Barrel-aged apple cordial, made with locally grown and pressed apple cider Pommeau has been a spirit we’ve wanted to make ever since we hatched the idea to open Short Path Distillery. It all starts with locally pressed apple cider from Carlson Orchards in Harvard, MA. The cider is then fermented and distilled using our Charentais still to make Apple Brandy. We blend the apple brandy with more cider, proofing it down to about 18% abv before aging it in whiskey barrels from Damnation Alley Distillery. The result is captivating. A soft apple-blossom nose gives way to a dense burst of apple which subsides to reveal a deep and complex finish created from spending 4 months in a charred oak cask. We love to just sip this one on its own as a digestif, mixed with maple syrup and drizzled over ice cream, or in a highball with soda water and a dash of bitters.
Our Triple Sec is our take on the classic orange liquor. We use a blend of organic orange and bitter orange peel, and infuse their flavor into the liquor using the same flavoring still we use to create our gin. The result is a Triple Sec bursting with orange flavor, with just the right balance of sweet and tart. Use it as a digestif or mixed in a cocktail, you can’t go wrong.
Gone are the days of flavorless, light-bodied rums made in stills designed for vodka. We use the highest quality blackstrap molasses, a copper pot still and an extended fermentation time during production which results in a white rum with a complex flavor profile that stands on its own.
Rosemary and juniper were meant to be together! As we were working to develop our flagship gin recipe, we stumbled upon this pairing and fell in love. Rosemary’s woodsy, earthy character serves as a perfect compliment to the bright pine and citrus notes from juniper and together they created a depth of flavor we had never experienced before in a gin. Our Winter Gin features both botanicals in the front seat, with a back seat consisting of angelica root, cardamom, licorice root, and orris root for added depth and balance. Sip this one on a cold winter’s night in front of a crackling fireplace.
It all begins with organic ingredients—juniper, coriander, eucalyptus, lavender, and lemongrass. We carefully analyzed the molecular composition of each one before using a gin still to vapor-extract the flavor compounds. Our scientific approach to blending botanicals means you can enjoy the unique, complex character of our signature gin.
Our Ouzo is made in the southern Greek tradition using star anise, anise seed, and licorice root. By using star anise as the primary ingredient, we produce a softer, naturally sweet spirit that allows for minimal addition of sugar. Do as the Greeks do and enjoy it as an apertif. We like it with the main course and dessert, too! Tasting notes: Licorice, Licorice, Licorice!