Opening

Constance and I want to thank everyone who came to our pre-opening party; your support has been wonderful.

Since opening, we have had a great time in the tasting room giving tastings and talking about our wines, gin, and vanilla extract. It is such a treat to meet new people everyday and the response to our products has been great. You can read a review of our Back River Gin at: http://www.slashfood.com/2007/06/18/gin-notes-back-river-gin/

We are now planning for the upcoming blueberry harvest and thinking about apples, pears, and other fruits that will be ripening over the season. Local fruit growers are welcome to contact me at the winery, 207-785-3024, to see if we can work together. I have already contracted for blueberries but am open to just about any other fruit.

I will be distilling some exciting new spirits over the summer and I am always happy to explain the process if you visit.

Cheers,

Keith

Distillation Begins

 

Last Friday I completed our first full scale distillation using the alembic still. We were very pleased with the system and the quality of the resulting apple brandy. This morning I again distilled apple brandy so we now have a small barrel full but it won’t be ready for sale until next year.

Cheers, Keith

Progress

After visits from both the Department of Agriculture and the Maine Department of Public Safety, we have been given the go ahead to ferment and distill. It is exciting to see the equipment in use and the yeast in action. Our first wines are apple and cranberry apple. Right now the winery is filled with the aromas of fresh apples, tart cranberries, and young wine.

A start…