Formerly a dairy farm, this third-generation family farm in Cape Vincent in the Thousand Islands region was one of the first micro-distilleries in northern New York State. Using locally grown grains and fruits, Clayton Distillery produces such delights as mixed berry vodka, bourbon, maple whiskey, and three delicious flavours of moonshine (lemonade, cherry, and apple pie).
Adirondack Distilling Company
Situated in a historic building in Utica, Adirondack Distilling Company produces its award-winning spirits using New York State corn and water from the Adirondack Mountains. The distillery’s 601 Bourbon is described as having notes of vanilla, raisin and a peppery finish — “it’s whiskey smooth, but without the burn.” Adirondack’s 1,000 Stills White Whiskey, which has won several awards, is also worth trying — and explicitly evokes the area’s history of renegade distilling during Prohibition.
Myer Farm Distillers
Proudly touting its “field to flask” approach, Myer Farm Distillers makes spirits from grains grown on its own Myer Farm. Located near the Cayuga Wine Trail, the distillery is housed in a building designed to evoke Scotland’s famous whisky producers. Myer Farm uses a 650-litre copper pot still and organic grain to produce its White Dog Corn Whiskey (86.6 proof, tasting of “hot buttered popcorn, cornbread, and a hint of vanilla”) and White Dog Wheat Spirits (88.4 proof, with a taste of “cocoa, caramel, and a hint of apricot”).