November 11, 2023

A walk around Greenport is always interesting.  We like to window shop, check out the new stores and art galleries (of which there are several), read the menus in restaurant windows, watch the ferry come in, and check out who else is wandering around.  This time, we just wanted to have a bit of a walk and enjoy a beautiful fall day (finally!) with our visitors from Connecticut, before taking them to Matchbook Distilling Company for a tour and tasting.

Although one could walk to 230 Corwin Street from the main part of town, we opted to drive and park in their parking lot.  The GPS told us we had arrived at our destination before we came to the parking area, but fortunately we had been there once before and knew to continue a little further.  Matchbook is located inside a former boat building facility, which is evident once you are on the tour by the high ceiling of the distilling area. 

From the parking lot you walk into the tasting room, an airy space only open on Saturdays from 1-6, with a few small tables and comfy stools at the bar.  The room is decorated with bottles and bottles of their products, plus blackboards listing cocktails.  A panoramic display of their current offerings, by my count over thirty, is displayed on the bar.  We were lucky enough to be greeted by Paul, one of the owners, who enthusiastically explained what they do and carefully curated our tastings based on what we told him of our likes and dislikes. 

That was fortunate, because otherwise I don’t know how we would have chosen our three “Pick Your Sips” samples ($25).  As it was, we ended up with nine different tastes, which we shared (our group included our designated driver, who sniffed but did not sip), some of which we liked very much, and others we were not so crazy about. 

But before I get to the tasting, I should tell you about the tour, which took about fifteen minutes, and is free for the asking (I was told on the phone that I did not need a reservation.).  Through a double door you walk into an airy, sparkling clean warehouse area, with pot stills of varying sizes and all sorts of equipment.  A pair of workers were shoveling roasted Jerusalem artichokes into a still preparatory to making Late Embers, their mezcal-like liquor.  (That combined with their Elsewhere Blood Orange liqueur would make quite a margarita.)  You need to get someone with a better background in chemistry to explain it to you, but apparently Jerusalem artichokes and agave both produce inulin, which is what you need to make mezcal.  However, unlike agave, Jerusalem artichokes (which are not at all like artichokes), grow profusely and can actually be invasive.  Matchbook was in the midst of processing some 3,000 pounds they had gotten from an organic farm on the South Fork.     

They also use organic grains for their whiskeys, and try to make use of various excess materials from the farms and vineyards of the North Fork.  Paul commented that they were very fond of being on the North Fork, both for its rural peace and the availability of produce.  One example he gave was how a winery may have an off year, and end up with a wine they do not care to bottle under their own label.  However, through the magic of distilling and other processes, that so-so wine can be transformed into a lovely amaro or vermouth. 

My favorite part of the tour was a glimpse into the lab, where the mad scientists of Matchbook come up with their ideas.  A board thick with post-its was testament to their creativity.  As I describe each of the liquors we tasted you will see what I mean, as they are made from everything from pineapple to black walnuts.  On the tour, we got to smell a huge vat of guava.

After the tour and tasting, we bought several bottles to take home.  I will note that their goods are not inexpensive, but they are unique.  They also may be sold out.  I asked at my local liquor store why they don’t carry more Matchbook products, or carry them more regularly, since the store has an excellent array of local wines, and they said they just can’t rely on always getting what they want, since Matchbook is always trying new things.

•  Land of Muses  $42

My husband likes gins, so we started with their botanical gin.  The aroma is herbal and floral, but we found the taste a bit harsh, with some bitterness.  By the way, you can schedule an interesting experience at Matchbook, the opportunity to blend your own gin from the vast array of additions they have.

• Limited Edition Some Night in Autumn Rum        about $40

Okay, this is strange, but Paul told us this rum is made by distilling a turkey!  The result is a funky rum, with a sweet aroma and a bit of an umami taste.  We can’t decide if we taste the meat or not, but we think it would mix well in a daquiri or with pineapple juice.  Don’t buy this for a vegetarian!

• Flatlander Aleppo             $60

The Flatlanders are corn whiskies, and this one is made from 60% Dent corn, 18% Danko rye, and 13% malted barley, distilled “with East End Aleppo peppers” in a red wine cask.   See what I meant by mad scientists?  I liked it so much that I bought a bottle.  The aroma is of peppers and spice, but the taste is not overly spicy, and it finished smooth.  I look forward to making a cocktail with this, perhaps with some lime juice and agave syrup.

• Double Dutch     $95

I told Paul I like whiskies and ryes, so this is one he suggested.  It is made with Danko rye and cherry eau-de-vie (and their website even lists the farms which grew their raw materials).  I was concerned it would be too sweet, but it is well balanced, like an already-made old fashioned, and would be good on ice.  All I need is a slice of orange and a bourbon-marinated cherry.  Again, I like it so much that I buy a bottle.

• Bad Saint             $75

This is their single malt whiskey, but we do not care for it, finding it a bit harsh, with almost a plastic taste.  Maybe they need to age it longer.  I’ll stick to Laphroaig.

• Late Embers        $60

This is the mezcal-like liquor I mentioned before.  You could fool me into thinking it came from Mexico!  It is smoky and vegetal with a bit of a starchy taste.

• Ritual Sister        $70

They describe this as a “spirit distilled from pineapple,” and one step in the complicated process they detail on their web site involves roasting whole pineapples in a pit for days.  Our friend has noted that she likes botanical tastes, so this was one recommended to her by Paul.  We like this—whatever it is!  It definitely tastes pineapple-y, but also smoky, and is light and pleasant.

• Elsewhere Blood Orange               $40

This is an after-dinner drink or a mixer for a margarita in place of Courvoisier.  It smells a bit like orange candy, and is sweet, but not overly so

• Moon Blight        $40

Another liqueur, this is like a nocino, made from black walnuts and plum wine, plus some pinot noir.  It smells delicious, with aromas of plums and clove.  We all like the taste, as well, and detect a note of cardamom as well as plums, herbs, and spices.  Again, you should read the description on their web site about how this came to be.  I buy this too!

Reasons to visit:  you like cocktails as well as wine; you want to try something different; the tour of the facility is fascinating; you’d like to learn more about distilling; the chance to try liquors and liqueurs you won’t find anywhere else; I particularly liked the Flatlander Aleppo, the Double Dutch, and the Moon Blight, but it is worth having a conversation with your server about your likes and dislikes so they can customize a tasting for you.