Located in Middleburg, Virginia since 2014, Mt. Defiance Cider & Distillery is an award-winning artisanal distillery that focuses on the revival of classic spirits and explores the world of lost spirits that had fallen out of favor due to post-Prohibition mass production methods. The distillery grows many of its own herbs on property and sources quality ingredients locally whenever possible, producing small-batch spirits with traditional recipes and signature twists in a rustic barn setting just outside downtown Middleburg.
A multiple award-winning traditional French-style verte absinthe created from a late 19th century recipe, distilled using whole botanicals grown on-site including grand wormwood and roman wormwood, naturally colored and bottled at 140 proof with strong anise notes followed by citrus and mint.
Crafted from 13 varieties of nuts, herbs, fruits, and spices including apricot kernels and almonds as the backbone, with sweet Ceylon cinnamon, cherries, and apricots contributing to a full, dense flavor that lingers on the palate.
Made from panela (unrefined whole cane sugar) from Colombia and double-distilled in small batches using a copper pot still, aged for one year in small used rye whiskey barrels with sweet vanilla nose, toffee, honey, and pineapple notes.
Made from 100% agave nectar from Mexican fields, fermented in small batches and double-distilled in a copper pot still, then rested in oak barrels for at least one year, offering a crisp nose, silky rich mouthfeel, and notes of minerals, lemon, sugarcane rum, and wood.
Made from the distillery’s own hard cider, this brandy is distilled twice in a copper pot still and aged over two years in used whiskey barrels, offering apple notes balanced with cocoa on the nose and oak, cinnamon, and vanilla flavors from barrel aging.
Made from 100% Blue Weber agave plants grown in Mexico on independent, often family-owned fields, fermented and double-distilled in a copper pot still to create an approachable yeast complex perfect for sipping chilled or mixing in cocktails.
A delectable black currant liqueur originating from France, made with black currants steeped in high proof alcohol for three months and sweetened with beet sugar, winner of a silver medal at the 2017 American Craft Spirits Association annual competition.
Also made from Colombian panela and double-distilled in a copper pot still, aged one year in used rye whiskey barrels with caramelized sugar added before bottling, featuring vanilla and oak nose with caramel, chocolate, and roasted almond on the palate.
A contemporary-style gin that balances fragrant juniper with 13 signature botanicals including lemon balm, bitter orange, and grains of paradise, offering a tropical citrus aroma with juniper on the palate and a subtle peppercorn finish.
A sweet, smooth bourbon with a mash bill of 70% corn, 25% white wheat, and 5% malted barley, aged two years in new charred American white oak barrels and bottled from single barrels featuring beautiful caramel and vanilla notes.
Made from 100% agave nectar from Mexican fields, fermented in small batches and double-distilled in a copper pot still, then rested in oak barrels for 2-4 months to create this aged agave spirit.
A unique whiskey made from corn, wheat, and malted barley mash, aged at least two years in used oak and infused with smoky flavors from cherry wood, alder wood, and lemon balm before being cut to 80 proof.
A sweetened fortified wine aromatized with botanicals from herbs grown on-site and spices from around the world, blended with local honey and caramel syrup, and winner of a gold medal at the 2017 New York World Wine and Spirits Competition.
Made from Colombian panela and double-distilled in a copper pot still, this unaged rum is cut to 80 proof with grassy aromas and light citrus on the nose, sugar cane, pepper, and pineapple on the palate, finishing with mineral and delicate spice.
Made from wild agaves grown in various Mexican environments including desert flatlands, arid hillsides, lush valleys, and extreme elevations, with varied growing conditions creating unique flavor profiles brought out through small-batch fermentation and double distillation.