In May we completed our inaugural bourbon run, laying down twenty-one barrels of bourbon. While the majority of our whiskey is aged in standard 53-gallon barrels, for this initial run of of bourbon, we also used several 30-gallon barrels. A smaller barrel offers a greater surface area ratio of wood to liquid, thus contributing to a faster maturation. It is our intent that these 30-gallon barrels of bourbon will be ready to drink in 30-36 months, while the larger 53-ballon barrels will age four years or more.
This June our focus is on producing more American single malt whiskey. Our oldest single malt barrels are now two years old, and showing great promise. So much so that we are increasing our single malt production, as we increase production overall. Thus far this year we’ve barreled 5400 “proof gallons” of whiskey. A proof gallon is standard measure used to quantify the amount of pure alcohol in a liquid. One proof gallon is equal to one gallon of whiskey at 100 proof. Because whiskey in the barrel can be as high as 125 proof, or as low as 80 (more on that below), the proof gallon is a consistent benchmark for measuring the volume of whiskey in the barrel house.
Our barrel house can hold more than 900 barrels when stacked three-high. And though we have some time before we hit that limit, we are already making preparations for a second barrel house on site.
Moonshine. White dog. White lightening. All of these are synonyms for the freshly distilled alcohol that comes directly off the still before it has been aged in barrels. At Silver Brothers, we prefer the more elevated Scottish term, new make spirit, or simply, new make. New make is the foundation of whiskey, and it’s quality contributes greatly to the final matured spirit.
When it comes off the still, new make is as clear as vodka. But unlike vodka, it contains layers of flavor and aroma. Our new make rye, for example, has a nose of green grass, cherry and toasted marshmallow, with citrus, cherry and spice on the palate. We nose and taste our new make throughout the distillation process to monitor for quality and character. Our distillations typically start at 7:00 am and run for ten hours, so this is an acquired skill to be sure.
Undiluted new make is very high in alcohol by volume - around 75%, or 150 proof, and it is too strong to go directly into an oak barrel. By law, whiskey cannot enter the barrel above 125 proof. This is a strange law, but it is real, and may have to do with maintaining quality. Spirits at higher proof-points extract more bitter and astringent flavors from the barrel, overpowering the spirit, and 125 proof seems to be the maximum threshold for maintaining balance. At Silver Brothers we introduce our new make to the barrel at 110 proof, aiming for a delicate and balanced spirit. To bring our new make down from 150 proof to 110, we add water - in this case the same mineral-rich well water we use throughout our fermentation and distilling process.
The rural beauty of Old Chatham is often reminiscent of a James Herriot novel, and is indeed home to many types of creatures, both wild and domesticated. Our farm is the literal bedrock of our whiskey, so managing the land responsibly is a priority, and we are constantly looking for ways to improve the ecological health of our farm.
In addition to the tillable acreage we use for growing rye, barely, and corn, the farm also has fields that are better suited to making hay and grazing livestock. The Trowbridge Farms cows that graze our hills from May through September play an important role in both soil health and the production cycle for our whiskey. The grazing cows control undesirable brush and weeds in the fields, while improving soil structure with their manure. The cows are also fed the nutrient-rich “spent grain” mash that is a by-product of the distilling process.
A new addition to the farm this spring is an apiary consisting of five hives, which was installed by Asher Silverwolf, the founder Bee Resonance Project. Our honey bees will join existing native pollinators - including wasps, butterflies, hummingbirds, and bats - helping to encourage bio-diversity and a healthy ecosystem on our farm. In addition to the positive environmental impact they provide, we look forward to eventually collecting a modest amount of honey, which will be yet another expression of the farm’s terroir.
Equine Advocates Public Open Day. Saturday, June 7th, 11am - 4pm, Equine Advocates, Chatham.
Town of Kinderhook 2nd Annual Community Day, Saturday, June 7, 12pm - 9pm. Town of Kinderhook Volunteer’s Park.
Spencertown Academy’s Hidden Gardens Tour & Market on the Green. Saturday, June 14, 9am - 4 pm. A self-guided tour of private gardens in Ghent, Chatham and Valatie. Tickets and programs must be purchased/picked up on the Green in Spencertown the morning of the event prior to visiting the gardens.
Mindful Natural Beekeeping Weekend Retreat @Kripalu. June 10-13. More information here.
Big Truck Day @FASNY. Saturday, June 21, 10am - 12pm. Museum of Firefighting, Hudson.
The Summer Party @Thomas Cole National Historic Site, Catskill. Saturday, June 28. RSVP and purchase tickets by June 6th.
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