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What the Ale: Tulsa business Oklahoma Distilling Co. to release new beverages
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What the Ale: Tulsa business Oklahoma Distilling Co. to release new beverages

The Tulsa-based distillery will soon release 1907 whiskeys, mead, cider

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Hunter Stone Gambill and his team haven’t slowed down since their successful December release of Indian Grass vodka. Oklahoma Distilling Co., 1724 E. Seventh St., soon will have other products out in the market, starting with its 1907 whiskeys.

“Today what we are doing is blending high-end whiskeys and making some really kind of fun things from whiskeys that I personally enjoy. We have bought them by the barrel and have blended them. Each whiskey that we come out with is batch specific so that they are not all the same,” said Gambill, founder of Oklahoma Distilling Co.

The whiskeys are called 1907 Rectifier’s Standard (premium-blended whiskey aged for five years) coming in at 40 percent alcohol by volume and 1907 Rectifier’s Select (superlative-blended whiskey aged for eight years) 47.5 percent ABV. These products will be in liquor stores in a couple of weeks.

They plan on producing their own traditional whiskeys using Oklahoma grain from Enterprise Grain Co. in Enid.

Their first distillation was last Sunday and is a collaboration with Stonecloud Brewing Co. from Oklahoma City. The product will be called Oklahoma Beerskey, which will be sold under the 1907 label. The name comes from Oklahoma’s statehood in 1907.

“We actually got 700 gallons of Astrodog Ipa from Stonecloud. Half will come out in the moonshine version, the other half we are going to put into oak and sit on it for a few years, more like a traditional whiskey but with a slightly different flavor than an American whiskey. Beer is made with predominantly barley, whereas bourbon and most whiskeys in the U.S. are made with predominantly corn. So it will have a much more malty kind of Scotchy musk to it, a different level of sophistication and complexity to it,” Gambill said.

Its first product, Indian Grass vodka, was released statewide in November and December and did well without much marketing. Now, it will focus on getting the vodka into bars and restaurants.

“Indian Grass has been well received by people that try it. It is super smooth, really easy to drink, but it is also unique and fun,” Gambill said.

Alcoholic beverages aren’t the only beverages Gambill is making. He couldn’t find a local coffee that he wanted to use in his liqueurs so he started his own coffee company, Stiff Shot Coffee Co., which is producing Slow Brewed, a cold-brewed coffee that will hit store shelves in the next month. It is also the base for Oklahoma Distilling’s coffee liqueurs.

“One is kind of your traditional sweetened style called Sweet Espresso. We make it with Madagascar bourbon vanilla. The other, which I think is super fun, is called Strong Brew. We made a partnership with Cabin Boys (Brewery) across the street. We take their Felix beer wort (beer before it is fermented), which includes orange zest and is sweet, so that is the sweetener for that, a semi-sweet coffee liqueur. It is something that stands alone — put it over ice, put a little milk into it or have your favorite bartender make something with it. It is excellent as is,” Gambill said.

A glass wall is planned to separate a tasting room and the distillery. The tasting room will be for its other new beverage companies: Local Cider and Angry Bear. Angry Bear is the meadery. Mead is a beverage made from honey or honey wine. Cider is produced like wine, but it uses fruits other than grapes, usually apples.

“Our first cider that will be distributed will come from our gin (barrel) as a base. Our gin will be oaked and so we will take the oak from the gin. We are going to age cider in it for just a little bit and add a little bit of hops, not too much, it won’t be overly hoppy, but it will be a drier cider. It is really made for someone that loves beer but also would be into trying something a little bit different. It’s not for someone looking for an Angry Orchard.”

A few beehives for honey will be added to the property by Alex Gelmers.

“We have about 2 acres behind us so we are going to put some hives, and we will have an observation hive in our tasting room for people to see the bees in action. We really like to share the story behind how everything is made,” Gambill said.

He plans to have mead and cider in distribution around May or June and open the taproom a month after.

“We are not just putting alcohol out there. It is real honey and real apples. We don’t use sugar in our production, in our cidery or with our mead, which is standard practice in most commercial meads,” he said.

“We have a really great team supporting us and a great community buying our stuff,” Gambill said.

Tom Gilbert

918-581-8349

tom.gilbert@tulsaworld.com

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I joined the Tulsa World in 1988 after graduating from the University of Central Oklahoma. I lived in Saudi Arabia before graduating from Broken Arrow High School. I'm married to Karen Gilbert and have three grown children. Phone: 918-581-8349

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