Our granary processes the rye grain grown on our farm with corn and malted barley grown on nearby farms.
Then we blend the ground rye, corn and barley into a rich mash and ferment it in our mash tun.
Then we distill double distill the mash in our Alembic Charentais Pot Still in order to enhance its flavor and proof.
Then we age our distillate for at least one year in a combination of new toasted oak barrels and premium used Port barrels.
We are very pleased to announce that our Rye Whiskey won the Silver Medal from the ADI 2019 Judging of Craft Spirits, which is the oldest and largest competition dedicated to craft spirits; and also won “Best Spirit” award at the 2018 Hudson Valley Wine & Spirits Competition–http://hvwga.com/wp-content/uploads/2018/09/results-of-2018-competition.pdf.
Our Rye Whiskey is outstanding either neat or on the rocks, but enjoy this classic “Vieux Carre” first served in 1938 at New Orleans’ famous Carousel Bar:
- ¾ oz. Shady Knoll Rye Whiskey
- ¾ oz. Shady Knoll Apple Brandy
- ¾ oz. sweet vermouth
- 1 teaspoon Benedictine
- 2 dashes bitters
- Stir with ice, strain and serve in rocks glass with Maraschino cherry and two ice cubes