White Hills Distillery
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WTNH's Ann Nyberg Interviews Dan & Donna
FARM TO Flask
Mastering The Craft
A mix of passion for the craft, learning from the giants of the trade in Kentucky and distilling experience combine to give White Hills Distillery’s spirits a quality level that is unexpected from a young distillery.
How We Started
What started as a strong interest in a long family tradition on the farm has led to a farm distillery producing amazing spirits with locally source ingredients whenever possible.
Due to state restrictions and zoning laws there was no regulations in Connecticut allowing farm distilleries. So, the first step was to contact state representative Jason Perillo to introduce a bill to allow it. After the bill was passed into law the horse barn rebuild and permit applications began in 2018. Three years later there was a permitted operational facility and a space to show case White Hills Distillery spirits. Along the way Dan Beardsley and friend Phil Hadden attended an intense 6-day distiller’s course in Kentucky taught by industry leaders from Jim Beam, Woodford Reserve and other world renown distillers. Practice began soon after for a year and a half until their recipes and procedures were perfected. Today White Hills Distillery produces many fine spirits with seasonal locally grown fruits, grains and botanicals including apples and peaches from their own farm.