Phase One of $10 Million Expansion Completed
Tamworth Distilling, based in Tamworth, New Hampshire, is celebrating its 10th anniversary with the completion of the first phase of a $10 million expansion. The $2.4 million project includes a new barrelhouse and the acquisition of 105 acres of additional farmland. Plans call for three more barrelhouses, a 10,000-square-foot production facility, and expanded cultivation of grains and botanicals.
New Sustainable Barrelhouse Triples Capacity
At the heart of the expansion is a 4,000-square-foot barrelhouse designed to triple aging capacity to 1,000 barrels. Built by local craftsman Andrew Fast using timber sourced within 10 miles of the distillery, the structure employs 800-year-old framing techniques and handcrafted wooden pegs. It is one of the largest sustainable barrelhouses at this latitude in the U.S.
No Electricity or Gas Required
The new barrelhouse operates without electricity or fossil fuel heating. Its passive solar design includes a south-facing orientation and transparent polycarbonate panels that capture and retain heat, even during harsh New Hampshire winters. A closed-loop cooling system conserves water, and spent grain continues to be repurposed as cattle feed.
Focus on Sustainability and Farming
“This isn’t about building bigger for the sake of it—it’s about building smarter, more sustainably, and more in tune with the land,” said Matt Power, Head Distiller at Tamworth Distilling. The expansion will also support regenerative farming, composting, and the cultivation of ingredients used in Tamworth’s spirits, strengthening the distillery’s commitment to a wilderness-to-bottle approach.
A Decade of Innovation
Since its founding in 2015 by Steven Grasse, Tamworth Distilling has produced experimental spirits and received recognition from national outlets including The New York Times, Forbes, Food & Wine, and Esquire. The new facilities are designed to support continued double-digit growth and sustain the brand’s innovative trajectory over the next decade.
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