ARK Distillery sits on Lebanon Avenue in Colchester, Connecticut, bringing craft spirits to the quiet hills of eastern Connecticut. Founded by husband-and-wife team Andrew and Rachel Koval in 2019, this small-batch operation grew from their shared passion for distilling that started as a hobby in their garage. Andrew, a former engineer, and Rachel, who worked in marketing, decided to turn their weekend experiments into something bigger after friends kept asking where they could buy bottles of their gin. The distillery operates out of a converted warehouse space that they’ve transformed into a production facility and tasting room, complete with custom copper stills imported from Germany. They focus primarily on gin and vodka, with plans to expand into aged spirits as their operation grows. The Kovals didn’t take the traditional path to distilling. Andrew’s engineering background shows in their meticulous approach to recipe development and quality control, while Rachel handles the business side and visitor experience. They spent two years navigating Connecticut’s licensing requirements and retrofitting their space before opening to the public. The couple sources botanicals locally when possible, working with Connecticut farms for juniper and other ingredients that go into their signature gin. Their philosophy centers on small-batch production that allows them to control every aspect of the process, from milling grain to bottling by hand. The name ARK reflects their vision of preserving traditional distilling methods while experimenting with modern techniques. Visitors to ARK get an intimate look at craft distilling in action. The tasting room overlooks the production floor, so you can watch the distillation process while sampling their spirits. Andrew or Rachel often lead tours themselves, explaining everything from grain selection to the science behind their cuts. The space feels more like visiting friends who happen to make excellent spirits than a formal distillery experience. They offer flights that showcase the evolution of their recipes, including limited batches that never make it to wider distribution. The atmosphere is relaxed and educational, perfect for anyone curious about how small-batch spirits actually get made.