scale distillations of select spirits like White Mountain Vodka, Art in the Age Chicory Root, & Camp Robber Whiskey, which are distributed throughout New Hampshire.

We made a list of some of our favorite spots to drink Tamworth Distilling spirits throughout the state:

1.) Black Cap Grille

Settlers Crossing, 1498 White Mountain Hwy, North Conway, NH 03860

Experience the White Mountains with four classic White Mountain Vodka serves.


2.) Giuseppe’s Pizzeria & Ristorante

312 Daniel Webster Hwy #3, Meredith, NH 03253

Enjoy their full #ScratchMade menu that features all three of our distributed spirits: White Mountain Vodka, Art in the Age Chicory Root, & Camp Robber Whiskey


3.) Squam Lake Inn

As we thaw out from a long winter, we’re beginning to look forward to the Squam Lake Inn opening for the  warm season. Squam Lake Inn serves beautiful craft cocktails on their deck and screened porch.

4.) Flatbread Company

2760 White Mountain Hwy, North Conway, NH 03860

One of our first partners in the industry whom we share a similar vision with. Nothing beats a freshly made brick oven pizza with a White Mountain Mule.


5.) Earth Eagle Brewings

165 High St, Portsmouth, NH 03801

Experience their amazing selection of craft beers and a mean with White Mountain Vodka Bloody Mary.

6.) Corner House Inn

2 Main St, Center Sandwich, NH 03227

Quintessentially New Hampshire with a cozy pub and fireplaces.  Their cocktail list features all 3 of our spirits: White Mountain Vodka, Art in the Age Chicory Root, and Camp Robber Whiskey.


7.) Black Trumpet

9 Ceres St, Portsmouth, NH 03801

Owner and chef Evan Mallett was just nominated for a James Beard award for Black Trumpet’s incredible menu, which includes Art in the Age Chicory Root.

8.)  7th settlement brewing

7 Washington St, Dover, NH 03820

7th Settlement Brewing has a strict commitment to staying local, and we’re glad that it includes White Mountain Vodka, Art in the Age Chicory Root, and Camp Robber Whiskey!


9.) Wolfe’s Tavern at Wolfeboro Inn

90 N Main St, Wolfeboro, NH 03894

A Beautiful Inn on lake Winni offeringWhite Mountain Vodka, Art in the Age Chicory Root, and Camp Robber Whiskey. Why not taste all three and stay the night?

10.) Local Eatery

21 Veterans Square, Laconia, NH 03246

The name says it all – and they offer all 3 of our distributed spirits!


Tamworth Distilling & Mercantile has released Skiklubben Aquavit, a spirit inspired by the storied history of Nansen Ski Club in Berlin, NH.

The Nansen Ski Club was founded in 1872 by a group of Nordic settlers, and has since become a ski institution — in fact, it is the oldest operating ski club in the country. A non-profit organization, it maintains cross-country ski trails in the area as well as its famous ski jump, which was recently restored to its former glory after being decommissioned in 1988.

a14a0509This interesting piece of New Hampshire heritage inspired the creation of Skiklubben Aquavit, a traditional Scandanavian spirit flavored with spices and herbs. The result is a delightfully warming dram, usually sipped neat or taken as a shot. Aquavit is a large part of Scandanavian drinking culture, consumed at celebrations and as an aperitif before dinners. Often, it is drunk as a finale to a drinking song called a snapsvisa, with a toast of “Skaal!”.

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.

The baking spices combine with the malty sweetness of root vegetables to create a surprisingly unique mixing tool. The whiskey base (a blend of bourbon, barley and wheat whiskey) also adds complexity, serving as a rich background for the balanced spice of the other ingredients. a14a0597

Whether sipped as a pre-ski bracer or an après ski celebration, Skiklubben Aquavit is the perfect spirit for the season. A portion of profits from each bottle sold will benefit Nansen Ski Club. Skiklubben will only be available at Tamworth Distilling & Mercantile, so interested skiiers should get a jump on planning their visit. Skaal!

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If you’re anything like us, you don’t leave the Lyceum without picking up a bottle of Dube & Robinson local hard cider for the weekend. It’s perfectly dry, slightly bitter and just a bit sour.

Their label reads “So Local” and their cider is just that – so local. Using wild apples grown in Tamworth, and surrounding communities, Eric Dube and Will Robinson hand pick, press, and blend their cider.

Wild apples are far more interesting than the common dessert varieties that are available in most Northern New England orchards today.  When sweet cider is fermented much of the flavor can be stripped away in the process, so it’s important to use apples with more acidity and tannins found in “eating” varieties.  These prime cider apples are not very palatable if eaten on their own, but they make delicious cider!


Dude & Robinson operate in an extremely small cidery and approach hard cider production in a very unique way. Similar to how many distilleries purchase spirits in bulk, many cideries opt to do the same, but not here.  The guys at Dube & Robinson chose to put in the extra work by pressing their apples in-house. That offers greater control over their blends, which enables smaller artisanal pressings.

That’s where we come in.

Last October (2016) we released a limited run of our very first aged rye whiskey in celebration of the 250th Anniversary of the town of Tamworth. Only 250 bottles of Tamworth 1766 were released and it sold out almost immediately.

