DogFish Head is going for some more off-centered products!
BE Dogfish Distilery

Back in 2002, in a rural Delaware scrapyard, Dogfish Head founder Sam Calagione picked up a little stainless steel feed bin, worked with engineers and welders to reshape the tank in the form of a pot still and Dogfish Head’s days of hand-distilling gin, rum and vodka began.

For a dozen years, Dogfish’s little distillery, perched on the second floor of its Rehoboth Beach brewpub, has been putting out an extremely limited selection of rum, vodka and gin.

Most has been sold right out of the pub and at select retailers in Delaware.

But this game is about to change: Dogfish is making a seven-figure investment in the growing spirits segment, expanding its production.

With a twin 500-gallon copper pot still and a 26-foot column still from Louisville’s Vendome Copper & Brass Works, spirits like Brown Honey Rum (made with Delaware honey), Dogfish Head Jin (the O.G. hop-infused spirit) and some off-centered new recipes will finally make it beyond Delaware’s borders in 2015, in spring.

The new distillery will be led by award-winning Head Distiller Graham Hamblett, an horticulturalist with nearly two decades of experience running an artisanal winery and distillery, who joined Dogfish in January.

Dogfish is familiar with brand extensions beyond the beer category. The company already markets its own line of food products, owns and operates 16-room hotel, collaborates with well-known musical acts like the Grateful Dead, and also sells a variety of Dogfish-branded merchandise.

Let’s wait and see how the new Dogfish’s project will develop!


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