Coppersea Distilling uses Heritage Methods Distilling, revitalizing traditional distilling methods to make amazing spirits. We are a true grain-to-glass distillery, growing our own grain and sourcing hyper-locally from neighboring Hudson Valley farms. We are one of only a handful of malting distilleries in the world, allowing us to create unique expressions like our Big Angus green malt and our Bonticou Crag Straight Single Malt Rye. We exclusively use our own malt in house and mill by hand at the distillery.
We ferment in American-made 500 gallon open wood tanks, and use sour-mashing for flavor enhancement and consistency. Our direct-fired simple alembic copper stills sit inside our custom-built still oven, enabling us to create spirits of depth and distinction. We age our spirits at 101 proof to allow for equal parts water- and alcohol-soluble extraction. Our barrel aging program includes the NY-oak aged Excelsior Bourbon, the first truly 100% New York whisky in generations. Finally, we “close the loop” in feeding out heritage-breed pigs on our spent mash. These Gloucester Old Spots end up on the menu at leading farm-to-table restaurants in the Hudson Valley.
Coppersea’s Whiskies include Excelsior Bourbon, the only 100% New York Bourbon, Bonticou Crag Straight Single Malt Rye, and Big Angus Green Malt.