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What's in a name?
"Klocke" is Middle Dutch for "clock." This pays homage the core elements of our process: the crucial role that time plays in brandy production and the Dutch traders who first brought the art of brandy distillation to our home in Columbia County.
Our story
When founders John Frishkopf and Brett Mattingly first climbed our Claverack hillside, they knew they'd found something special.
The Catskill views were spectacular, yes. But what really mattered was the land itself—a 40-year-dormant apple orchard with perfect conditions for growing the fruit that our brandy and vermouth demand.
This was where John's vision could take root: marry centuries-old Cognac and Calvados traditions with Hudson Valley terroir to create distinctly American spirits.
Klocke Estate was born—not just a distillery or restaurant, but an experience.
Our Spirits
We are—in our hearts, minds, and daily practice—brandy makers.
Our flagship aged apple and grape brandies are distilled in a 2,500-liter Alembic Charentais pot still imported from Cognac, then aged in French oak barrels in our chai.
We also craft un-oaked eaux de vie from fruits grown by our orchard partners, harvested for peak flavor and distilled in a bespoke 500-liter Mueller copper still from Oberkirch, Germany.
While our brandies and eaux de vie age, we're creating Brevis White, Sweet Red, and Bittersweet Vermouths—aromatized, fortified wines designed to be sipped, over ice, or enjoyed in your favorite cocktail.
Last but not least, we use all of our incredible creations—and the finest, local ingredients—to produce our Flyback ready-to-drink cocktails.
Our Process
Using regenerative farming, we grow specific apple and grape varieties across our 160-acre estate.
We harvest at peak ripeness and acidity, press and ferment the fruit into wine, then distill it in our imported Charentais and Mueller stills.
The spirits then age in our Chai (pronounced "shay")—a cellar of French oak casks where time works its magic. Over years, they mellow and develop layered, nuanced flavors.
Our most important ingredient? Time.
Our Hospitality
We want our brandies, vermouths, and cocktails to shine—and what better way than pairing them with an amazing meal?
Our restaurant offers seasonal fare in the dining room and bar. We encourage you to combine lunch or dinner with a distillery tour and tasting.
Reservations:
Parties up to 8: Book on Resy or walk in
Groups of 8+: Contact our Events Team for private dining and special occasions
Klocke Estate Brandy
We are—in our hearts, minds, and daily practices—brandy makers. Our flagship, aged apple and grape brandies are distilled on our 2500-liter Alembic Charentais pot still (imported from Cognac), then aged in 400-liter French oak barrels in the “c...
Flyback Cocktails
Fun fact: in 1806 the term “cocktail” was first coined right here in Claverack, NY, where our distillery sits atop a magnificent hill. To honor that origin story, we’re proud to release our Flyback Ready-to-Drink cocktails: old classics with a ...
Brevis Vermouth
While we wait for our brandy to age and our eaux de vie to rest, we are excited to share Brevis White, Sweet Red, and Bittersweet Vermouths: aromatized wines that play nicely in mixed drinks but are also delicious on their own or in a spritz.
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