Doire Distilling sits on East Broadway in Derry, New Hampshire, in a converted industrial space that feels more like a neighborhood hangout than your typical distillery. Founded by brothers Sean and Ryan McCafferty in 2019, the operation started as a pandemic pivot when their restaurant consulting business dried up. Sean had been homebrewing for years, and Ryan brought the business acumen from his marketing background. The name “Doire” comes from the Irish word for oak grove, nodding to both Derry’s Irish heritage and the oak barrels aging their spirits. The McCafferty brothers didn’t just want to make whiskey—they wanted to create something that reflected New Hampshire’s independent spirit while honoring traditional Irish distilling methods Sean learned during a pre-pandemic trip to County Cork. They installed a 500-gallon copper pot still from Louisville and started with a corn-forward bourbon and a wheated whiskey. The space itself tells the story of Derry’s industrial past, with exposed brick walls and concrete floors that amplify every sound of the distilling process. What you’ll find here isn’t a polished corporate experience but rather two guys who genuinely love what they’re doing and aren’t shy about the mistakes they’ve made along the way. The tasting room doubles as their office, and you’re as likely to see Sean moving grain bags as you are to find him behind the bar explaining why their first batch didn’t turn out quite right. It’s small-scale production with big personality, and they’re bottling spirits that taste distinctly New Hampshire despite their Irish influences.