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Farm2Chef'sTable

Farm2Chef'sTable

Live, Laugh, Love and Eat!!!

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  • About
    • Our Purpose
    • About Me
  • Menu
    • Farmer Market Bounty
    • Day to Day Prep
    • Sunday Family Meal
    • Saving the Season’s Bounty
    • Meet Your Farmer
    • Drink, Drank, Drunk
  • Blog Feed
  • Contact
  • Press

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After the grains are malted, it’s time to make the mash. Coppersea uses an open-top wild fermentation process. This is where Coppersea Distilling really taps into the terroir of the Hudson Valley. The wood barrels are left open when making the mash. The doors of the mash and distilling room are also left open all year long to waft in the local breeze, which carries the characteristic wild flora that steep into the mash. Ambient yeast and bacteria provide flavor, as well as ethanol, to the whiskey. This method extracts every ounce of flavor the grain has to offer. The result is a whiskey that is quintessentially “of the Hudson Valley”.
@copperseadistilling
@copperseadistilling
An apple a day, keeps the doctor away.
Stocking up for the winter 🥶 ❄️ is serious business, especially before a snow storm.
Brace Yourself...Winter is in full swing!

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Beacon, NY
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