Thirsty Thursday #9

Happy #ThirstyThursday !!

Still stuffed from Thanksgiving and moving rapidly into the Christmas-coma I couldn't resist a chance to finally get in the door at Tiffani Faison's new restaurant Sweet Cheeks on 1381 Boylston by Fenway. Every time I walk by the place is packed, but last night I managed to squeeze a seat at the bar and try out some Bully Boy cocktails.

When I walk by I know exactly what I'm missing; I see the hush puppies and baby back ribs overflowing on plates, which is because this space has windows on three sides. As I sat at the bar, however, I was able to see firsthand a few very cool things that Sweet Cheeks is doing: 1) all of the alcohol served is made in the US from beer to vodka to chardonnay and 2) every drink is served in a mason jar. They had jars of all shapes and sizes to accommodate a variety of drink options - very cool.

The first cocktail I tried was and an elderflower romance, and the second was a dark & stormy. The drinks were great. The elderflower was refreshing and the floral hint was subtle, rounding out the profile of the drink. The dark & stormy is a classic rum and ginger beer, never disappointing.

Elderflower Romance

1oz. Bully Boy Vodka
1oz. Champagne
1/2oz. Elderflower liqueur
Splash of Lemon juice
1/2 oz. Simple syrup
Lemon peel for garnish

Mix the Bully Boy vodka, elderflower liqueur, lemon juice and simple syrup with ice. Shake. Pour. Top with champagne and a lemon peel for garnish. Enjoy.




















Dark and Stormy

1 1/2oz. Bully Boy White Rum
Ginger beer





















Both cocktails were delicious. I know, I was only there for drinks and they alone would've brought me back, but the smell of the food coming from the kitchen was begging me not to leave EVER. Overall a great place to go and check out because lets be honest, who doesn't want some good ol' Texas BBQ in Boston while drinking out of a mason jar? (I know I do!)

That's it for me, have a safe and fun weekend. Peace, love and Bully Boy.

Thirsty Thursday #8

This week took me across the river to Russell House Tavern in Harvard Square. The restaurant, which is two floors and an outside seating area, was extremely busy, so they must be doing something right. The locally-sourced menu items were unique and delicious, adding to the "tavern down the street where people like to meet" vibe.

The bartender decided to make two drinks, both with the Bully Boy white rum, to give a taste spectrum for the product - very cool. The first drink was one of their signature cocktails, the "Always Sunny" which has a sweet start and a peppery kick at the end, which is thanks to their homemade ginger beer. The second cocktail was simple, in fact, it was called a simple daiquiri - rum, lemon, sugar - which hit the tongue ever so lightly and finished with that lemon zestfulness. The drinks were both easily made and rich in flavor, especially the "Always Sunny."

If you ever find yourself across the river in Cambridge, Russell House Tavern is definitely a place to check out. That's it for me today. Peace, love and Bully Boy.

Always Sunny
2oz Bully Boy White Rum
Splash strawberry simple syrup
Dash angostura bitters
Lime juice
1oz Ginger beer



Simple Daiquiri
2oz Bully Boy White Rum
Lemon juice
Splash simple syrup

Thirsty Thursday #7

For this week's blog entry I decided to go to Temple Bar on Mass Ave in Cambridge. The brown and tan awnings outside instantly draw you in to where the chocolate booths and dimly-lit room creates an ambiance to remember. The only aspect of the restaurant that is fully lit is the bar itself, more specifically, the copper counter top, where light reflects off it like a jewel and really makes the space unique.

If you are looking for a new place to go and enjoy kind, knowledgeable staff and great drinks in a great atmosphere, this is your place. The bartenders are all better than the next. When I asked them to create something with Bully Boy Booze, this is what I got (and I truly think the recipes can speak for themselves - amazing!):

Temple Bar Creation
1 1/2oz Bully Boy White Rum
1oz Sparkling wine
1/2oz Apricot Liqueur
Splash simple syrup
Splash lemon juice
Add a lemon twist

Apple Mojito
2oz Bully Boy White Rum
Splash lime juice
Splash apple-balsamic shrub
Soda Water
6 Mint leaves muddled
Add a mint sprig

The last drink that was had for the evening was of course, Temple Bar's signature cocktail featuring Bully Boy, the Willis Way (named after Will and Dave Willis of course!).


