Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New York's historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creation's sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running. In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. They currently have three award winning expressions in their lineup, one vodka and one American gin, and one barrel aged gin. Their gin is described as being simultaneously juniper and botanical rich. Infused with herbs spices, roots and flowers sourced from all over the world that are harmonized in the distiller's secret recipe. Their impassioned take on an American gin is Pot-distilled in small batches to articulate a deliberate blend of infused herbs, fruits, roots and flowers. An ode to our craft, this is an independent gin (Tommyrotter).Bottled at 42% ABV, it won a Silver Medal at the 2016 San Francisco World Spirits Competition.

Founded in 2015 by Bobby Finan and Sean Insalaco, the industrial chic distillery opened its doors in July of 2015, in New York's historic Hydraulics manufacturing district. The distillery is named after the Tommyrotters Club, which according to the distillery founders, were a band of rebellious artisans in the early 20th century who broke rank from the Arts and Crafts Movement to create for creation's sake. They sought adventure, mischief and inspiration in nature. Bobby Finan gravitated towards the craft-distilling scene in NYC, and in 2013 he got his first start in the industry at the Cooperstown Distillery. After relocating to his hometown Buffalo in 2014 he met business partner, Sean Insalaco, and by July 2015, Tommyrotter Distillery was up and running. In the spring, summer and fall months, their multi-story distillery is open to visitors. Their beautiful modern glass-walled mezzanine tasting room gives a unique view of the entire production process. At Tommyrotters their production process is simple yet quite meticulous. No frills. No automation. Just handcrafted spirits, distilled batch by batch in small copper stills. Their spirits are distilled from American farm-grown grains. Smaller stills allow for greater control over the distillation process. They fill and label every single bottle by hand. Aged in offsite warehouses in Indiana, this whiskey was shipped in barrel to the Tommyrotter facility in Buffalo, NY. In the months prior to the bourbon's arrival in Western New York, the founders sought Cabernet Sauvignon barrels from the most renowned vineyards in Napa Valley and transported them to Buffalo.

The perfect intersection of the gin and whiskey world. It’s the right choice for the adventurous drinker who is ready to take on a high-proof, category bending libation.

Distilled in the same process as our award-winning American Gin, we use the identical 12 botanicals to flavor our signature herbaceous, citrusy gin. In true bourbon fashion, the unaged spirit was placed in virgin White American Oak char #3 barrels at 62.5% ABV to rest post-distillation.

Through evaporative loss over the maturation period, the alcohol level dipped to 122 proof. After barrel harvest, the spirit was passed through a light particle filter to remove the residual charcoal fragments from the inside of the charred barrels.

No chill-filtration was utilized, as to not disturb the delicate essential oils that maintain the spirit’s gin profile.

TASTING NOTES

Color: copper / burnt orange

Aroma: Sweet honey, pine and bourbon.

Taste: Barrel notes of oak and vanilla give way to citrus and warm winter spices, like ginger and nutmeg.

Accolades

2019 Ultimate Spirits Challenge - 95 Points & Chairmen’s Trophy 

2016 NY World Wine & Spirits Competition - Double Gold & Best in Show