Author: Rachael Manna

The 11th Batch

Well before Americans were distilling rye and bourbon, we were looking to our apple trees for a stiff boozy drink. With bountiful apple harvests in the Northeast, the sweet fruits were barreled and transformed into apple brandy, a well-rounded spirit that embodied autumn.

We decided to take the challenge by working to create an apple brandy that reflects the spirit of Tamworth, New Hampshire. We experimented with freshly picked local apples ranging from sweet Macintosh and Northern Spy to tart varieties like Delicious and Gravensteins.

After countless trials on the rotary evaporator, we moved into the distillery room where we’re now sealing our 11th batch of apple brandy composed of New Hampshire Macintosh and Cortland Apples.

 

 

The Art of Glass

There is an art to everything – In the unconventional ways in which we distill spirits, the culinary and flavor investigations in the test kitchen, and now in the creation of our bottle.

We made our way down the road to local artist Peter VanderLaan’s glass studio to watch as he transformed a bit of molten glass into a beautiful vessel for spirits. The process was done entirely by hand and took nearly an hour, making each bottle a true work of art. Great spirits deserve a great bottle.

The Barrel House

What was once an old barn is now home to our aging spirits! Take a look inside the Tamworth Distilling Barrelhouse, where our whiskeys develop their flavors, color, and character.

Autumn In Tamworth

Autumn has reached it’s peak in Tamworth and we managed to get a hike in before this week’s rainfall. The panoramic view from the Great Hill Fire Tower is always worth the climb regardless of the season, but it’s truly breathtaking during peak foliage in Tamworth.

Take a walk with us…

The Inn

The old Tamworth Inn is one of the many projects currently in production. We have completed the exterior, but what’s left inside is still so beautifully undone, that we had to capture it before we went any further.

Sometimes progress lies in enhancing what already exists.

A Blueberry Forage

We turned an average trip to the farm into an adventure by grabbing our kayaks and hitting the pond in search of our ingredients. Theres a small island of land in the center of Bear Camp Pond filled with juicy blueberries all summer long. Despite the fact that we got to picking at the end of blueberry season, we were lucky enough to be rewarded with a nice bucket of fresh blueberries to experiment with. Next stop – the distillery botanical kitchen.