Little Rest American Single Malt Whisky is made from 100% New York State grown barley. Although the farmers sometimes must change due to crop rotations, farm scheduling and the weather, we are dedicated to purchasing as much as possible from the Hudson Valley with Ken Migliorelli from Tivoli and the Kukon Brothers in Germantown being two of our favorites.

Starting in 2020, Tenmile Distillery immediately became the leading consumer of NYS-grown barley, purchasing 500,000 pounds of local barley which Dennis and Jeanette Nesel of Hudson Valley Malt in Germantown turned into 400,000 pounds of malt. From the careful sourcing of our raw materials, we proceed slowly and deliberately through our mashing-in and we pump slowly through our filter to produce a “clear wort” (a sugary, barley-water free of grain solids) which leads to a lighter, fruitier spirit.

We then ferment the wort for 7 days, adding a specialized yeast known for producing good flavors from malted barley and allowing it to gradually convert the sugar into alcohol over a long period of time in temperature-controlled fermenting tanks.

Gentle operation of Tenmile Distillery’s custom designed stills, under the guidance of Master Distiller Shane Fraser, is geared towards the production of a lighter, fruitier spirit. Tenmile’s upward-tilting Lyne Arms, observed in only a small fraction of distilleries, operate to increase reflux and copper contact. A single batch per day allows for air rests between distillations, encouraging more effective copper contact. Tenmile Distillery’s capacity is utilized to improve quality at every turn, rather than maximizing production. Our goal is to make the best spirit, from the best ingredients, with the best people.