Raising Frederick's Spirits

RAISINGFREDERICK’SSPIRITS

Exciting things have been happening for Tenth Ward Distilling Company ever since it made the move from a small tasting space on East Church Street to a large two-story venue in the heart of Downtown Frederick’s shopping district earlier this year.

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Photography by Spence Photographics

Founder and Boss Lady Monica Pearce opened Tenth Ward in Frederick in 2016; the microdistillery has been creating unique spirits ever since. On offer year-round are Caraway Rye, created with a mash of malted rye, malted barley and caraway seed; Applejack, an apple brandy distilled from McCutcheon’s apple cider, aged in bourbon barrels and finished in honey mead barrels; and Smoked Corn Whiskey, which is infused with locally smoked corn and calls to mind mescal and campfires.

Maryland’s first Absinthe is also always on offer at Tenth Ward. The bright green spirit is distilled with wormwood, anise and fennel and offers up rich licorice flavors and complex herbal notes. It’s fantastic by itself or mixed into a variety of creative cocktails.

Its latest release is Genever Style Gin, which brings together tastes of juniper, elderflower and cardamom, all often present in a traditional gin, with some earthy and citrus notes through additions of malted rye, malted barley and cane spirit. Like most of Tenth Ward’s spirits, this one is unlike anything you’ve tasted before.

Tastings and tours are available daily. And Tenth Ward’s Whiskey Hall (capacity 140 guests) and Barrel Room (capacity 50 guests) are also open for bookings for weddings, parties and other events.

In mid-July Tenth Ward debuts its newest venture, the Cocktail Lab. Distiller and in-house mixologist Mark A. Vierthaler has created a list of some unconventional and seriously delicious handcrafted cocktails that Frederick has

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