We’re located right next to the Albany Pump Station, just off Broadway in downtown Albany. Our regular open hours are Tuesdays from 4 pm to 8 pm and Saturdays from noon to 8 pm. Tours and tastings start on the hour, and you can book a tour here:
If you’ve already purchased a voucher for a tour, you can book a tour here:
Please bring your voucher (either a printed copy or viewable on your smartphone) when you arrive for your tour!
Private tours are available, please contact us for details.
Albany Distilling Company, Inc.
78 Montgomery Street
Albany, NY 12207
518.621.7191 | email
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.
Where grains are added to water;
allows for viewing
the cooking process
A large mixing motor
which allows the use
of whole grains
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
B. Steam Jacket
Heats the Still
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
"Rainmaker", the final
place for vapors to cool
Vapors are cooled
back to liquid