“#1 Craft Gin in the Country” – NY Times
Gold Medal Winner – San Francisco Spirits Competition
Juniper Berry, Angelica Root, Orris Root, Licorice Root, Orange Peel, Coriander Seed, Cinnamon
A London Dry-style gin with a juniper forward, well-balanced flavor spanning from lemon peel to licorice. Clean, smooth, complex, with a spicy cinnamon finish.
Cucumber, basil and peppercorn
A summer staple with cucumber, basil and peppercorn. Smooth and balanced, it offers a refreshing sip with every taste.
Hyssop, Quince, Pear, Golden Russet Apple, Licorice Root
A luscious and fruit-forward gin featuring notes of crisp apple, pear, and quince, with a sweet licorice backbone balanced by floral hyssop.
As a part of our Garden Gin series, this gin features homegrown botanicals.
Rosemary, shiso, nasturtium and fennel
A blend of rosemary, shiso, nasturtium and fennel. Its licorice notes and peppery highlights make it a classic choice for your palate.
Red Chili Flake, Black Peppercorn, Cardamom, Clove
Red chili flake and black peppercorn kick this gin off with some flair on the front of the palate, finishing with a subtle sweetness settling on the back of the palate derived from the heavier cardamom and clove.
Red chili flake, black peppercorn and clove
Red chili flake, black peppercorn and clove keep this gin to its “stormy” roots, plus a hint of grapefruit and lemon peel for a citrus kick.
Red Chili Flake, Black Peppercorn, Cardamom, Clove
Aged 6 years in Samuel Adams Utopias Barleywine beer casks
This gin has spent six years aging in once used Sam Adams Utopias barrels, imparting notes of almond and a nutty finish.
Gold Medal Winner – Food & Wine Magazine
Brilliant and clean with a wonderful, eloquent body. A smooth lasting finish with hints of mint, honey, and white flowers. No heat.
Mash Bill: 60% Corn, 40% Wheat
Process: Quadruple-distilled, charcoal-filtered
Double Gold Medal Winner – San Francisco Spirits Competition
Burnt-sugar and banana flavors with some subtle smokiness. A crisp and dynamic rum. Oak and vanilla undertones add a long, balanced finish.
Mash Bill: Blackstrap Molasses
Process: Triple-distilled, aged 4 years in Berkshire Bourbon barrels
Aged in barrels previously holding heavily smoked and peated Scotch. Essence of smoke, peat, vanilla, and caramel in every sip. Finished in Islay Scotch barrels.
Mash Bill: Blackstrap Molasses
Process: Triple-distilled, aged 4 years in Berkshire Bourbon barrels.
Six years in the making, the American Whiskey Collection is a collaboration between Berkshire Mountain Distillers and twelve local craft brewers. Different styles of beer create a unique tasting experience with each bottle.
Mash Bill: Finished beer from various craft breweries
Process: Triple-distilled. Aged 5 years in virgin white oak casks
Full-bodied with earthy overtones of grass and cherry fruitwood. Bright and complex with lingering notes of smoke and fig on the finish.
Mash Bill: 90% Corn, 10% Barley
Process: Aged 3 years over hand-milled and charred cherry and oak wood, sourced from our farm
Notes of toffee and baking spice are complemented by a lingering background of oak. A very clean spirit, the spice which rye is known for is present while not overwhelming this round, balanced whiskey.
Mash Bill: 90% Rye, 10% Barley
Process: Aged 4 years in virgin American White Oak barrels
Gold Medal Winner – Jim Murray’s Whiskey Bible
Smooth and balanced with bright notes of spicy rye, vanilla, and mature fruit. Lingering finish of caramel and toasted nut.
Mash Bill: 72% Corn, 18% Rye, 10% Malted Barley
Process: Aged 4 years in virgin American White Oak barrels
Our classic Berkshire Bourbon aged in barrels previously holding heavily smoked and peated Scotch Whisky. Essence of smoke, peat, vanilla, and caramel in every sip. Finished in Islay Scotch barrels.
Mash Bill: 72% Corn, 18% Rye, 10% Malted Barley
Process: Aged 4 years in virgin American white oak barrels.
Smooth and balanced with bright notes of spicy rye, vanilla, and mature fruit. Lingering finish of caramel and toasted nut. Layered subtle sweetness from the maple syrup cask.
Mash Bill: 72% Corn, 18% Rye, 10% Malted Barley
Process: Aged 4 years in virgin American White Oak barrels. Second aged in used maple syrup casks
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