As the popularity of craft beer continues to grow, it’s clear that consumers are willing to pay a premium for a personally crafted experience. That sentiment is extending to the spirits industry as well. In fact, Dogfish Head is planning to expand its distilling operation by building a new distillery.
The Dogfish Head Blog explains:
With a twin 500-gallon copper pot still and a 26-foot column still from Louisville’s Vendome Copper & Brass Works, 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.
Dogfish rum, gin and vodka will begin rolling out in spring 2015 throughout Delaware, New York City and additional mid-Atlantic markets.
The craft brewery reports that the new distillery will be led by Head Distiller Graham Hamblett — a horticulturalist with nearly two decades of experience running an artisanal winery and distillery, who joined Dogfish in January.
Dogfish Head has been crafting spirits for about 12 years on the second floor of its Rehoboth Beach brewpub, putting out an extremely limited selection of rum, vodka and gin. Most has been sold right out of the pub and at select retailers in Delaware. The expansion marks the first distribution outside of Delaware. For more, be sure to read the full news over at the Dogfish Head blog.
