Starting with raw ingredients, we prepare our mash in small batches. Then we ferment it between 4–20 days depending on the product we are making. Once we’ve achieved the desired alcohol content, our fermented mash is ready for distilling.
Robert Spruill, our head distiller, starts the distilling process in our 100-gallon striping still. Depending on the product, we use our finish still to create the smoothest spirits made in New England.
Taste Our Liquors
Located at the distillery, our tasting room is a place where you can sample our spirits and purchase our exclusive whiskeys and signature products. There is always something new in the tasting room. Here, you can sample our products while we guide you through the process of making each spirit and why we create it.
While some of our spirits are available at liquor stores and restaurants, most of our liquors are exclusive to the tasting room. Tours are given every Saturday afternoon at the distiller’s discretion.
Located on Old Chesterfield Road heading to the Mt. Pisgah State Park, New England Sweetwater Farm and Distillery™ has 50 acres of land. We currently grow heirloom cider apples, grapes, blueberries, and juniper berries. Our distillery plant is on the first floor of our distillery on Main Street in Winchester, NH.