Higher Ground Distilling sits on Route 30 in Mayfield, New York, in the foothills of the Adirondack Mountains. Founded by Jim and Cindy Coors in 2016, this small-batch operation focuses on handcrafted spirits using locally sourced ingredients when possible. The Coors family converted a former commercial building into their distillery, creating a production space that reflects their commitment to quality over quantity. They produce bourbon, rye whiskey, vodka, and gin, with plans to expand their aged spirit offerings as their products mature. Jim handles the distillation while Cindy manages the business side, making this truly a family operation where visitors can meet the actual makers behind the spirits. The journey to opening Higher Ground wasn’t straightforward. Jim Coors spent years researching distillation techniques and perfecting recipes before committing to the venture. The couple wanted to bring craft distilling to the southern Adirondack region, an area better known for outdoor recreation than spirits production. They installed a copper pot still and began production in small batches, focusing on developing relationships with local grain suppliers and perfecting their processes. The distillery name reflects both their mountain location and their philosophy of elevating traditional spirits through careful craftsmanship. Visitors to Higher Ground get an intimate look at small-scale distilling operations. You can see the entire production process in one compact space, from mashing and fermentation to distillation and bottling. The tasting room occupies the front of the building, where you can sample their current releases while learning about their production methods. It’s the kind of place where you’ll likely chat with Jim or Cindy directly, getting insights into their techniques and philosophy. The atmosphere is unpretentious and educational, perfect for anyone curious about how craft spirits are actually made.