CRAFTED FROM
THE
BERKSHIRE
FORESTS
Gin and rum distilled by hand in a hammered copper pot still, with botanicals foraged in the Berkshire hills.
The botanicals are foraged by hand, in the hills around North Adams.
Spruce tips, rose hips, elderflower, black birch, sloe berries. What we can't gather ourselves — cane sugar, juniper, oysters from the coast — we choose as carefully as what we can.
Find us in the mill, at the foot of Mount Greylock.
Four Berkshire seasons, and one from the coast.
Spring Gin
Sloe berries, ground ivy, and magnolia flower — a tree older than the bees.
Summer Gin
Elderflower, violet, and whatever else is in bloom the week we distill.
Autumn Gin
Wild strawberry, blackberry, black raspberry, rose hip. Gathered off the trail.
Winter Gin
Juniper, spruce tip, black birch. Cut when the woods have gone quiet.
Ocean Gin
Seaweed, cucumber, and fresh wild Massachusetts oysters. Subtly briny.
Worked by hand, and by palate
Our still was hammered out of copper in Spain, in the part of Europe with the longest history of distillation. It isn't computer-automated, which is the whole point — every batch is judged by taste rather than by a readout, and no two seasons come off the still quite the same.
Named the best distillery
in Massachusetts
Best Distillery in Massachusetts
The best place in the area to nerd out over gin.
experimenting like an alchemist in his hand-hammered copper pots
Spend an afternoon in the Berkshires.
Drinks poured in the distilling room, under string lights, a few steps from the copper pot still.