OUR PROCESS
Every bottle we make begins with the same radical method: wormwood brought into the still, coupled with vapor infusion during distillation to unlock the spirit. This clears away bitterness while revealing layers of complexity that are both familiar and entirely new.
We’ve applied this approach across the full range of our spirits — from rye and gin to amari, aperitivi, and vermouths — creating a spectrum of flavor that reshapes what these spirits can be.
WORMWOOD RYE
Distilled from 60% rye, 35% corn, and 5% malted barley with wormwood, then stave-aged with American and French oak at four char levels. Built to drink straight like a whiskey. By adding wormwood before distillation, we use it as a quiet modifier — shaping the spirit without leaving behind distinct bitterness.
The oak aging brings layers into balance: French oak with a heavy char adds clove and depth on the finish, while lighter American oak chars lift notes of butterscotch, toasted maple, and brittle across the front and mid-palate. The wormwood pulls back the oak’s sweetness, letting rye’s spice shine with clarity.
No water, no sugar, no anise, no licorice — this is not absinthe, but a whiskey redefined through wormwood’s complexity. Our very first spirit, crafted over years, it remains a connoisseur’s whiskey for those seeking something truly special. A layered and versatile pour, it stands beautifully on its own or substitutes seamlessly in classics like the Manhattan, Old Fashioned, or Sazerac.
WORMWOOD GIN
Using our novel wormwood and vapor distillation process, we push our gin toward airy floral and citrus expressions. Fresh botanicals, citrus, and herbs are vapor-infused both in the column of our still and in the elevated gin basket chamber, giving the spirit a distinct, velvety botanical character.
The result is a layered floral atmosphere of orris root and Egyptian rose petal, coupled with coriander, fresh grapefruit peel, and fresh lemon peel — all balanced by bright juniper. More present on the nose than the palate, the juniper yields gracefully to the other botanicals on the sip.
A complex yet elegant gin, it can be enjoyed straight or on the rocks, and offers a singular twist to classics like the Martini, Negroni, or Corpse Reviver #2.
WORMWOOD AGAVE
To bring this spirit to life, we sourced whole agave horrida from Texas and combined it with local New York corn, then distilled it with wormwood. Hearts and leaves together are smoked at our farm for 24–48 hours over mesquite and oak, giving the spirit a layered foundation of vegetal spice and subtle smoke.
During distillation, the agave heart is vapor-infused, creating a smooth, ember-like finish, while wormwood ties the arc together with its drying complexity. Fresh-cut pepper lifts on the nose, leading into a smoky tropical finish with a lingering salinity — distinctly an agave spirit, yet standing apart in its own category.
Full-bodied and smooth, it’s equally at home sipped neat or reimagining spirit-forward classics like the Margarita or Mezcal Negroni.
WORMWOOD RUM
Rooted in the Jamaican high-ester tradition yet entirely its own, our rum is distilled with wormwood to push the style into new territory. Clear and vibrant, it carries the wild intensity of tropical esters — pineapple, banana, guava — but balanced by wormwood’s subtle dryness, giving structure to the funk.
The result is a spirit both untamed and refined: bright, aromatic, and endlessly layered, with flavors that keep unfolding sip after sip.
Unlike any other rum, it stands on its own for sipping yet transforms classics like the Daiquiri or Mai Tai into something unmistakably new.
BLUE WEBER
Made from blue weber agave brought up from Texas and combined with local New York corn, this spirit is distilled with wormwood using our signature method. Unlike our smoky, mezcal-like Wormwood Agave, Blue Weber leans into clarity and brightness, offering a profile reminiscent of tequila yet standing firmly in its own category.
Fresh green vegetal notes rise on the nose, leading into a supple palate of vanilla and mineral brightness. Wormwood provides balance, pulling back sweetness and adding a subtle depth that unfolds across the finish.
Fresh and versatile, it can be sipped neat to appreciate its clean complexity, mixed into a classic Margarita, or kept simple with lime and soda.
