Blackwater Distilling opens in Stevensville
By CAINE CORTELLINO
Special from The Bay Times
Published: Friday, June 6, 2008 2:08 PM CDT STEVENSVILLE

A new company located in the Chesapeake Bay Business Park is returning the Free State to its historic roots as a distilling center.

On Feb. 15, Eastern Shore-based Blackwater Distilling Inc. became the state's first licensed beverage alcohol distillery in nearly 30 years, and is now beginning testing of its product at its Stevensville facility.

Founded by brothers Christopher and Jonathan Cook of Annapolis, the micro-distillery will use locally grown grain to produce its inaugural vodka line, which should be available later this year. More super-premium products, including a gin and whiskey, are planned for a later release. Blackwater Distilling will initially distribute its liquors throughout Maryland, with increasing coverage as production capacity expands. According to Jonathan Cook, the initial plan calls for the company to produce approximately 10,000 cases, with a capacity to produce 13,000. Last year alone, Marylanders bought nearly 4 million cases of the neutral spirit he added.

Blackwater is in the process of narrowing the particular recipe, with approximately 75 possibilities remaining.

With their partner Mark Troxler, the Cook brothers have worked to build connections between the brand and the state's once-celebrated roots in distilling, while also striving to attract a large local and regional following.

In the early days of the United States, distilling was centered largely in Maryland and Pennsylvania. Not until the Whiskey Rebellion of 1794 did distillers begin moving to Kentucky and Tennessee, said Jonathan Cook. Prohibition spurred the final decline of the Maryland liquor industry, explained Chief Operations Officer Jonathan Cook.

Intense research has led the spirits enthusiasts at Blackwater Distilling to conclude something wonderful and unique was lost with the extinction of the local distilling industry. One of their goals is to restore Maryland to its historic distilling roots.

"One of the most notable facts about our company is that we are going to use locally grown grain and other Maryland agricultural ingredients," Jonathan Cook explained in an interview in late April, adding "we are currently working out the agreements with several local farmers."

Queen Anne's County is the largest grain producing county in the state, according to Donna Smith, agriculture specialist for Queen Anne's County.

"Most people think that vodka is only made from potatoes, but grain is by far the most widely used substrate; the vast majority are wheat, with a few rye-based ones and the cheaper brands using corn," said Jonathan Cook.

For the other central ingredient required to develop a quality spirit, the group plans to use natural spring water from within the state, possibly from a clean source near the Wye Grist Mill or from Green Spring, a bottled water company in Washington County.

According to Sally Johnson, president of Green Spring Water Company, they lay claim to being the oldest purveyor of bottled water in the county and reportedly President George Washington requested the water during his stays at Fort Fredrick.

"We are certainly interested in having our water used as an ingredient in Blackwater vodka," said Johnson, adding that she wants to make sure, via testing and recipe development, the water is a good fit with what the Cook brothers determine to be the correct style of the spirit.

"We have four different varieties of water, and we need to ensure that the correct one is incorporated," she explained.

But for the distillers at Blackwater, the idea to incorporate all things Maryland into their product didn't stop with the ingredients.

"While we were designing the label, our graphic designer found a company that is known for reconstructing old type face. They were able to create a font that is a style conglomeration based on the four Maryland signers of the Declaration of Independence," Cook said.

According to a statement released by the company, this will allow Blackwater Distilling, named for the famous Eastern Shore wildlife refuge, to produce a superior product while helping to sustain traditional livelihoods in agricultural communities. Natural byproducts of distillation, known as distillers dried grains, or DDGs, will also be used as feed for local farmers.

In addition to ingregients, to maintain the highest quality product, Blackwater Distilling will exclusively use traditional hand-crafted European distilling equipment in addition to "being highly selective in its ingredients sourcing."

The equipment, which is being made in Germany, is set to be delivered in a few months and will allow for the company to begin producing product by fall/winter of this year.

Formed originally in October 2005, Blackwater Distilling has since focused largely on business planning, site selection, marketing, education and evaluation of funding options. A large team of experienced support personnel was formed to help mitigate business risk. A board of directors was formed shortly afterward.

In addition to the three principals, the board includes Richard Cook and David Carney, both successful small businessmen who serve the company in an advisory capacity.

Following on the footsteps of the micro-brewing trend of the early 1990s, micro-distilling has emerged as the hottest trend in beverage alcohol production over the past 15 years, with the number of micro-distilleries expected to exceed 130 in 2008. The price point for their vodka "will be in the low- to mid-$30s" for a 750ml bottle and will compete with other neutral spirits in the so-called super premium range.

The market the company is targeting is largely located on the West Coast, where it has met with widespread success. In an analysis of competitors and the market potential for their product outside of the western U.S. market, however, Blackwater says they discovered the East Coast has far fewer small distilleries, but appears to hold at least as much potential said Jonathan Cook.

