By Clementina Verge
Photographs by Ryan Lavine
As it commemorates its 10th anniversary, Litchfield Distillery has much to celebrate: a sought-after lineup of award-winning spirits, and the support of a community appreciative of its benevolence through the years.
From classics like double-barrel bourbon whiskey to small-batch cocktails such as a Manhattan and an Espresso Martini, to innovative honey barrel-finished gin, and seasonal surprises like blueberry vodka, the distillery has come a long way from its initial offerings.
When the Baker brothers—Jack, Peter, and Dave—launched their venture with two bourbons and a gin, they had already been part of a beverage legacy started by their grandfather in 1914: Crystal Rock, a Stamford-based water-bottling company. Employing a “strong business background,” Litchfield Distillery became their trademark and passion.
“It was never meant as a hobby,” recalls Peter. “We started with the ‘go big or go home’ mentality, committed to building a brand.”
Today, the distillery portfolio exceeds 20 products. Ranging from peppery finishes to sweet maple touches and caramel notes, the bourbon whiskeys are handcrafted from 100 percent Connecticut-grown corn, barley, and wheat—something the brothers are especially proud of.
“I think we’ve had a significant agricultural impact,” says Jack, reflecting on the 200 tons of locally harvested grains Litchfield Distillery purchases annually. “It’s a steady value that allows Connecticut farmers to survive, and that means a lot to us.”
“The Spirit of Hard Work” isn’t just a corporate motto, but the Baker brothers’ habit. Hands-on in every business aspect, they oversaw distillery expansion, and became a major distributor and the county’s largest tourist attraction—while being “committed to making a positive social impact.”
During the COVID-19 pandemic, they voluntarily converted to production of hand sanitizer for a year, under an emergency license from the FDA and the state. They distributed more than 250,000 bottles.
“It was a scary time,” Peter reflects. “We supplied first responders because they had nothing, and we left a stocked table outside with a collection jar.”
Ultimately, they collected $44,000, which they donated to FISH, the Torrington-based shelter and pantry.
That generous spirit is further reflected in interactions with approximately 10,000 bourbon aficionados who visit the distillery every year, excited to learn the process behind the spirits housed in some 1,600 barrels: malting, mashing, fermentation, distillation, and aging. Stored in American white oak charred barrels, the bourbons’ taste and color deepen with time.
Tours and samples are free because “it’s the right thing to do,” says Jack. “It’s our thanks to people who go out of their way to find us and stop by, and to support our brand.”
The brothers gratefully reflect on their decade-long accomplishments: Named 2021 Connecticut Whiskey Distillery of the Year at the New York International Spirits Competition, Litchfield Distillery has earned many national awards, and the respect of whiskey clubs, who request its spirits.
“The product line is more than we expected,” notes Jack. “We’re proud of it, our relationships with customers, and the fact that Connecticut-grown farm products have become nationally winning and recognized.”—litchfielddistillery.com