WORMWOOD AMARO
Amaro is central to how we think about spirits — a category that can stretch in countless directions. Our Wormwood Amaro embraces that spirit of possibility, layering familiar roots with unexpected dimensions.
Deep tobacco and smoke emerge from light oak aging, a short rest with smoked apples, and vapor-infused spices including cardamom, clove, and galangal. Balancing this richness is a cool eucalyptus-menthol note from the black walnuts we grow on our farm upstate. The finish shifts into subtle bitterness, with wormwood and grapefruit peel leaving a lingering pithy-citrus note.
The result is an amaro both grounded and expansive — complex, contemplative, and unmistakably our own.
ABSINTHE
Our original recipe, first distilled over 20 years ago. Built on the traditional foundation of wormwood, fennel, and anise, it is distinguished by the inclusion of Silver King wormwood grown on our farm, which provides a dry, complex backbone. To this we add unique botanicals like black cardamom and rosehip, deepening the profile while preserving the unmistakable herbal intensity and opalescent louche of a true absinthe.
Bright fennel and licorice rise on the nose, layered with wormwood’s earthy complexity. On the palate, cooling herbal tones unfold into a long, lingering finish that moves through spice, bitterness, and subtle sweetness.
Sipped traditionally with water and sugar, or used to transform cocktails like the Sazerac or Corpse Reviver #2, it stands as both a nod to tradition and a spirit with its own distinct character.
ROSE APERITIVO
Our Rose Aperitivo reimagines the Italian aperitivo tradition through a floral, berry-forward lens. Bright aromatics of rhubarb root, rhodiola, and bitter orange peel create both lift and depth, while layers of red-fruit character bring a supple roundness.
At its heart is Sweet Annie — a wild-foraged Artemisia from our upstate farm — imparting a delicate herbaceousness that tempers sweetness and extends a gentle, lingering bitterness. The result is a spirit that feels at once vivid and refined, unfolding with both ease and intrigue.
Equally at home sipped over ice or transforming classics like the Spritz or Negroni, it offers a distinctly floral and modern take on the aperitivo.
MEADOW APERITIVO
Our Meadow Aperitivo is built on a foundation of botanicals led by gentian root and lemon myrtle, creating a bittersweet, citrus-forward spirit. Redstem wormwood, grown on our farm, lends a fresh, juicy herbaceous lift that rounds the profile with depth and nuance.
The result is light yet layered: a delicate herbaceous note with hints of melon rises on the nose, a clean interplay of citrus and herbs carries across the palate, and a lingering bittersweet finish leaves the impression of a meadow in bloom.
Vivid and versatile, it can be sipped over ice, poured long into a spritz, or bring brightness and lift to cocktails like the White Negroni.
BITTER-SWEET WERMUT
Our Bitter-Sweet Wermut begins with a rich Cabernet Franc wine from Anthony Road, building a foundation of dark fruit, spice, and earthy depth. Into this we layer Silver Queen wormwood, grown on our farm, which extends the finish with a savory edge and anchors the profile with its distinct, complex dryness. Cherry and a trail of varied spices carry the body, adding brightness and warmth.
The result is complex and balanced: berry and spice on the nose, a palate that moves between ripe fruit and layered bitterness, and a long finish where wormwood leaves its unmistakable mark.
Equally suited for sipping neat or over ice, it also transforms classics — adding richness and depth to a Manhattan, Negroni, or any cocktail that calls for vermouth.
DRY WERMUT
Our Dry Wermut begins with a crisp white wine from Anthony Road in the Finger Lakes, forming a bright and elegant foundation. Tarragon adds a green, herbaceous lift, while jasmine layers in soft floral aromatics.
The result is fresh and nuanced: lemon zest and florals rise on the nose, the palate moves between light fruit and herbs, and the finish lingers dry and bitter.
Balanced and versatile, it can be sipped chilled, lengthened into a spritz, or paired with gin in a crisp Martini.