![]() We got into our space at the end of 2020, but we couldn’t open our tasting room. Bourbon is just a very big category, and it’s easier to get traction. We brought out at the end of 2019 our double-barrel rye, and, at the end of 2020, our double-barrel bourbon, which has become a popular product. It forced us to focus on continuing to build the brand out, and expand reach in places we weren’t looking before. We’ve been aging that product ever since, using other people’s equipment and distillery to start with, to keep overhead low.Īnd in 2019 we signed a lease for our own distillery in Industry City and got that built out by March 2020. We put our first product in barrel in 2016, released it in 2017, and that was our first single-barrel rye. I ultimately left the company to launch my own baby, which turned out to be Fort Hamilton. They were focused on bourbon, though, and I wanted to focus more on rye. I was the Director of Sales, helped develop the brand, and bootstrapped that out of a car to distribution. ![]() I worked at Balthazar for a few years, bartending, and then I left to start a distillery in Brooklyn called Widow Jane, which we brought to life in 2011. And I thought, that’s weird, we should do something about that. I found myself surrounded by these people and recipes but not surrounded by rye whiskey. ![]() The Fort Hamilton name coalesced around their style of whiskey, its origins, and how it was produced.Īnd how did the idea for Fort Hamilton come about? ![]()
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