Willis Way
2oz Bully Boy White Whiskey
Pineapple-rosemary simple syrup
Splash lemon juice
Add a rosemary sprig

The experience at Temple Bar is not to be missed, and neither are their cocktails. Have a great weekend. Peace, love and Bully Boy.

Thirsty Thursday #6

Happy almost TGIF. This week I ventured to Gaslight on Harrison Ave. in Boston's South End. I had heard great things and was finally able to check out this amazing and exciting French bistro. From the windows, to the walls (you can sing the rest) to the white marble table-tops, this restaurant was taken straight off the Champs-Elysees (a famous avenue in Paris filled with shops, cafes and of course, brasseries).

So who was surprised when Sarah, our bartender for the evening, was just as incredible in her bartending skills as the rest of the restaurant. She made two Bully Boy cocktails, the first was a vodka julep of sorts, and the second was a whiskey drink that will blow your socks off. The vodka julep was sweet and refreshing, which is great for those that don’t like to taste the overwhelmingly strong taste of alcohol in their drink (but look out, I know the combination is just as deadly for your head in the morning). The second drink was a much stronger drink, but diverse in its flavor profile.

When I asked Sarah about Bully Boy (after she finished the bottle of vodka no less) she replied, “They sell well here at Gaslight, and we like to know that the product is coming from local guys.”

Well there you have it, Gaslight is most definitely a place to check out for fun, french bistro food and some of Sarah’s amazing Bully Boy cocktails. Peace, love and Bully Boy.




A Julep of Sorts
2oz Bully Boy Vodka
1oz Sour mix
1 lime wedge
6 mint leaves
Splash of soda water




Whiskey Drank
2oz Bully Boy White Whiskey
2 dashes apple bitters
1/2oz Canton (ginger liqueur)
1/2oz Pierre Ferrand cognac

Thirsty Thursday #5

#ThirstyThursday is back again! This week I wanted to introduce you to Pain D’Avignon, the latest restaurant to stock Bully Boy products on its shelves. This place is awesome - located near the airport in Hyannis - it’s half bakery and half cafe boulangerie extraordinaire. Not only does the bakery produce over 20 different breads and baked goods, which is an impressive feat, but they offer dine-in European-style breakfast as well as lunch and dinner to all their patrons.

And what better way to compliment a delicious meal than with a mouth-watering Bully Boy cocktail. (I mean, am I right, or am I right?) We are not only new to the shelves of Pain D’Avignon, but to all of Cape Cod! If you think that means you won't be seeing us around you are sorely mistaken.

We were lucky enough to catch up with Brendan, the manager at Pain D’Avignon, and get the inside scoop for what he plans on cooking up with our Bully Boy products. This is what he created:

Hot Buttered Rum
2oz Bully Boy Rum
Hot water
Tablespoon and a half of "mix"

So what exactly is this mystery "mix" that makes this cocktail so good?

3/4 cup brown sugar
1/2 cup butter
1/2 cup whipping cream
1 cup powdered sugar
1/4 t nutmeg
1/8 t cloves
1/8 t cinnamon

Looks amazing, right? I think I would start with dessert and work backwards.

This cocktail is not only a Pain D'Avignon specialty, but it is one of only four cocktails in the restaurant found on a menu (the dessert menu no less). If you want a dinner cocktail Brendan suggested trying the cocktail du jour, which allows the bartenders to play around and create something new everyday. If you're planning on sticking to the dessert menu, however, pair this delectable drink with the creme brulee. When I asked Brendan for his suggestion, he said that the sugary, vanilla custard of the creme brulee was definitely a good match but he preferred marrying good cocktails with good conversation. I couldn't agree more, Brendan!

And with that, have a safe and enjoyable weekend. Peace, love and Bully Boy.

Thirsty Thursday #4

So I decided to head to Allston this week to check out Deep Ellum, which I have been hearing about for months from my Boston University Allston-dwellers. They LOVE this place, so when I found out that they not only sold Bully Boy but they also had a back patio, I was in!

