4@
4@ SEVEN
4@ SEVEN YEARS AGO WHEN HURRICANE SANDY SLAMMED INTO NEW YORK AND
NEW JERSEY, JORDAN AND HIS WIFE
ESCAPE THE STORM AND HEADED TO @
MAINE TO HUNKER DOWN WITH
FAMILY HERE.
DURING THE VISIT, 4@THEY MADE T
DECISION TO ABANDON THE BIG
CITY AND IN THEIR CAREERS IN
LAW AND FINANCE TO MOVE HERE
AND RAISE THEIR FAMILY.
>> RATHER THAN LOOKING FOR
ANOTHER JOB IN FINANCE, JORDAN
DECIDED TO PURSUE HIS 4@PASSION
AND BEGIN DISTILLING GIN.
IT TOOK FOUR YEARS TO PERFECT
HIS RECIPE BEFORE HE WAS READY
TO BRING HARDSHORE DISTILLING @
TO THE MARKETS.
>> YOU MIGHT WONDER HOW HE
ELBOWS HIS WAY INTO A MARKET
DOMINATED BY BRANDS THAT HAVE
BEEN AROUND 4@FOR HOURS.
THEY ARE ALREADY MAKING THE
MARK.
ONE THING I LEARNED WHEN
VISITING THE DISTILLERY, YOU
WILL FIND FEW PEOPLE ON THIS
EARTH AS ENTHUSIASTIC ABOUT GIN
AS 4@JORDAN. 4@4@ 4@
>> I PROBABLY THE BIGGEST FAN
IN ANY GIVEN ROOM AT ANY TIME.
I HAVE, YOU KNOW, HUNDREDS4@ OF
BOTTLES OF GIN ON MY SHELF AT
HOME.
I CAN'T HELP 4@MYSELF. 4@
AS HE THE ONE, I HAVE TO KNOW,
WHAT CHOICES DID THEY MAKE?
WHAT INGREDIENTS AND METHODS DO
THEY USE?
THAT HAS HELPED ME FIGURE OUT
WHERE THE WHITE SPACES IN THE
MARKET.
WHAT HAS NOT BEEN MADE BEFORE
THAT I THINK WOULD BE REALLY
INTERESTING.
>> Reporter: A LOT OF PEOPLE
THINK OF PORTLAND AND MAYBE
MAINE AS THE BEER PLACE.
SO HOW UNUSUAL IS IT TO START
UP A GIN DISTILLERY?
>> DISTILLING OWES A LOT IN
ITS DEVELOPMENT TO 4@CRAFT
BREWING.
VERY MUCH THE SAME CULTURE.
VERY MUCH THE SAME 4@4@TYPE OF4
HEY, WE WANT TO DO THIS NEW
THINGS.
WE HAVE ALL THESE INCUMBENT
BRANDS THAT REALLY OWN THE
MARKETPLACE, AND WE WANT TO
COME IN AND SQUEEZE OUT A NICHE
FOR OURSELVES.
AND THE BREWERS HAVE BEEN
ABSOLUTELY INSTRUMENTAL IN
HELPING DISTILLING START HERE
IN MAINE.
>> Reporter: HE DESCRIBES IT AS
AN OPEN TO 4@ARMS TYPE OF
MENTALITY IN THE INDUSTRY.
LOCAL BREWERS LED EQUIPMENT,
BUT MORE IMPORTANTLY, ADVICE.
>> THEY ARE MY, COME IN, HOW 4@
CAN WE HELP YOU AVOID THE
MI4@STAKES THAT WE MADE WHEN WE
>> THEY ARE MY, COME IN, HOW 4@ CAN WE HELP YOU AVOID THE MI4@STAKES THAT WE MADE WHEN WE@
GOT SET UP?
>> Reporter: HOW HARD IS IT TO
BE A LITTLE GUY IN AN INDUSTRY
A, IF YOU LOOK AT GIN AS AN
INDUSTRY, WHERE EVERYBODY KNOWS
THE BRANDS.
>> ABSOLUTELY.
AGAIN, I HAVE TO GIVE CREDIT TO
THE CRAFT BREWING HAS ACHIEVED.
CRAFT BREWING HAS REALLY MOVED
THE 4@CONSUMER INTO, YOU 4@WALK
INTO A BAR, A PLACE YOU'VE
NEVER BEEN, AND ONE OF THE
FIRST QUESTION IS WHAT IS
LOCAL, WHAT IS 4@MADE AROUND4@
HERE4@.
THE OTHER QUESTION IS, WHAT IS
NEW.
>> Reporter: JORDAN AND HIS DAD
ASSEMBLED THIS STILL, A 1200
LITER COPPER COLUMN STILL THAT
ARRIVED FROM GERMANY.
IT ARRIVED WITH DIRECTIONS
PRINTED IN GERMAN, WHICH
NEITHER OF THEM SPOKE.
THEY WERE BASICALLY ON THEIR
OWN.
THIS IS WHERE EVERY PART OF THE
DISTILLING PROCESS TAKES PLACE.
>> Reporter: I WOULD IMAGINE
THE PURENESS OF PERFECTION OF
YOUR PRODUCT.
>> MY 4@POOR TEAM.
WE ARE PERFECTIONISTS TO THE
POINT WHERE 4@4@WE GROW OUR OWN
WE DON'T BY.
WE ACTUALLY GROWING ON MY
FAMILY FARM IN UPSTATE NEW
YORK.
