While O’Connor did not disclose the location of the new facility, he noted that the space will be near Long Road’s existing cocktail bar, restaurant and stillhouse on Grand Rapids’ west side. Department of the Treasury’s Alcohol and Tobacco Tax and Trade Bureau as 1 liquid gallon of spirits that is 50% alcohol at a temperature of 60 degrees.) The company produced more than 14,000 proof gallons of spirits and sold more than 3,000 cases of spirits in distribution last year, according to O’Connor. Ĭiting increased demand for its products, Long Road now is planning to “dramatically increase” production capacity. “One-hundred percent of the grain in every product we’ve ever released has been grown in Michigan,” O’Connor told Crain’s Grand Rapids Business.
Long Road Distillers’ existing bar and production facility at 537 Leonard St. To that end, Long Road focuses on sourcing its grain from in-state farmers and buys local ingredients whenever possible, demonstrating the ties between Michigan’s agricultural and craft beverage sectors. “Our process allows the spirit to retain the sweetness of the wheat of the base spirit as we don’t have to filter it, which usually denatures the spirit.Keep up with all things West Michigan business. “What I love most about this vodka is not simply that we’ve been able to create a world-class spirit, but we’ve done it in a way that completely reimagines the distillation process.” The stills at North of Eden have a column height of only 1.2 metres,” explains Mr Hughes. “This height, combined with numerous specialised plates within the column, allows the distiller to achieve a smooth, clean spirit. Premium vodka is generally made on column stills 25 to 40 metres in height. I actually thought Gavin was bonkers,” laughs co-owner Karen Touchie. “I thought it would be impossible for us to make a vodka because I know that premium vodka is generally only made on much larger and very specialised column stills.
Those shells then act as ‘purifiers’ in the distillation process, allowing this tiny regional distillery to create a beautifully smooth, unfiltered vodka. In what is considered a world-first process for a commercial distillery, Mr Hughes stacks the columns of North of Eden’s small copper alembic stills with hundreds of locally sourced, hand-cleaned oyster shells. READ ALSO Hot in the City: Maji Japanese Cuisine dishes up a delightful dinner “What Gavin and Karen have done is craft something unique that speaks not only to their locale and its gifts but offers a deliciously complex vodka that is world-class through a perfect combination of innovation, experience and inspiration,” said Phillip Jones (The Martini Whisperer) at the Bega launch.
However, the judges of two international spirit awards and Canberra’s ‘Martini Whisperer’ say otherwise. “Making vodka should not be possible with our kit here at North of Eden,” master distiller and co-owner Gavin Hughes says. Known for its stable of renowned and medalled gins, this is North of Eden’s first vodka – a ground-breaking addition to the Australian vodka scene. Local restaurateurs, bar owners and celebrity foodies gathered at the rural cellar door just north of Bega to celebrate the release of the new spirit.
#Manager at long road distillers grand haven plus#
Imagination and innovation have delivered an ‘impossible’ vodka, adding another world-class spirit to NSW distillery North of Eden.Īrtisanal distillery North of Eden has officially released its brand-new Oyster Shell Vodka and it’s already an award winner, thanks to its combination of tradition and ingenuity, plus a little bit of alchemy. North of Eden’s Karen Touchie, Gavin Hughes and distillery dog Jim are thrilled with their new spirit – Oyster Shell Vodka.
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