Black Dirt Distillery

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions and apples on the land. Eventually, the Black Dirt region became home to numerous applejack distilleries, which were ultimately forced to close as a result of Prohibition.Black Dirt Applejack is made exclusively from New York apples grown in the rich, fertile hills surrounding the Black Dirt region. After the apples are pressed and fermented, they are distilled through Grizzantis Christian Carl copper-pot still imported from Germany. After distillation, the applejack is aged for six to seven years in oak barrels.Black Dirt Applejack has a rich, golden brown color. The initial hints of vanilla and honey are complemented by notes of fresh, sweet apples. As the notes of apple fade, lighter notes of cinnamon and spice appear, and lead to a sweet, satisfying finish.Pick up a bottle today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, the bourbon is aged for a minimum of three years in new, American oak barrels with a #3 char before being labeled and bottled by hand.The first two batches of Black Dirt Bourbon, which were pre-released through Caskers in early 2013, sold out quickly. This is only the third batch that Grizzanti and his team have ever produced, and it is available through Caskers for a limited period of time. Black Dirt Bourbon has a dark amber hue, along with notes of caramel, toffee, cinnamon and vanilla. In addition, notes of roasted corn, nuts and honey are well-balanced by a touch of spicy rye. Pick up one of the first bottles of Black Dirt Bourbon Batch #3 today!

"I went to Cornell as a fruit science major because I was really into apples growing up," says Jason Grizzanti, the master distiller at Black Dirt Distillery. As a child, Grizzantis family owned and operated a small winery in upstate New York and he became enamored with fruits. After he graduated college, Grizzanti at the age of 23 applied for a $50,000 grant to start New York States first fruit micro-distillery. The state obliged and Grizzanti was soon producing a thousand gallons of eau-de-vie annually. When the state of New York amended its laws to accommodate craft distilleries, Grizzanti jumped at the opportunity.Black Dirt Distillery takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. Prior to the 19th century, farmers generally avoided the land because the soil although rich in nutrients was poorly drained and often flooded. After a drainage canal was built in 1835, farmers began harvesting highly-prized Black Dirt onions on the land. Perfectly suited for growing fresh, sweet corn, Black Dirt has never been used for bourbon production " until now.Black Dirt Bourbon is made from a mash of 80 percent Black Dirt corn, 12 percent malted barley and 8 percent rye. After fermenting the mash for approximately three to four days, Grizzanti distills the wash through his Christian Carl copper-pot still imported from Germany. After distillation, Black Dirt Single Barrel Bourbon Whiskey is aged for over two years in a new, American oak barrel with a #3 char before being labeled and bottled by hand.The latest release of Black Dirt Bourbon has a golden honey color, along with an aroma of fresh citrus, oranges, vanilla and caramel apples. The aroma gives way to notes of warm caramel, toffee and oak on the palate, and leads to a bold finish with a touch of wood spices.Pick up a bottle today!