About Us

Myer Farm Distillers is nestled in the heart of the Finger Lakes Region of New York State, amid the thriving wineries of the Cayuga Wine Trail. Our hours are currently seven days a week, 11:00am-6:00pm. We do require reservations for groups exceeding 10 people, and cannot accomodate groups larger than 25 people. Our tasting room offers, per person, three (3) quarter-ounce tastes of any of our current spirits for $3. We also have a cocktail menu, offering drinks at $5 each, with a limit of two (2) per person.

From Field to Flask

As a New York State Farm Distillery, we use International Certification Services certified organic grain from our own Myer Farm—one of the largest and oldest currently operating organic farms in the Northeast United States—to craft distill a range of spirits. At Myer Farm Distillers, we both plant the seed and produce the spirit.

Our History

Our ancestors, Andrew Dunlap and his brother-in-law Joseph Wilson were, in 1789, the first to settle the Town of Ovid. Andrew Dunlap is credited with being the first to plow land in all of Seneca County, while Joseph Wilson was one of a trio of couples to be the first married in Ovid. These pioneers also both had the earliest distilleries on record in the town. Our family has farmed in Ovid since as early as 1810 and have been working the land at our current location since 1868.

John Myer, Vice President and Farmer, has a B.S. in General Studies in Agriculture from Cornell University, and, as a fifth-generation farmer, has successfully nurtured & managed Myer Farm for over thirty-five years. John tends his largest acreage to corn and soybeans, in addition to a hundred acres of winter and spring wheat, and smaller various tracts including triticale, spelt, barley, rye, oats, clover, and alfalfa. The distillery uses approximately 10% of John's grains for our entire line of production.

Joe Myer, President and Master Distiller, owned and operated a pure-bred Holstein stud bull husbandry business, is a seasoned dairy herdsman, is an accomplished violinist and pianist, an award winning fine arts painter, and a published poet. In the year 2012, brothers Joe and John drew from their deep roots and range of skills and talents to pioneer the marriage of farming and distilling with a commitment to develop the finest spirits available in our country’s artisan revival.

The Site

The farm is located on what was originally part of Military Lot No. 13, the town of Ovid being among a group of towns in central New York State that were known after the Revolutionary War as Military Tract Townships. The distillery production and tasting room are, in particular, located on Lot 5 of the original John V. Grove farm, overlooking Cayuga Lake from the west side of State Route 89.

The Distillery

We designed the building to reflect the old distilleries of Scotland. With our pagoda topped stillhouse paying homage to Scottish malt houses, finished in hand-cut and chiseled wall stone, we hope to give you a taste of our attention to detail and craftsmanship, until your very own local single malt from Myer Farm Distillers is available to drink.

The Still

Our still is a 650-liter copper pot still meticulously hand-crafted by CARL, Gmbh, Germany’s oldest still fabricator. Our set-up includes a 5’ side column for producing whiskey, a gin head for vapor-infusion of traditional botanicals, and a 16’ rectification column for producing vodka. The rectification column contains nineteen plates at which alcohol (whose boiling point is 173ºF.) can separate from water (whose boiling point is 212ºF), each plate allowing for further distillation until the alcohol is captured and condensed at a distillation of 95% alcohol by volume, or 190 proof, which is the required minimum distillation strength for a spirit to be classified as vodka.