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  • Split Rock Distilling
  • 207.563.2669
  • 16 Osprey Pt Newcastle, ME 04553

About us

We named Split Rock Distillery for a dirt road we travel often—the shortcut between our two homes. It’s the only shortcut we’ve ever taken to bring you Maine’s first organic spirits. When we founded Split Rock, we promised ourselves we would handcraft our spirits the right way. That meant the long way: authentic, small batch grain to glass, selling no spirit not our own. We spent evenings and weekends building a distillery and tasting room by hand in an old barn on historic Route One. We sourced organic grains and fruits from the fields of farmers we count as friends. We demanded organic sugars and drew waters so pure locals still harvest winter ice. We refined our fermentations again and again to showcase the unique signatures of our still. And through it all, we gathered knowledge, inspiration, a helping hand and an honest opinion from other distillers, family and friends, and every stranger fairly met. There is a real split rock on Split Rock Road and we still drive past it almost every day—a rough plug of granite, cracked open long ago by time or skill (or a little of both) to reveal an unexpected smoothness within. That is the spirit of Split Rock. —MATT AND TOPHER

Northern Hospitality with the Portland Hunt + Alpine Club

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A Celebration of Cocktails, Cooking, and Coming Together Hardcover – August 28, 2018

Craft cocktails, Scandinavian-inspired food, and everything good about colder climates: In Portland, Maine, Andrew and Briana Volk welcome guests into their restaurant like it’s an extension of their home. It's here, in the James Beard-nominated Portland Hunt + Alpine Club, that they create innovative cocktails like Lunar Phases (an award-winning riff on the gin and tonic) and the Norseman (a Scandinavian old-fashioned of sorts, with aquavit). They've also perfected the classics behind the bar, from the Pimm’s Cup to hot buttered rum.

After the drinks, Northern Hospitality moves on to food inspired by both Portland and Scandinavia. The bar snacks are addictive—green chile popcorn and smoked trout deviled eggs are just the beginning. Smorgasbords feature gravlax, homemade pretzels, and fresh cider pickles. On a cold northern day, Swedish meatballs with spaetzle and nutmeg cream are sure to warm you up. Or go further from the known and try the clams with absinthe and bottarga.

Features on ice fishing, shucking oysters, how to build a bonfire, and après-ski provide a sense of place and an experience as unique as the club itself.

With Northern Hospitality,celebrate the seasons the way those in the north do: with the warmth, fun, and a sense of wonder.

One of the top 10 finalists for ‘Best New Cocktail or Bartending Book’ by Tales of the Cocktail in 2019!

“Equal parts recipe book and life philosophy, Northern Hospitality is a stunning adventure into the previously untold story of eating and drinking well in New England. This book is stylish, insightful, and unique — the perfect choice for anyone passionate about entertaining, drinks, and food.”

—Alex Day, owner of Death & Company, author of Death & Company and Cocktail Codex

“Hunt + Alpine has made Portland, ME a culinary destination, not just in drinks but also in food. From martinis to oysters to wonderful service, this beautiful book shows off just how wonderful the north (and northerners) can be!”

—Ivy Mix, Co-Founder of Speed Rack and Owner of Leyenda (Brooklyn, NY)

“I must confess I’ve never been to Maine. But when I finally make it, Andrew and Briana’s Hunt + Alpine Club will be the first bar I visit. Thanks to their gorgeous new guide to good times, I have a long wish list of what to order when I arrive.”

—Jim Meehan, author of The PDT Cocktail Book and Meehan’s Bartender Manual

“Let Dixie have its Juleps and fancy hats. I'll bask in the warmth of the Volks' bonfires, bivalves, and Hot Buttered Rum. Northern Hospitality perfectly captures the new cozy in its most unaffected—and most welcoming—form.”

—Scott DeSimon, food and drink writer/editor