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:

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.



This Mother’s Day buy Mom a bouquet of flavors with the release of our Art in the Age Black Walnut Damson Cordial Saturday, May 13th!

Make it a full afternoon in Tamworth by browsing the Tamworth Farmer’s Market, indulging in a tasting flight at the Tamworth Distilling tasting bar, and enjoying a buy one get one half off lunch at Tamworth Lyceum when you buy a bottle of Black Walnut Damson.

Raise your glass to the woman who raised you with one of these 5 simple cocktails:

The Plum Derby
2 pts Damson Plum Cordial
1 pt William Whipple Aged
Splash of seltzer to taste
Over ice, garnish w/ twist of orange

Mummy’s Punch
1 pt Damson Plum Cordial
2 pts Dry Lavender soda
Over ice, garnish w/ twist of orange

Plum Royale
2oz Damson Plum Cordial
1/2-1 tsp Royal Rose Saffron Syrup
Splash of seltzer to taste
Build Over ice

Nonna’s Negroni
2 pts Damson Plum Cordial
1 pt Hopped Gin or WMG
Over ice, garnish w/ sprig of rosemary

The Garden Tarte
1 pt Damson Plum Cordial
1/2 pt unsweetened cranberry juice
Top with Summer Pear soda

All ingredients listed are available at Tamworth Distilling & Mercantile.

Click HERE for more information on our limited Art in the Age Black Walnut Damson Cordial.

If you’re one of the lucky ones that have their home bar stocked with our coveted Tamworth Garden Apiary Gin, you may have wondered about the sediment at the bottom of the bottle.

There’s a sweet secret to our Apiary Gin and that is that it’s delightfully sweetened with raw honey and the sediment is just the natural separation of real ingredients, so we suggest inverting the bottle before you enjoy.

We truly stick to what we know best – Scratch Made.

Speaking of “sticky” – back to the sweet stuff. We use raw honey sourced directly from Champlain Valley Apiaries in Vermont to add a final touch of natural sweetness to our spirits. This apiary was started by the Mraz family in 1931, and has stayed family-run for 3 generations and counting.

The bees in this area harvest pollen mostly from clover, alfalfa, and birdsfoot trefoil. This honey is not filtered or pasteurized, which results in slight wisps of wax and sediment in the Apiary Gin, but also gives a more flavorful taste and aroma.

Spring Preview

We’re releasing an extremely limited amount of our Tamworth Garden Apiary Gin this weekend (May 5th, 2017) only before the full batch is ready later this month.


Our Von Humboldt’s Spirits are taking off!

Von Humboldt’s Natur Wasser Tamarind Cordial & Turmeric Cordial are both available in New York state. Embark on the adventure by visiting these Brooklyn locations that feature these two exotic spirits on their menus.

Follow Von Humboldt’s on instagram @VonHumboldts for the latest spirit news & cocktail recipes.


“Tiki Tak” at Montana’s Trail House

Von Humboldt’s Tamarind Cordial, Dry Vermouth, Pineapple Juice, Velvet Falernum, Lime, Banane du Bresil, Vodka, Peychauds Bitters. Created by Andrew Porteus. 


“El Chavo” at Sweet Polly

Von Humboldt’s Tamarind Cordial, Tamarind Syrup, Tamarind fruit, Lime, White Rum El Chavo.  Created Bruno Diaz.


“Kingdom of Kings” at Leyenda

Von Humboldt’s Tamarind Cordial, Manzanilla & Olarosa Sherries, cachaca, Velvet Falernum, lemon. Created by Ivy Mix.


“Black Manta” at Dromedary

Von Humboldt’s Tamarind Cordial, Rye Whiskey, Sesame Syrup, Egg White, Lemon, Activated Charcoal. Created by Amanda Whitt.


“Shante, You Stay” at Butter & Scotch

Von Humboldt Turmeric Cordial, St George California Citrus Vodka, Reyka Vodka, Coconut Milk, Lime, Matcha.


“Latinx” at Butter & Scotch

Tequila, St George Green Chile Vodka, Von Humboldt Tamarind Cordial, Thatcher’s Prickly Pear Liqueur, Ancho Reyes Chile Liqueur, Lime, Cinnamon, Chamoy.


“Heath Goth” at Ft. Defiance

Von Humboldt Turmeric Cordial, Gin, Sweet Vermouth, Lime, Coconut Cream, Mint.


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!