Dogfish Head plans to expand its tiny distilling operation.
The company, according to a blog post, has distilled gin, rum and vodka at its brewpub in Rehoboth beach for a dozen years, with one key piece of equipment being dubbed “Frankenstill.”
Production has been sold out of the pub and to a few retailers in Delaware.
Now, Dogfish Head plans to use space in its expanded brewery in Milton to produce larger quantities of spirits..
Dogfish Head’s distilling roots run deep,” says Dogfish Head founder Sam Calagione. “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.
The distillery will use a twin 500-gallon copper pot still and a 26-foot column still from Louisville’s Vendome Copper & Brass Work. Spirits will include Brown Honey Rum (made with Delaware honey), Dogfish Head Jin (the O.G. hop-infused spirit) and some off-centered new recipes will be sold in Delaware and beyond.
Dogfish distributes its beers in more than 30 states, giving the company a footprint for added production.
Dogfish rum, gin and vodka will begin rolling out in spring 2015 throughout Delaware, New York City and additional mid-Atlantic markets, according to the company.
The new distillery will be led by Head Distiller Graham Hamblett. Graham, a horticulturalist with nearly two decades of experience running an artisanal winery and distillery, joined Dogfish in January.
Meanwhile, Frankenstill in Rehoboth will test new spirits and offer small batches for brewpub patrons.
Delaware entrepreneurs have expanded distilling in recent years as the state becomes a center for craft brewing. Painted Stave operating in Smyrna.and Delaware Distilling operating a still and restaurant on Route 1 near Rehoboth also produce spirits.
