Dry Point Distillers
A brief overview of the distillery
Dry Point Distillers is a small craft distillery and cocktail bar in Mesilla/Las Cruces, New Mexico, started as a father-and-son hobby project. They produce in small batches vodka, gin, bourbon and rye whiskey with a strong focus on local ingredients, craftsmanship and experiments. The name and products draw on the desert landscape and the local fruits and grains, and the distillery combines raw-material experiments with more traditional American whiskey methods.
History
The project began as a modest home experiment between Stefan and Chris Schaefer, where they initially worked under a fuel alcohol permit and could freely experiment with different fermentable materials. Over time they applied for a federal craft distilling permit and upgraded equipment from a homemade 8-gallon still to a 26-gallon column still, which is still in use. In the course of development, local ingredients from the Mesilla Valley and surrounding areas – honey mesquite, pomegranates, peaches, red chile and prickly pear – became central to product development. Whiskey production led to brandy- and gin-experiments, and today the work includes their own bottles, collaborations with local institutions such as New Mexico State University and import collaborations with Mexican producers of mezcal and sotol.
Raw materials and production
Dry Point works in small batches and describes their process as artisanal with a strong focus on quality. Distillation takes place primarily on a 26-gallon column still; the vodka undergoes several distillation steps in the column and is subsequently refined through a specially built charcoal filter pack to achieve a clean neutral spirit. Gin is produced both as a classic botanical distillate and in a barrel-aged version, where vapor-infusion of botanicals is combined with subsequent aging in brandy-fade. Grain varieties used include New Mexican heirloom blue corn as well as rye, wheat and barley; for vodka they use fine yellow corn. The distillery's approach includes experiments with local fruits and native grains and a clear farm-to-bottle approach.
Aging and Barrel Types
The aging work primarily uses American white oak for bourbon aging, and the distillery also works with brandy-fade to mature their barrel-aged gin. Barrel-aged gin is described as aged for about 7 months in a brandy fade, where it takes on color and notes from local brandy and American oak. It also mentions the use of small barrels and accelerated aging as experimental methods to influence flavor development.
Whiskeys
The range covers neutral spirits such as Mesa Vodka, botanical gins (Monsoon Gin and a barrel-aged gin), as well as several whiskey expressions, including a Blue Corn Bourbon and a series of bourbons, plus a collaborative product in the form of Pistol Pete’s Six-Shooter rye. In addition to their own bottles they carry selected Mexican agave- and sotol-products in their lineup. The products are sold in the distillery's shop and via partner retailers in New Mexico, while the cocktail bar serves as a tasting and bottle-sales venue.
| Whisky | Type / Series | Barrel and Style | Flavor Profile | Status |
|---|---|---|---|---|
| Blue Corn Bourbon | Bourbon Whiskey | American White Oak Barrel | A mash of rye, wheat, barley and New Mexican heirloom blue corn, distilled on grain and aged in American white oak barrels; presented as a local variation of classic American bourbon. | Current; Core range; Sold in its own shop and at partner retailers in New Mexico |
| Dry Spell Bourbon Whiskey | Bourbon Whiskey | A premium bourbon selected by the distillery for complexity and drinkability; recommended for both mixing and serving on the rocks or neat. | Current; Core range; Available in the shop and behind the bar | |
| Pistol Pete’s Six-Shooter | Rye Whiskey | A collaboration with New Mexico State University and the first collegiate-licensed spirit in the USA; a rye whiskey that also financially supports university athletes through a portion of the sales. | Current; Core range; Available in liquor stores in New Mexico; part of the distillery's shop assortment and partner sales |
Whiskey style and flavor profile
The style ranges from citrus- and floral notes in the gins to earthy and spicy elements in their rye and bourbon. Monsoon Gin is described with a citrus-forward start, floral coriander midtones, and an earthy finish with licorice and rosemary. Barrel-aged products note influences from barrels with notes of vanilla, coconut, smoke and leather, while the use of local fruits lifts fruity citrus- and berry-tones into some experimental bottlings. The combination of these elements repeats across their portfolio.
Visit the distillery
The distillery is located in Mesilla/Las Cruces and invites the public in for cocktail service at the bar as well as bottle purchases in the shop. Address and contact are 1680 Calle de Alvarez, Suite C2, Las Cruces; phone (575) 652-3414. Tastings, tours and events are held, and the distillery collaborates with local partners for distribution in New Mexico. Practical details such as regular hours or booking requirements are communicated through the distillery's channels for special events.
Philosophy and craftsmanship
Dry Point works according to a craft philosophy with a strong emphasis on quality over efficiency. They highlight a farm-to-bottle ethos, use of local ingredients, small-batch production and a desire to avoid shortcuts in the production process. Collaboration with the local community and support for local initiatives are a core part of their work.
Sustainability
-
Supports the local community through sourcing local ingredients.
-
Farm-to-bottle approach mentioned as part of sustainability and community support.