Our spirits start in the fields and vineyards of our family farm. We plant our rye in the fall and our corn and grain in the spring. Starting in February the work starts in the vineyard and continues till harvest. In late summer till late fall we harvest the fruits of our labor from the fields and vineyard.

Coming from a wine making background we try to make the best wine and distillers beer to go into our still. Because the better the wine and beer the better the spirit!

When we said we were small we meant it. We distill our spirits in 24 gallon batches in our 30 gallon pot still.

Some of our spirits require aging while others are just fine without it
Our brandy is aged for a minimum of two years and our whiskey is aged until it is ready. Our grappa is not aged to stay with the traditions of the spirit and its importance in Barre's culture.

Because of our small size we bottle and label our spirits by hand. We then dip them in wax and stamp them to add our special touch.