Dogfish Head Doubles Down On Its Distillation Game
Since 2002 Delaware’s Dogfish Head Brewery has been quietly hand-distilling gin, rum and vodka on the second floor of its Rehoboth brewpub with a modest distillation system constructed from an old stainless steel feed bin that founder Sam Calagione salvaged from a local scrapyard.
Though the booze is good, it’s hard to come by, due to its extremely limited availability. It’s currently sold only at the brewpub and a small handful of retailers in Delaware. But soon enough, that’s all about to change.
Dogfish Head sends word today that it is currently building out a new distillery at its rapidly expanding Milton campus. The new facilities will harness the power of two 500-gallon copper pot stills and a 26-foot column still from Louisville’s Vendome Copper & Brass Works.
The new eight-figure expansion will be headed up by Head Distiller Graham Hamblett, a horticulturalist with nearly two decades of experience running an artisanal winery and distillery. He will take the brewery’s burgeoning booze project to the next level by broadening production and extending the reach of the distribution network.
Spirits like Brown Honey Rum (made with Delaware honey), Dogfish Head Jin (the O.G. hop-infused spirit) and some “off-centered” new recipes will finally make it beyond Delaware’s borders. Keep an eye out for Dogfish rum, gin and vodka rolling out in spring 2015 throughout Delaware, New York City and additional mid-Atlantic markets.
Tags: News, Rum, Spirits