To John Carr, founder of the award-winning Adirondack Brewery, his next step seemed very obvious. After decades of brewery and perfecting the complex art of malt fermentation, why not use this experience and creativity and produce a world class, thought-provoking malt whiskey.
THE LOVE OF MALT TO THE NEXT STEP
After numerous trips through the legendary whiskey producing regions of Scotland, John was intrigued by the science and engineering involved in a Scottish stillhouse. Most of all, he admired the beauty of copper pot stills; each one thoughtfully designed with the flavor and character of the final spirit in mind. Thus, working directly with a local metal fabricator, they built a still with a tall, slender column, reminiscent of the Scottish stills he had admired, and resulting in the clean, light whiskey he so enjoyed.
MASHED, FERMENTED, DISTILLED & BOTTLED IN HOUSE
All of our mash is brewed and fermented at the brewery. Our whiskeys are laid to rest for a minimum of two years, until we feel that the combination of spirit and barrel is expressed in a name that is worth sharing.