Glebocki handles the dirty farming while Ensall gets his fingers deep in paperwork. But they overlap tasks like any small business: mashing, fermenting, distilling, aging, bottling and marketing their booze. A true farm-to-bottle operation, the distillery operates in a 100-year-old red barn, right on the black dirt where they farm, and their small size gives them flexibility to experiment and craft spirits at their own pace. Glebocki started out growing rye, barley, corn, then realized the sugar beet was a good place to start, because he could treat it like a fruit and distill vodka from it. While aged spirits take anywhere from months to years, clear alcohol can be made in the blink of a week. Once the duo had a good grasp on creating mashes and the fermentation process, they were ready to tackle aged spirits. They became the first distillery to sell at the farmers markets in NYC.
How does the farming community react to a fifth-generation onion farmer getting into the hooch biz? “For them to see someone like me, that has been farming produce for so long, change directions to alcohol, it’s kind of caught people off guard,” said Glebocki. For the young farmer, who started growing wholesale single-crop onions, then transitioned to retail produce, and then hit pay dirt with alcohol, there’s no looking back, especially as a bottle of OCD bourbon retails at $37. “There’s no way I’m going to put twice as much work into a can of tomato sauce for $6,” said Glebocki.