The L’Etoile family has operated Four Star Farms since 1977. They are committed to keeping their farm economically viable and ecologically responsible. Four Star Farms produces locally grown grains, freshly milled flour, hops and turf.
Damnation Alley Distillery’s spirits use Four Star Farms wheat and rye.
Founded in 1871, Mainstone Farm is a family farm committed to sustainable, chemical-free farming and the humane treatment of animals.
For the past 20 years, Tim and Pauline Henderson and their family have managed the farm using age-old methods of crop rotation, composting, and cover-cropping to enrich and enliven the soil, preserving a Farm that will sustain itself for generations.
Damnation Alley Distillery’s whiskeys use two very old varieties of corn: Longfellow yellow and Rhode Island white capped. Both are open pollinated, with the white capped dating back to the Narragansett Indians and the Longfellow variety to the early 1800’s.
Andrea and Christian Stanley started Valley Malt in 2010 with the idea that grain grown in New England has flavors and freshness not found in mass produced malt.
Valley Malt offers unique malts that are made from heirloom or gluten-free grains, smoked with native woods and roasted fresh.
Though malting is a simple process, it has not been done in New England for many generations. Working with the grain, the maltster creates a careful balance of enzymes, starches and sugars to produce the perfect food for yeast. Raw grain alone could never feed the yeast that distillers use.
The majority of Damnation Alley Distillery’s spirits use grains malted by Valley Malt.
Hope Schwartz-Leeper and Zachary Fagiano founded Wellfleet Sea Salt Company in 2012 while in their junior year at Skidmore College.
Wellfleet Sea Salt infuses the salt with concern for the environment, their love of local and organic food, and their interest in the history of Cape Cod's salt works.
Wellfleet Sea Salt is an ingredient in Damnation Alley Distillery’s One Night in Bangkok Vodka.