We are proud to carry Springbrook Hollow Farms Distillery products at our store.  They are locally made right in Queensbury NY and are crafted with care.  We also carry an assortment of Rums, Vodkas, Tequila, Scotch, Whiskey and many other types of Liquor for your enjoyment.  Please feel free to stop in and check out our wide selection of liquor.

Lake George Distilling Company was founded in 2012.  We took our love of quality hand crafted spirits and decided to create our own. We take the time to select the best local ingredients from the region and use them to hand craft our spirits in small batches.  We hope you will enjoy our products as much as we enjoyed creating them for you.
  • Vodka
  • Bourbon Whiskey
  • Gin
  • Rum

Pick Six Vodka

Saratoga's award winning vodka.

The Pick Six name and imagery is steeped in the rich history of Saratoga Springs. Created using a non-GMO, neutral grain spirit that is six times distilled and naturally gluten free. We use an all natural water supply drawn from the well on our property to produce the finest, cleanest spirit money can buy.

Pick Six has been awarded a gold medal at the Denver International Spirits Competition, a silver medal at the New York International Spirits Competition, and a bronze medal at the Berlin International Spirits Competition.

Pick Six named 2014 Vodka of the Year.

Devils Den Apple Pie Moonshine

Devils Den dubbed "moonshines for the rest of us" are not your typical "rock gut" moonshines. The Apple Pie is a subtle blend of NY apple and cinnamon flavors for a semisweet, but not overpowering taste. Enjoy straight, on the rocks or with your favorite seasonal mixer. It pairs superbly with apple cider and cranberry juice.


Devils Den Strawberry Jam Moonshine

The Strawberry Jam is inspired by fields next to the distillery and comes together in extraordinary blend of strawberry flavors. Enjoy straight, on the rocks or with your favorite seasonal mixer. It's Exceptional with club soda, lemonade or even added to your favorite stout beer.