The place was exactly how I pictured - intimate lighting with wood benching and tables lining one wall with a long wooden bar along the other. Walking inside you are instantly in a warm and friendly environment where our favorite Bully Boy White Whiskey fits right in. As I was there with friends (beer drinkers no less!) the food of choice was soft pretzels, but I asked the bartender for whatever Bully Boy drink he had the most fun making. What did I end up with?



Deep Ellum Sazarac
2oz BB White Whiskey
2 dashes aromatic bitters
6 dashes peychauds bitters
1/2oz simple syrup
Absinthe rinse








This is a nice take on a classic, the BB serving as a great substitute for Rye. Even better? They are aging this delicious concoction to be released as the fall season’s barrel aged cocktail specialty drink! As with all things barrel-aged, I was told the wood turns a good sazarac into a great one. Deep Ellum, we’ll be back for you! That’s it for me today, enjoy the end of what felt like a crazy week and HAPPY HALLOWEEN! Peace, love and Bully Boy.

Thirsty Thursday #3

This week I have officially dubbed opposite week. Why? Because on Saturday Will and Dave are heading to Nantucket for HOGtoberfest at the American Seasons Restaurant, so I am going to tell you about the drink today and then suggest you jump on a ferry over the weekend and join the Bully Boys themselves to sample this killer cocktail.

The Apple Harvest

2oz. Bully Boy White Whiskey
2oz. Crab Apple Infused Bitters
Splash Sour Mix

Shake it up and pour over ice.

Sounds pretty good, right? The cool thing about American Seasons is that they focus all their energies into offering their customers modern, American cuisine that is created with local and seasonal produce in mind.

“Bully Boy is a great addition that is moving well and people are really enjoying,” said Allison, employee at American Seasons.

So what’s in store for the weekend? HOGtoberfest at American Seasons features a pig butchering class for starters, and ends the weekend with non-other than your favorite Bully Boy cocktails as well as a slew of pork specials. And if that doesn’t do it for you, than I don’t know what will (perhaps just an Apple Harvest and salad?)

Either way, that's it for me this week, have a good one and enjoy the weekend! Peace, love, and Bully Boy.

Thirsty Thursday #2

So if you are running around Boston with your heads cut off, traveling from liquor store to bar with no time to stop and smell the roses (or in this case drink a BB mojito), what do you do? You do what we do - you hire an intern. And what do THEY do? Everything you can’t! Enter Betsy.

This week Betsy went to was Island Creek Oyster Bar, at 500 Commonwealth Ave in Boston’s Kenmore Square. Island Creek is trying to blur the lines between the restaurant and the farmer, bringing them even closer together. This is seen in the ever-changing menu which reflects seasonal and local cuisine. Who wouldn’t be happy to see local farmers and fisherman getting their daily catch on the next plate. What we haven’t mentioned are the drinks! - serving local beers from around the New England area is the first thing you may notice about the drink selection, but serving Boston’s own Bully Boy Vodka/Rum/White Whiskey is surely the second.

When sitting down to actually try some of their delicious Bully Boy creations, we asked Devin, our bartender, why he liked Bully Boy. His response? “The guys are great; I have met them a few times when they come in to drop-off product. They are truly the real deal. Supporting brands like Bully Boy, who are a local, up-and-coming spirit brand with a high quality product is what we do.” Sounds great, Devin! And if you don’t believe that these drinks were absolutely delectable, head over to Island Creek Oyster Bar and check ‘em out for yourself, OR , head to a liquor store near you, follow the recipes for these two awesome drinks, and make ‘em!

That's all for me today, folks. Have a great start to your weekend. Peace, love, and Bully Boy.

The Big Stick
2oz Bully Boy Rum
3/4oz Demerara Syrup
3 dashes Angostura
3 dashes Doychouds
3 dashes Absinthe

Mix all together on ice and stir. Strain, pour, and enjoy!


The White Whiskey Julep
2oz Bully Boy White Whiskey
3/4oz Vanilla Simple Syrup
10 Mint Leaves

Muddle the simple syrup and mint leaves. Stir in the whiskey. Add crushed ice. Pour into a glass, add the mint sprig garnish and enjoy!

