Steven Grasse, founder of Tamworth Distilling & Mercantile on the edge of New Hampshireâ€™s White Mountain National Forest, told me that his goal also is to simultaneously â€œrestore tradition and innovate.â€ Grasse is a spectacularly successful former advertising executive. Among his accomplishments: turning Sailor Jerry from a clothing line based on the work of a tattoo artist into a spiced rum and combining cucumber and rose petals with juniper to make Hendrickâ€™s Gin. Both are now established global brands.
With a state-of-the-art still built by our friends at Vendome, and a 72-acre organic farm, Grasse sees himself as the â€œWilly Wonka of booze.â€ He views his spirits as agricultural products: â€œfarm to table, grain to glass.â€ His goal is to create a â€œutopian farm communityâ€ in the New England Transcendentalist tradition but, he assures me, â€œI have enough business savvy to connect to commerce and sell what we produce.â€ He adds: â€œCraft distilleries generally make one thing. Weâ€™re making so many things â€” some very weird, some very cool. Weâ€™re experimenting with mushrooms, weâ€™re fermenting milk, weâ€™re seeing what we can do with forest moss. The idea is to be in a place where we can forage. We try a few barrels and see what happens.â€
To see full article: http://spectator.org/articles/63410/whiskey-rebellion-and-bourbon-restoration