Tenmile Distillery
Redefining barn to barrel through Scottish craft and locally grown ingredients.
About Tenmile Distillery
Tucked into a beautifully restored dairy barn in Wassaic, New York, Tenmile Distillery blends traditional whisky-making with a deep commitment to local agriculture and craftsmanship. Founded on the belief that great spirits take time, the distillery produces single malt whisky, vodka, and gin using 100% New York State grain—most of it grown within a 30-mile radius. Under the guidance of master distiller Shane Fraser, a veteran of renowned Scottish distilleries like Glenfarclas and Wolfburn, Tenmile is crafting spirits with patience and precision. Fraser’s first whisky was barreled in 2020 and, following a meticulous aging process, began reaching glasses in 2023.
The distillery itself is a marvel of adaptive reuse and transparency—both literal and philosophical. Its production floor, visible through a massive glass curtain wall, features copper stills from Forsyths of Scotland, installed alongside modern fermenting tanks, a custom vodka column, and a tasting room designed to echo the elegance of a Speyside hotel bar. Every element—from the walnut bar milled on-site to the reclaimed wood in the main room—tells a story of thoughtful construction and reverence for place. The adjacent cask warehouse, once a cow barn, now nurtures spirits in barrels that previously held bourbon, port, sherry, and even Williams Selyem Pinot Noir.
Visitors can sample the distillery’s award-winning spirits and seasonal cocktails in the tasting room, or enjoy a full meal at Thai Baan, Tenmile’s 2025 restaurant-in-residence, serving bold, modern takes on classic Thai dishes. The cocktail menu celebrates the distillery’s core offerings in fresh and inventive ways, making Tenmile a standout destination not only for spirit enthusiasts, but for anyone seeking a taste of the Hudson Valley’s evolving food and drink culture.
The distillery itself is a marvel of adaptive reuse and transparency—both literal and philosophical. Its production floor, visible through a massive glass curtain wall, features copper stills from Forsyths of Scotland, installed alongside modern fermenting tanks, a custom vodka column, and a tasting room designed to echo the elegance of a Speyside hotel bar. Every element—from the walnut bar milled on-site to the reclaimed wood in the main room—tells a story of thoughtful construction and reverence for place. The adjacent cask warehouse, once a cow barn, now nurtures spirits in barrels that previously held bourbon, port, sherry, and even Williams Selyem Pinot Noir.
Visitors can sample the distillery’s award-winning spirits and seasonal cocktails in the tasting room, or enjoy a full meal at Thai Baan, Tenmile’s 2025 restaurant-in-residence, serving bold, modern takes on classic Thai dishes. The cocktail menu celebrates the distillery’s core offerings in fresh and inventive ways, making Tenmile a standout destination not only for spirit enthusiasts, but for anyone seeking a taste of the Hudson Valley’s evolving food and drink culture.
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