Following the global acclaim of our beaver castoreum-infused whiskey, Eau de Musc, we’re excited announce our next incredible experiment in the “House of Tamworth” line: Lait de Romalea. Our 90-proof bourbon whiskey is infused with the foam (or milk) excreted as a defense mechanism from the Easter Lubber grasshopper. The result is a surprisingly delightful bourbon with a unique floral, rosy, and fruity nose and plum, berry, and subtle tobacco notes on the palate.

Lait de Romalea is the result of our continued experimentation with unusual flavor sources. In this case, it’s the brown, Skoal-like exudate of the Eastern Lubber grasshopper. The romalea exudate is extracted through a process similar to how snakes are milked for anti-venom, where tactile stimulation of the abdomen with the thumb and forefinger elicits the secretion discharge.

“Working at the chemical level, we found that this malodorous stuff is composed of a type of molecule that is a precursor to the ones that give roses (and bourbon) their deep, enriching scent. To unlock this pleasant quality, the grasshopper foam is first milked, then fermented with wilted tea leaves, whose enzymes prep the smelly substance for an acidic distillation that completes the chemical rearrangement.”

“The final product is the desirable aroma molecule, beta-damascenone. The result is infused in our bourbon to create a super charged aromatic note,” explains our lead distiller and resident chemist, Matt Power.

After the exudate is extracted and fermented with black tea leaves, the liquid is refluxed in acidic ethanol to instill the final chemical rearrangements prior to infusion. At this point, the dehydrated extraction is infused into our signature bourbon and is ready for consumption.

Get ready, this springtime spirit hits our shelves early next week!



Art in the Age Ginger Quince Cordial


Available March 7th, 2019 only at Tamworth Distilling and Art in the Age

while supplies last.


Not quite a pear. Not quite an apple. The quince is a fruit that has fallen into obscurity, though its beginnings were auspicious. It was given as gifts to brides in Greece, traded in China, prized by Tudors in England — some speculate it was not the apple but the quince that was the Forbidden Fruit in the Garden of Eden. Part of its decline in popularity has to do with the effort required to unlock its potential, as the quince is too tough and bitter to eat raw. However, its incredible fragrant aroma offers a hint to why the fruit was prized for centuries.


For Art in the Age’s Ginger Quince Cordial, we gathered all of the fruit we could find in New Hampshire: about 10 bushels. Once ripe, the fruit was pressed, and the rich, rosy nectar was combined with a brandy-like spirit distilled from the reserved skin and pomace. This allowed the finished product to retain as many of the delicious fragrant compounds (called carotenoids) as possible. Finally, to balance the zesty quince, we added ginger for notes of wood and spice. The finished product is slightly sweet and delicate, with a fruity, floral aroma on the nose and a distinct quince flavor that lingers on the palate. Try it in a simple ginger beer cocktail like a mule, or with white spirits like gin or vodka and some citrus.


Quince Cocktails


Left to right:


Dark & Quincey

1 oz AITA Ginger Quince Cordial
1 oz Aged rum
Top with ginger beer
Lime wedge garnish

Combine all ingredients except for beer in a collins glass over ice. Top with ginger beer. Garnish with a lime wedge.


Ginger Prince

1 oz AITA Ginger Quince Cordial
1 oz Irish whiskey
3/4 oz Carrot juice
1/2 oz Cara Cara orange juice
Parsley garnish

Combine all ingredients to a cocktail shaker with ice. Shake and strain into a chilled coupe glass. Garnish with parsley.


The Taproot

1 oz AITA Ginger Quince Cordial
1/2 oz Rye whiskey
3/4 oz Apple cider
1/2 oz Lemon juice
India pale ale
Ginger slice garnish

Combine all ingredients except for beer in a collins glass. Top with beer. Garnish with ginger.




Supplies are limited – enjoy our latest small-batched, scratch made spirit before we’re out!