Clayton Distillery, a New York-based micro-distillery that produces premium grade distilled products from locally grown grains and fruits, is to expand its product line with the addition of flavored vodka, strawberry rhubarb liqueur and limoncello.
Opened in April 2013 at 40164 Route 12, the distillery recently received approval from the federal Alcohol and Tobacco Tax and Trade Bureau to produce the liqueur.
High popularity for its spirits in Northern and Central New York has forced the distillery to add new products, claims the company.
Clayton Distillery owner Michael Aubertine was quoted by Newsjunky.com as saying that the limencello is really popular down in the Finger Lakes.
"For the liqueurs we have to have a formula approved by the federal government," Aubertine added.
"The limoncello will be rolling out this Saturday probably, the rhubarb a week and a half and flavored vodka in three weeks."
Clayton is planning to roll out the liqueurs gradually in few weeks.
In addition to new liqueurs, the distillery is also planning to produce bourbon in early 2014.
Aubertine told the website that they are going to making 1,000gal of bourbon during the months of September of October and getting that into barrels.
"Our first batch of bourbon will actually be ready by spring," he added.
Opened in April 2013 at 40164 Route 12, the distillery recently received approval from the federal Alcohol and Tobacco Tax and Trade Bureau to produce the liqueur.
High popularity for its spirits in Northern and Central New York has forced the distillery to add new products, claims the company.
Clayton Distillery owner Michael Aubertine was quoted by Newsjunky.com as saying that the limencello is really popular down in the Finger Lakes.
"For the liqueurs we have to have a formula approved by the federal government," Aubertine added.
"The limoncello will be rolling out this Saturday probably, the rhubarb a week and a half and flavored vodka in three weeks."
Clayton is planning to roll out the liqueurs gradually in few weeks.
In addition to new liqueurs, the distillery is also planning to produce bourbon in early 2014.
Aubertine told the website that they are going to making 1,000gal of bourbon during the months of September of October and getting that into barrels.
"Our first batch of bourbon will actually be ready by spring," he added.
