At the Clayton Distillery we make every barrel of Bourbon from scratch. We start with hard water ideal for whisky production and ferment a mash of corn, malted barley, wheat and/or rye. Our double pot distilled bourbon is aged in new charred white oak barrels and bottled as a true Small Batch Bourbon.
|Clayton Distillery is a destination distillery located in the beautiful Thousand Islands region of Northern New York. As the region’s first micro-distillery, Clayton Distillery produces premium grade distilled products from locally grown grains and fruits.
Our products begin on our fifth generation family farm in Cape Vincent, New York. The four hundred acre farm was an active dairy farm until 2006 and is now used only for growing corn, wheat, soybeans and alfalfa. Clayton Distillery currently utilizes approximately twenty acres to grow forty six tons of corn used for production at the distillery. After the corn is harvested in late October or early November it is transported to the distillery about fifteen miles away. There we run the corn through a cleaner and into our grain silo where it is dried and stored until use. Wheat and rye are currently purchased from other local farms and the malted barley is purchased through a brewers supply group.
Our facility was built consistent with sustainable use in mind. Clayton Distillery utilizes LEED principles developed by the United States Green Building Council in the design and construction of the facility. The facility incorporates passive solar heating and cooling, a super insulated structure and energy efficient lighting and mechanical systems. In addition, waste heat from the distilling process is used to heat most of the building and provide for all domestic hot water needs. We also recycle the by-products from the distilling process (stillage). The stillage consists of grain and water left in the still after the alcohol has been stripped out. We pump this into tanks provided by local farmers who use it for animal feed.