Warwick Valley Winery, Distillery & Orchard sits on 110 acres of Hudson Valley farmland that’s been in agricultural use since the 1700s. Jason Grizzanti and Jeremy Kidde founded this operation in 1989, starting as a winery before expanding into distilling in 2002. The property combines a working apple orchard with both wine and spirits production, making it one of New York’s more unusual agricultural operations. They distill everything from apple brandy to whiskey in their facility on Little York Road, about an hour north of New York City. The location puts you right in the middle of working farmland, with views of the Shawangunk Mountains and the scent of apple blossoms in season. Grizzanti, who studied winemaking at UC Davis, brings a technical approach to both wine and spirits production. The distillery operation launched with apple-based spirits, taking advantage of their orchard, but they’ve expanded to include bourbon, rye, and flavored spirits. The facility processes fruit from their own trees along with grains sourced regionally. What started as a weekend farmers market operation has grown into a destination that draws visitors year-round for tastings, tours, and seasonal events. The tasting room occupies a renovated barn that maintains its agricultural character while housing modern equipment. You’re visiting a working farm that happens to make excellent spirits, not a slick tourist operation.
