LOCALadk Magazine

20 Winter 2015 LOCALadk Magazine LOCALadk Leigh Campbell and convert it to sugar. A second enzyme is added when the temperature reaches 150 degrees, completing the starch/sugar conversion. Through the use of a heat exchanger (a copper coil which flows with cold water) the temperature is further reduced to about 70 degrees, upon which time yeast is introduced. "It's called pitching the yeast," Van Sise explains, "and it's necessary for the fermentation process since there isn't enough natural yeast in the mixture to convert sugar to alcohol." It takes five to seven days for the alcohol level to reach 7.5 percent to 10 percent, and then it's ready to be distilled. "The next step in the process is called the stripping run. The fermented liquid - along with about 30 percent of the spent grain - goes into the still and is boiled for four to five hours. As it boils, steam rises into the condenser where it cools and converts back to a liquid. " (In regards to the rest of the spent grains – they go home with Tyler Eaton to Blue Pepper Farm, where he and his wife Shannon use it to feed their organically raised chickens and hogs.) Once the 'stripping run' is complete the liquor goes back into the still for a second distillation called the 'spirit run'. The making of 1892 Forever Wild Apple Brandy is a bit different. "We pur- chase freshly pressed cider from Rulfs Orchard, and then let it ferment in one of our tanks for two to three weeks. We run it through the still, collecting all of the alcohol until it gets down to around 10% alcohol by volume. The resulting liquor is referred to as ' low wines'. We then take the low wines and run them though the still again for the spirit run. When doing the spirit run we pay close attention because this is when we collect the heads, hearts and tails. Only the hearts get transferred to oak barrels and aged until we feel they are ready to be blended and bottled." Hearts, heads and tails refers to the grade of alcohol yielded during the distillation of the spirit run. The heads, which are some of the first vapors to boil off, are harsh and smell like chemicals. The hearts, from the middle of the run, are smooth and rich in flavor and aroma. The tails, at the very end of the run, are dull and bitter. Only the finest grade of alcohol – the heart - makes the cut to be bottled. In regards to supply and demand, Gristmill has joined the ranks of estab- lished, well respected, small craft distilleries producing high quality spir- its. Their products are gaining momentum throughout the Adirondacks, as well as in Long Island, Westchester and Brooklyn, NY. At this time, pro- duction is limited only by the seasonal availability of fresh apple cider and the size of the operation. When asked what the future holds for Gristmill Distillers, Keith says "Now that farmer's market season is over, we really want to focus this winter on getting our products out there, especially because there are a ton of great bars and restaurants in the Adirondacks - and local food and drink go hand- in-hand. In Lake Placid you can find us at Terry Robards Wines and Spirits, The Smoking Cork, Smoke Signals and the Mirror Lake Inn. In Keene we can be found at Cedar Run and East Branch Organics. Adirondack Mountain Spir- its in Au Sable Forks, Boquet Liquor Shop in Elizabethtown, and the Village Liquor Shop in Keeseville also carry our products. To learn more about Rusty Piton, Black Fly Bourbon and 1892 Forever Wild Apple Brandyplease visit the website at www.gristmilldistillers.com. Clockwise from above: The final product. The Team: Maxwell Eaton, Tyler Eaton, Leigh Campbell, Stephanie Hadik and Keith Van Sise The barrels are locally made from charred oak

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