Tree Spirits Winery & Distillery
Tuesday, November 17, 2020
To produce excellent wines and spirits from local Maine agricultural products – and to have fun doing it!
In the beginning, we just wanted wine we could afford …
After graduating from Colby College in 1976, Bruce Olson spent his time building houses, installing radiant flooring, becoming a licensed boiler installer and energy educator, taking ballroom dance lessons, and raising sheep. Karen Heck, who’d graduated from Colby in ’74, had worked in and started nonprofits.
After 20 years of both living in and around Waterville, they finally met in 1996. Shortly after that, they moved in together and started drinking a lot of wine to wash down the sheep dogs and lamb chops Bruce had stored in the freezer from his sheep-herding days.
When their tastes began to require wines they couldn’t really afford to drink, Karen suggested Bruce start making wine. In 2010, after 12 years of dazzling their friends with his fermenting skills, Bruce renovated the barn he’d bought to house the trimaran he’d built, and opened Tree Spirits.
In 2012, Karen and Bruce got married and today, Tree Spirits offers apple, pear, and maple picnic and sparkling wines and brandies, a maple port called Maple Storm, two brandy-based drinks we call subLimes Pear and Pom, a sparkling sangria we call Pomegranate Spritzer, Absinthe, and Limoncello.
Tree Spirits is located just minutes from Colby College and the creative arts community of downtown Waterville and is easily accessed off I-95 exits 127 and 130. Come visit our tasting room and see why judges from both coasts agree that our locally sourced and produced wines and spirits are winners!
The Florida Winery
Tuesday, February 12, 2013
It won’t take long for you to realize that we do things a little bit differently around here. We refuse to accept that wine must taste of grass, tobacco, or dirt. Around here we like our wine like we like our women and ice tea…sweet! We don’t mess around when it comes to wine either, just check out the over 50 awards and medals we’ve won in our first four years!
All talk and no walk you say? Well pony up to our tasting bar and we will let our stunning selection of highly enjoyable libations walk all over your taste buds. Relish in pure unadulterated pleasure without worrying about how your swirling the glass. Sit back, Sip, Enjoy, Relax, Repeat…responsibly of course.
The winery is where the magic happens. All of our wines are made right here in house, just steps from the beach, where you’ll find the most unique winery on earth. Beach real estate isn’t cheap, s0 we squeeze a lot of wine out of a small space: about 900 square feet! We use three 2,000-liter jacket fermentation tanks and nine 2,000-liter racking and aging tanks. Filtering is handled by our 40-plate plate & frame filter, and all the bottling is done by hand right in the front window.
It’s not a lot of room, but it’s enough for us to create the most amazing libations known to man.
Tuesday, September 18, 2012
Aloha! Wine tasting in Paradise is just a sip away at Volcano Winery. We’ve been creating unique wine and fruit blends on the southern slope of Mauna Loa Volcano on the Big Island since 1986, making us the United States’ southernmost winery.
We gather local tropical fruits like the yellow guava and the jaboticaba berry and blend them with traditional wine grapes to create local wines inspired by volcanic fire and the bounty of the island. Our location near the Hawaii Volcanoes National Park lets us make vibrant wine that captures the playful spirit of Hawaiian paradise — and our relaxed, laid-back atmosphere.
In fact, our fruit -blended wines were so unique that the federal government (BATF) had to come up with new category designations to classify them!
We’ve seen many changes in our 25+ years, but the commitment to produce special, award-winning wines made with Aloha has always remained in our hearts.
If you plan on visiting the winery, you can enjoy a tasting with one of our fun and knowledgeable staff members and even drink wine by the glass out in the picnic area. Come relax and sip into “Hawaiian time.”
We’re open every day except for Christmas, from 10 to 5:30. Aloha!
Tuesday, April 3, 2012
Linganore Winecellars is a family-owned and operated winery and vineyard nestled on 230 acres of picturesque rolling countryside. The farm was established by Jack and Lucille Aellen in 1971, and the winery opened in 1976. Jack and Lucille used a hand crank crusher and press from Lucille’s father to process six tons of grapes in the first year. By the early ‘80s, Jack and Lucille’s son, Anthony, had taken over the winemaking responsibilities and in 1990, Anthony’s younger brother, Eric, took over the vineyard management. Now, the third generation of Aellens is already hard at work around the winery and getting ready to lead us into the future.
Melding Jack’s German-Swiss winemaking heritage with Lucille’s Italian winemaking roots and ever conscious of our customers’ tastes, Anthony has created a splendid variety of wines, which have won over 200 medals in national and international competitions.
Producing over 30 wines ranging from stylish white and red dinner wines to elegant semi-sweet grape, fruit, and honey wines, our winery enjoys a reputation as a fun place to visit and a relaxed place to sample wines in a casual setting. We welcome visitors 361 days a year to experience a fun-filled afternoon in the country, where winemaking really is a family affair.
Friday, March 16, 2012
“At Finnriver we gather and ferment the flavors of the land to offer you hand-crafted sparkling hard ciders and spirited fruit wines. We are inspired by the allure of the fruit, the ancient history of the craft of fermentation, and the lively traditions we now seek to revive.
