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Branching Out
L
ooking for a good place to raise your
spirits? Try a Maryland winery—a few of
them will even provide the spirits. That’s
right, some area vineyards are branching
out . . . into craft distilling.
It makes sense in many ways, a kind of organic
evolution. After all, a handful of alcoholic beverages
already feel related to wine. Grappa, cognac, and
many brandies, for instance, are distilled from grape
byproducts like juice or discarded skins and seeds
(called pomace).
In fact, traditional, “Old Country” drinks such as
these were the starting points for Mike and Rose
Fiore, owners and operators of Fiore Winery and
Distillery in Pylesville. Already established vintners,
the Fiores first began distilling their grappa in an
effort to be practical and efficient; they wanted to find
a use for the leftover dross from their winemaking.
Then, after starting with limited batches of their Italian
brandy, they kept going. Today, after thirty years as
winemakers, they continue to add to an impressive
collection of spirits that includes limoncello, whiskey,
and even moonshine. According to their website,
future plans include gin, rum, and more.
C O U N T E R C L O C K W I S E , P H O T O S C O U R T E S Y O F F I O R E W I N E R Y ; O R C H I D C E L L A R ; S P R I N G F I E L D M A N O R
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M A R Y L A N D W I N E P R E S S