New Hampshire’s Tamworth Completes $2.4 Million Expansion, More Coming
Tamworth Distilling, the experimental New Hampshire-based distillery known for its boundary-pushing spirits and wilderness-to-bottle ethos, is proudly celebrating its 10th anniversary with the completion of the first phase of a $10 million expansion. Unlike most “pie in the sky” press releases, this milestone isn’t hypothetical—the $2.4 million first phase is complete, with the brand-new barrelhouse standing tall just in time for the decade mark.
The expansion begins with the acquisition of 105 acres of additional farmland a tractor ride away from the original distillery—part of a long-term plan to build three more barrelhouses, a 10,000-square-foot production facility, and grow more of the botanicals and grains used in Tamworth’s signature spirits. As a rural farm distillery—not an office-park operation—Tamworth is doubling down on its connection to the land by investing in farming, composting, and true closed-loop practices.
The Barrelhouse
At the heart of Phase 1 is the newly completed, 4,000-square-foot sustainable barrelhouse, designed to triple the distillery’s aging capacity to 1,000 barrels. Built by local craftsman Andrew Fast, a one-man sawmill and timber framer, the structure is a masterclass in historical technique and modern sustainability.
All timber was sourced within 10 miles of the distillery—largely from Sandwich, NH.
The barrelhouse was constructed using 800-year-old timber framing methods and is held together using handcrafted wooden pegs.
Tamworth Distilling’s is one of the largest sustainable barrelhouses at this latitude in the U.S.—and one of the few to operate without electricity or fossil fuel heat.
No Electricity. No Gas. No Problem.
The barrelhouse is a feat of passive solar design and environmental engineering:
Oriented east-west with a south-facing side to capture the sun’s path year-round.
Transparent polycarbonate panels act like a greenhouse, warming the space naturally—even through New Hampshire’s brutal winters, where temperatures regularly dip below 0°F.
The space requires no electric or gas heating thanks to this greenhouse effect.
A closed-loop cooling system conserves water, while spent grain continues to feed local cattle.
“This isn’t about building bigger for the sake of it—it’s about building smarter, more sustainably, and more in tune with the land,” said Matt Power, Head Distiller at Tamworth Distilling. “This new barrelhouse represents everything we believe in: sourcing locally whenever possible, historical craftsmanship, zero-waste systems, and spirits that are truly of this place.”
A Distillery That Grows What It Pours
Tamworth’s new acreage will also allow for the increased cultivation of botanicals, herbs, and ingredients used in its spirits. The land will support composting and regenerative farming initiatives, continuing Tamworth’s commitment to building a more sustainable future for craft spirits. Most distilleries operate out of warehouse parks. Tamworth is building its next chapter on real dirt.
10 Years In. Just Getting Started.
Since 2015, Tamworth Distilling has grown every year, launched wild and award-winning innovations (venison-flavored whiskey, anyone?), and received acclaim from The New York Times, Forbes, FOOD & WINE, Esquire, Wine Enthusiast, and more. With this expansion, the distillery sets the stage for the next 10 years—bold, boundary-pushing, and built to last.
