DikinDurt Distillery

The dream for DikinDurt Distillery began one starry fall night in Herkimer, New York with two friends, Eric and Beth, over a back yard fire and a bottle of whiskey. That blazing fire ignighted their imaginations and their passion for great whiskey. It’s how DikinDurt began. After two long years of planning and lots of hard work their dream became a reality.

DikinDurt has opened as the first distillery in Herkimer County. We’re proud to be the first to bring local moonshine to the Mohawk Valley. DikinDurt Mohawk Valley Moonshine is availabe through liquor stores. Many bars have it on the shelves as well if you would like to try a taste. See our available locations page for a list of locations where Mohawk Valley Moonshine is in stock. YOU’RE GONNA LIKE THE WAY YOU FEEL! (It’s our slogan for a reason).

French Distillers & Alchemists

The first (legal) distillery in Broome County since prohibition. We mash, distill, age and bottle at our still-house — farm to bottle small batch whisky.

Hand crafted whisky using locally grown corn, wheat, barley, and rye. Just 150’ off NY 79 in Lisle, at the head of the of the Finger Lakes Winery, Brewery and Distillery Trail.

We are now open daily: Mon – Sat 10 am to 5 pm, Sundays Noon to 5 pm. You can try our whisky and buy some to take home. Stop in for a visit.

Mountain View Distillery

Mountain View Distillery is an artisan craft distillery located on The Mattas Family farm in Minaville NY.

The farm has been owned for more than 70 years by the Mattas Family.

Old Home Distillers

This farm distillery is set on historic property in rural Lebanon, New York, at the geographic heart of the state.

Old Home produces small-batch, handcrafted distilled spirits featuring locally grown ingredients.

The owners are firmly committed to the creation and successful marketing of high-quality products that will ensure a legacy for the family, benefit local farmers and enrich their corner of Madison County and the state of New York.

1857 Spirits

Since 1857, six generations of the Barber family have farmed dairy and produce in the heart of the Schoharie Valley—the breadbasket of the Revolutionary War. As one of the only American distilleries growing its own potatoes and using its own spring water, the superlative quality of our ingredients produces only the finest vodka, and the Barber family tradition of excellence continues.

1857 Vodka is made in small batches. Handcrafted to attain a perfectly smooth and creamy flavor. We grow the highest quality, best tasting potatoes in nine feet of rich “Barbour Basher” alluvial soils of the bottomlands. Our spring water comes from the aquifer directly beneath this soil. From the heart of the Barber Family Farm in the Schoharie Valley to you, 1857 is a naturally gluten-free, farm-to-bottle vodka.

Life of Reilley Distilling and Wine Co.

Despite running around his busy distillery most of his waking hours, flip-flops remain Ben’s footwear of choice. In fact, he wears them with shorts all year round. Such is the Life of Reilley, a company and philosophy rooted in a carefree and comfortable existence.

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Ben and Shioban Reilley took a big leap of faith launching the distillery, Madison County’s first since Prohibition.

A former vintner, Ben had never piloted a still. But, his passion for enjoying and making craft beverages pushed him into business producing vodkas that now quickly disappear for distribution after bottling.

In the same way the “little things” make the Reilley way of life worth living, it’s the attention to detail that makes Reilley’s vodka worth drinking. The exclusively New York-grown ingredients give Ben’s spirits a solid, subtle flavor intended to inspire relaxation.

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Ben: “I was the director of operations for a local winery for 4 years, and quite honestly, my wife and I sat down after 4 years and we said, “If you’re going to work 80 hours a week for somebody, it might as well be for yourself.” We saw a hole in the marketplace for a local, micro-craft distillery. We said, “You know what? Beverage chemistry is beverage chemistry.” Again, so we sat down and Life of Reilley was born. It was kind of an antiquated term, it basically means the carefree, comfortable life- which as you can see in my flip flops and my shorts- it says right on our bottle, the definition of the life of Reilley is a carefree, comfortable existence.”

“For us, it’s riding down to Cazenovia Lake with the top down on the Jeep, swimming in the lake all day and having campfire with friends, and just having an awesome time. At the same time, being cognizant of where your stuff comes from, enjoying the sunset and enjoying the small things in life, so that’s how Life of Reilley was born. For us, it’s the story I like to tell is craft spirits are where wine was 20-25 years ago, and craft beer was 10-15 years ago. Now people are turning their attention to the back of the bar. They’re saying, “Okay, I want to know where my wine comes from. I want to know where my beer comes from. Now I want to know where my spirits come from.” We’re kind of riding that crest of popularity. I find it just to be a natural extension of people wanting to know where their stuff is, supporting local and know that they’re supporting local farmers and families.”

