Coppersea uses the ancient technique of floor malting and exclusively malts grain sourced from Hudson Valley farms.
We use a copper pot with a fire under it, as did the medieval Scots and the early American distillers.
In an era of industrial spirits, Coppersea's philosophy favors tradition over speed and quality over volume.
Closing the Loop
We raise Old Goucester Spot heritage-breed pigs on our spent grain, sustainably maintaining economy and tradition.
Coppersea’s revitalizes long-lost processes to make amazing spirits.
Take a Tour or visit our ‘Springfield Tavern’ tasting room. Big Angus launch on Nov 10!
Coppersea Distilling from Surrender Pictures on Vimeo.