Thirsty Thursday #1

We are starting a series of blog posts dedicated to showcasing some of the cocktails using Bully Boy. For our first review, we sent our trusty intern Betsy to Umami, a hidden gem on 1704 Brookline Street in Washington Square. Take it away Bets.

“Umami” is a Japanese word meaning “savory” - what some would call the mouth’s 5th taste. Whatever you want to call it, the food was delicious, and the cocktails were both tasty and inventive.

Noon Inthasauwan, the beverage director and resident mixologist is more scientist than barkeep. She calls herself “the bitter woman of Brookline.” Why? Noon’s specialties are herb and spice infusions, like her famous hibiscus bitters, or rose bud essence.

When I asked Noon about her ‘ending talent she replied, “I love to play around with all types of herbs and spices, so I’m always coming up with new cocktails for my customers.”

Well bravo, Noon! You have opened my eyes to a whole new side of Bully Boy. Two of the drinks that I got to try:

"Everything I Love About Boston"

2oz Bully Boy White Whiskey
1.5oz Westport River Rose
3 dashes Burlesque bitters
Squeeze a fresh lemon
garnish: a mint sprig and a lemon wedge

"Rosebud Mojito"

2oz Bully Boy White Rum
3 dashes rosebud essence
10 mint leaves (muddled)
2 lime wedges (muddled)
garnish: rosebuds and a mint sprig

If you're intrigued by these recipes, pair them with any light seafood or chicken fare - you won’t be disappointed. Noon suggested that I try the tiger shrimp appetizer - made with garlic butter, smoked cayenne, and lemon thyme - where the dishes herbs and spices would compliment the drinks above. Fabulous.

That's it for me, have a great weekend. Peace, love and Bully boy. ~ Betsy

It's all in the family

Dave and I feel like we can make great booze. But running a distillery requires a lot more than wielding a mash paddle. During the course of the day we typically change into, and out of, multiple sets of clothes as we go back and forth between sales calls, mashing wheat, driving forklifts, cleaning equipment, etc. (I’m a little self conscious our neighbors think we’re making adult films in our warehouse as I’m often caught changing in the front seat of my car). Whatever. We’re busy.


This kind of chaos necessitates a lot of support, and because we can’t afford to pay anyone, we beg for help from our family. Luckily they rule. So as we gear up for the even crazier fall season (fact: 30% of all liquor sales occur in November and December, fact: Bully Boy contains 15% of your daily recommended intake of Riboflavin, ok not true, but Riboflavin is quite good for you) we wanted to give a massive, and long over due thanks to one guy who has come in huge for us, my father in law, John (not kissing ass here, she already married me.)


Those of you who have been good enough to come down to visit us at the distillery know that we’re not exactly on the Freedom Trail, and that in the interest of putting our capital towards the best ingredients and distilling equipment we could find, we lack for the more luxurious comforts such as climate control, or a place to sit. What we do have, we owe to John. Namely the most ridiculous tasting bar this side of Napa, shelving strong enough to store sleeping business owners, and a mailbox which receives our checks that people like to wait too long to send.


Over the course of several weeks John travelled from Connecticut to Boston on a much too frequent basis with a coffee in his cup holder and a tablensaw in the back of his car to help us build out the finer pieces of the distillery. These trips meant long days with little or no food (okay, there was food. We fed him a few roast beef sandwiches) and on some occasions a sleepover in the twin 'guest' bed in his grandson's bedroom. Despite less than desirable working conditions and meager accommodations, John always wore a smile on his face.


There are a lot of other people to thank for helping us get off to such a great start, but reflecting on the first three months during this momentary peace of Labor Day, we wanted to thank one of the original Bully Boy’s - Big Johnny.

