Mike Reppucci, founder of South Kingstown’s Sons of Liberty Spirits Company recently gave us a tour of his 3,100 square foot distillery where he craft's superb whiskies, vodka's and the occasional beer. It was the first tour of the day for Sons of Liberty and thankfully there was a limited number visitors in attendance. 
The distillery was as you would expect a warehouse feel with the walls lined with barrels of whiskey surely aging to perfection. In the corner a tasting bar with many of their varietals ready for the end of the tour and another room where all the magic happens loaded with all kinds of equipment.
Mike welcomed us to his distillery and explained how he got his start 5 years ago. He explained that he does things different then most distilleries. He got his start as a student in London who went on a series of scotch tours where they explained to him that scotch is a distillers beer. Scotch is whiskey made in Scotland. Whiskey starts as a beer. Its a non-hopped un-boiled beer that has been distilled. He thought and asked why he has never heard of a stout beer whiskey or a Belgian whisky or any seasonal whiskey. 
One of their whiskey's is called Uprising which is a stout beer turned into a single malt whiskey. They also make Battle Cry which is a Belgian beer turned whiskey.
They also do seasonal whiskeys like their pumpkin spice whiskey in the fall and an IPA whiskey in the summer. When he started everyone thought that he had no idea what he was doing but 15 gold medal winners and worlds best from Whiskey Magazine for the pumpkin spice. That distinction made them the first craft brewer to win that distinction.
When he returned from school in London he trained with the master distiller from Makers Mark. While there he learned all the tricks of bourbon makers. He choose to do it a little differently to produce a smoother products. They start at the mash lauder ton using a darker roast barley. Next they move to the mash to the fermenters where they are temperature controlled. topping out at 70-75 degrees for 2 weeks. That gives them a better flavor. They focus on the flavors instead of volume. Most have a three day fermentation cycle.
There are one of two distillers that temperature control. Next they move to the still which they use 250 gallon Vendome stills. they strip the beer to 30% alcohol and then double distill to only 120 proof. that keeps the product clean but flavorful. Each time you distill you are cleaning out a lot more of the product. anything to 190 proof is vodka. 1,000 gallons of beer yields 90 gallons of whiskey. In their spirit safe there is three compartments where they remove the heads and tails keeping just the hearts. The heads and tails should not be consumed. He trusts his pallet versus testing the product. He said that the heads taste like jolly rancher green apple notes and when that dissipates then he cuts to the hearts. When the product becomes oily then he cuts again to remove the tails.
Then they barrel the products into fired oak barrels. That helps them add more complexity to their product. He also showed us how they can use the same still to make vodka.
After learning the process we moved onto the bar where we tried four different whiskey's. We tried Uprising and Battle Cry as well as their two seasonal whiskey's Pumpkin Spice and their Summer Seasonal. Then we sampled three of their vodkas. Plain, Vanilla and Mint Cucumber. I enjoyed the vanilla and mint cucumber.I will be honest that whiskey isn't really my thing and I found most of them very harsh and bitter. This isn't specific to Sons Of Liberty as I feel this way about all whiskey. I will admit that I did enjoy their beer's I loved the brewed Battle Cry Beer. On our way out I picked up one of their cool t-shirts and Dan picked up a bottle of Battle Cry for his father. Grace like me got a t-shirt.
