COPPERSEA

Named for the sea of copper stills that dotted New Yorks Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries.Situated in New Paltz near the Mohonk Preserve in the Hudson Valley, Copperseas Heritage Methods Distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast thats added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Coppersea is one of the rare distilleries in the world that malts its grain in-house.Coppersea uses a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. Direct firing allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor. Named after the peak overlooking the Coppersea farm, Bonticou Crag Straight Malt Rye is crafted from 100 percent Hudson Valley rye, sourced directly from its own and neighboring farms in the Valley. Coppersea is proud to be a founding member of the Empire Rye consortium, and Bonticou Crag Straight Malt Rye is Copperseas first Empire Rye expression. Kilned to a light toast, and mashed in open-top wood fermenters, this malt rye is distilled twice in direct-fired alembic stills. Bonticou Crag Straight Malt Rye is the authentic encapsulation of a late-19th C style New York whisky.Pick up your Coppersea Rye Malt today!

Named for the sea of copper stills that dotted New Yorks Hudson Valley throughout the 19th century before Prohibition, the region was a bonafide hub for whiskey distilling Coppersea Distillery strives to produce spirits in a manner reminiscent of those 19th century New York farmstead distilleries. We want what were doing to be incredibly primitive, explains Angus MacDonald, owner and master distiller at Coppersea.At Coppersea Distillery, which is situated near Holy Cross Monastery on a bluff above the Hudson River, heritage distilling includes a green malting process which has been little used in the past 300 years. While most distilleries purchase their grain already malted and dried, Coppersea floor malts its grain all of which is sourced locally at the distillery and is one of only a handful of distilleries to still use this technique. This special process allows the grain to sprout over the course of five days, converting starch into precious sugars and enzymes which are needed to feed the yeast thats added during fermentation. While risky the grain can mold if left moist for too long the payoff is big, producing a uniquely aromatic spirit full of fresh, hearty flavor. Coppersea is one of the rare distilleries in the world that malts its grain in-house.Coppersea whiskies are double distilled using a fire copper technique, directly firing their still to create flavors that would otherwise be left out in a steam-jacketed distillation. Direct firing allows the mash to caramelize as it cooks, giving Coppersea spirits an enhanced flavor profile that lends itself to a rich mouthfeel and depth of complexity and flavor.Excelsior Bourbon touts itself as the first 100 percent New York Bourbon. This New York dram is crafted from pure Hudson Valley grains, and aged inNew York-harvested American white oak barrels.Being aged in New York oak, makes this spirit unique, as it may quite possibly be the only bourbon since Prohibition to carry this distinction. Coppersea worked with US barrel to develop the first tight barrel cooperage in the Northeast in generationsThe bourbon -which is named after the state motto Excelsior, meaning Ever Upward- is made from 100 percent Hudson Valley corn, rye, and barley. A New York trifecta, this bourbon embodies an authentic New York terroir. Get your bottle today!