MEEt Phyllis™
The two Phyllis’ (Phyllises? Phylli? We’ll get back to you)
All of our stills at Caledonia Spirits are named in honor of our distillers’ grandmothers. We have 3 botanical extraction pot stills for Barr Hill Gin and Tom Cat - Ramona, Irene and Sherri.
Our 4th and largest still is a copper, hybrid pot and column still named Phyllis - in honor of Founder and Head Distiller, Ryan Christiansen’s, grandmother - Phyllis Christiansen. As you’ve probably guessed, she's been making Phyllis™ Rye Whiskey, along with Barr Hill Vodka and the occasional small experimental spirit.
Growing up, grandma Phyllis had a particular way of cutting through the noise. She called it like she saw it, and usually like it was.
Anyone else have a grandma like that? We imagine Phyllis wasn’t the only one.
The whiskey business needs some wry (no pun intended…) grandma energy. Phyllis™ Rye Whiskey embodies more than an individual, it’s an idea. Much like a still is the representation of our opportunity to connect agriculture to cocktail culture, Phyllis™ is the necessary voice that can take an active role in bringing a new taste to the old whiskey industry.
Before distilling our first drop of rye whiskey - we spent years learning about oak and barrels. Where the trees come from, how that impacts the grain and maturation of the whiskey, and how they are harvested.
We learned selective harvesting and responsible forestry management. The overall forest ecosystem will be better off after the careful felling of only the right trees.
Vermont’s Champlain Valley is at the northern terminus of the white oak’s growing region. Here they grow slowly due to the long, harsh winters. It makes their grain tight and strong, harder for the liquid to penetrate. This slows the aging process.
Vermont white oak is not always the right choice, but it creates unique flavors and learning this has been a foundation of the journey.
As we make our releases, many will include blends from sustainably harvested northern white oak.
Great whiskey starts in the ground. When we decided to make rye whiskey, we sought to learn every aspect of the craft. How the trees are selected from the forest, how the land is rested, the health and diversity of the soil, our environmental impact, and most importantly, how we can do better with every barrel we produce.
Winter rye provides the gritty, spicy backbone. Aptly named for its hardy nature and ability to grow through Vermont’s cold, snowy winters. Winter rye enriches and builds soil, reduces runoff and erosion, sequesters nitrogen, improves water infiltration and increases organic matter.
The status quo of whiskey is depleting our lands of nutrition, polluting our rivers and streams, while selling whiskey that all comes from the same factories.
Phyllis™ won’t be a part of that. Every drop is fermented and distilled from 100% Vermont grains grown using organic farming practices. If we plant seeds in the ground, we feed the soil. If we put whiskey in a barrel, we do it with patience.
Good things come to those who wait and undoubtedly, like us, you were told by your grandmother that patience is a virtue.
In December, 2023 we released our first rye whiskey - Phyllis™ & The Wide Open Field. A small batch, single barrel release made in our original Hardwick distillery before moving with us to our new home in Montpelier, VT.
It sold out in days, and we’re excited to continue sharing Phyllis’ journey with you.