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Barren's Distillery and Restaurant: A conversation with owner, Andrew Stewart.



Q. Barren's makes amazing cocktails, is there one you recommend for the fall season?


A. Best product(s) for the fall would be the Ragged Mountain Rum or getting ready for the season... the Christmas Gin. We recommend an elevated Gin and tonic for the Christmas Gin, served with Fevertree Indian tonic and garnished with mint, cinnamon stick and apple slices and a Champagne Daiquari for the rum, 1 1/2 oz rum, 1/2 oz fresh lime juice, 1/2 oz champagne simple syrup (1:1 sugar and champagne or prosecco heated on stove and then cooled) with a dash of apple blossom bitters.


Q. We heard you are hosting trivia nights, tell us about that.


A. We are closing for a few weeks in November to revamp and decorate the inside space and then will reopen with greatly reduced hours (open Saturday only from noon to 8pm and for private events, Christmas parties etc. by request) until the end of April. Trivia will be on Saturdays. All the questions are fresh and organically written the week of the quiz!


Q. What is a unique set of flavors that you have put into one of your spirits?


A. Our Ragged Mountain Rum is made by a long slow fermentation of the finest grade A Molasses, double distilled and then aged in ex bourbon barrels before we add a variety of local and exocitc botanicals and flavors. Orange peel, vanilla, cardamom, all spice but also local maple syrup and fresno peppers grown in Montville.


Q. Do you have a favorite menu item that harkens back to your Scottish background?


A. The Scotch Egg is a medium boiled egg wrapped in our house made sausage blend, breaded and then deep fried. The Scotch egg is an amazing dish that was created by Fortnum and Mason of London to celebrate a birthday of Prince Albert (Queen Victoria's husband) that has been a staple of British cuisine ever since!


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