Much like our spent grains, which are passed along to local farms for animal feed or recycled into delicious crackers and bread, we wanted to give a second life to our used barrels.

That’s where Dube & Robinson comes in.

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With a shared love of using what we have on hand here in Tamworth, New Hampshire, we decided to join forces to create a unique cider that’s ready to drink in a 750ml bottle. The 1766 cider is truly Tamworth Terroir.  All of the apples for this blend are from within 15 miles of the the Village, pressed by Dube & Robinson, and aged in recycled barrels from our Tamworth 1766 Whiskey.

Only 240 bottles were made and will be released at Tamworth Lyceum on Friday January 27th. The celebration of Tamworth continues with 1766 Cider – Cheers!


For more information on Dube & Robinson, visit their website by clicking HERE.

Tamworth Distilling spirits are popping up on cocktail menus in cities from Boston all the way down to Philadelphia, so we took a little road trip down south to taste our way through the beverage menus of some of the top bars and restaurants in Brooklyn & Manhattan.

Below are some of our favorite cocktails featuring Camp Robber Whiskeyjack, Von Humboldt’s Tamarind Cordial, and Art in the Age Beet Root Vodka.


“Camp Robber, Camp Fire” at Montana’s Trail House

Camp Robber, smoked maple bitters, bbq bitters, orange bitters, stirred, rocks with a lemon and orange twist.


“T, G, & T” at Empellón al Pastor

Von Humboldt’s Natur Wasser Tamarind Cordial, gin, & house made tonic on tap


“The Conductor” at Walker Hotel

Art in the Age Beet Root Vodka, purple carrot, fresh pineapple juice, lemon juice, basil seed caviar, & pickled carrot.


“Intermission” at Porterhouse

Von Humboldt’s Natur Wasser Tamarind Cordial, Nino Franco rustic prosecco, Blandys 5yr Madeira, & pomegranate


“Midnight Society” at Montana’s Trail House

Von Humboldt’s Natur Wasser Tamarind Cordial, port mix, Pueblo Viejo Tequila, Reisling, lime juice, agave, & atomized orange flower water


“Sandman Sling” at Maison Premeire

Von Humboldt’s Natur Wasser Tamarind Cordial, blood orange, Sotol, chinachina)


“The Witching Hour” at Leyenda

Von Humboldt’s Natur Wasser Tamarind Cordial, Sotol, orgeat, lemon blanc vermouth, celery bitters.


Spruce needles have a lasting aroma in the New England ever-green landscape. After our deciduous trees shed their colorful leaves in the fall, these piney stands are the only greens left in our snow blanketed forests.a14a9970

The gin was inspired by the damp, spicy boreal forests of the White Mountains. Generally speaking, areas up above a few thousand fee elevation haven’t been timbered as heartily as lowland areas. Up there the sweet essence of spruce, fir, and birch trees are dominant. They merge poetically with an earthy potpourri that emanates directly from the woodland soil’s damp, ligneous carpet. Capturing this environment and the sense of place it instills was our aim for this liquid.

The tips, or new growth, of the Spruce have long been used in
Spruce Beers and medicinal teas. St. Lawrence Iroquoians even used it to cure scurvy, due to its high Vitamin C content.

The soft conifer quality of the spruce blends very nicely with the traditional juniper component of gin.


Forest like aromas are backed with hints of nutmeg and cinnamon.The baking spices along with slight birch oil imbue the nose with warming baser notes to the citrusy and fresh evergreen qualities of juniper berries, spruce and fir needles. Bay leaves, tarragon and gentian give a woodland depth.

The flavors stand true to the trees, with a campfire-like backbone from the birch oil and spices. The addition of coriander and lemon peel fortify the gin with familiar supporting flavors. Introducing Tamworth Garden Spruce Gin, a scratch-made gin infused with locally foraged spruce tips.




We’ve got a Scratch-made gift for everyone on your shopping list!

Visit our distillery in Tamworth New Hampshire, Friday through Sunday from 12PM – 5:30PM. You can also order select spirits online by browsing our list of retailers by clicking here.


Our Art in the Age Gift packs are ready to be gifted. Fill a carrier with three of our scratch-made infusions and cross off your list.

Sweet Potato Vodka, Beet Root Vodka, Black Trumpet Blueberry Cordial = $75

Sweet Potato Vodka, Beet Root Vodka, Barley Vodka = $55

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We collaborated with a local chocolaterie, Winnipesaukee Chocolates, to create limited run, booze infused truffles.

We’re currently offering three flavors: Black Trumpet Blueberry Cordial, Von Humboldt’s Natur Wasser Cordial, and Camp Robber Whiskeyjack.


Whether your list is filled with booze hounds or beer lovers, we’ve got a spirit to fit their interests. Our latest Tamworth Garden Wild Hops Gin is infused with locally foraged hops cones. Browse the full list of our scratch-made spirits using the spirits tab or by clicking here.


Those who have everything still have much to gain in experience! Treat someone special to a Tamworth Distilling gift card for an inside look at our distillery and a full tasting at our bar.

