Scroll below to view Tenth Ward’s limited releases.
Our 70% rye, 30% barley mash bill, aged in brand new No. 4 charred American White Oak and then finished in Flying Dog Gonzo Imperial Porter barrels.
Jammy notes of plum and chocolatey malt. Brief boom of pepper in the center. Finished dry and malty.
American Craft Spirits Association: 2020 Bronze Medalist, Whiskey
To be determined.
Tenth Ward’s original apple brandy dunked in local tart cherries.
Cherry pie to the face, a teensy bit of sweetness and a little apple pucker to finish. A traditional American recipe dating back to the Civil War era! Released only once a year.
Sold out for 2020. Next release: February 2021.
Yep. We distilled mead from Orchid Cellar Meadery, and then barrel aged it. And, nope. You can’t find this anywhere else!
A kick of honey to your taste buds then vanilla, oak, caramel, and honeycomb perfume on the finish.
May 2020 & September 2020
Honey Spirits Competition: Gold, Design/Packaging, 2020
Honey Spirits Competition: Bronze, Distilled from Honey, 2020
1.5 oz Honeyjack
0.5 oz simple syrup
0.75 oz fresh grapefruit juice
0.25 oz fresh lemon juice
3 oz sparkling wine or ginger beer or soda water
Combine Honeyjack, simple syrup, grapefruit juice, lemon juice in a shaker with ice. Shake until chilled and strain into a flute or coupe glass. Top with ginger beer. Garnish with cherry.
Corn grown and smoked in-house by our farmer 30 miles from Frederick in Charles Town, WV with barley grown and malted on the same farm. Aged in unused American white oak.
Scotch like notes, wood, caramel, and then a hit of smoke, campfire and oak on the finish.
To be determined.
1.5 oz Smoked Bourbon
In a rocks glass, soak sugar cube with orange bitters, muddle. Add Smoked Bourbon and large ice cube. Garnish with orange wheel and cherry on a pick.