Delaware
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Delaware

Delaware’s distilled-spirits story is less about whiskey than about applejack, a colonial spirit born from the Delaware Valley’s abundant orchards and Dutch and German settler traditions. Laird & Company, America’s oldest continuously operating applejack distillery, has been producing apple brandy in nearby New Jersey since 1780, and its influence extends across the Delaware River into the First State’s early drinking culture. Today, Delaware’s handful of craft distilleries—including First State Spirits in Wilmington—produce a mix of vodka, gin, and small-batch whiskeys, but none have carved out a signature state identity the way applejack once did. The state’s compact geography, sandwiched between Pennsylvania’s rye-whiskey country and Maryland’s bourbon-adjacent scene, means Delaware’s modern distillers often look outward for inspiration rather than cultivating a distinct local style. For a spirit that truly belongs to Delaware’s colonial roots and agricultural heritage, applejack remains the stronger narrative.

Spirits History

Delaware’s distilling history is a dual legacy of grain and fruit. While rye whiskey was a staple of the Mid-Atlantic corridor, the state’s unique agricultural character is most distinctly expressed through its historical fruit brandies. This orchard-driven heritage provides a fragrant counterpoint to the robust, grain-based traditions of its neighbors in Pennsylvania and Maryland.

Historically, rye whiskey was a cornerstone of the Delaware economy, often marketed under the evocative name “Diamond State Rye.” Producers such as the Jacob Levy Distilling Co. of Dover capitalized on the region’s rye crops, contributing to a thriving spirits trade throughout the 19th century. However, this era of large-scale grain distillation largely waned by 1915, just years before the onset of National Prohibition.

Beyond the grain, Delaware’s orchards provided a different kind of liquid gold. The state possessed a remarkably significant historical footprint in fruit brandy, particularly apple brandy, which rivaled whiskey in regional importance. Distillers like Levy & Glosking in Dover and the Diamond State Distilling Co. of Cheswold specialized in these fruit spirits, leveraging the local abundance of orchards to turn seasonal harvests into a vital economic driver.

Prohibition effectively dismantled the state’s formal distilling infrastructure for decades, but the modern era has seen a spirited renaissance. Today’s craft movement is characterized by a deep respect for this lost history, with producers actively researching heritage grains like Rosen Rye and reclaiming the orchard-based traditions that once defined the First State.

Present-day Delaware distilling is defined by this historical reclamation and a commitment to craftsmanship. From the research-driven approach of Painted Stave Distilling in Smyrna to the coastal influence of Beach Time Distilling in Lewes, the modern scene is a diverse landscape. It blends traditional methods with contemporary innovation, creating a unique identity that honors both the rye fields and the apple orchards of the past.

Distilleries in Delaware

Browse active distilleries by card list or map location.