“We’re qualified to handle very flammable substances safely,” he said. “Like all distilleries in New York, we have spark-resistant lighting, explosion-proof pumps, our electric is set at least five feet off the floor, and our staff is certified in fire protocols and spill response.”
In the last two weeks, Black Button has made 118,000 25-ounce bottles bound for hospitals and communities in need, including New York City.
“A month ago, none of us in New York had ever made this product,” Barrett said. “Distillers needed to know how to make it safely, correctly and to make it effective – that’s a lot of knowledge to transfer very quickly.”
Luke DeFisher ’13, who manages his family’s Rootstock Cider and Spirits – part of Apple Country Spirits – in Williamson, New York, has made about 200 gallons, bound for the health care and first responder communities. DeFisher, who studied ecology and evolutionary biology at Cornell, plans to make 300 gallons this week.
The state’s craft distillers say they are honored to assist during this crisis. “We’re in a position where we can provide help to the community,” Mazza said. “I think it is great to see the support and community response.”
Barrett echoed Mazza’s sentiment, adding: “We’re hoping to soon see this crisis end. And we’re hoping that the hand sanitizer industry gets back to normal, so we can get back to making bourbon.”
More information about hand sanitizer production and frequently asked questions are available online.
Header image: Chris Gerling, senior extension associate, checks the still located at Cornell AgriTech’s food science pilot plant in Geneva. Photo by Allison Usavage/Cornell University
This article also appeared in the Cornell Chronicle.