Sang Froid Distilling

Made entirely from Bosc pears, an heirloom European variety with thick skin that grows well in the humid mid-Atlantic environment, aged 2.5 years in toasted French oak barrels to develop character and subtle complexity.

The Dutch-style gin aged 6-12 months (some barrels up to a few years) in charred new and used American oak barrels, contributing color and whiskey character with mellowed botanical finish describing mint and almost menthol.

Uses Montmorency cherries, one of the oldest sour cherry varieties dating to the 13th century, naturally fermented whole with pits and double-distilled in an alembic-style pot still, known in German as kirchwasser and in French as eau de vie de cerise.

Uses Ethiopian Yirgacheffe ‘Natty Cheffe’ naturally-processed coffee from Vigilante Coffee Co. with notes of blueberry, pecan, and brown sugar, combined with unaged Maryland rye whiskey and maple syrup aged in rye whiskey barrels.

An oude jenever-style gin made from ²⁄₃ rye and ¹⁄₃ malted barley spirit base flavored with juniper, coriander seed, and angelica root, heavy on grain character from the base spirit rather than just botanicals.

Combines the Dutch-style gin base with locally foraged trifoliate orange (bitter orange) and rosemary from New Brooklyn Farms, creating a drier, crisper gin perfectly suited for warm weather and gin & tonics.

A single-varietal brandy using Grimes Golden apples, one of America’s oldest apple varieties discovered in West Virginia, sourced from western Maryland orchards and aged about a year in a combination of charred American oak and toasted French oak.

A bottled cocktail using mostly equal parts Dutch-style gin, dry vermouth, and bitter Italian liqueur, with about four 3-ounce cocktails per bottle, slightly increased gin proportion to shine through the balance.

Made primarily from Bartlett pears (Williams pears in Europe) grown in Pennsylvania with some wild foraged pears, capturing the delicate character of ripe pears in eau de vie form through natural fermentation and distillation.

Uses Victory plums with some wild American plums, pot distilled twice and unaged, described as incredibly redolent of fresh plums with a finish that lasts longer than expected.

Maryland rye made from roughly ²⁄₃ rye and ¹⁄₃ malted barley sourced from Maryland farms, sour mash double-distilled in a pot still and aged 12-15 months (sometimes up to 2 years) in charred new American oak barrels.

Made from roughly ²⁄₃ spelt and ¹⁄₃ malted barley, where spelt is one of the oldest cultivated grains requiring less fertilizer than typical wheat, producing a softer whiskey with more fruit notes and a dry finish aged 12-24 months.

A bottled Manhattan cocktail using wild apple brandy, vermouth, and bitters in balanced proportions, based on one of the most popular cocktails in the tasting room, with about four 3-ounce cocktails per bottle.

Uses Warthog hard winter wheat from a nearby Maryland farm, a flavorful non-heirloom variety that grows well in the humid mid-Atlantic with minimal chemical inputs, producing a soft and gentle whiskey with delicate berry notes aged 24-36 months.

Made from truly wild apples grown from seed across old mountain towns and farm homesteads, naturally fermented in used oak barrels and double-distilled in an alembic-style pot still, then aged in toasted French oak for the purest expression of apple.