20 Years Distilled: Farm-to-Glass Fermentation
Have you ever wondered how we turn a barrel of molasses into Rum? Pears into Brandy? Or grains into Whiskey and Vodka?
We’d love to share the magic of fermentation with you and what we’ve learned over the years about sourcing, processing, and transforming agricultural products into spirits.
Please join us July 25th, from 4-7 PM, for a fermentation-focused happy hour gathering, including spirit samples, mini cocktails, and a fun peek behind the scenes with New Deal Owner and Head Distiller Tom Burkleaux.
We’ll be serving a special tropical menu featuring our craft spirits and locally-made Daddy’s Cocktails Syrups. Founder Aaron Ranf will join us with his fantastic line of syrups that make creating tropical concoctions at home a breeze.
