Sagaponack Farm Distillery sits on a working potato farm in the heart of the Hamptons, where Marko Karakasevic brings decades of distilling expertise to Long Island’s East End. The operation launched in 2014 as part of the family’s broader agricultural enterprise, with Marko—a master distiller whose family has been making spirits for generations in California—deciding to expand eastward using locally grown ingredients. The distillery occupies a converted farm building on Sagg Road, surrounded by the same potato fields that provide some of their raw materials, creating an authentic farm-to-bottle operation that’s rare in New York’s craft spirits scene. The Karakasevic name carries serious weight in American distilling circles. Marko’s background includes work at Charbay Winery & Distillery, where his family pioneered artisanal distilling techniques decades before craft spirits became trendy. When he decided to establish Sagaponack Farm Distillery, he brought that technical knowledge to bear on local Long Island agriculture, working directly with farmers to source potatoes, grains, and other ingredients within miles of the distillery. The operation reflects his philosophy of hyperlocal production—everything from the base ingredients to the water comes from the immediate area, creating spirits that genuinely taste of their place. Visitors find themselves in an actual working farm environment rather than a polished tasting room. The distillery runs small-batch production using traditional copper pot stills, and you can often catch the team in the middle of actual distilling work. Marko or his team lead tastings that focus heavily on the technical aspects of production and the agricultural sourcing that makes their approach unique. It’s a genuine behind-the-scenes look at craft distilling rather than a tourist-focused experience, which means you’ll learn more about actual spirits production than at most places.