Tree HouseDistillery
Purposeful intent from grain to glass.
Mash-to-bottle spirits made on-site. The same patience and uncompromising approach we bring to the beer.
Where to find it
Spirits and canned cocktails are available at all Massachusetts locations, with expanded availability rolling out. The Charlton Main Bar pours an ever-changing selection of frozen cocktails built around the lineup.
Mash to bottle. No spirits blended elsewhere. No neutral spirits sourced in. Every drop comes from our own grain, our own fruit, our own patience.
The lineup
What comes off the still.
Flagship rotational spirits and a steady stream of inventive one-offs. All carry robust, natural ingredient flavor profiles. You will taste the difference.
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Bourbon
An irresponsibly ambitious program. Mash bills built on corn, wheat, rye, and barley, mostly organically grown and malted in New England. Quality of outcome over efficiency, every time.
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Apple Brandy
Distilled entirely from manual pressings of native heirloom apples grown on our Woodstock farm. Barrel-aged for a year in third-use bourbon-barleywine barrels.
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Eau de Vie
Seasonal vintages from yellow raspberries, black currants, peaches, and pears. Each one explores the terroir and evolution of our biodynamically farmed fields.
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Rum
Made using the Jamaican stillage solera method. Leftover dunder folds into future fermentations to build a profoundly complex, estery rum.
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Vodka
Made with kudzu. A nuisance vine becomes a beverage of distinction.
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Gin
Botanicals run through the farm at Woodstock. Spirit-driven and rotational by design.
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Kola Coffee Liqueur
A custom-malted mash of roasted and chocolate malts approximates a chocolate-forward coffee character before distillation, then an exacting in-house roast adds the infusion. The flavor profile is remarkable in depth, character, and enjoyability.
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Single Malt
A resourceful spirit made with smoked coffee chaff. The kind of project that only exists because every adjacent program at Tree House does too.
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Solera Barley Port
Aged and occasionally bottled from a foudre, topped up, and laid back to rest for years. Eventually leathery and rich in a way only time, patience, and imagination can conjure.
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Fortified Stout
Fortified from a three-year-old barrel-aged stout. A spirit that could only come from a brewery that also distills.
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Fortified Cane Beer
A pure sugarcane ferment halted by the addition of white rum, then left to age in barrels for an indeterminate amount of time.
The approach
Local, characterful ingredients. Excellent taste.
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Local
Most base malts are sourced from Valley Malt in Hadley, Massachusetts. The yellow dent corn for our bourbon program is grown in northern Connecticut.
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Field to glass
Eau de Vie is an unforgiving spirit that tests a distiller’s acumen. Most of the fruit in ours is grown at our farm in Connecticut.
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In-house ecosystem
The cold brew that goes into Kola comes from our own roastery. The barrels we age in pass through our beer program. The fruit comes from our farm. Every adjacent piece feeds the next.
The distiller
An artful, eclectic hand at the still.
The program is led by John Charles Britton, formerly of St. George Spirits and Ann Arbor Distilling. John gravitates toward eclectic ingredients and the harder path. His Cherry Eau de Vie took Double Gold at the San Francisco World Spirits Competition.
Great beverages can transform ordinary moments into extraordinary ones. We are forever energized to explore the bounds of creativity and to work tirelessly to get it right every single time.
New and inventive spirits land regularly at Tree House, complemented by an extensive cocktail and frozen drink program at the bars. Stay close.