Opening Early Autumn 2026

Our Spirits

Tradition with a dash or two of creativity

Like our wines, we take traditional things like Rum, Bourbon, Rye,Wheat and Malt spirits and give them a couple dashes of creativity to set ours apart from the other 2,300 operational beverage distilleries in the USA.

Tradition with a dash or two of creativity

Blackstrap Molasses Amber Rum

Close Hauled

The ingredient list is amazingly short: blackstrap molasses, brown sugar, cane (white) sugar, cinnamon stick, yeast, in-house made yeast nutrient, and either distilled or RO (reverse osmosis) purified water.  

About water... please visit our "About Water" page.

Close Hauled is a sailing term.  You're sailing into a fairly brisk wind, the sales are sheeted in "hard", you're heeled over 15-20 degrees, taking aboard a lot of salt spray, your hair, beard (if you're a guy), and face are getting salt crusted and the ride is rough, and it is about the most darned fun you can have with your clothes on.  We couldn't think of a better name for the worlds best rum.

We distill Close Hauled with an old-school pot (alembic) still with a copper dome and backflow condenser.  And we do it in very small batches.  Open the bottle, pour a shot (or two) over a couple of ice cubes, and take a whiff-- what you smell is the blackstrap molasses and a tiny little hint of cinnamon.  It's gentle, when it hits your tongue you don't feel "slapped", instead, you're reminded of Grandma's molasses cookies-- but with a bit of Grandpa's medicine.

  • An ingredient list you can understand
  • Up front blackstrap molasses flavor profile
  • A surprising mildness that can sneak up on you
  • Nothing harsh, it tastes and smells like food, not a chemistry lab
750ml bottle $35.00

You'll notice a few different things about our distillery.  First, there are no barrels.  The only barrels on our farm are some old derelict ones that have been cut in half for planters.  Our finishing process does not need them.  We don't need to wait two to ten years for great tasting spirits... we're out of the still and into the bottle in one to two weeks. 

There is not one, none, nada, zero, zip chemical additives in our process-- just wood chips (oak, cherry, apple), ultrasound, barley straw, ultraviolet light, and a "wobble" table.  Understanding the physics, chemistry, and engineering of spirits maturation makes it so we can deliver Bourbon (or other whiskey) that "tastes" ten years old in two weeks.