We Ask Ed O’Brien, Head Distiller for 1911, About Turning Apples into Premium Spirits

Ed O’Brien, head distiller at 1911 Distillery, is passionate about crafting small-batch premium spirits using estate-grown apples.

As Central New York’s 100-year-old family-run apple orchard, Beak & Skiff Apple Orchards offer hard ciders, spirits, and wines created from tree to bottle. We asked Ed to tell us more.

1911 is already well-loved for its hard cider—Tell us more about this category and 1911’s place in it. As our head distiller, I’d like to believe our spirits are equally well-loved, however just less known. We’ve kept them a secret in a way by focusing primarily on selling them within the upstate market. Now it’s time to allow a greater audience to learn more about all we do at 1911 as we look to expand to other states.

How does your orchard heritage influence your cider-making process?

A deep understanding of the different apple varieties has helped us to curate ideal blends for our collection of different hard ciders.

What would you like bartenders to know about your brands?

Our spirits are designed to simplify bartending, even to the point of encouraging our everyday users to try a hand at mixology at home.  You’ll be surprised at the character our vodkas drive through the most classic of cocktails.

How do you decide which categories to move into while staying true to the brand?

At a certain level our brand is built on creativity and integrity. But every artist eventually decides to stick to their favorite medium. For us I think that is a link back to the farm. So, for instance, it would be exciting for us to make a tequila or agave spirit, but unlikely we could grow a decent crop of agave.

What inspired 1911 to expand into vodka?

As part of a well-established heritage apple farm, it felt like a natural progression from apples to fresh cider to hard apple cider to apple wines to an apple-based vodka.That progression, fed by a desire to continually reinvent and innovate, has sent us down the spirits producing rabbit hole of gin and whiskey as well.

How does your vodka reflect the same craftsmanship and values that 1911 is known for?

It’s a reflection of integrity. Starting with quality ingredients and attention to detail while mixing in a love for the process of learning to improve on yesterday’s work while living in today sets you on a path towards success.

Can you share any details about the distillation process or ingredients that make your vodka unique?

The subtle character to our vodka is a direct reflection of our ability to control the whole process from tree to bottle. The vodka category is known for being dry and odorless, our vodka carries with it a smooth sweet finish.

How do you envision people enjoying your vodka—neat, in cocktails, or both?

While I work hard to craft our vodka to be able to enjoy neat, carefully constructing some flavored vodkas that are fantastic over a single large cube of ice, the norm is that our customers find it simple to craft their own expressive cocktails.

Beyond vodka, what other spirits are in the works for 1911?

We have already jumped off the cliff towards the realm of whiskey. While a departure from apples, this still honors our roots as farmers. We source all the grains for our whiskey from local New York farms.

How do you hope these new products lines will connect with your current fans — and attract new ones?

I hope that we attract new ones, that as we expand, we can connect people with a favorite that they find meets them personally, whether that be a fresh cider or a whiskey that has been waiting for years in barrels to get to you.

Are there any new flavors or styles you’re experimenting with in the cider line?

Being mysterious about new creations make up most of the excitement to innovation. With a smirk and a wink, I’m inclined to advise you all to just keep a watch out.

If you could sum up 1911’s evolution, what would it be?

Enjoy the process of growing while staying present in the moment, do that and tomorrow will figure itself out.