Distilled Spirits

Distilled spirits have become a major player in the New York craft beverage portfolio. In partnership with Carl Artisan Distilling and Brewery Systems, our Cornell Craft Beverage Institute has taught production workshops with its 130 L still since 2007. Distilling trials have been conducted with both traditional beverage bases and also sugar sources considered “waste” in normal food production. CCBI staff can provide production advice and routine analytical services for both fruit and grain-based spirits.

 

Two men looking at distilled spirits.
Chris Gerling, extension associate, and Edmund Guidalt, technician, prepare a pot still for distillation.

Our Cornell Craft Beverage Institute educates and assists craft beverage producers across New York state in the beer, wine, hard cider and distilled spirits industry.

Woman in lab testing liquid.