Notes of caramel, toffee, cinnamon and vanilla. Touches of roasted corn, nuts and honey are well-balanced by a touch of spicy rye.

BLACK DIRT takes its name from the dark, fertile soil left by an ancient glacial lake that once covered Thousands of acres of upstate New York. Perfectly suited for growing crops such as corn, this Black Dirt has never been used for Bourbon production – until now.

Black Dirt Distilling, LLC was formed in March, 2012. In order to meet the demand of the newly crafted and already renowned Black Dirt Bourbon and Black Dirt Apple Jack, born at the Warwick Valley Winery and Distillery, the construction of a 4,000 square foot distillery along with a 60 foot distillation column was completed in Pine Island, NY in 2013. Today, the facility produces upwards of 60 barrels of whiskey or apple jack every week.

The Black Dirt Distillery expands upon the years of experience in both distillation and marketing that co-founders and managing partners Jason Grizzanti and Jeremy Kidde have accumulated. As the first micro-distillery in New York State, and over the last decade, they have produced and distributed a number of award winning brandies and liqueurs under the American Fruits brand, in addition to their critically acclaimed Warwick gin. Now, using ingredients sourced directly from the Black Dirt region, these entrepreneurs are creating some of the most vibrant spirits to emerge on the market in generations.