History
In a composition class at Colby in 1972, Bruce wrote a paper on Absinthe because it was something he'd never heard of before. Fast forward 24 years. Bruce and Karen were drinking too much wine and decided it was time to start making their own to save money. Another 14 years go by. Then, in 2010, they took a building Bruce bought to house the boat he build and turned in into an energy efficient production facility for award-winning wines and distilled spirits from locally sourced apples, pears, and maple syrup. Oh, yeah, now they are making Limoncello and the only Absinthe Verte in New England. Come check it all out. Tastings for 5 choices are $5/$6 (for the Absinthe) and you get to keep the glass.
Specialties
All of our spirits and many of our wines have won awards in international competitions in New York and/or San Francisco. We use locally sourced maple syrup, apple and pear cider to make them. Our products include still, sparkling and fortified wines, brandies, two brand-based fruit drinks, Limoncello, and Absinthe, which in 2016 was named Spirit of the Year by Down East Magazine. We're one of only 13 distillers of Absinthe in the US and the only one in New England.