Behind the bar @ Tamworth Distilling

A little blurb about you:

My name is Judi and I work in sales here at Tamworth Distilling. I grew up mostly in central Maine, climbing trees and running around barefoot. Always on the move and ready for the next adventure; honestly… Not much has changed. I picked up bartending in my mid 20’s as a way to fund my travels and a trade I knew could help me find work no matter where I landed. I have worn many hats in the workforce including for a brief summer wrapping hot dog rolls in a factory and a few years as a mountaineering guide which led me to relocating here in the White Mountains! I thoroughly enjoy cocktail history and creation, the outdoors and working with my hands creating jewelry- I find myself always trying to cross over my passions where I can!

What do you think is the most underused bar tool:

The peeler. Whether it’s the channel knife or a Y peeler.. I think it adds a sophisticated touch on a cocktail and more of the natural oils that boost the experience.

Favorite cocktail:

Honestly it depends on the season.. or even the day really- and anything herbacious. One that is highly regarded in my house is:

Campari Basil Smash

1.5 oz Campari

1 oz Scotch (or whiskey of choice)

1 oz lemon

4 basil leaves

.5 oz simple

Shake and pour over ice in rocks glass and top with tonic.

Favorite thing to do when not behind the bar:

You can usually find me in the mountains! Biking, hiking, climbing or wrangling my two sweet rescue pitties outdoors. I also have my own business as a metalsmith where I craft nature inspired jewelry out of sterling silver and gemstones.

How many years have you been bartending:

About 12 years or so now. My first job was working at a tiny Mexican restaurant in Brunswick Maine.

Favorite place in NH to visit:

Oof, what a question. It is really hard to narrow it down to one location. I moved to this state because of the mountains.. So really the White Mountains are my favorite thing about New Hampshire, I keep finding more places to enjoy even after being here for 7 years. If you ever get the chance to go to Sawyer Pond… I highly recommend it.

Favorite Tamworth Distilling Spirit:

Chocorua Rye Whiskey- I have always preferred rye over bourbon and our rye really sets the stage. We use a particular rye (AC Hazlet) from a farm in northern Maine and is malted at a family run business in Mass. The finished product has a limited spice note and a lot of flavor. I always have a bottle in the cabinet.

Signature Tamworth cocktail recipe:

Black Manhattan

2 oz Chocorua Rye Whiskey

1 oz Chocorua Amaro

.5 oz Tamworth Garden Sierra Fig Cordial

Stir in ice with 2-3 dashes ango- Serve up with fresh orange peel

When she isn’t on the road you can find Judi crafting up cocktails behind the bar in the retail store. Make sure to stop in and try one of her creations Thursday – Sunday from 12-5pm.