“Note: We use the term “cider” as it is used in Europe and in the blossoming cider revival in the United States, to mean a fermented apple beverage. Some folks call it “hard cider.” Our ciders are alcohol.
“Our Certified Organic family farm and Cidery is located alongside a restored salmon stream on Washington’s Olympic Peninsula. The process of creating our products begins in the spring blossoms of organic fields and orchards. Bees work their magic, fruit ripens in the sun and come autumn, when the rain-washed air of the mountains turns crisp, we gather our families and farm crew to harvest and press the fruit. We then ferment it slowly through the chill of winter months and use traditional methods to refine and bottle our select batches.
“Finnriver grows a variety of berries and heirloom apple trees, in order to provide organic fruits for our wines and ciders. We also glean wild apples from old-time local homesteads and source fruit from organic family farms in eastern Washington and around the region. We’re committed to sustainable land stewardship through organic production, conservation easements, renewable energy, salmon safe certification, habitat restoration, and community partnerships, celebration and outreach.
“We are very pleased to share the flavors of Finnriver with you and invite you to come visit the farm, taste our ciders and wines, walk the orchard, and connect with us.”
Tuesday, December 20, 2011
Peninsula Cellars is a family-run winery founded by the Kroupas, a pioneer family of northern Michigan cherry farmers. The winery is located on the Old Mission Peninsula in the heart of tart cherry country, just north of Traverse City, Michigan. The region lies along the 45th parallel, halfway between the north pole and the equator. This gives the region its distinct microclimate that makes it perfect for growing high-quality wine grapes.
Our philosophy toward winemaking has always been very minimalistic, allowing the regional expression of the fruit to come through. The sun, the rain, the wind, and the soil, all under the watchful eye of the grower, are what make our wines so good.
Wednesday, September 21, 2011
For more than thirty years, George Martin had been a bee keeper. George, along with wife, Virginia and son Ed, maintained and built a honey production and pollination business containing 2,000 hives in Maine, New York, Florida and South Carolina.
With dropping honey prices and increasing costs, the family, now with son Bill, began niche marketing their honey in 1998. Bill had always dabbled in mead making and home brewing and the next year The Martin Family applied for a farm winery license, and commercial production of honey wine began. Soon after, Martin’s Honey Farm and Meadery in Sterling, New York was born.
In 2001, the Martins’ realized the importance of their location in the fruit belt of New York and decided to try their hand at making fruit wines.
The concept of Montezuma Winery was then formed. Montezuma Winery quickly took off, so much so that we moved the production facilities and gift shop to our 14,000 square foot building in Seneca Falls. Although we do produce high quality grape wines, the focus is fruit and honey wines.
Both Montezuma Winery and Martin’s Honey Farm and Meadery have claimed numerous awards including Gold, Double Gold, Best of Class, Best Fruit Wine, and Commercial Mead Champion. Our wine list offers a range from dry to sweet and includes Riesling, Merlot, Blueberry, Rhubarb and our most popular, Cranberry Bog.
The Martin family efforts continue to create and enhance a unique product line, quality products, and an experience that is memorable and enjoyable for their loyal customers. Stop by and enjoy the award-winning wines, family atmosphere, and extensive gift shop at Montezuma Winery!!
Maydelle Country Wines
Tuesday, September 20, 2011
In the wonderful world that we live in, there are thousands of wineries making tens of thousands of wines. It is in the midst of that wonderful world that you will find Maydelle Country Wines located solidly in Left Field.
The spirits of our rebellious forefathers, ambitious pioneers, and audacious grandparents reside at Maydelle Country Wines. Taking what they had and using it to grow this country is the spirit found in every bottle of our wines.
Maydelle Country Wines is located on a dirt road in a nearly 100-year-old depot. Using only products available from the soil of Texas, each batch is kept small — less than 200 gallons. Instead of dragging up the same old French grapes, we go out on a limb creating wines that are not only pleasant to drink, but down right FUN: wines made from blackberries, grapefruit, elderberries, and peaches, just to name a few.
Tuesday, September 20, 2011
Fabbioli Cellars is a business and a concept that has been in the works for almost 20 years. When we moved to California in 1987, we had in the back of our minds the idea that we could find a piece of land and grow some grapes. It sure sounded easy back then! Eventually, we knew that the idea would not work for us in California, but our time was well spent gaining the knowledge, skills and confidence to make it happen in Virginia.
In early 2000, Colleen was driving young Sammy around to get him to settle down and stumbled into a 25-acre parcel in the southern Lucketts area, just north of Leesburg in rural Loudoun County. The planting began in 2001.
At Fabbioli Cellars, we focus on growing and making high-quality wines using traditional methods and 21st-century knowledge, all while utilizing sustainable agricultural practices.
Century Farm Winery
Saturday, September 17, 2011
Agriculture remains a prominent part of West Tennessee and our farm represents that lasting history. Century Farm Winery is owned and operated by the same family that cleared the land on this working farm back in 1830. The Center for Historic Preservation designated the Spivey Farm as a Tennessee Century Farm, and hence the name: Century Farm Winery.
Today, visitors experience not only great wines, but true farm life, with rows of cotton and corn, as well as the vineyard’s roses and irises (the state flower) and daylily beds, which are scattered about the homestead.
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