Distilled from a high rye thin mash with local NY grains and wormwood before being stave aged with American and French oak at four char levels. We distill and age our Wormwood Rye to drink straight like a whiskey. We distill with wormwood, a bitters, adding it after the fermentation but before we distill to act as a modifier on the spirit without giving distinct bitterness. The balance comes from the wormwood drying out some of the oak sweetness, giving rise to notes of rye spiciness that mix with the a clove depth of the French oak's heavy char on the finish.  While lighter chars of the American oak bring butterscotch, toasted maple, and brittle to the front and middle of the profile. No water and no sugar is needed, and no anise or licorice is used - we are distilling a spirit that departs from Absinthe, using the complex depth of the wormwood to create a layered whiskey. Crafted over a decade, bottling the feel of absinthe and the heart of rye. Our rye is a complex and perfect go-to drink that redefines what wormwood spirits can be. Substitutes uniquely for classic whiskey cocktails such as a Manhattan, Old Fashioned, and Sazerac because of the balanced rye profile and oak aging.

To be able to bring this spirit to life we brought up whole Agave Horrida from Texas.  For this limited release we distill an Agave and local NY corn thin mash with wormwood.  We use the whole Agave, hearts and leaves, and smoke it upstate at our farm for a full day with both mesquite and spent oak from our Wormwood Rye aging.  This leads to a balance between the smooth vegetal spiciness of a tequila that comes from the leaves of the agave, and a subtle smokey ember finish coming from the agave heart that's vapour infused during distillation - with wormwood tying together this complex arc.  Spicy fresh cut pepper notes come through on the nose to give way to a subtle smoky tropical finish and a lingering salinity, distinctly an Agave spirit in its own category.  Full bodied and smooth so great for both sipping straight and also mixing into a spirit forward Daiquiri.

The Rose Aperitivo is very much a rhubarbaro, using 2 different varieties of rhubarb root for perfumey aromatics and earthy depth. The rosé wine base lends to a more berry forward side with bitter orange peel and rhodiola to carry citrus notes. For all of our cordials we like to explore the larger family of Artemisia (wormwood relatives), concentrating on the herbaceous Sweet Annie (sweet wormwood) that we forage wildly from our upstate farm. It is essentially cocktail strength on its own and can be sipped neat or on the rocks, and even though it's very different than Campari, it can be used as its replacement in a number of cocktails like a Negroni or Spritz.

Wermut means wormwood in German and is actually the base for the word Vermouth, being an ancient combination of wormwood and wine. Our Semi-Dry Wermut allows the white wine we use from Anthony Road Wine (Finger Lakes, NY) to come forward and mingle with the citrus herbaceous notes of Redstem Wormwood and floral jasmine aromatics. Lemon and watermelon come to mind as the bitter complexity of Genepi is left on the dry finish. Mix with other cordials for a variety of Spritz's or naturally with a gin for a vermouth forward 50/50 Martini.

Our Bitter-Sweet Wermut uses a rich cab-franc wine from Anthony Road Wine to setup a deep profile of spice, berry and bitter notes. Wormwood extends the finish leaving you with savory depth after schisandra berry and a varied spice trail carry the body. As with all good vermouth, you can sip this neat or on the rocks but it also substitutes for classic Vermouth cocktails.  Transforming and adding rich depth to a classic Manhattan or Negroni cocktail.