Coppersea Distilling uses Heritage Methods Distilling, revitalizing traditional distilling methods to make amazing spirits.
Floor Malted Grain
We grow our own grain, or source it from neighboring Hudson Valley Farms. We then floor malt in house and mill by hand at the distillery.
We ferment in American-made 500 gallon open wood tanks, and use sour-mashing for flavor enhancement and consistency.
Our direct-fired simple alembic copper stills sit inside our custom-built still oven, enabling us to create spirits of depth and distinction.
Low Proof Aging
We age our spirits in 30- and 50-gallon barrels at a standard proof of 101 to release equal amounts of alcohol- and water-soluble components from the barrel.
We have also worked with US Barrel to produce Excelsior Bourbon, the first spirit aged in barrels made in New York, from NY oak, in generations.
We are a true grain-to-glass distillery, growing our own grain and sourcing hyper-locally from neighboring Hudson Valley farms. We are one of only a handful of malting distilleries in the world, allowing us to create unique expressions like our Big Angus green malt and our Bonticou Crag Straight Single Malt Rye. We ferment exclusively in open-top wooden tanks, and our mashes use only 100% grain and fruit.
We express our spirits with the True Fire Copper only direct-fired stills can provide. Direct firing caramelizes the mash as it cooks it, creating the profile that lends our whiskies and brandies rich mouth feel, and the deep flavors that capture the ingredients and terroir of the Hudson Valley. Fewer than a dozen distilleries use direct-fired stills and we are proud to be among them.
We age our spirits at 101 proof to allow for equal parts water- and alcohol-soluble extraction. Our barrel aging program includes the NY-oak aged Excelsior Bourbon, the first truly 100% New York whisky in generations. We worked with US Barrel in upstate New York to help revitalize this important component of the whisky-making process.
Finally, we “close the loop” in feeding out heritage-breed pigs on our spent mash. These Gloucester Old Spots end up on the menu at leading farm-to-table restaurants in the Hudson Valley.