Hops benefit greatly from a cooler processing, much like dry-hopping in beer. Traditional cooking of hops underscores the bitter components of the cone, while burning off much of the lighter floral attributes of fresh hops. Here at Tamworth Distilling we have a unique capability to cold distill our botanicals. Our process maintains these lighter attributes of the vinous flower.

We are lucky to have a local homestead discover some forgotten New Hampshire heirloom hop vines. We hand harvested those small cones, and bolstered the gin with common players in beers: Citra, Amarillo and Centennial, Columbus hops.

After the hop harvest, the four different cones were infused and distilled using our rotovap process. These hops were then given a structure with coriander, angelica, lemon and ginger.

Much in line with an IPA beer, this gin showcase the aromatic qualities of hops – not the bitter side. The four varietals of hops are prominent on the nose, fortified with the piney qualities of juniper and the floral spice coriander.  These hops are present more fruity and tropical notes.

The taste is a pleasing follow through of the nose. It finishes slightly dry and medium, without overt resinous juniper tones. It sips surprisingly crisp on its own, but the botanicals come alive in a gin and tonic. The base neutral spirit was specific to this gin, highlighting a 100% soft white wheat recipe.img_1219

We’ve got nothing against a good hot toddy or spiked eggnog, but this year we’re turning to the pages of Colonial Spirits: A Toast to Our Drunken History, to bring something a little more unique to the holiday table. Please enjoy these 5 Colonial libations picked from our go-to recipe book. For more recipes, you can pick up your copy of Colonial Spirits at Tamworth Distilling & Mercantile, Art in the Age of Mechanical Reproduction, and online here.


The Snakebite is a modern monstrosity that calls to mind nothing so much as the indelibly awful Alannah Myles’s international Top 10 hit from 1989, “Black Velvet,” which is also a thing that some people call the Snakebite. Bill Clinton was famously refused one in England, proving that while we may have won our independence, the Brits got to keep their dignity. Even so, we can admit (though not in mixed company, of course)…it’s not bad.



Snakebite (p.64)

1 cup Hard Apple Cider

1 cup brown ale or Stock Ale

Pour fresh hard apple cider into a pint glass. Slowly top with the brown ale or stock ale.


When colonists realized they had neither the supplies nor the tools to properly make the traditional (and often meaty) suet puddings they’d enjoyed on the other side of the Atlantic, the cobbler was born. These were a sweeter, somewhat lighter affair, with fruit flavors being at the core. Cobblers were traditionally made from a base spirit (most popular was sherry), sugar, fruit, and citrus (acid). Since shrubs contain sugar, fruit, and acid; we’ll use them here to create these modern interpretations. Do use dry wines, and depending on your taste when it comes to sweet things, you may want to dial up the amount of shrub to taste.


Red Cobbler (p.84)

½ cup red wine, preferably dry

¾ ounce Strawberry Shrub

1 to 2 strawberries, thinly sliced

.In a cocktail shaker full of ice, combine wine & shrub. Strain into a rocks glass with crushed ice. Garnish.

Ah, but as we know, ice cream would have been on hand in the colonial era. And ginger beer, too! Although this is a temperance recipe, this drink greatly benefits from 2 ounces


Ginger Beer Float (p. 140)

2 oz of Art in the Age Chicory Root

½ cup vanilla ice cream

1 cup Ginger Beer

Add ice cream into a tall glass. Pour in a 2 oz of Chicory Root Vodka. Top glass with ginger beer.

Fish House Punch is refreshing. It’s light on the palate, and yet it has the power to knock even the most stout historical figure on his/her posterior. And as it happens, it is what we mean when we say punch, but seldom receive.

Dissolve all of the sugar in one pint (.5 quart) of water. Strain the lemon juice and add it to the dissolved sugar.

Fish House Punch (p.105)

1 quart of Lemon Juice

1 quart of Camp Robber Whiskeyjack

5 quarts of Rum

5 pounds of Sugar

4 ½ quarts Water

Add all ingredients into a punch bowl with ice. Serve into individual glasses and garnish with fresh lemon.

Make no mistake: When we/they say “Ass’s Milk,” we/they mean “that milk which would be produced by a donkey.” And when we/they say “Artificial Ass’s Milk,” we/they mean “the next best thing to that milk which would be produced by a donkey.” That may sound like we’re damning it with faint praise, but in our experience, it has proven best to just drink it and leave as much as possible unsaid.



Artificial Ass Milk (p. 138)

2 cups skim milk

¼ cup sugar

¼ teaspoon salt

In a medium saucepan, heat milk over medium-high heat. Add sugar & salt. Stir until dissolved. Serve immediately.

Enjoy the history of our town aged in white oak barrels and poured as liquid lore in every glass.

Join us in a toast: This is our story.

Once reserved, pick up your bottle at the barrel house October 16th, from 3-5pm as our distillers bottle our first straight rye whiskey in honor of the town of Tamworth’s 250th Anniversary. Enjoy free live music, refreshments, and a bonfire.

Reserve your bottle of #1766Whiskey now: http://bit.ly/2cTHybp