With a farm-to-bottle approach, Tamworth Distilling & Mercantile (TDM) in Tamworth, NH just opened.

The distillery is the latest from spirits guru, Steven Grasse, who created Hendrick’s Gin, Sailor Jerry Rum and most recently, Art in the Age Craft Spirits. The Tamworth Distillery is located on the site of the former Tamworth Inn. Grasse bought the dilapidated Inn two years ago and was able to preserve one of the historic buildings, which will later be used as a farm to table restaurant. TDM will produce its own line of unique small-batch spirits, as well as very limited edition spirits for Art in the Age. The distillery and botanical kitchen will be highly experimental – a sort of Willy Wonka’s chocolate factory of the spirits world.

In the Tasting Room, which affords a view of the distillery itself, there is a retail shop that includes bottles of the spirits themselves, as well as a collection of barware, mixers, books, and other artisanal goods for the home and garden. For those who want to continue experimenting at home, the shop stocks whiskey barrel aging kits, as well as an apothecary-style bar of herbs, spices, and fruit for infusions.

Spiced Coconut

SNAP Spiced Coconut Popsicles

Photo Courtesy of Chaucee Stillman

SNAP Spiced Coconut Popsicles

Ingredients:

  • 3 tbsp. SNAP Liqueur
  • 3 1/2 cups Coconut Milk
  • 1/2 cup Toasted Coconut
  • 1/2 cups + 2 tbsp. Organic Cane Sugar

Preparation: In a mixing bowl combine the coconut milk, toasted coconut, sugar and SNAP. Whisk to combine and dissolve the sugar. Pour mixture into the ice pop molds and freeze for 1 hour before inserting the sticks. Insert the sticks and then allow to freeze for 4 hours or until solid.


Root Mint Julep

ROOT Mint Julep Popsicles

Photo Courtesy of Chaucee Stillman

ROOT Mint Julep Popsicles

Ingredients:

  • 2 1/2 cups Water
  • 1 cup Demerara Sugar
  • 1 cup Mint
  • 1/3 cup ROOT

Preparation: Add sugar and water to a medium pot over medium-low heat and stir until the sugar completely dissolves. Once the sugar has dissolved, turn off the heat and add in fresh mint. Lightly muddle the mint with a muddler or wooden spoon. Let this seep until the mixture has cooled to room temperature (about 45 minutes). Once it has cooled, strain through a fine mesh strainer. Add in the ROOT and stir to combine. Then pour into your popsicle molds. Place this in the freezer and check back after 45 minutes (or longer depending on the temperature of your freezer) and add in the popsicle sticks. Keep in the freezer until frozen solid.


Sage Cucumber Ginger Basil

SAGE Cucumber Ginger Basil Popsicles

Photo Courtesy of Chaucee Stillman

SAGE Cucumber Ginger Basil Popsicles

Makes: 8 pops

Ingredients:

  • 2 oz. SAGE Liquor
  • 1 cup Reed’s Ginger Beer
  • 1 Large Cucumber
  • 2 Limes
  • 2 oz. Simple Syrup

Preparation: In a blender combine the cucumber, the juice from two limes, simple syrup, ginger beer and SAGE. Blend this until the mixture is smooth. Pour the mixture into the popsicle molds and let it sit for 1-2 hours until the pops are solid enough to hold popsicle sticks. Freeze for 10-12 hours.


RHUBARB Strawberry Basil Lemonade Popsicles

RHUBARB Strawberry Basil Lemonade Popsicles

Photo Courtesy of Chaucee Stillman

RHUBARB Strawberry Basil Lemonade Popsicles

Ingredients:

  • 1 1/2 cups Raspberry Lemonade
  • 1 cup Fresh Strawberries
  • 1 cup Sugar
  • 1 cup Water
  • 5 Fresh Basil Leaves
  • 1/4 cup RHUBARB Tea

Preparation: First make the basil simple syrup. Combine 1 cup sugar and 1 cup water in a small sauce pan and warm it over a medium-high heat until the sugar is dissolved. Remove it from the burner and add in 5 fresh basil leaves. Once the simple syrup has cooled to room temperature, strain out the basil leaves and transfer it to the refrigerator to cool.

Combine the 1 1/2 cup raspberry lemonade, the 1 1/4 cup basil simple syrup and the 1/4 cup RHUBARB Tea into a large bowl. Mix well.  Pour the mixture into your popsicle molds. Then drop in the strawberries. Let this sit for 1-2 hours before adding in the popsicle sticks. It needs to be solid enough to hold the stick from sinking to the bottom, but not too hard so it resists going in. Let freeze for 7-10 hours, then enjoy!