Taconic Distillery sits on a 113-acre farm in Stanfordville, New York, about 90 minutes north of Manhattan in Dutchess County. Founded in 2013 by Casey Jones, a former Wall Street executive who left finance to pursue craft distilling, the operation combines traditional bourbon-making with New York’s farm distillery movement. The distillery opened its doors in 2015 in a converted barn on what was once a working dairy farm, creating an authentic Hudson Valley experience that feels worlds away from the city. Jones partnered with master distiller Dave Kyrejko, who brings decades of experience from larger operations, to develop their signature approach using locally sourced grains whenever possible. The team focuses on bourbon and rye whiskey, with their flagship Taconic Bourbon becoming their calling card. The 3,000-square-foot production facility houses custom copper stills and a climate-controlled rickhouse where barrels age in the Hudson Valley’s distinct seasonal temperature swings. Visitors find themselves in a working farm distillery that doesn’t try to be anything other than what it is. The tasting room overlooks the production floor through large windows, letting you watch the actual distilling process while sampling spirits. The property maintains its agricultural roots with plans for on-site grain production, making it one of the few truly farm-to-bottle operations in New York’s growing spirits scene.