Our spirits production facility was built with an eye on versatility, not only to accommodate both distilling and brewing under the Five & 20 brand, but also a growing variety of private label contract projects. High proof, clean spirits such as vodka and gin begin in our 500 liter Christian Carl still with an 11 plate column, and our more flavorful spirits such as whiskies and brandies start out in our 2500 liter Vendome pot still. The mash for our whiskies are made in a 10 barrel (310 gallon) combo brewhouse that also serves our brewery operation, and are fermented in our bank of five 660 gallon tanks.
In addition to the corn, rye, and oats that we grow on our own farm, we also source locally grown ingredients from these nearby farms:
Vilardo Farms, Westfield, NY: Rye, oats, grapes
Schofield Farms, Westfield, NY: Corn
Lakeview Organics, Penn Yan, NY: Oats
1886 Malt, Fulton, NY: Barley Malt
JOE NELSON, HEAD DISTILLER
Joe has been the spirit behind Five & 20 Spirits since 2008. He approaches distilling with a blend of scientific experimentation and deep knowledge of our nation’s whiskey production history, with a die-hard dedication to using local agricultural products. Joe demonstrates his mastery of blending techniques and inspired secondary cask finishes in every batch and barrel, both for our own line of products and our portfolio of partner products, including Jägermeister, Hamilton Rums, and Sazerac’s Bittermen’s collection.