Newsletter No. 7
At the Distillery
Throughout the Spring our focus was making American Single Malt Whiskey. Single malt is made with 100% malted barley and the new-make spirit is brighter, fruitier, and lighter than its more earth-driven, rye cousin. Unlike rye whiskey and bourbon, single malt does not require aging in a new American oak barrel. Used barrels, tempered of their stronger, more assertive flavors are better suited for aging single malt, and also lend the distinctive contribution of their previous contents to the finished whiskey. It is common practice for used bourbon, sherry, port, and even wine barrels to make their way into single malt whiskey barrel houses, all contributing unique flavor profiles to the finished spirit.
Over time, we will develop our own stock of used barrels as our whiskey is dumped and bottled. At present, however, our barrels are all occupied, so we need to source used barrels from other distilleries.
Sourcing used barrels is a challenge for small distilleries - most of the supply is commandeered by large Scottish producers who buy up the majority of freshly dumped Kentucky bourbon barrels. The barrels are then disassembled, packed in containers, and shipped to Scotland where they are rebuilt to support the ever-expanding volume of Scotch whiskey. With some persistence, however, we were able to secure a small allocation of used bourbon and rye barrels - the former from Woodford Reserve, and the latter from from Heaven Hill. We filled 22 barrels during this recent run of single malt, and plan as many again when we return to single malt production this fall.
Of note, we filled our 200th barrel at the end of June (a 100% estate-grown rye). In all of 2023 we produced 100 barrels, exactly. Thus, we are on pace to double our production this year.
On the Farm
July is harvest season at the farm. We grow several different types of rye and barley, and each matures on its own schedule. Our winter barley is ready first, and we’ve already taken it off the field - 12,000 pounds in total. It will be used for the barley portion of our estate rye mash bill. Our winter rye will be ready next - sometime in mid-July - and then our spring barley in late-July. This is our first year planting a spring barley, and we intend some portion of it for an estate-grain single malt.
Timing the grain harvest is both art and science. Ideally grain ripens in the field, resulting in hard grain kernels at 13% moisture content - suited for long term grain storage. But with our humid and storm-prone Hudson River Valley summers, leaving grain in the field too long poses risks of disease and damage.
In fact, we experienced minor crop damage already from a series of violent thunderstorms that moved through the farm last month. Our Hazlet rye experienced patches of “lodging", damage to the plant where the grain is permanently knocked flat to the ground (as if a large herd of deer bedded down for the night). Lodged grain is more susceptible to disease, and can be difficult or impossible to harvest.
Interestingly, our field of Danko rye growing just 100 yards to the north showed no damage at all. Danko is known for its strong straw and high resistance to lodging, and to see the contrast between the two varietals under extreme conditions was enlightening. Crop selection is driven by flavor, yield, and viability. We like to think we prioritize flavor above all, but viability is a foundational concern. Our Hazlet has performed in years past, and its flavor is exceptional so we will likely keep it in our rotation.
In and around Old Chatham and the Hudson River Valley
Dirt Road Life: Images of Rural Community. Columbia County Historical Society in partnership with Chatham Dirt Road Coalition. Ongoing exhibition/regular hours are Fridays – Sundays 11am-4pm, Vanderpoel House, 16 Broad Street, Kinderhook.
Equine Advocates Public Open Day. Saturday, July 13, 11:00 am - 4:00 pm (Free). 3212 State Route 66, Chatham.
Old Chatham Hunt Club Summer Cocktail Party. Saturday, July 20. Join the sporting set for drinks, hors d’oeuvres, and live music at a private home with scenic hunt country views. All are welcome! Tickets: https://oldchathamhuntclub.com/summer-cocktail-party-july-20/
Chatham SummerFest 2024. Saturday, July 13, 11:00 am - 4:00 pm. Don’t miss the pie eating contest at 2:00 pm. To participate in the contest, come the table in the brewery parking lot at 1:45 pm (15 minutes before the contest begins). Limited space available.
Basilica Hudson Summer Farm & Flea. Saturday, July 20 and Sunday, July 21, 10:00 am - 6:00 pm. Tickets: https://basilicahudson.org/events/summer-farm-flea-2024/
The Blueberry Festival. Sunday, July 28, Old Austerlitz/Austerlitz Historical Society. General Admission 9:00 am - 3:00 pm, $10 adults/ children under 12 free. Pancake Breakfast 9:00 am – 11:30 am, $10 adults/ $5 children under 12.
Haema @ Old Chatham Country Store. Sunday, July 28. Aviary alums Hannah Wong and Sarah Jane McLaughlin will bring Haema’s Asian street food-inspired cuisine to OCCS for one night only. Reservations via Resy: https://resy.com/cities/old-chatham-ny/venues/old-chatham-country-store-and-cafe/events/haema-occs-2024-07-28?seats=2&date=2024-07-06
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