Black Dirt Distillery sits in Warwick, New York, about an hour northwest of New York City in the heart of the Black Dirt Region—that fertile farming area known for its rich, dark soil. Founded by Jason Grizzanti and Jeremy Kidde, the distillery opened its doors in 2012 after the pair spent years perfecting their craft and navigating New York’s complex distillery licensing process. Grizzanti, who has a background in finance, and Kidde, with experience in hospitality, decided to pivot their careers toward something more hands-on and creative. They chose Warwick specifically because of the area’s agricultural heritage and proximity to quality ingredients. The distillery operates out of a converted warehouse space that they’ve transformed into a production facility and tasting room. They focus primarily on whiskey, rum, and vodka, with an emphasis on using local grains and traditional distillation methods. The operation remains relatively small-scale, which allows them to maintain tight control over every batch they produce. Their approach centers on patience and attention to detail—they’re not rushing spirits to market just to have something on the shelf.
