Alistair’s creates distinctive spirits by always following five key steps.
1 - We use the best most local raw ingredients possible / 2 - We start with a flavor-optimized fermentation
3 - We use a slow and extractive distillation / 4 - We mature the spirit in a dynamic barrel rotation.
5 - We blend thoughtfully and patiently until we land on the perfect blend.
Sticking to these practices helps us make the most nuanced and expressive spirits possible while allowing us to work creatively and with a sense of adventure on the farm.
Grape brandy made from 82% Cabernet Franc and 18% Pinot Noir, grown on the eastern slopes of Seneca Lake. The grapes were pressed directly after being picked and the resulting wine was delicate and crisp before being double-distilled and matured in stainless steel for 10 months.
A blend of heads and tails from the distillations of Chardonnay, Riesling, Grüner Veltliner, and Cabernet Franc was redistilled to enhance and intensify the flavor. The resulting profile features ripe tropical fruit notes balanced with hints of petrol and cut grass, creating a distinctive "high taste" or haut goût.
By using botanicals grown on the farm or foraged from the neighboring forests, alistair gin achieves a distinct regional flavor. Each botanical is infused seperately to attain optimal extraction in the final spirit. Botanicals: juniper, coriander, fennel, dill, lemongrass, lemon verbana, chamomile, wild chamomile, feverfew, rhubard, orris root, angelica root, spruce tips, lovage, thyme, yarrow.
A black strap molasses Rum, with notes of caramel, coconut, and subtle smoke. Three years in a tequila barrel permeates this medium-bodied rum with unique flavors of citrus, spice, and oak. The finish is warm and lingering, with a balanced sweetness.