Historie

Black Dirt Distilling, LLC was formed in March 2012. To meet the demand for the latest Black Dirt Bourbon and Black Dirt Apple Jack, which were born at Warwick Valley Winery and Distillery, a 4,000-square-foot distillery with a 60-foot-long distillation column was built in Pine Island, NY in 2013. Today, the facility produces up to 60 barrels of whiskey or apple jack each week. Co-founders and managing partners Jason Grizzanti and Jeremy Kidde have built decades of experience in distilling and marketing. As the first micro-distillery in New York State, they have over the years produced and distributed a range of award-winning brandies and liqueurs under the American Fruits brand as well as Warwick gin. Now ingredients sourced directly from the Black Dirt region are used to create some of the most vibrant spirits to hit the market in generations.

Awards and recognition: Black Dirt Bourbon has won Double Gold at the San Francisco World Spirits Competition.

Produktion/Fremstilling

Black Dirt Distillery operates a 4,000-square-foot facility with a 60-foot distillation column and produces more than 60 barrels of whiskey or apple jack per week. Probably previously touted as the first micro-distillery in New York and is known for Black Dirt Bourbon, Black Dirt Apple Jack, as well as products under the American Fruits brand and Warwick gin. The production uses ingredients from the Black Dirt region.

Black Dirt Bourbon

Age statement: minimum 4 years in new charred American oak (Char level 3). Mash bill (base): about 80% Black Dirt grain, 10% malted barley, 10% rye. Several batches are described with variations in aging and re-barreling (for example DO-batches and single barrel variants).

Black Dirt Rye

Distilled from 100% NY rye with a mash bill of 90% rye and 10% malted rye. 100 proof, deep mahogany color and notes of caramel and malted elements.

Black Dirt Apple Jack

100% apple brandy distilled from NY Jonagold apples, aged in new charred American oak barrels for at least 4–5 years, bottled at 100 proof. Several batches (Batch #1–#6) described with aging of 5 years and variations in barrel treatment.

Black Dirt Single Barrel (Bourbon and Apple Jack)

Single Barrel bourbons hand-selected from individual barrels with varying age statements (typically around 24–36 months) and re-barreled in new Char #4 for short periods. Examples include barrel numbers such as DO5, RC1 and DO6 (and others in the portfolio), bottled at 90–100 proof and often in 375 ml format. For Apple Jack there are also single barrel variants based on Jonagold apples.

The Black Dirt / Region and flavor profile

The Black Dirt region's dark, fertile muck soil in upstate New York is described as particularly fertile and historically significant in agriculture and the distilling culture. The region is known for its role in raising grain and other crops, and the area has undergone extensive drainage projects during the WPA era.

Produkter/Whisky-serien

Black Dirt Bourbon

Minimum age 4 years in new charred American oak. Mash bill: about 80% Black Dirt grain, 10% malted barley, 10% rye. Batch examples such as Batch #13 show ongoing development and variation in aging and char levels.

Black Dirt Rye

Distilled from 100% NY rye; mash bill 90% rye, 10% malted rye; 100 proof. Described as complex, with caramel and a spicy finish.

Black Dirt Single Barrel Bourbons

Several barrel numbers (e.g., DO5, RC1, DO6, AB10414-1, etc.) with aging of 24–36 months in new charred American oak. Some batches are re-barreled in new Char #4 for 1–3 months and bottled at around 90–100 proof. Mash bills around 80% grain, 10% malted barley, 10% rye or variations thereof.

Black Dirt Single Barrel Apple Jack

Single Barrel Apple Jack based on 100% NY Jonagold apples; aged in new charred oak; bottled at 100 proof. Examples include BDAJ121214 and other batch numbers aged around 21 months in barrels.

The Apple Jack (100% æblebrandie)

100% NY Jonagold apples; aged at least 5 years in new charred oak barrels; bottled at 100 proof. Batch #1–#6 vary in aging and barrel treatment.

The Black Dirt (Bourbon series)

Bourbon based on a grain-based mash, with aging around 4 years; different batches show variation in aging and barrel treatment.

The Rye

Rye series: 100% NY rye, mash bill 90% rye and 10% malted rye; 100 proof; description of caramelized and chocolatey notes.

Besøg/Oplevelser

Tasting room: Taste and sample Black Dirt Bourbon and Black Dirt Apple Jack in Warwick Valley Winery’s tasting room and shop, located at 114 Little York Road in Warwick. Products are sold throughout New York, New Jersey and Connecticut. For information about distillery tours: email distillery@blackdirtdistillery.com or call (845) 258-6020.

Filosofi

Black Dirt Distillery rests on the region's rich soils and history. By using ingredients from the Black Dirt region, they strive to create vibrant and flavorful spirits, while building on a legacy as one of the first micro-distilleries in New York. The region and its agricultural history – including drainage projects and the WPA effort – illustrate a deep context for the production and connection to the local terroir.