Winter is also a great time for growing koji, which is a passion point for us.
#MATCHBOOK MAG HOW TO#
The government doesn’t like us calling these whiskeys, but as soon as we figure out how to get those labeled, they’ll be fun to release. We take their day-old breads and doughnuts, then co-ferment them with malt to make doughnut or day-old bread whiskey. We also love working with bakeries like She Wolf in Brooklyn and Carissa’s on the South Fork. This time of year, we have a lot of whole, fresh citrus macerations, including yuzu and Buddha’s hand. I smell and taste the ferments, looking at temperature, gravity, and pH levels. I start up our boiler, then kick on the stills I’m running-Matchbook’s brandies, nonconforming spirits, and botanical distillates. We take their day-old breads and doughnuts, then co-ferment them with malt to make doughnut or day-old bread whiskey.” “We also love working with bakeries like She Wolf in Brooklyn and Carissa’s on the South Fork. Though, with living fermentations and mysterious aging chemistry, you can only plan so much. At 10 a.m., we meet the rest of the team in the lab to talk through any foreseeable challenges and projects on the horizon. With so many different ferments, distillations, and infusions, there’s a lot of choreography. I head to the distillery, a 2-mile journey, and go straight into a preproduction meeting with Scott D’Antonio, our head of production.
#MATCHBOOK MAG PLUS#
We put out two unique releases every month, and they need names, bottles, and labels, plus the government regulations to get the labels approved. I’m at Matchbook’s sister property, the Lin Beach House, drinking coffee and crushing computer work.
Here, Merinoff Kwasnieski breaks down a typical Matchbook day. Emphasizing the importance of distillers working within the food system to alleviate waste, Matchbook produces tailored booze for clients as well as a house line of spirits, ranging from a sparkling watermelon eau de vie to a musk melon brandy.
At Matchbook, Merinoff Kwasnieski specializes in nonconforming spirits-those that defy categorization. “So many spirits weren’t being made.” So, she set off to make them, co-founding Matchbook Distilling in Greenport, New York. As a home brewer who worked in liquor sales and marketing in her mid-20s, Leslie Merinoff Kwasnieski thought about all of the spirits that were regularly being made, and of the many new directions there still were to explore.
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