There is a reason why Keith Bodine, distiller and co-owner of Sweetgrass Farm Winery & Distillery is smiling; April is single malt whiskey making month.
Keith works with fruit most of the year, Maine-grown apples, blueberries, cranberries, and rhubarb made into wines and brandies, but in April the distillery takes on a bread-like aroma as thousands of pounds of Maine-grown barley are mashed, fermented into barley beer, and distilled into Maine whiskey. Bodine started distilling whiskey from Maine-grown barley back in 2011 and has been aging it inside his Union based distillery. He prefers to age his whiskey the old fashioned way, over a long period of time, to give it time to develop complex, interesting flavors and aromas.
Come experience Maine whiskey at Sweetgrass in April!
April 5th, 5 to 7 pm, single malt mashing and fermentation
April 12th, 11 am to 2 pm, fermenting barley beer and 1st pass, stripping run in the still
April 19th, 5 to 7 pm, spirit run in the still and ‘white dog’ discussion
April 26th, 11 am to 2 pm, whiskey barrel selection and aging
No fee or reservation required!
Learn more at www.sweetgrasswinery.com