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Distillery new refuge for old art

By E.B. FURGURSON III, Staff Writer
Published March 10, 2008
Blackwater Distilling, headquartered in Stevensville and founded by two brothers from Annapolis, is the first new licensed alcohol distillery in Maryland in 30 years.

Christopher and Jonathan Cook's micro-distillery received its state license Feb. 15 and the company hopes to begin selling their first line, a vodka, later this year.

Blackwater is committed to its Maryland roots. Working with partner Mark Troxler, the brothers have worked to build connections with Maryland's once celebrated leadership in the distilling arts.

Blackwater Distilling gets its name from the Eastern Shore's wildlife refuge of the same name. It's logo was created from the handwriting of Maryland's four signers of the Declaration of Independence, harking back to the earliest days of the republic when Maryland and Pennsylvania led the distilling industry.

The company is dedicated to making homegrown premium products, and committed to use either locally grown grain or traditional Maryland agricultural ingredients. It will use natural spring water from the Old Line State as well.

"We are dedicated to producing a superior product while helping sustain traditional livelihoods in local agricultural communities," said Chief Executive Officer Christopher Cook.

The company was formed in 2005 and the principals have since spent time on business planning, site selection, marketing, education and evaluating funding options. Though a fledgling company, Blackwater Distilling has already won national recognition.

Inc. magazine saluted Blackwater Distilling's entrepreneurial vision by naming the company the winner of the magazine's first annual small business "Bake-Off" awarding marketing support from New York City-based Hanft Raboy & Partners.

After introducing their vodka to the Maryland market then a wider audience, they plan on expanding the premium line with a gin and whiskey wrought from their traditional hand-crafted distilling equipment.

Micro distilling has been one of the hottest new trends in the liquor industry, mostly on the West Coast. According to a company release, this year the number of such small, craft-oriented distilleries is expected to top 180 nationwide.

For further information on Blackwater Distilling contact Christopher Cook at info@blackwaterdistilling.com.

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March 25, 2008, Stevensville, Md. – A new Maryland-based venture is returning the Free State to its historic roots as a distilling center. On Feb. 15, the Eastern Shore-based Blackwater Distilling, Inc. became the state's first licensed beverage alcohol distillery in nearly 30 years.
Founded by brothers Christopher and Jonathan Cook of Annapolis, the micro-distillery will use locally-grown grain to produce its inaugural vodka line, available later this year. More super-premium products, including a gin and whiskey, are planned for future release. Blackwater Distilling will initially distribute its liquors throughout Maryland, with increasing coverage as production capacity expands.
With their partner Mark Troxler, the Cook brothers have worked to build connections between the brand and the state's once-celebrated roots in distilling, working to attract a large local and regional following. All fermentation will use either locally grown grain or traditional Maryland agricultural ingredients. Natural spring water from within the state will be used as well.
This will allow Blackwater Distilling, named for the famous Eastern Shore wildlife refuge, to produce a superior product while helping to sustain traditional livelihoods in agricultural communities. Natural bi-products of distillation, known as distillers dried grains, or DDG’s, will also be utilized as feed for local farmers. Blackwater Distilling will exclusively use traditional hand-crafted European distilling equipment.
Though Blackwater Distilling is a new firm, its potential has already been recognized on a national level. Inc. Magazine named Blackwater Distilling the winner of its first annual small business “Bake-Off.” Saluting Blackwater Distilling's entrepreneurial vision, the magazine awarded the company marketing support from the New York City-based Hanft Raboy & Partners.
Micro-distilling has emerged as the hottest trend in beverage alcohol production over the past 15 years, with the number of micro-distilleries expected to exceed 130 in 2008. The market is largely located on the West Coast, where it has met with widespread success. The East Coast has far fewer small distilleries, but appears to hold at least as much potential.
In the early days of the United States, distilling was centered largely in Maryland and Pennsylvania. Not until the Whiskey Rebellion of 1794 did distillers begin moving to Kentucky and Tennessee. Prohibition spurred the final decline of the Maryland liquor industry. Intense research has led the spirits enthusiasts at Blackwater Distilling to conclude something wonderful and unique was lost with the extinction of the local distilling industry. One of their goals is to restore Maryland to its historic distilling roots. Honoring that heritage, the company's logo design combines elements of the actual signatures of the four Marylanders who signed the Declaration of Independence.
Formed in October 2005, Blackwater Distilling has since focused largely on business planning, site selection, marketing, education and evaluating funding options. A large team of experienced support personnel was formed to help mitigate business risk. A Board of Directors was formed shortly afterward. In addition to the three principals, the board includes Richard Cook and David Carney, both successful small businessmen who serve the company in an advisory capacity.
For more information on Blackwater Distilling, Inc., please contact Blackwater C.E.O. Christopher Cook at info@blackwaterdistilling.com. Blackwater Distilling, Inc., (www.blackwaterdistilling.com) a privately held Maryland Corporation, is located in Stevensville, MD. For written inquiry, please address correspondence to: Blackwater Distilling, Inc., 137 Log Canoe Circle, Stevensville, MD 21666.