Silver Brothers is singularly dedicated to creating whiskey. We control the process from start to finish. The site of our farm and distillery is naturally blessed with all the components to create a world-class expression of American whiskey.
Our Rye whiskey is a combination of malted rye, un-malted rye, and malted barley. A seven-day fermentation process produces great complexity and depth of flavor which are accentuated via our "low-and-slow" distillation process. We use several different types of rye and barley to emphasize different flavor profiles, and our resulting
spirit is characterized by stone fruits, fresh-cut-hay, and a subtle, underlying spice. We anticipate all of our Rye whiskeys will be bottled under the Empire Rye designation, a signature of quality and provenance for New York State rye.
Our American Single Malt Whiskey is 100% malted barley, and also undergoes a seven-day fermentation. We use no peat or wood-smoke in our production process, resulting in a light, fruit-forward whiskey.
We grow our own grain - we control and manage the varieties grown, the harvest, and the processing. We grow two varieties of rye (Danko, Hazlet), two varieties of barley (Violeta, and Cornell’s LakeEffect), and one heirloom variety of red corn (New York Bloody Butcher). We source additional barley and corn from regional New York farms. Our grain varieties are purposefully selected for hardiness and flavor.
The Silver Brothers farm and distillery sit atop an aquifer beneath limestone and shale bedrock. This naturally filtered water provides an ideal pH and mineral balance for fermentation, while contributing a subtle minerality and refined mouthfeel to the finished whiskey.
Distillation Method
We use traditional alembic copper pot stills in a tandem setup for a double distillation. The stills are custom-designed to draw out maximum flavor and character from the spirit. Our methodical “low and slow” distillation process allows for precise, pure cuts.
Aging Process
Our whiskey is aged in a traditional dunnage-style barrel house where the barrels are in direct contact with the earth. The barrel house is unacclimatized for a natural aging process, which responds to the seasons - hot in the summer and cold in winter - and is designed to bring out subtle flavors as the spirit expands and contracts into the oak barrel as temperatures fluctuate.
Barrel Program
The majority of our new oak barrels are sourced from Adirondack Barrel Cooperage, an artisanal cooperage in nearby Glenville, NY. By law, American whiskey (with the exception of American Single Malt Whiskey) must age in a charred, new American oak barrel. We source ex-fill whiskey barrels from a variety of domestic distilleries for aging our American Single Malt Whiskey.
