Beginning Saturday, July 13 at 1:30 p.m. Tenth Ward Distilling Company – already known for its un-ordinary approach to classic spirits – continues to push boundaries with the July 13 opening of its Tenth Ward Cocktail Lab. Doors open at 1:30 p.m. to kick off the grand opening celebration. Spirit samples, tours and bottles sales will be continue to be offered at the 55 E. Patrick St. Location.
The day’s agenda includes:
- 1:30-2:00 p.m. Remarks and ribbon cutting ceremony
- 2:00-7:00 p.m. Vendor sales and demonstrations: Cocktail demonstrations by Pratt Standard Cocktail Company, tasting workshop by Modern Bar Cart, watercolor doodles by Goodloe Byron, typewriter poetry by With Ink Typewriter Poetry, make your own whiskey candle with Whiskey Bottom Candle Company, food from Maxwell’s Kitchen
- Music lineup
2:00-4:00 p.m. The Dapper DJs
4:00-6:00 p.m. Skribe
6:00-8:00 p.m. Mindy Miller
8:00-10:00 p.m. HEADLINER Mary-eL Music
Tenth Ward Founder Monica Pearce said that the opening follows years of tireless lobbying efforts on behalf of the Maryland Distiller’s Guild and many distilleries and their individual owners and staff. “We are thrilled to now be able to offer our spirits in the form of mixed drinks,” she said. “Not only does it give us the opportunity to compete with our brewery and winery counterparts at the same level but it also allows us to showcase our spirits in safe and consumable methods.” Pearce added that the Cocktail Lab would generate more revenue for the business and has allowed her to hire more staff and open up the doors to more community involvement on the distillery’s behalf.
The Cocktail Lab menu features a total of 10 drinks designed by Tenth Ward’s Head Distiller, Mark A. Vierthaler and includes five cocktails that are year-round and five that will rotate seasonally along with some items offered on draft or in flight format.
Vierthaler said that the Cocktail Lab offered a unique chance to not only enjoy elevated craft cocktails in a stunning location, but would also provide increased education opportunities to imbibers. “We’ve established ourselves as a distillery that constantly pushes boundaries with our spirits portfolio,” he said. “By being able to show consumers not only how to taste our spirits, but also how to mix them, we are adding an entirely new experience to both residents and visitors to downtown Frederick.” Vierthaler also expressed excitement that the cocktail features mixers also distilled in-house, including amaros, liqueurs and vermouth-style spirits along with locally-sourced flavor profiles.
Terry Bunch
