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Black Dirt Distillery is part of a huge project located in Warwick, NY, less than 40 miles away from our shop and still within the Hudson Valley. This particular brand was formed in 2012 to meet the huge demand of the Black Dirt Apple Jack and Black Dirt Bourbon, which were both born at the Warwick Valley Winery and Distillery (they also make Doc’s Draft Ciders and American Fruits brand liqueurs). They built a new distillery in Pine Island in 2013 and created the brand to be separate from their others, expanding upon the years of experience in both distillation and marketing that co-founders Jason Grizzanti and Jeremy Kidde have accumulated. The Black Dirt Region takes its name from the dark, fertile soil left by an ancient glacial that once covered upstate New York. For their bourbon, they use approximately 80% Black Dirt grown corn, 12% malted barley, and 8% rye, aged for a minimum of 3 years, including 8 months in new charred American oak, making a smooth, balanced whiskey.