“I think that’s what people don’t really understand when it comes to craft beverages. Aren’t you worried about 1911, aren’t you worried about Adirondack? No, I’d like to have my tasting room right next to them! All we’re looking to do is grow the New York pie, and get more people into New York products. In terms of Central New York, I think we’re on the forefront. I’ve always thought we were on the forefront of people trying to understand where their stuff comes from, and then reinvesting back into the community. There is something so cool happening in the Utica/Central New York area that my theory on that is Utica and the Mohawk Valley got such a poor rep for such a long time, that so many young people finally just bubbled up and said, “I’m not going anywhere, I’m going to start building something cool right in my backyard.”

“We use 100 percent New York flaked corn, comes from the Finger Lakes, mostly Skinny Atlas, Auburn, Geneva area. We get it sourced here, it comes by 18-wheeler. 30-foot auger comes swinging out and gets pumped right into those bags over there. Are disco lemonade is raspberry vodka, fresh-squeezed lemonade, and we use about 20-25 mint leaves that we soak overnight. That’ll be our disco lemonade product. After that, the sky’s the limit when it comes to pre-mixed cocktails. We’re taking our business in a completely different direction. We’ve poured it for people and they’ve absolutely loved it.”



Cooperstown Distillery

Longtime restaurateur Eugene Marra focused on food, wine and spirits as part of his profession, a career that’s lasted more than 45 years. A student of his winemaking grandfather, he took his appreciation beyond the glass when he started a vineyard in northern Georgia around 1991.

Eugene’s passion for fine spirits fueled his interest in becoming a distiller in the late 2000s, just as New York state was increasing its support of small-batch producers. Today the New York City native takes pride in the all-New York state ingredients that make up his whiskey, bourbon, gin and vodka.

The names reference Cooperstown’s baseball roots and other historic assets, but Eugene is always looking forward. The former chef continues to craft new recipes that contribute to New York’s growing reputation for high-quality distilleries.

Check out more of our “Stories on Tap” webisodes.

Eugene: Having been in the restaurant business most of my life, I’ve dabbled in food, wine, and spirits for the last 45 years actually. Coming to Cooperstown was an evolution of a great friendship in a business relationship where I was doing some consulting for a restaurant in Cooperstown, fell in love with the town. Simultaneously with that, New York State was rewriting most of their craft distilling legislation, which was beginning to get very interesting for me as an entrepreneur to come back to New York. I’m a native New Yorker. It was sort of a dream come dream true. The marriage of Cooperstown and spirits was always implicit in our business model from day one.

I always knew that part of the strategy of developing this brand in Cooperstown was predicated on that we could marry baseball and spirits. Of course, we started the strategize on the baseball bottle, the decanter bottle, which is our hands down most significant marketing tool that we have is our Abner Doubleday baseball decanter, which has been a huge success for us. We spent almost a year in prototypes with a mechanical engineer. It took a lot of planning. We got it down, right down to the 108 stitches on the baseball seams like a regulation baseball. We gleaned Doubleday’s actual autograph from the archives. If you turn it upside down, it’s got the baseball diamond. It’s got an ash-finish top, just like a baseball bat. Even the box is a period-style baseball box like the old baseballs used to come in. We really thought that that was a key piece of our marketing strategy: the baseball bottle.

Rory: New York is doing great things with this craft distilling movement. I’m originally from Pennsylvania. It’s a little bit more state controlled to liquor. New York is saying, “We see this chance for revenue here. Go for it, guys. Make some great spirits. There’s demand for it. We’ll help you out.” You have the state on your side which is a great thing. Then I feel New York State as a whole, there’s a lot of people that are agriculturally driven here. Ninety-five percent of ingredients come from the state. All my grains, right now, are coming from Canajoharie. I’m getting my grains 20 miles north of here. Hopefully, within anybody another month, there’s going to be a cooper coming online, a cooperage, a place that builds barrels. Within about another month, I won’t have to go more than an hour drive to get grains for bourbon and whiskey. I won’t have to go more than an hour drive to get those barrels. I think New York is going to be known for making some great bourbons here in the future.

Eugene: Being in Cooperstown was a very important piece of our business model. We knew this was a great place for us. We knew that the village would support us. We knew that it was ripe for the picking: marrying baseball and spirits. We think we’ve done a great job with it.



1911 Spirits

Peter Fleckenstein does the work his father, grandfather and great-grandfather did before him at Beak & Skiff Orchards, home to 1911 Spirits. The hundred-year legacy of cultivating the apples here ensures the family ownership maintains complete control of hard cider and spirit production from “tree to bottle.”

