Mar 5, 2015 | Distillery News Stories
Port Cask Whiskey
When selected barrels of our Rested American Whiskey have completed their time in Missouri White Oak, we transfer the spirit to a 60-gallon Radoux French Oak wine barrel in which Stone Hill Winery’s award winning 2011 Port was aged.
The barrel’s history and provenance are key to this whiskey’s flavor profile. Stone Hill’s Port is aged for one year in barrels that came out of the winery’s Norton aging program. Norton is generally recognized as Missouri’s finest red varietal wine grape, and Stone Hill’s Norton has been winning gold medals for decades. Barrels are only used for three vintages.
The freshly emptied port barrels are immediately filled with Pinckney Bend’s Double Gold winning Rested American Whiskey at 120 proof and placed in a temperature controlled barrel room. Over time the whiskey begins to take on some of the distinctive blackberry and cassis notes of the wine, and the color takes on a reddish hue. Oxidation also occurs, which is equally important to flavor development.
Released at 100 proof, this is American whiskey made from corn, and cask-finished in a time-honored Scottish style that reaches back to the very roots of whiskey’s history.
As with all our small batch Cask Series Whiskies, quantities are limited, and it is only available at the distillery.
[fsb-social-bar facebook=”true” twitter=”true” google=”true”]
Mar 2, 2015 | Distillery News Stories, Downtown New Haven
The Riverfront Arts District (RAD) is one square block beside the Missouri River in historic downtown New Haven, MO (pop. 2,000), about one hour’s drive southwest of St. Louis. We are in the heart of Missouri Wine Country. Our Downtown is experiencing a dramatic growth in visitor traffic, driven largely by Astral Glass Studios, Pinckney Bend Distillery and Cedar Creek Conference Center/Resort.
What We’re Looking For
1. We need a place to eat, drink and gather; a place that offers good food at reasonable prices in a congenial atmosphere.
2. We need an operator with restaurant experience, management skills, enthusiasm, and sufficient resources to build the business.
3. We need a restaurateur who will be a partner, willing to work with others to promote downtown, and to bring a food component to the development of unique events and activities.
Features & Benefits
Downtown New Haven is quickly becoming a destination. This transition is driven by our unique combination of 19th and 20th century buildings in excellent condition, a picturesque riverbank location, and several ‘anchor’ businesses.
Features include:
- Established downtown visitor traffic
- Business-friendly climate
- Excellent potential for upper tier local & business trade
- Currently no downtown ‘eat-in’ competition
- DREAM status community, organized for action
Other important Downtown selling points include:
- Proximity to markets (STL, Columbia, KC, Central Illinois)
- Year ’round advertising and promotional activities
- Day’s worth of interesting things to do, plus lodging
- In Missouri Wine Country, between Hermann and Washington
- Established visitor-oriented business base
- Restored Art Deco movie theater
What We Have To Offer
1. Front Street location available at low monthly rental rate, with a three-month rent free make-ready period before opening. “Turn-Key” business opportunity, fully equipped with tables, chairs, kitchen equipment, etc.
2. At least 50 local patrons willing to make a commitment to dine at the new restaurant at least once every two weeks for the first 4 months of operation.
3. Pinckney Bend Distillery (PBD) will promote the restaurant on its rack cards (distributed 30k in 2014) at no cost to the restaurant.
4. Downtown visitor-oriented businesses will promote the new restaurant on their respective social media sites. Total reach is about 7,200 followers.
5. PBD Media Department will assist restaurant in the writing and placing of press releases, and if necessary, help set up restaurant social media feeds.
6. PBD will work with the restaurant in developing and promoting at least one spirit themed dining event. We will work with our local winery and brewery to do the same.
[fsb-social-bar facebook=”true” twitter=”true” google=”true”]
Dec 10, 2014 | Distillery News Stories
As word spreads about our plan to make whiskey from heirloom corn varieties that we grow ourselves, the project is beginning to take on the feeling of a crusade. There are as many people interested in the corn growing as the whiskey making. Here is what we have accomplished so far.
Master Gardner Recruited
Greg Newell, a New Haven area resident and Master Gardner, has volunteered to lead the farming part of this project. He has been involved with demonstration gardening with the Missouri Botanical Garden and Schlafly Bottleworks in St. Louis. His passion for agricultural sustainability and biodynamics are a perfect fit.
Propagation Plots Plowed
Ground was broken last month at the propagation plot across the street from the distillery. Some large foundation stones were uncovered, along with a quantity of brick from demolished structures. A group of high school students who are Future Farmers of America members (FFA) will remove the debris and help prepare for planting. Soil tests indicate the ground is of good fertility for growing corn.
Seed Secured
Greg has secured seed for all three heirloom corn varieties that we will be focusing on this year. These are Tennessee Red Cob, Pencil Cob and Hickory Cane. Tennessee Red Cob and Hickory Cane will be planted in the propagation plots to grow seed corn for next year’s production. Greg was able locate enough Pencil Cob to plant a full acre, about 20 pounds of seed.
Larger Still Ordered
A 325-gallon pot still with a Scotch style head has been ordered for March delivery. It’s identical in appearance to the 60 gallon still we are currently using, but without the fractioning column. This unit will be used for ‘stripping’, which is the first step in extracting alcohol from a fermented mash of grain and water.
[fsb-social-bar facebook=”true” twitter=”true” google=”true”]
Oct 30, 2014 | Distillery News Stories, New Products
Just in Time for Gift Giving, or Winter Sipping!
Want to finish your holiday shopping early? We have now released a limited supply of our small barrel, select whiskeys. These will only be available in the tasting room, and only in 200mL bottles. They will be sold individually, or as a 3-bottle boxed set. Sherry Cask, Stout Cask and Rye and Rested are included in the branded wood collector’s box for $75. Since these are only at the distillery, you have (yet) another reason to come on down and see us.
Our Special Edition, Barrel-finished Spirits:
Port Cask Finish
After a year in new oak, this whiskey is then finished in a port barrel from Stone Hill Winery in Hermann MO. American whiskey made from corn, finished in a traditional Scottish style.
Sherry Cask Finish
After a year in new oak, this whiskey is then finished in an Oloroso sherry cask. American whiskey made from corn, finished in a traditional Scottish style.
Stout Cask Finish
Second Shift Brewery in New Haven, MO finishes some of their acclaimed stout in our whiskey barrels. We return the favor by using the barrels to finishing our year old whiskey.
Zinfandel Cask Finish
After a year in new oak, this whiskey is then finished in a French oak Zinfandel barrel from Peter Franus, Brandlin Vineyard on Mount Veeder, Napa Valley.
[fsb-social-bar facebook=”true” twitter=”true” google=”true”]
