WHO WE ARE
Meet Bill and Phil—longtime friends who share a love of fine spirits and a deep appreciation for the beauty and bounty of the northern Catskills. Beekeepers for many years, they decided one day to get creative with their raw honey. Lots of experimentation and many tasting parties later, RevSpirits (short for revolutionary) was officially born. Why revolutionary? Sip some Thirteenth Moon and we think you’ll find out.
Bill
Phil
Atticus, Distillery Dog Emeritus
our process
IT starts with healthy bees
As pollinators, bees affect every aspect of our ecosystem—in fact, 35% of the world’s food crops depends on them. (They’re the hardest workers on our staff.)
the Honey Harvest
While much of the honey in stores is processed, ours is harvested locally and left raw, so all of its natural goodness stays in tact.
Making mead
Know why NYC pizza is so famous? The water. Guess where that water comes from? The Catskills. We take that water, mix it with honey and yeast, and make it into mead—the OG of alcoholic beverages.
The distillation
In distilling our mead, we carefully remove the heads, judiciously collect the hearts, and avoid the tails—ensuring our final product is as high quality as the sugar source that started it all.
coming of age
Our aged spirit, Thirteenth Moon, is then aged a full year (thirteen moon cycles) in American oak barrels to mature in both body
and flavor.