“We have a reputation as a sipping whisky and don’t really bill ourselves as cocktail masters,” says head distiller Christopher Williams. “But we have an amazing and creative head bartender, Jasmine Towers, and a great sipping whisky makes a beautiful, lush cocktail.”
All Coppersea whiskies are made from scratch from New York ingredients, including grain grown on their own farm. Floor malting, open top fermentation, direct-fire copper stills, and low-proof barrelling all contribute to a unique grain-to-glass final product.
Instead of the usual single cocktail option, Tavern guests can sample a mulled cider punch made with Springtown Whisky, a Chai sour (or “Fool’s Fall”) made with Excelsior Bourbon, a Sazarac made with Bonticou Crag Rye, and Coppersea’s own small batch of absinthe, made just for this purpose, The Single Sour, Penicillin and Summer Harvest cocktails showcase the distillery’s Single Barrel Rye, Big Angus Green Malt and Green Malt Rye.
“Every ingredient we’re using is 100 percent New York State made,” says Williams.
So come out to the Springtown Tavern Saturday between noon and 7pm for libation, live music (from Andrew Jordan Trio), and inspiration that you just won’t find anywhere else.
And you may want to save the first weekend in October, when Coppersea will host “Bike, Bourbon and Brunch,” an annual conservation event with the Wallkill Valley Land Trust, on Sunday (October 6).