Our Story

Handcrafting premium spirits from grain to glass using authentic ingredients grown by local farmers. Every detail is considered in what we craft and how you experience it.

At Coppercraft, we have a certain way of doing things. It’s simply who we are and how we craft our spirits and your experience. Creating a legacy that embraces hard work and celebrates our community of family and friends. We’re proud to be an American distillery. Honored to open our doors to the community. Loving what we do. Having fun doing it. Eager to share the Coppercraft experience with you.

The Story is in the Details

It’s amazing what attention to detail, hard work, and a lot of heart can produce. What once was the Belden Brick and Supply in Holland, Michigan has been transformed into an authentic distillery and tasting room. Friends Walter Catton and Mark Fellwock established Coppercraft Distillery in 2012. The two men shared the dream and the passion to create premium small-batch spirits by hand using local ingredients and share these spirits with the community. Joining them to bring Coppercraft spirits to classically inspired cocktails that genuinely complement the spirits using freshly pressed juices, locally grown herbs and other house-made ingredients is Jenney Grant.

As you step inside, the centerpiece of the business—the genuine Vendome® copper still—which was proudly manufactured in the USA. At 350 gallons, the copper still allows our distillers the ability to create spirits with complexity and character, ultimately delivering a superior product.

Everything at Coppercraft has been done carefully and with much consideration. Keeping the distilling process at the forefront of the building ensures guests will fully embrace the story and art of handcrafted spirits—from the local farms where ingredients are sourced to the precision and time devoted to distilling the mash and bottling the spirits.

The building was gutted to make room for the still, processing equipment grain, storage, and tasting room. Staying true to the heritage of spirits, the owners gave the distillery an old, industrial feel. They have created a warm and inviting space by incorporating re-purposed woods from years past with the right amount of metals that accent the tasting room and processing area.

Spirits

Currently, we offer rum, gin, vodka and citrus vodka. We also distill many varieties of whiskey, with a focus and passion for bourbon. We have produced a variety of small batch whiskeys, including a high-rye, 100% corn, chocolate malt, and a red wheat to name a few. Release of the small batch whiskeys will begin in the summer of 2014.

We feature a seasonally changing cocktail menu. Ingredients in our signature cocktails are sourced from local, independent producers and growers.

Also, we’ve been named the official spirits of Tulip Time 2014 featuring the Coppercraft Tulip Thyme Cocktail.

Tours, Tasting and Events

In our tasting room, we thoughtfully mix cocktails, one drink at a time. The goal isn’t speed, to offer our guests a one of a kind experience. Through shared conversation a story about the spirits or the still is often had. We want to educate folks on the art of distilling and the people who help make it possible, from the local farmers who supply our ingredients to the fourth-generation company that built our still.

Tasting Room Hours

Monday - Saturday 2:00pm - 9:00pm

Sunday - 2:00pm to 6:00pm

Monday - Friday tours at 5:00pm; Saturday tours at 3:00pm and 5:00pm; Sunday tours at 3:00pm

Coppercraft Night School

Join us at the distillery this summer for Coppercraft Night School. We will host 3 cocktail classes this summer each with a different theme.

Thursday, June 26: Cocktails 101

Thursday, July 24: Whiskey Cocktails

Thursday, August 28: Harvest Cockails

Each class starts at 7pm, included instruction and cocktails. Cost is $35 for individual class, or $90 if you enroll in all 3. For more information on each event and to purchase individual tickets: http://coppercraftdistillery.eventbrite.com?s=25964855

If you are interested in enrolling in all three classes, contact Jenney at jenney@coppercraftdistillery.com

Find Tour/Event Tickets Here >

Tours

Private Events

If you’re interested in holding a private event at our facility shoot us an email at info@coppercraftdistillery.com

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Hours

Monday - Saturday 2:00pm to 9:00pm

Sunday 2:00pm to 6:00pm

Contact

Coppercraft Distillery

184 120th Avenue, Holland, Michigan 49424

info@coppercraftdistillery.com

Cocktail Education

​Here at Coppercraft education is a big part of our jobs. Not only does that mean explaining what we do to our customers but also continuing to educate ourselves. For us that means continually trying new things both in the production process and also in the tasting room. One of the things we all enjoy doing is thumbing through cocktail books to find new recipes for drinks and to learn the history of cocktail and the renaissance that is taking place right now.

One of the great ambassadors of the craft cocktail renaissance is a gentleman by the name of Dale DeGroff. His book The Craft of the Cocktail was the most recent read that we picked up. He describes this book as “Everything you need to know to be a master bartender,” that along with 500 cocktail recipes. At the rate we are changing over our menu it’s going to take us a while to get through 500 cocktails. He walks readers through everything from the history of cocktails to how to peel fruit to be able to pair the perfect garnish for any cocktail. As you move through the pages each page is broken up by little blurbs of information explaining some “Cocktail Trivia.” A few of the interesting ones are as follows:

“When you see the designation “100% Single Malt Scotch Whiskey,” the whiskey is made with only malted barley, and the word “single” means the whiskey is the output of a single malt distillery in one season.”

“Sour mash is a designation that is used often to describe Tennessee Whiskey, but actually most bourbon, too, is made by sour-mash method. It’s a fairly simple concept : A small amount of fermented mash is held back from the previous fermentation and added to the next batch. The sour-mash method ensures continuity in the yeast strain.”

And one we can all use:

“On more than one occasion when I was behind the bar, I offered a bitters-soaked lime or lemon wedge dipped in sugar to bite into for a hiccup cure. Remarkably, most (but not all) of the time it worked. Try it.”

If you come to the distillery feel free to look through the library of cocktail and spirits books that we have started to collect. We’re guessing there is something that you will be interested in. Cheers and Enjoy!

Cocktail Education