New England Sweetwater Farm and Distillery Creates Award-winning Spirits
New England Sweetwater Farm and Distillery owners Karl Lawrence, Alisa Lawrence, Nilaya Young and Kenny Young
Whiskey enthusiasts may already be familiar with the renowned New England Sweetwater Distillery based in New Hampshire. What adds an inspiring dimension to this exceptional distillery is its status as an African-American, family-owned business.
In an industry where family-owned enterprises are becoming increasingly rare, particularly within the realm of premium spirits, New England Sweetwater Distillery stands out. Traditionally dominated by white families, the spirits industry is undergoing a transformative shift with a rising demand for diversity and transparency.
“The recent, much-needed emphasis on diversity, equity and inclusion in the beverage alcohol industry is reflected by the rise of successful brands with diverse ownership,” Kyle Swartz wrote in an October 2022 article for beveragedynamics.com, a trade publication. “Gradually, industry leaders represent a broader range of cultures, ethnicities and backgrounds.”
Sweetwater Distillery’s award-winning spirits recipes have been passed down from generation to generation. Co-owner Alisa Lawrence and her husband and master distiller, Karl Lawrence, formerly worked in the music industry managing and promoting music artists. Co-owner Nilaja Young worked in the medical industry and her husband, distiller Kenny Young, formerly served with the New York Police Department.
Leaving their previous careers behind, these Brooklyn-based couples traded in the Big Apple to make a move to Winchester. They acquired the New Hampshire-based craft distillery business from their cousin Robert Patton-Spruill in 2020.
“When the opportunity to take over the distillery was presented to us, we quickly realized that we had a premium, quality product that people loved, so it was a no-brainer for us to honor our ancestors,” says co-owner Alisa Lawrence.
For their cousin, the journey started with frequent visits to his grandparents during his childhood. Grandpa Robert Patton-Spruill shared his passion and knowledge for distilling with the younger Robert, who later founded the New England Sweetwater Distillery in 2015.
Using his grandfather’s teachings and wisdom, Robert Patton-Spruill was the catalyst to jump-start and preserve a family legacy. In 2016, the distillery’s famed Ashuelot Gin received a Silver Medal in the American Craft Spirits Awards.
The tradition continues as New England Sweetwater Distillery remains independent and guided by the steady hands of the Lawrence and Young families. In 2022, the distillery’s Clark & Chesterfield American Single Malt Whiskey was awarded a Silver Medal Award in the San Francisco World Spirits Competition.
The tasting notes of the single malt whiskey note a promisingly malty and straightforward delivery of grain, tasting of cereal with a touch of heat and brininess.
At 80 proof it’s an easy, if simple, unaged whiskey to sip. The whiskey is cultivated from ingredients that spur local agriculture and sustainability including their own 50-acre property in Winchester.
On their farm they grow heirloom cider apples, blueberries and juniper berries for their award-winning, flavor-filled concoctions. New family recipes have emerged in recent years with local ingredients of maple, honey and chocolate for signature bourbon whiskey varieties already loaded with local raw yellow corn and rye.
“At times I feel like a mad scientist at the distillery, because I get to do whatever I dream of. I can just play around with recipe ideas,” says master distiller Karl Lawrence. These spirits are then aged in American oak barrels in small batches to enhanced flavors of the locally grown ingredients of their signature recipes.
The family of entrepreneurs are first-generation Caribbean Americans with a commitment to passing the torch to the next generation.
“While the four of us are the co-owners, there are family members working with us in every aspect of the business from the distillery to the bottling process to the tasting room. It’s all hands on deck,” co-owner Nilaja Young says.
The family envisions to not only expand the brand but foster a heritage. As New England Sweetwater Distillery looks ahead to the future, the vision extends far beyond crafting exceptional spirits in the 100-plus-year-old historic red brick structure on the Ashuelot River.
The business aims to weave its legacy into the fabric of key metro areas across the United States.
“There’s a small growing number of Black-owned spirit brands, but we are among the select few that actually distill the spirits at our location,” Kenny Young says.
New England Sweetwater Farm and Distillery’s award-winning whiskey and bourbon spirits
are crafted in downtown Winchester using family recipes.
Clark & Chesterfield Honey Whiskey is made simply from blending local honey and the distillery’s bourbon whiskey.
Kingfish Gold Rum is a true New England-style Rum, distilled from American Black Strap molasses using the techniques of the Colonial American distillers. Flavor notes of citrus and sugary caramels shine through for a pleasant rum that elevates any cocktail and smooth enough to sip.
Clark and Chesterfield Maple Whiskey is a fusion of Sweetwater’s high-rye bourbon and locally sourced maple syrup. The syrup, carefully measured, allows the robust roasted maple essence to shine through without overshadowing the bourbon or veering into excessive sweetness. This spirit is tailor-made for cozy winter evenings or a delightful addition to your morning coffee.
New England Sweetwater Distillery is located on 136 Main St. in Winchester. The Tasting Room is open on weekends from noon to 5 p.m. Tours are given every Saturday afternoon at the distiller’s discretion. Select products are also available at New Hampshire Liquor & Wine Outlet stores.
This article is featured in the spring 2024 issue of 603 Diversity.
603 Diversity’s mission is to educate readers of all backgrounds about the exciting accomplishments and cultural contributions of the state’s diverse communities, as well as the challenges faced and support needed by those communities to continue to grow and thrive in the Granite State.
