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New York’s Coppersea Distillery First To Use New York Barrels

August 1, 2014 – New York has been a hotbed of craft distilling for the last decade, but tiny Coppersea Distillery in the Hudson River Valley has done something none of its competitors have been able to do yet. For the first time, New York State-produced barrels are being used to mature Coppersea’s Bourbon and rye whiskies.

No cooperage in the state had produced barrels for wine or spirit maturation since Prohibition until Coppersea started working with U.S. Barrel Company in Wilmington, New York. The company had been producing so-called “slack cooperage” designed for outdoor saunas and dry goods storage, but has turned its attention to producing barrels for maturing whisky and other spirits. In a news release, U.S. Barrel owner and head cooper Bob Hockert described the challenge of producing barrels designed to hold liquids for decades without leaking.

“Our team has been creating slack barrels [which are not designed to hold fluids] for ten years, so we began this project with a good amount of expertise. Tight-barrel cooperage has its own challenges, though. We’ve had to build our own equipment, develop an understanding of whisky distilling, and forge relationships with New York State loggers in order to build barrels that meet the highest standards.”

In a telephone interview with WhiskyCast’s Mark Gillespie, Coppersea master distiller Angus MacDonald said the distillery had been hoping to find a local source for barrels for some time. “We’re very in touch with our state heritage where it comes to whisky,” he said. “We love the fact that, for example, there hasn’t been New York State cooperage since the designation of Bourbon actually existed as a legal definition, so our Bourbon that’s in New York State barrels made from New York State grain by New York State distillers is the very first 100% New York Bourbon, and that’s an amazing feeling.”

Listen to Mark Gillespie’s entire interview with Angus MacDonald:

MacDonald says the first batch of casks will be left to mature for at least a year before being evaluated for bottling. In the meantime, he and his colleagues are hoping to find a source for the final missing piece of the puzzle. Their bottles currently come from outside the state, and MacDonald hopes to have a New York-based source of bottles by the time the whiskies from the first batch are ready for bottling.

Links: Coppersea Distillery | U.S. Barrel Company