Litchfield Distillery sits on Bantam Road in the rolling hills of northwestern Connecticut, housed in a renovated 19th-century barn that feels more like a rustic tasting room than a traditional distillery. Founded in 2014 by David Baker and Jack Baker (no relation despite the shared name), this small operation produces bourbon, rye whiskey, vodka, and gin using a 500-gallon copper still from Vendome Copper & Brass Works. David brought decades of engineering experience to the venture, while Jack contributed his background in hospitality and restaurant management. The two met through mutual friends and bonded over a shared frustration with the lack of quality local spirits in Connecticut. Their journey from concept to first bottle took nearly three years, including navigating local zoning laws and convincing town officials that a distillery could enhance rather than disrupt their quiet corner of Litchfield County. The operation remains deliberately small, producing about 2,000 cases annually with a focus on quality over quantity. Master distiller David handles production while Jack manages the front-of-house operations and cocktail program. The distillery occupies roughly 3,000 square feet, with the production area sharing space with a tasting room that accommodates about 30 people comfortably.