Coppersea Distilling
Floor-malted, small-batch whiskey from the Hudson Valley.
Coppersea Distilling in New York's Hudson Valley makes whiskey from locally grown, floor-malted grain, using traditional methods.
At a glance
House style & flavour profile
Handmade, grain-forward whiskey.
Fresh malt, toasted grain and spice. Rye spice, oak and herbs.
Medium.
Visiting the distillery
Visits may be by appointment. Check the website.
History
The full guide to Coppersea Distilling
Coppersea Distilling is in the Hudson Valley town of West Park, New York. It was set up to make whiskey in an older way, using grain grown nearby and malted on a traditional floor.
Floor malting is slow and labour-intensive, and very few American distilleries do it. The idea is that each step is made by hand, from grain to still.
The whiskeys are bottled in small batches, and the range includes rye and bourbon made in small pot stills.
Thomas Grønvold is the founder of Caskable and a whisky enthusiast who believes the best way to learn about whisky is simply to drink it, compare it, and stay curious. From supermarket favourites to bottles from distilleries around the world, he writes about what he actually tastes and experiences, without pretending you need to be an expert to enjoy a good dram.