"Um, wrong number"

Next to the distilling equipment arriving, the most exciting day of our young corporate existence was the day we got the phones hooked up. The company had gone from concept to reality: We had arrived. We plugged in our radio shack cordless phones with the excitement of a six year old plugging in the Christmas tree on Christmas Eve. “Good thing we got two of these things,” Dave noted with a tone of relief, “Would just be too crazy putting people on hold all the time.” I wondered who our first caller would be, and I pictured myself like a young boiler room broker yelling incoming liquor orders across the floor at Dave as the phones went crazy, “RECCO!!!!”. It didn’t really occur to us back then that the Still wasn’t even hooked up, and that we had not yet started marketing ourselves. But the funny thing is, we actually got a lot of calls. They were just ALL the wrong number. Sometimes they were looking for “Luke”, other times “Maria”. Luckily, the confusion was cleared up quickly because the person on the other line rarely spoke any English. “Sorry wrong number”, I’d say, and hang up / fight back tears of self pity. It was like being called the wrong name by your gym teacher during the third month of school. So demoralizing. Well flash forward 4 months, and I can say all this with a laugh and a shrug because we have just received our first couple orders. We’re on our way! The second phone is still not ringing though, so please give us a call, and let me know if you need the number.

Here are a few of the places now carrying us. We'll be updating the list periodically. Please ask for us at your local establishment early and often:

Restaurant/Bars: Island Creek Oyster Bar, Stella, Four Seasons Bristol Lounge (starting in July), L'espalier, Hungry Mother, Savin Bar and Kitchen, Pettite Robert (South End and Needham).

Liquor Stores: Urban Grape (Newton), Liquor Land (South End), Wine and Cheese Cask (Sommerville).

Distillery Olympics

The greatest tangential benefit of starting a distillery is the massive amount of exercise you get moving the raw material around – barrels, molasses, wheat, water. Our daily routine is akin to ESPN 2 “Strongest Man in the World” competition…if the competitors were weak and had hair. We usually kick things off around 7 AM with some hydration and light stretching. Because there is no air conditioning, and the equipment is scalding hot, temps are already in the eighties, so it’s important to maintain strong fluid intake. The first event is usually the “Pallet Jack Haul”. This involves hauling 2,500 lbs of water all 80 feet of the distillery to pump into the mash tank. Incredible quad work out because you’re doing this walking backwards. The “Pallet Jack Haul” is akin to the “Tractor Trailor Haul” that Lou Ferigno won in 1983. We haven’t been keeping records, but I did notice Dave looking at his watch while I was doing my haul this morning (we haven’t discussed this yet).

Next event is the 25 gallon “hoist”. This is actually a team event, which I learned the hard way (I tried doing it alone and doused myself in 160 proof alcohol. Dave could have “Zoolandered” me into oblivion by lighting a match, but he didn’t because we’re bros). The “hoist” involves each man grabbing a handle on a 25 gallon tank, which holds our “feints." The feints are made up of “heads” and “tails”, elements that add flavor to the overall mix but are a bit stinky on their own. We store the “feints” and then add them back for flavor. If I completely ruin my back doing something at the distillery, it will be doing the “hoist.”

Next up is the main event: “The Mash.” “The Mash” is the Everest of distilling events. It’s a four hour affair that kicks off with one of us lugging 16, 50 lbs bags up a step ladder, dumping them into 190F degree water, and then mixing with a paddle. After drawing the short stick on Monday, I gear up by donning my distilling hoodie, which I wear to avoid getting burned by the tank, and which has the added benefit of making me feel like Rocky. Using a four foot stainless steel paddle, I mix in the 800 lbs of wheat flour until it’s a viscous consistency (think oatmeal). The work is excruciating, and I often worry about losing consciousness and falling into the tank, but Dave keeps me going with random outbursts intended to pump me up: “C’mon man!! By the power of Grayskull!! Scoreboard!!” I don’t even know what he’s talking about, but the intensity in his voice is inspiring. And so after paddling what feels like 12 miles up the Charles, “The Mash” is complete. The mash tank is now full of beautifully smooth, tan colored nectar, which after it sits for four days and is distilled, will be the source of roughly 100 bottles of pure sipping enjoyment.

Time for lunch.

Spirit Production

A man and his forklift. Willbur's favorite activity: Moving stuff, in this case a 3000 pound tote of Blackstrap Molasses. The molasses arrived from New Orleans. The guy who delivered it got blocked in by a school bus and spent two hours looking over our shoulder and trying to convince us to participate in an underground moonshine ring. Truckers are phenomenally entertaining and consistently the most interesting people we deal with.




