Production places
Connections to water sources, peat places, maltings, cooperages, warehouses and maturation sites. Uncertain connections are labelled.
No documented production places are linked to this distillery yet.
Split Rock Distillery
Overview of the Distillery
Split Rock Distillery is located in Newcastle, Maine and makes organic, grain-to-glass spirits. Founders Matt Page and Topher Mallory have given the distillery its name after a local gravel road. The range includes organic straight bourbon in several variants, including bottled-in-bond releases and single-barrel cask-strength bottles, and the distillery also uses barrels to rest gin.
History
The story of Split Rock centers on the two founders, Matt Page and Topher Mallory, and their connection to the local area, which is also the reason for the name. Emphasis is placed on organic production and a grain-to-glass approach in building the business. The distillery communicates that several products are USDA/MOFGA-certified organic, and that in some releases they work according to the principle One Harvest / One Mash / No Blending as well as a single-barrel approach.
Raw Materials and Production
Split Rock operates on a grain-to-glass principle and markets several products as USDA Certified Organic. One of the bourbon releases specifies a mash bill consisting of corn, wheat, barley and rye. At least one bourbon is double-distilled. For some releases, individual barrels are selected and bottled directly from the barrel (single barrel cask strength). The distillery also uses barrels to rest gin, so the spirit takes on notes from oak aging. The descriptions emphasize small-batch production and control of the raw-material supply chain more than technical details about fermentation or still types.
Aging and Barrel Types
The documentation describes the use of oak barrels: the bottled-in-bond bourbon is aged in new oak barrels and is stated to have at least four years of aging. Barrel-rested products rest in oak barrels, and single-barrel releases bottled at barrel strength mean that both barrel choice and aging period directly influence the character of individual bottles.
Whisky
The range primarily consists of organic bourbon releases: an organic straight bourbon as a core product, a Bottled in Bond Straight Bourbon Whiskey bottled at 100 proof and aged at least 4 years as a limited edition, and single-barrel cask-strength releases. In addition, the distillery produces barrel-rested gin, where oak barrels are used to add complexity. The products are offered both as standard bottles and as select single-barrel releases.
| Whisky | Type / Series | Alcohol | Age | Barrel and Style | Flavor Profile | Status |
|---|---|---|---|---|---|---|
| Split Rock Bottled in Bond Straight Bourbon Whiskey | Straight Bourbon Whiskey | 50 % | 4+ Years | New oak barrels | Distilled in accordance with United States Standards of Identity for Distilled Spirits. Redistilled twice; USDA Certified Organic by MOFGA. One Harvest / One Mash / No Blending. 100% produced in Newcastle, Maine. Only 2,000 cases bottled for this release. | Limited; Limited edition; 2,000 cases bottled |
| Split Rock Organic Straight Bourbon Whiskey | Straight Bourbon Whiskey | A grain-to-glass Straight Bourbon Whiskey, USDA Certified Organic. | Current; Core range | |||
| Split Rock Single Barrel Cask Strength Organic Straight Bourbon Whiskey | Straight Bourbon Whiskey | Selected single barrel from each batch and bottled directly from the barrel as cask strength. USDA Certified Organic. | Limited |
Whiskies' Style and Flavor Profile
The material consistently draws on oak wood from barrel usage, with notes of citrus, subtle vanilla and spices in the barrel-rested product. Customer reviews of the single-barrel release also note a full, creamy mouthfeel. These directions recur across the descriptions of bourbon and barrel-rested spirits.
Philosophy and Craft
The distillery's values include organic certification, grain-to-glass production, and a small-scale approach to spirit making. They highlight USDA Certified Organic (MOFGA), practices such as One Harvest / One Mash / No Blending for selected bottles, as well as the selection of single barrels for special releases.