Orange County Distillery sits on 113 acres at Brown Barn Farms in New Hampton, New York, about an hour north of Manhattan in the Hudson Valley. Founded by Bryan Ensall in 2011, this farm-to-glass operation started as a passion project for the former Wall Street executive who wanted to create something tangible with his hands. The distillery occupies a restored 19th-century dairy barn on what was once a working farm, combining agricultural roots with modern spirits production. They produce bourbon, rye whiskey, vodka, and gin using locally sourced grains whenever possible.
Ensall’s journey from finance to distilling wasn’t overnight. After leaving his corporate career, he spent years learning the craft and navigating New York’s complex distillery licensing process, which took nearly three years to complete. The operation remains deliberately small-scale, with Ensall serving as head distiller alongside a tight-knit team. Their philosophy centers on using the farm setting to its fullest advantage, growing some ingredients on-site and sourcing others from nearby farms. The copper still setup allows for careful control over each batch, letting them experiment with different mash bills and aging techniques.
Visitors get a genuine farm distillery experience here. You’re not walking through a slick visitor center but rather stepping into a working agricultural operation where spirits happen to be made. The tasting room maintains the barn’s rustic character while offering views of the production area. Tours let you see the grain-to-glass process up close, and Ensall or his team often lead them personally, sharing stories about the challenges of starting a distillery in New York and the decisions behind each product. It’s the kind of place where you learn something new about distilling while feeling like you’re visiting someone’s well-equipped hobby barn that got serious.