One of only a few in the country distilling gin and vodka from apples, Beak & Skiff debuted its cider and spirits in the early 2000s, allowing a new family legacy to grow.

Check out more of our “Stories on Tap” webisodes.

Peter: Beak & Skiff Apple Farms was founded in 1911, the first trees went in the ground that year, by two families that got together. One had been a potato farmer. One owned some land here on the hillside. They met down at the market in Syracuse and said geez, we could grow apples and make some money at it. That was the start of what is now a 103 year old business.

Every generation has put something into the business that’s added some value. The first generations put in the apple trees. The second generation put in the packing line and the trucking and the shipping and the distribution. A third and fourth generation worked on the cider mill. Now that we’re the fifth generation here, we’re doing the spirits business. Every generation has built on what was left before them.


The initial thought of the spirits business was that it was a good diversification. It was another value-added product that we could sell and have complete control over. The intent was just to sell it at our own retail store. We had no intention of selling it through distributors or even regionally at the time when it was developed.

Tree to bottle really is our way of saying we own the entire process. We own the trees. We own the land. We make the cider out of our apples. We ferment it into hard cider and then we put it through the still using our own recipe from top to bottom. We’re one of the few, if the only, people that grow the apples, press the cider, ferment the cider, and then distill it into either vodka or gin. I don’t know if anybody else out there, especially not in the Northeast, that has control of the entire process. The fact that we have that control plus we’re family-owned and operated makes us pretty unique.



Adirondack Distilling Co.

Jordan Karp left behind his career as a political consultant in Boston and New York City to become Adirondack Distilling Co.’s master distiller. He joins Dr. Bruce Elwell and attorney Steve Cox, who all want to be a part of a movement brewing in Central New York – a growing need for people to reconnect with their food and drink.


“There’s a renaissance of the upstate culture and the demand for local products,” Jordan says. “That’s a big part this. The fact that it’s made with care by the people that live here says something.”

Adirondack spirits incorporate all-local ingredients from the upstate corn used to make them right down to the Herkimer diamonds – a rare mineral found only in the foothills of the Adirondack mountains – used to filter them.

“This is handcrafted from beginning to end,” says Bruce. “That’s something we can be proud of and it puts us in a unique place.”

Not to mention a unique space: The building housing Adirondack’s stills has deep roots in the area. The former bank was essentially built to handle the finances of 125-year-old F.X. Matt Brewing Co., just down the street. It later became a popular concert venue and much later, a rundown shadow of its former self.


“We brought this building back to life,” Jordan says. The three co-founders made a sizable investment in renovations and equipment.

Adirondack’s German stills produce the flagship vodka, gin, white whisky and Central New York’s first legal bourbon ever. Each bottle – every sip – gives the makers, their community and Central New York something to be proud of.

Tours are available Monday through Saturday by appointment. Adirondack products are available throughout Brew Central and New York state.


KyMar Farm Winery and Distillery

Kenneth Wortz taps into his family’s 300-year history of apple farming – and the nearly as old tradition of crafting spirits.

Today Ken and his wife, Lori, craft one-of-a-kind spirits, occasionally with family and friends who help them harvest and bottle at KyMar Farm Winery and Distillery … for free. The signature Mapple Jack liqueur, Schoharie Shine and uncommon apple brandy Eau De Vie De Pomme are just that good. KyMar also produces an un-oaked chardonnay and cabernet sauvignon.


“People love local and people love unique,” Lori says.

KyMar uses local products almost exclusively in its spirits and wines. It only makes sense that they harvest sorghum and apples born from the historic soils of Schoharie County, once known as the “Breadbasket of the American Revolution.”

Handmade copper kettles produce the handcrafted spirits, which are then carefully aged in oak barrels before they are blended and bottled on site.

Ken’s family farmed apples for generations in his native Pennsylvania. That farm has since been sold and KyMar – named after the Wortz’ children – in part preserves that tradition for Ken, his family and future generations.

Founded in 2011, the winery and distillery begins a new legacy as the first to be licensed in Schoharie County since Prohibition.


But there’s more to the KyMar story than that fascinating chapter. Ken and Lori recently moved their operation to a former book bindery just down the road from the quiet country farmland they live on in rural Charlotteville.

The renovated 20,000 square feet of the bindery will exponentially increase production, which is soon-to-include vodka. The space is also home to a tasting room that hosts pairing and other events.

Complimentary tours are offered every Friday, Saturday and Sunday at 1 and 3 p.m. Visit and sample wines and spirits any Friday, Saturday and Sunday from noon to 6 p.m., Memorial Day weekend through Columbus Day weekend. After Columbus Day weekend, KyMar is open Saturdays from noom to 6 p.m. through Dec. 31.