Golden Harvest farms
In the valley that stretches between the Catskill and the Berkshire mountains, just 4 miles east of the Hudson River, lies a third-generation apple farm, Golden Harvest Farms, established in 1954. Our farm grows over 20 varieties of apples on 200 acres of pristine orchards. Open daily and year round, our roadside farm stand offers some of the finest apple cider and cider donuts available.
On this farm, amidst the fruit trees, cold storage barns and the road stand sits Harvest Spirits Farm Distillery in symbiotic residence.
farm fresh spirits
We established our distillery in 2007 to make the best use of our surplus apples: distilling them in to vodka, applejack and specialty brandies. With a single 100 gallon pot still, we converted one of our cold storage rooms into New York's first farm distillery.
Our Harvest Spirits Farm Distillery is a modern work of art, a one-of-a-kind homegrown mix, where farm meets high class spirits in a working environment, and where copper, steel and wood sit comfortably together and fruit is queen.
Our customers immerse themselves in our tasting room: learning the fundamentals of distilling; sampling our fine spirits and taking a few bottles home with them if they choose.
Our apples are pressed all year round on an antique rack-and-cloth cider press. The apples are washed and inspected before being crushed and pressed. The sweet cider is thick and pulpy and is made from a blend of several varieties of apples.
stainless steel fermentation
The sweet cider is pumped into large stainless steel tanks where yeast is added. The yeast promotes fermentation and the sweet cider turns into hard cider, about 6% alcohol.
Hard Cider is pumped into our 100 gallon copper pot still for a primary distillation. Here the alcohol is slowly cooked out of the hard cider. The alcohol is condensed back into a liquid and collected in tanks. The alcohol is pumped back into the kettle for a second distillation. During the second distillation, the batch is separated into fractions, known as the heads, hearts and tails. Only the hearts are used for the final product.
aging and blending
Some of our products are aged, such as applejack, whiskey and some brandy. Others are not, like vodka. We age our products in large oak barrels that were previously used to age bourbon. Aging adds flavors of toasted oak, vanilla and caramel. It also allows the spirits to rest, coalescing and condensing the spirit.