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, and a red wheat to name a few. These first three expressions of our whiskies were released in July of 2014 with limited availability.

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

Keeping It Fresh

My favorite compliment that I 
have received about our cocktails in our tasting room is when folks come in,
get their cocktail, and then comment on how fresh it is. Don’t get me wrong… I
appreciate any compliments received and will accept any form of flattery and
back patting tossed my way, but when folks comment on the freshness of what we
are making, everything clicks. This is when
I feel most like I have succeeded in making a cocktail that carries through the
thought, care and pride we put into every bottle of spirits we make here at
Coppercraft.​

One of my main 
responsibilities at Coppercraft lies in the tasting room. I am responsible for selecting and/or
creating the cocktails that we serve to our guests. When I first started in this
position, we were brainstorming what to call myself and the those we would
eventually hire behind the bar to make cocktails. The term mixologist is commonly used, and is probably the title that outsiders
use most often introducing me. Although I find nothing wrong with the term, and
think it lends to a certain understanding of how one would craft a cocktail, I
don’t feel that it encompasses what we do in our tasting room here at
Coppercraft. Our goal in the tasting room is not only to make great cocktails, but
to craft great cocktails that showcase Coppercraft spirits. While pondering this, Mark came up with the
idea that what we do here is
mixology, but we are doing it through the lens of a Distiller, meaning that we are
not only thinking about how our spirits taste, but also the process and
ingredients we used in our distilling to create those flavors and craft that
spirit. I try to bring this same intentionality to the process of crafting
cocktails for our tasking room.

Needless to say, we still 
haven’t thought of the proper title for this, but I think this understanding 
goes a long way to show how we are thinking about cocktails. If you read my first blog , 
you know that we are putting a lot of thought into what ingredients we source
for both our spirits and our cocktails. We have been visiting the farmers
market weekly to change our recipes, and use what is fresh and in season. While
making cocktails, I find that it is the fresh/local ingredients that pull out the
spice from the Rye in our Rye Whiskey, the sweetness of corn in our Vodka and
Corn Whiskey, the many unique botanicals in our Gin, the sweet molasses spice
and earthy notes in our rum and the malty Wheat notes in our Wheat Whiskey.

All this being said, we live 
in West Michigan, winter will come, there will be no farmers market and our
ingredients will dwindle. My first instinct - and I feel a good one at that -
is to rely more on spirit-based ingredients such as vermouths and liquors to
craft winter cocktails, making boozier cocktails. But I have also been exploring ways to bring
the flavors of the farmers market to our winter cocktail menu. So far, we have
been successful in canning 200 pounds of West Michigan cocktail cherries, and freezing
some extra cherries, rhubarb and strawberries. One of our employees, Mary Kate,
has been endlessly canning apricot jam that will be featured in a Wheat Whiskey
cocktail on our fall/winter menu.

This week, what I’ve been 
working on is making shrubs. Shrubs date back to the colonial days, when colonists
would add sugar and vinegar to over-ripened fruit as a means of preserving it.
If you are anything like me, when you are at the farmers market your eyes and
ability and time to make things seem endless. When you get those things home,
they may sit on your counter or in your fridge a bit too long, and begin to get
a bit past the ideal time to use them. Although they may not be great for your
original recipe, this is when they become a prime candidate for shrub making. I
have been exploring different recipes, and this one from Serious Eats 
I found the most useful. I am using the non-cooking method, and I find that it
keeps the freshness of the fruit and herbs that you are including in your
syrup.

Because shrubs are both sweet 
and sour, they can play an diverse roll in a cocktail. Many times you can use
them in place of a sweetener or acidic ingredient, or you can use them to
compliment them. Play around with them, use them to dress up white wine, make a
fancy soda and of course make some awesome cocktails, with farmers market ingredients,
even though the market has been closed for months.

Cheers!
- Jenney

Keeping It Fresh