40 gallons of molasses and 600 liters of filtered water are the base of our rum "wash." Watching the molasses flow into the "mash tank" is deeply relaxing. Cleaning the tank at the end of the day is not. Actually its torture. It usually involves one of us climbing into the tank and scrubbing it by hand. Not fun for two lanky guys.













The hydrometer, which measures alcohol by volume, reads 85, which means the spirit is coming off the still at 170 proof. On the left is wheat whiskey. Yes, whiskey is clear when it exits the still. It's the barrels that give whiskey it's distinctive hue. At 170 proof, I don't recommend putting this in a mint julep. We'll cut it down to 60ABV (120 proof) with filtered water. It then heads into the barrels to mature. Once it's done mellowing, we'll cut it down to 40ABV (80 proof). Mint Julep time.



The vapor flows through the condenser and then out the spout pictured on the left. We collect it in gallon jugs and separate out the "hearts," which is the middle portion of the run. The gallon jugs allow us to separate the best spirit with precision. We'll combine a small portion of the "heads" (front portion of the run) and "tails" (back portion of the run) for complexity and flavor. The still fills a gallon jug every fifteen minutes (roughly).

Men at Work

On the left is the beginning of a 1,200 liter, wheat mash. The wheat is mixed with filtered water and enzymes are introduced to break down the starch. Once the starch has been converted to sugar, yeast is added to convert the sugar to alcohol. The mixture is pumped into a fermenter and sits for five days, at which point it is 11% alcohol by volume (scroll down).






Here's a picture of Will mixing in 16 bags of wheat, which weigh 50 pounds each. The wheat is shipped from Aurora Mills Farm in Linneus Maine, a small town on the border of Canada. On average, we go through 1,600 pounds of wheat a week (Scroll down).









Once the mash is finished fermenting, we pump it into the still (more on that in an upcoming post). Once the cuts have been made, and the best spirit has been separated, we blend it down to 40 alcohol by volume with filtered water. In the case of our vodka, it is then chilled to 30F and carbon filtered, after which it is filtered again using a particle filter (scroll down).






The production board. Keeping track of what mash finishes when gets confusing (I know. Sad). We take down the date of each mash, the BRIX (percentage sugar), and the specific gravity at which the mash finished. The specific gravity helps us determine the alcohol content.








A new delivery of wheat. Watching the eighteen wheelers back down cramped Cedric Street while angry commuters spew vitriol gives me the sweats. Those drivers have nerves of steel.

Details on our Production

On Thursday, a Master Distiller tested our vodka. He gave us a glowing review, which validated both our recipe and technique. From the wash, to the distillation, to the filtering, everything appears to be on track. While things continue to progress nicely with our vodka, whiskey and rum production are also moving forward. The first delivery of barrels arrived last week from Kentucky. There are new and used American Oak barrels (medium Char) for the whiskey, and used, French Oak wine barrels for the rum (medium toast). Most rum distilleries are aging their spirit in used whiskey barrels, but we went with wine barrels because we wanted to avoid infusing the spirit with smokiness, which creates a confusing half-whiskey-half-rum (“e.g. rumsky”). We also like the sweet flavor-notes the wine barrels impart.

The white whiskey is also coming along nicely. It has wonderful banana-notes, but it’s clean enough to use in most vodka drinks. Why clear whiskeys are not a bigger part of the spirits market is a mystery.

Finally, we are on facebook. If you haven’t checked us out already, please do. And if you like what you see, please remember to “like” us because we like you.

Mash tanks (above) and aging barrels (below)

Production has begun

You have no idea how delicious a hundred pounds of fermenting molasses smells; it’s like baking cookies, really boozy cookies. Admittedly, the first time you sniff 300 liters of alcoholic mash at 10:00am on a Monday morning it’s a touch surreal. But it’s a wonderful reminder that production has begun in earnest. It’s happening. We are officially on our way. Will and I have spent the last couple of weeks refining our recipes and getting used to the still, which, like any new piece of equipment, has its own quirks and idiosyncrasies. We’ve been testing and retesting the product to make sure it fits the taste profile we are looking for, and we are getting close. Stay tuned. As we get closer to our launch, we’ll let you know about some of the exciting things we have planned.

Below are a few pictures of us working on a run.

Stay warm,

Will and Dave