LOCALadk Magazine

Winter 2015 LOCALadk Magazine 19 LOCALadk Leigh Campbell ton is an important spike-like tool for securing safety ropes to rock when the going gets tough. It's a clever name, and Van Sise explained how it came to be. "We came up with the name 'Rusty Piton' while ice climbing at Silver Lake," he said. "Leigh and I were on two different climbs yelling out names to each other that we thought would work. Rusty Piton was one of them, and it stuck." These days Rusty Piton is no longer referred to as moonshine since it's a far cry from the poorly distilled liquor that flows from illegal stills. As a result, the labels have been recently changed to remove the designa- tion. "In regards to calling our Rusty Piton "Moonshine"— we understand there's a market for that, but we want to keep the focus on whiskey. Al- though some people seek out moonshine, it's a spirit that's usually harsh and unrefined - the backwoods stuff isn't exactly distilled numerous times and it's usually over 80 proof. From customer response at tasting events and farmers markets — we found we really had to convince some people even to give it a try. They were turned off by the name 'moonshine' and the idea that it was probably too strong or harsh for their liking. They often ended up being pleasantly surprised - which is a good thing. But having to constantly explain that it's not backwoods hick juice gets a bit repetitive- hence the new labels." At the end of last summer, Gristmill released Black Fly Bourbon – 100% organic corn liquor aged in new charred American oak barrels made by Hockert and Bidelspach. And in early October, 1892 Forever Wild Apple Brandy made its debut - a blend of barrel aged brandies that spend, at the very least, five months in cask. The name inspired from the year the Adirondack Park was established as forever wild. The crew at Gristmill typically distills anywhere from 250 to 300 bottles of whiskey per run – that's an average of 28 gallons. Each step in the pro- cess is closely monitored by the NYS Liquor Authority – from the amount of grain that is purchased to every drop that is bottled. The first step in the distillation process involves making a mash of fine- ly ground corn and pure mountain spring water. The mixture is cooked in the mashtun until the temperature reaches 170 degrees Fahrenheit, at which time an enzyme is introduced to help break down the starch Opposite: The Gristmill Distillery Lineup, Rusty Piton Moonshine, 1892 Apple Brandy, and Blackfly Bourbon. Above, from left to right: Moonshine flows from the Still. Distillers pour liquour into a barrel for aging.

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