KyMar Farm Distillery is pleased to announce the development of a new beverage, a whiskey made from a beer mash. Currently, there are only a few whiskeys of this type available in the United States. The new product will be available in 375 ml bottles on September 1st.

Traditionally, whiskey is defined as spirits distilled from a fermented mash of grain such as corn, wheat, or barley. KyMar’s whiskey expands the category: it is brewed from a base of select beer mash and hops, which add depth and complexity to the flavor. The mash is first cooked by KyMar’s brewing partner, then fermented and distilled at KyMar’s Charlotteville location. The whiskey is proofed and aged in new American oak barrels for six months, then mixed into a Solera Aging system that blends previous batches with the next batch coming into the system. All of this contributes to the unique complex flavors of the spirit.

KyMar Farm Distillery’s beer-to-whiskey project will be available starting September 1st.

KyMar is also developing a reserve batch of the product, which will be aged between 12 and 18 months in special barrels. Details about the reserve will follow.

“Part of our craft is experimentation! We are thrilled with how well the whiskey that we will be releasing based on Craft Brewers favorite Beers are turning out,” said KyMar founder and distiller, Ken Wortz.

“We’re excited to feature a beer-based whiskey in our portfolio of products,” said Erik Christman. “It’s got a unique flavor that’s rarely been explored in the industry.”

KyMar Farm Distillery is an award-winning craft winery and distillery located in the northern foothills of the Catskills. KyMar specializes in partnering with regional growers to bring local agricultural products from the field to the glass.