Sweetgrass Farm Winery & Distillery is growing.

It opened the 2013 season on Mother’s Day with an expanded manufacturing and tasting facility. With more 300 guests in attendance, Sweetgrass unveiled their first major distillery expansion. Representing a potential boon for the local economy and the tourism industry, the new 4,000-square-foot distillery will allow Sweetgrass to double its production to meet the growing demand for its Back River Gin, Three Crow Rum, wines, and other spirits.

The expansion allows for the production of up to 25,000 proof gallons of products annually. The expansion includes additional manufacturing area, parking, outside veranda, and tasting room space. The new distillery features multiple upgrades, including improved production controls, input recycling, and a “green” waste system. This expansion makes room for the continued distillation and aging of Maine whisky, made entirely from Maine grain, due to be released in 2018.

For more information contact Keith Bodine at 785-3024 or by email at info@sweetgrasswinery.com.