Our new Cask Finished Gin, proudly adorned with a gold medal awarded at the San Francisco World Spirits Competition, is now available. Thanks to the complexities of state and federal labeling requirements, we were able to enter this unique gin in competition before it was released.
Pioneered by the Dutch 400 years ago, gin was transported in wooden barrels until the early 19th century. Crossing the English Channel from distillers in Holland to markets in London, gin could spend several months in contact with wood, where it picked up both color and flavor. Today, this old ‘cask finish’ style of gin has become new again.
The basis of this expression is Pinckney Bend’s award winning American Gin, which is smooth on the pallet, with bright juniper and well-balanced citrus notes. It is then finished in charred, second use Missouri white oak barrels, which introduces a layer of complex wood flavors, a subtle vanilla-infused sweetness and the spice of young whiskey.
Cask Finished Gin should begin working its way into retail channels by mid-July. If you don’t see it on your favorite retailers shelves, ask them to get it for you.
We are very excited about the upcoming Morton’s Grille Dinner. You can enjoy signature Morton’s Grille cuisine that is perfectly paired with select Pinckney Bend spirit cocktails.
You can download a printable version of the menu card here:
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.
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.
- 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.
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.
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.
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.
Once It’s Gone, You’ll Have to Wait at Least a Year!
In the late 1700s and early 1800s rye was the grain that most American whiskey was made from. As the country expanded westward, corn began to replace rye and by the end of Prohibition, rye had largely disappeared.
The spicy, sometimes described as ‘peppery’ notes of rye whiskey often show best when blended with the natural sweetness of whiskey made from corn. Distinctive vanillin and caramel notes add complexity and character. Rye & Rested Whiskey is a blend of 55% rye and 45% Pinckney Bend’s award winning Rested American Whiskey. The result is a unique flavor profile that accentuates the best aspects of each spirit.
The rye is aged in new, standard sized whiskey barrels, where the Rested is aged in new 15 gallon barrels. Here at the distillery, both whiskeys experience a seismic event every 40 minutes. It’s called the Missouri Pacific Railroad, and we are only 300 feet from the tracks.
Where to Buy
There are only 100 cases of Rye & Rested American Whiskey available, so distribution is limited. When it is gone, it will not be back until Batch #2 is ready to bottle, and that will be at least one year. It’s available in 750 ml and 200 ml bottles. While it lasts, Rye & Rested can be purchased at:
- The Pinckney Bend Distillery tasting room in New Haven, MO. Thursday – Monday, noon until 6 p.m.
- In the St Louis Metro area, it is avaliable at Lukas Liquor, 15921 Manchester Rd. Ellisville, MO. 636-227-4543
- In Kansas City, it is available at Cellar Rat, 1701 Baltimore Ave., 816-221-9463. Cellar Rat also ships, both in Missouri and out-of-state.
Captures Two Medals at International Competition
Pinckney Bend Distillery in New Haven MO was awarded two medals at the prestigious International Wine & Spirits Competition (IWSC) in London. A Silver Medal was awarded to the distillery’s Rested American Whiskey, and a Bronze Medal to its American Gin.
IWSC is the oldest and most respected spirits competition in the world, drawing entrants from over 90 countries. All judges are industry professionals, and only a fraction of the entrants survive its tough testing, tasting and evaluation process.
Ralph Haynes, the distillery’s V.P. of Marketing said, “The IWSC in London is like the World Cup of spirits competitions. For small craft distillers like Pinckney Bend, winning a medal at this venue gives us a rare chance to position ourselves on a world stage, in the company of the most respected spirit brands on the planet”.
Master Distiller Tom Anderson said, “We make Missouri Whiskey, aged in Missouri Oak. Wood is the magic of whiskey, and our barrels are hand made only 40 miles from the distillery. We produced the whiskey, but there are a lot of people who own a piece of this medal.”
Regarding the Bronze Medal awarded to Pinckney Bend’s American Gin, company President Jerry Meyer said, “London is the gin capitol of the world, and a very tough category to compete in. We were the only American gin to win a bronze medal, and we are very proud of that.”
Pinckney Bend spirits can be sampled at the distillery tasting room in Downtown New Haven MO, Thursdays thru Monday, from noon until 6:00PM.
Pinckney Bend Highlighted as a Missouri Business Development “Success” Story
Who doesn’t love some good press! In July, Ralph Haynes talked with Missouri Extension BDP about our almost 4-year journey so far!
Featured Story at Missouribusiness.net
The only Missouri distillery to earn an award at the competition
Pinckney Bend Rested American Whiskey was awarded a Double Gold Medal at the prestigious San Francisco World Spirits Competition. The March 2014 event included more than 1400 entrants from 67 countries. Winners were announced in April of this year.
San Francisco gives artisan distillers a chance to compete against some of the biggest names in the spirits business.
Read the Article in Sauce Magazine