Black Flannel has borrowed from this concept to produce a spirit and a beer from the same batch of grain. We’ve done this since we opened in 2020 starting with a recipe developed specifically for this purpose – Vermont Common. We use a grist that is a cousin to bourbon (for spirits) and Kentucky Common, a historical beer style (for beer). 

The first runnings off our brewhouse contain a high concentration of fermentable sugars into which we pitch a Whiskey yeast.  The second runnings contain lower concentration of fermentable sugars so we hop, boil, cool and ferment that into a beer. The result is Vermont Common Whiskey & Vermont Common Ale. 

Examples of other parti-gyle pairs we’ve produced are:

• Black Gold American Malt Whiskey & Beoir Irish Extra Stout
• Heavy Base American Malt Whiskey & Belgian Dubbel
• Dutch Soul Genever & Claw Hammer Cream Ale

We’re not aware of any other distillery in the world that uses this production approach.

Our Lines of Spirits:

Primary:

• Black Gold Malt Whiskey (Unique Distinctive with bitter chocolate finish)
• Vermont Common Whiskey (similar to Bourbon)
• Heavy Base American Single Malt Whiskey (like a Highland Scotch)
• Agave Dream Blanco (Unaged Tequila-like spirit)
• Agave Dream Reposado (Aged Tequila-like spirit)
• London Calling Dry Gin
• Dutch Soul Genever (Unaged – old world gin)
• Dutch Soul Genever (Barrel Aged – old world gin)
• Crow’s Nest Rum (Unaged)
• Crow’s Nest Rum (Barrel Aged)
• Raven’s Share (Pinot / Imperial Stout Barrel Aged Rum)
• Crow’s Nest Spiced Rum
• White Lace Vodka
• Bierschnapps (3 versions)
• Aquavit (Caraway-forward Scandinavian style spirit)

Garden Spirits:

• Rare Earth White Beet Spirit
• Maple Garden Spirit
• Raspberry Garden Spirit
• Blueberry Garden Spirit
• Cranberry Garden Spirit

Botanical Spirits (in Development for release in  2024 & Beyond):

• Absinthe Blanche (Clear)
• Absinthe Verde (Green)
• Absinthe Rouge (Red)
• Amaro Aperitif (currently in R&D)
• Various Bitters (currently in R&D)

Craft spirits Education:

Part of our mission is to educate our guests in craft beer and spirits. Craft distilling education helps to facilitate discussion and delivers a deeper level of knowledge from which consumers are better armed to make informed buying decisions when they make a spirits purchase. We offer a spirits 101 course to talk about the world of spirits and how spirits are made, we give distillery tours and tastings, culinary craft cocktail classes, and our Spiritmaster does a week long course every year on the business of craft distilling in collaboration with Vermont Technical College.

Cast of Characters:

• David Mosher – Spiritmaster, Co-Founder/Co-Owner
• Travis Johnson – Head Distiller, Co-Founder/Co-Owner
• Chris Kesler – R&D, Development, Marketing, Co-Founder/Co-Owner, Educator
• Dan Sartwell – Director of Beverage Operations, Co-Owner
• Michael Lattanzio – In-Market Rep, Cocktail Class instructor, Cocktail R&D
• Neal Johnston – Director of Restaurant Operations
• Haley Gill – Events Coordinator
• Deb Kesler – HR & Head of Accounting
• Rob Friesel – Craft Beer Educator

Please feel free to reach out to us at info@blackflannel.com if you have questions, comments, or feedback