Our Location

We're located next to the Albany Pump Station, which is just off of Broadway in Downtown Albany. Opening hours are Thursday 5 p.m. - 8 p.m. and Saturday 2 p.m. - 7 p.m. Tours are 5 and 7 p.m. on Thursday; 2 p.m, 4 p.m., and 6 p.m. on Saturday. You can book a tour here:


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Albany Distilling Company, Inc.
78 Montgomery Street
Albany, NY 12207

518.621.7191 | email


Our Equipment

fig. 1. Mash Tun

This is where the milled grains are cooked to convert the starch into sugar. The mash tun is heated with resistance coils in a water bath, similar to a double boiler. After conversion is complete, yeast is added to the mash and it is pumped into tanks to ferment.

A. Manway
Where grains are added to water;
allows for viewing
the cooking process

B. Agitator
A large mixing motor
which allows the use
of whole grains

fig. 2a. The Still Pot

This is the first part of the still, where
mash is added after fermentation.
Similar to the mash tun, hot water
surrounding the copper transfers heat
to the unfiltered mash. This causes the
different liquid to evaporate. Steam
collects at the top, and rising pressure
forces it into the column.

A. Whiskey Helmet
Steam collects here,
copper reacts with sulfur–
then gets pushed into
the column

B. Steam Jacket
Heats the Still

fig. 2b. The Still Column

The second half of the still, the column
is the most complicated part of the
whole system. This is where separation
of ethanol from water vapor takes place.
Each of the levers adjusts one of six
interior plates; these affect how
the vapors condense. To preserve as much flavor as possible, we do our distillation in a single pass; the complex series of compartments and openings within the column allows this to happen.

A. Levers and
Bubble Plates

Refine vapors

B. Dephlegmator
"Rainmaker", the final
place for vapors to cool

C. Condenser
Vapors are cooled
back to liquid

D. Magical
Whiskey Fountain

Design by id29. Dev by Troy Interactive