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Black Dirt Bourbon takes its name from the dark, fertile soil left by an ancient glacial lake that once covered thousands of acres of upstate New York. It is pot-distilled from 80% Black Dirt-grown corn, 12% malted barley, and 8% rye.

What makes Black Dirt Bourbon different?   Looking at the distillery’s geographic location, some answers rapidly spring to mind. The regions Black Dirt soil, the remains of a shallow lake that formed during the glacial period,  provides a certain terroir aspect to their grain that is unique to the region.   The soil is very rich in organic matter and is considered by some to be ‘one great big compost heap’ – perfect for growing superb quality grain. 

Distillery owners Jason Grizzanti and Jeremy Kidde also insist that they only use non GMO corn, which is grown specifically for them by a local farmer.  The Bourbon is matured for a minimum of three years in oak barrels under the watchful care of Jason, who has over 12 years experience distilling for himself and sister distillery Warwick Valley Winery.

The result is a very special, organic whiskey which merits anyone’s attention.

 

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