Tim Learns About Litchfield Distillery’s Farm to Bottle Approach

You've probably heard about Litchfield Distillery's farm to bottle to farm approach in general terms, but I was really impressed when I learned more about it on a recent tour of the distillery. So many of their processes are designed to reduce waste and reuse materials when possible:

• The corn and rye they use is grown just a few miles away on Lion Rock Farm
• Spent grains go to farmers to feed livestock and to bakers for artisan goods, such as biscotti
• Used bourbon barrels are sent to craft breweries and wineries, as they can only be used for bourbon once but can enhance other products with "the barrel’s woodsy notes and residual bourbon flavors," according to the distillery's website.

They amplified their commitment to environmental responsibility this summer by installing 174 solar panels, enough to provide almost all of the distillery's energy needs.

“Going solar has been on our radar for some time,” said Jack Baker, co-owner of Litchfield Distillery, on the distillery's website. “It’s a fairly complicated transition that took a lot of planning, but we’re excited to be crossing the goal line.”

If you'd like to see it yourself, they offer tours and tastings at the distillery from 11 a.m. to 6 p.m. daily, with tours starting on the hour from 11 a.m. to 5 p.m. Unlike so many breweries that feel really industrial, this was like being in a private library or home.

As you walk through the building, you can see that while the right thing isn't always the easiest or the fastest, but it's infused in everything at Litchfield's Distillery, from the Batcher's Manifesto to the bourbon, vodka and gin they make. You can taste "the spirit of hard work."