Following the expansion of its Milton, Del.-based brewery, Dogfish Head Craft Brewery Inc. announced that the increased square footage will allow the craft brewer to expand production of its small-batch spirits.
With twin 500-gallon copper pot stills and a 26-foot column still, spirits like Brown Honey Rum (made with Delaware honey), Dogfish Head Jin (the O.G. hop-infused spirit) and some new liquor recipes will be available beyond Delaware’s borders.
Dogfish Head rum, gin and vodka will begin rolling out in spring 2015 throughout Delaware, New York City and additional mid-Atlantic markets, the company says.
The new distillery will be led by award-winning Head Distiller Graham Hamblett. Hamblett, a horticulturalist with nearly two decades of experience running an artisanal winery and distillery, joined Dogfish Head in January.
"I am ecstatic to be part of the new chapter in the book of Dogfish Head's spirits," Hamblett said in a statement. "It is an honor and thrill to embrace the off-centeredness that Dogfish is so well-recognized for, and I'm eager to get this program up and running."
Dogfish Head first began distilling in 2002 when Dogfish Head founder Sam Calagione picked up a small stainless steel feed bin in a Delaware scrapyard, the company says. Calagione worked with engineers and welders to reshape the tank in the form of a pot still, which the company named Frankenstill, to begin hand-distilling gin, rum and vodka.
For a dozen years, the distillery was housed on the second floor of the company’s Rehoboth Beach brewpub and produced limited selections of rum, vodka and gin, which were predominantly sold at the pub and at select retailers in Delaware. However, the expansion at the Milton brewery will allow for expanded production.
“Dogfish Head’s distilling roots run deep,” Calagione said in a statement. “We’ve been putting our off-centered thumbprint on the distilling world for over a decade, and I’m excited that we’re now able to take this project to the next level by broadening production and distribution.”