Coppersea Distilling in New Paltz floor-malts its own grain and runs a direct-fire copper pot still by hand, tasting the difference at the source.
Coppersea works the hard way: heritage grains malted on the farm floor by hand, then run through a direct-fire copper pot still using methods closer to a 1700s Scottish distillery than anything else in the Hudson Valley. The 75-acre property sits at the base of the Shawangunk Mountains, and that grain-to-glass process shows up in the whiskey as a heavier, grainier mouthfeel than most rye on the market.
The tasting room is small on purpose. Pull up a stool and someone who ran the still that week will pour your flight and talk through the cask-aged rye, the green malt whiskey, and whatever experimental batch is in rotation.
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