I DON'T TRUST ANYBODY ELSE WITH
MY WHEAT.
WE DO EVERYTHING IN-HOUSE.
WE MILL THE GRAIN.
WE START WITH THE GREAT.
THAT IS THE PART 4@THAT WILL
COMPOSE THE MOST, THE BIGGEST 4@
PART OF 4@THE QUALITY.
I RECEIVE IT FOR 4@MY FAMILY AN
ONE 4@TIME POSTS. THESE ARE
SELECTED SPECIALLY BECAUSE THEY
ARE VERY LARGE FOR THE SIZE
THEY ARE, AND THAT GIVES US THE
MAXIMUM AMOUNT OF EXTRACTION,
PERFECT 4@4@FOR FERMENTATION.
IT IS PULVERIZING THE GRAIN
INTO FLOUR MAC.
>> Reporter: IT IS MIXED INTO A
STEW.
>> WE WILL BREAK DOWN THE
STARCHES INTO SUGARS, AND THAT
IS WHAT WILL TAKE ABOUT 4@A DAY
THEN WE 4@PUPPET OVER INTO ONE @
THESE FERMENTERS.4@4@4@
>> Reporter: OVER 4@THE COURSE
ABOUT FIVE DAYS, THE USED
CONSUMES ALL THE SUGAR.
THAT PRODUCT IS EIGHT WE TEAM
VINEGAR, THE PERFECT BASE THAT
GOES TO THE STILL AND BECOMES
THE BASE OF THE GIN.
>> WE PUB RAIN AND EVERYTHING
INTO THIS MACHINE.
>> Reporter: IT ALL GETS HEATED
UP HERE AND RISES THROUGH THE
COLUMNS AS VAPOR.
THIS DISTILLATION PROCESS
HAPPENS THREE TIMES.
THE WINDOWS IN THE COLUMN ALLOW
YOU TO SEE THE WATER AND
ALCOHOL ACTUALLY SEPARATED
DURING 4@THE PROCESS.
EACH TIME, THE PERCENT OF
ALCOHOL OR ALCOHOL BY VOLUME
INCREASES.
>> TH4@AT ADD BOTANICALS FOR
ABOUT TWO OR THREE DAYS.
WE BRING IT BACK TO THE 4@STILL
ONE MORE TIME AND READY THROUGH
THE SHORT COLUMN AGAIN.
AT THE BACK END OF THAT
DISTILLATION RUN, WE HAVE GIN.
>> Reporter: HE USES FIVE
BOTANICALS.
FRESH ROSEMARY, FRESH MINT,
TUSCAN 4@JUNIPER, CORIANDER AND
ORRIS ROOT.
>> WE IMPLEMENT THE PR4@OCESS
EVERY STEP OF THE WAY THAT
LEADS TO A BETTER PRODUCT.
>> Reporter: HOW IMPORTANT IS
IT TO YOU?
>> EVERYBODY SAYS 4@HOW DO YOU
TREAT YOUR WATER?
WE HAVE A 1 TRILLION GALLON
WATER FILTER THAT ENTERS 4@4@TH
NORTHSIDE4@ OF THE LAKE AND TAK
ABOUT SEVEN YEARS TO REACH THE
PORTLAND WATER SYSTEM AND THEN
COMES TO US.
PERFECTLY FILTERED, COMPLETELY
NATURALLY.
IT COMES RIGHT THROUGH THE 4@TA
AND WE PUT IT IN THE TANKS.
IT IS INCREDIBLE, THE PERFECT
PROFILE FOR MAKING GIN.
>> Reporter: WHILE THE 4@RECIPE
WAS TWEAKED AND ADAPTED, JORDAN
ALSO SPENT A GREAT DEAL OF TIME
ON THE LOOK OF THE HARDSHORE
BOTTLE, KNOWING IT WOULD CONVEY
A GREAT DEAL 4@TO HIS CUSTOMER
ABOUT WENT INTO THE MAKING OF
THIS 4@PRODUCT.
THE RIGHT FONT, EVEN THE
PERFECT BOTTLE, ALL CAME
TOGETHER TO CONVEY THE SPIRIT
OF THIS GIN.
>> MY FAVORITE 4@PART OF MAINE
IN MY FAVORITE PLACE IS OUT ON
THE WATER WHEN THE FOG ROLLS IN
AND YOU CAN KINDA SEE THE
ISLANDS OF THE BAY 4@POPPING IN
AND OUT OF THE FOG.
IT IS 4@SO MAGICAL.
SUCH A GREAT MOMENT. 4@
I REALLY WANT TO CAPTURE THAT
RAINSOAKED MAINE COAS4@T IN MY
BOTTLE.
SO WE 4@DECIDED TO DYE THEM GRA
TO CAPTURE THE RAINY, ROCKY
COAST THAT IS SO 4@SPECIAL HERE
YOU HAVE TO BE WORLD-CLASS.
WERE HELD TO A VERY HIGH
STANDARD EVERY DAY.
WE LIKE TO THINK THAT 4@HER
STANDARDS ARE GOING UP AND 4@NO
DOWN AS4@ WE BECOME MORE
DEVELOPED.
THAT MAKE4@S US MORE COMPETITIV
WHEN WE MOVE THE PRODUCT
OUTSIDE OF 4@THE STATE.
>> Reporter: JORDAN CONTINUES
TO EXPERIMENT WITH SMALLER
BATCHES, TRYING DIFFERENT
BOTANICALS, EVEN USING 4@SEE VE