Black Dirt Distilling, LLC was formed in March, 2012. In order to meet the demand of the newly crafted and already renowned Black Dirt Bourbon and Black Dirt Apple Jack, born at the Warwick Valley Winery and Distillery, the construction of a 4,000 square foot distillery along with a 60 foot distillation column was completed in Pine Island, NY in 2013. Today, the facility produces upwards of 60 barrels of whiskey or apple jack every week.
We spoke to Jeremy Kidde, the managing partner at this distillery.
Jeremy, give us a quick background about yourself. What steered you in the whiskey direction?
JK: My business partner, Jason Grizzanti, and I had been in the hard cider business together since 2002. Around 2004, we released our first distilled product, a clear apple brandy, which seemed like a natural progression from hard cider. There was not a whole lot of consumer interest in apple and pear brandy but we had most of the equipment to make whiskey and in 2007 the laws in NY made it easier for distilleries to produce whiskey. With the law change, a personal interest in whiskey and most of the equipment already in place we soon made the leap to dive head first into whiskey production.
What is the history of the Black Dirt Distillery? Tell us the meaning behind the name.
JK: By 2011 we laid down some barrels of whiskey but not released anything yet. We decided to form a new company that would be focused on whiskey. We named it Black Dirt Distillery after the rich agricultural area where the whiskey is made and where the corn is grown.
Did you have any experience running a distillery? What made you want to become a whiskey business entrepreneur and open your own distillery? What challenges did you face? What were some of your proudest moments?
JK: We started distilling around 2003 but producing fruit brandies and small volumes. When we built our whiskey distillery we wanted it to have enough capacity that we could grow into. We added about 50 x the capacity of our original fruit distillery. The challenges were mostly in financing it. We took on a strategic partner and raised both debt and equity to finance the construction. I’d say one the best moments was when we placed the 60 foot still into our new building with the help of a large crane. Looking back, that was a very exciting day.
Can you tell us a bit about your still? Is there a certain flavor profile you are looking for when making your bourbon?
JK: It’s a 60 foot continuous column from Vendome. Vendome makes great whiskey stills of course. The unique flavors are mostly a result of the “Black Dirt” terroir.
What type of Whiskey do you currently produce.
JK: Mostly Bourbon and Rye. Some Single Malt.
What are the biggest challenges you’re facing at the minute in getting your message out?
JK: I would say there are still folks out there that aren’t interested in Bourbon unless it comes from Kentucky (or at least they think it does) but that is changing quickly. Mostly its just finding time to get out there with all the other responsibilities involved.
What was your first dram. Do you remember that experience.
JK: I’m not sure I remember my first dram but certainly one of the most memorable was having a dram of Bourbon on my first trip to Kentucky sitting a porch surrounded by corn fields during a lightning storm.
How would you describe your whiskey in 3 words.
JK: Full flavored, slightly earthy, Unique.
Do you source the ingredients locally? Does the location and the weather impact the maturation process of your whiskey?
JK: We do source the ingredients right here in the Black Dirt. I’d say 80-90% of our ingredients are grown within a ten mile radius of the distillery.
Are you planning on doing any sherry or port etc finishes of your bourbon? Maybe have a Rye Whiskey in the pipeline?
JK: We do have a rye in the pipe. Also a port finished whiskey using our own port wine barrels (we make a port as well). We just released a single barrel finished in Apple Brandy Barrels.
What can we expect from Black Dirt Distillery in the future?
JK: Bonded Bourbon, Rye, single malt, maple whiskey.
Anything else you’d like to share with Tastethedram readers?
JK: We love visitors. Check us out at blackdirtdistillery.com to book a tour.
For more information please see below:
Tasting Room
Tastes and samples of the Black Dirt Bourbon and Black Dirt Apple Jack may be found at the Warwick Valley Winery’s tasting room and store, located at 114 Little York Road in Warwick. Also find the exciting products for sale throughout New York, New Jersey and Connecticut.
For information on Distillery Tours please email [email protected] or call (845) 258-6020
Contract Distilling
Black Dirt Distillery offers contract distillery services to other licensed distillers and producers. Please inquire via email to [email protected].
Follow Black Dirt Distillery on Facebook.
