Made On Delmarva: Seacrets Distilling Company

A distillery stuck in the prohibition era. Leighton Moore, the owner of Seacrets Distilling Company, wanted to set the bar high when he gave the distillery business a shot.

"It is after all when they get here, always December  4th, 1933. It's the last day of prohibition. If they want to buy any of our alcohol they have to have a prescription, says Moore.

What looks like a doctor's office on the outside, is actually home to 11 locally made spirits.

"We have regular vodka, we have rums, white rums, gold rum, spiced, we have gin," says Moore.

Moore tells us Seacrets began distilling at a location in Rehoboth Beach, but they decided to bring their production closer to home.

Cody Miller, the Head Distiller says, "While I was in Rehoboth I developed the lemon drop vodka our grapefruit vodka, kind of perfected our spiced rum."

Miller showed 47 ABC how they make their flavored spirits. He tells us each of there spirits starts with a raw ingredient, either grain or sugar. In order to make vodka, Cody starts with dried corn.

Cody places the corn into a mill to grind it up.

"We'll put it through here and come through. Crush it it to a flour, and then we'll collect it," says Miller.

Once the corn is grinded, it makes it's way to a hopper. The hopper moves the grain into the mash mixer.

"We have a paddle spinning mixing the corn and the hot water. we are going cook our corn to about 190 degrees. We are going to put a couple of different enzymes to help break down the starches in the sugar," says Miller.

Once the mixture is cooked, it cools down for fermentation.

"We are going to add yeasts, nutrients, and let it ferment for about a week," says Miller.

After fermentation is completed, it goes into the distill for a series of runs.The runs help concentrate all the flavors and alcohol and remove all the impurities. Miller then takes the  product to a test room.

"During each distillation, we are doing about 10-15 different tests just monitoring distillation and the proof," says Miller.

Once the vodka has been cleared, it's flavor time.Their vodkas get their flavor from fruit  through a process called maceration.

"Which means to naturally tear apart, break down. So for orange, we'll take 24 cases, 12 of navel orange, 12 blood red orange. They peel it, de-skin it, de-seed it, so it's just fruit," says Moore.

Once the vodka has been with the fruit for a week it goes to a blending tank to be sweetened. The vodka is then filtered, bottled, and ready to be enjoyed.


Categories: Local News, Maryland