Our Farm Distillery is located in Springbrook Hollow, nestled within the Foothills of the Adirondack Mountains. Our mission is to produce hand crafted, high quality spirits using local grains and fruits in a natural and innovative process.  For more information about Springbrook Hollow Click Here.
  • Two Sisters Orangecello
  • Two Sisters Lemoncello
  • Two Sisters Vodka
  • Adirondack High Rye Bourbon
  • Sly Fox Gin
  • Pumpkin Pie Moonshine
  • Apple Moonshine
Bourbon & American Whiskey's roots go back to the late 1700s, when westbound British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to be classified as "straight" whiskey, it must be aged for at least two years and unblended. American whiskey's entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it's aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.
  • Basil HaydenBourbon
  • Jim Bean
  • Jim Bean Rye
  • Bootlegger
  • Bulleit Bourbon
  • Bulleit Rye
  • Jim Bean Apple
  • Jim Bean Vanilla
  • Jim Bean Fire
  • Barenjager
Brandy (from brandywine, derived from Dutch brandewijn, gebrande wijn or "burned wine") is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are colored with caramel coloring to imitate the effect of aging, and others are produced using a combination of both aging and coloring. The term "brandy" also denotes liquors obtained from the wines of other fruits. Apples, cherries, plums, pears, and peaches have all been distilled into what are called fruit brandies or eaux de vie. Pomace brandy––made using grapes with their stems, skins, and seeds––is also very common. There are many types of brandy found across the winemaking regions of the world. Among the most renowned are Cognac and Armagnac from France or Pisco from Peru and Chile. Brandy is generally rated by age, but the ratings vary widely by country (it is generally unregulated in the US).
  • KorbelBrandy
  • E & J
Sip a glass of cognac and you’ll understand why the French say it’s made from l’eau de vie (the water of life). The velvety spirit is the most famous variety of brandy and is named for the area in France where it must be produced. The area around the town of Cognac, France, is divided into six grape-growing regions. The most expensive fruit comes from Grande Champagne, Petite Champagne and Borderies. Once picked, the grapes are fermented and then distilled twice in copper pot stills, which produce a colorless alcohol called eau-de-vie. The spirit is then aged in oak barrels. Most cognacs are a blend of different eaux-de-vie of varying ages and qualities.
  • HennessyCognac
Gin has been the drink of choice for statesmen, soldiers, WASPs and even the working class. It has a colorful and dramatic history, which rivals that of any other alcohol. And that’s not to mention the fact that the spirit is once again in vogue and a favorite of mixologists around the world. While the origins of the clear liquor are somewhat debatable, several hundred years ago, someone, most likely in Holland or Belgium, began to infuse alcohol with juniper berries and a variety of other botanicals. (This spirit was arguably the first flavored vodka.) Gin is still made this way today, and each brand has its own recipe and techniques for infusion. While all gin has some juniper flavor, the other botanicals can include a wide array of herbs, vegetables, flowers, fruits, spices and even tea.
  • Bols Genever
  • New Amsterdam
  • Bootlegger
  • Brokers
  • Gilbey's
  • Beefeater
  • Hendricks
  • Tangueray
  • Bombay Sapphire
  • Skol
The most varied and versatile category of spirits is arguably liqueurs, which includes everything from Baileys Irish Cream and Cointreau to Campari and Jägermeister. In the U.S., the term “liqueur” is synonymous with cordials and is derived from the Latin liquefacere, meaning to liquefy. It refers to the early Middle Ages monastic practice of extracting the essence of botanicals, which were added to base spirits and believed to have medicinal properties. Even though these concoctions all taste completely different, their basic recipe is fairly similar: alcohol and sugar (according to US law, a liqueur must contain at least 2.5 percent sugar by weight), plus spices, herbs, flowers, fruit, nuts, cream, or other flavorings. Many brands boast long histories, and a number of recipes are still secret.
  • Caravella LimoncelloLiquor
  • McCormick Irish Creme
  • Pimm's
  • Cointreano
  • Fratello Hazelnut
  • Galliano
  • Grand Marier
  • Irish Mist Honey
  • Jaggermeister
  • Rumple Minze
  • Black Haus
  • Midori Melon
  • Tia Maria
  • Kahlua Coffee
  • Bailey's Irish Creme
  • Sabrossa Licor de Cafe
Rum lovers around the world owe a great debt to a simple plant: sugar cane. Hundreds of years ago, there was a sugar craze in Europe, and colonies were established around the Caribbean to make the sweet commodity. But the production of sugar creates a lot of byproduct—namely, molasses. There wasn’t much use for the thick, sticky, sweet substance until it was discovered that molasses could be fermented and then distilled. The alcohol quickly became popular with pirates, sailors and America’s founders.
  • MalibuRum
  • Bluechair Bay
  • Conch Republic
  • The Kraken
  • Captain Morgan
  • Bacardi
  • Myer's Rum
Sake, also spelled saké in English, is a Japanese rice wine made by fermenting rice that has been polished to remove the bran.
  • Ty KuSake
Sambuca is an Italian anise-flavored, usually colorless, liqueur. Its most common variety is often referred to as white sambuca to differentiate it from other varieties that are deep blue in color or bright red.
  • Romana SambvcaSambuca
  • Romana Black
Contrary to popular belief, tequila is not cactus juice. The spirit is distilled from blue Weber agave. (And for the record, it should never come with a worm in the bottle.) Just like Champagne or cognac, tequila can only be made in a specific region: the Mexican state of Jalisco and some surrounding areas. The area’s volcanic soil is perfect for growing agave. The forbidding plant, which has sharp thorns and long, thick leaves, takes between eight and 12 years to reach maturity before it can be harvested.
  • 1800 Reposada
  • Maestro Dobel
  • Patron Silver
  • Jose Cuervo
  • Jose Cuervo Tequila Silver
  • Rancho Alegre Tequila Blanco
  • Rancho Alegre Tequila Reposada
The world would be a lot less interesting without vermouth. You wouldn’t be able to make a Dry Martini, a Manhattan or countless other classic and modern cocktails. So what exactly is vermouth, anyway? It’s a fortified wine—wine spiked with distilled alcohol to raise the proof—that’s flavored with herbs and spices, often including wormwood. (The name comes from Wermut, the German word for wormwood). While every brand has its own special recipe, there are two main varieties of vermouth: sweet, which is reddish-brown in color, sweetened with sugar and sometimes called Italian vermouth; and dry, which is straw-colored, typically more bitter and sometimes called French vermouth. Interestingly, nearly all vermouth actually starts as white wine: The color of sweet vermouth comes from the botanicals used, plus caramelized sugar. Both versions, according to legendary mixologist and Liquor.com advisory board member Dale DeGroff, became widely available by the end of the 19th century.
  • Martini & Rossi
Vodka is a chameleon and blends seamlessly with just about anything. This is no accident: While there are no universal rules for producing the spirit, the final product is supposed to be colorless, odorless and tasteless. With that said, vodka isn’t completely neutral, and a number of distillers actually leave in a good amount of flavor. (The best way to taste these subtle differences is to drink vodka neat at room temperature.) Traditionally, vodka was made from potatoes, corn or grains, but it is now made from a range of exotic bases including grapes, maple syrup and even soybeans. Unlike Scotches and cognacs, which are made in pot stills, vodka is usually produced in a high-volume, continuous column still. After distillation, the spirit is filtered to remove any remaining impurities. Coal is a traditional filter, but brands today use a range of materials, even including diamonds. Vodka isn’t aged and can be bottled and sold immediately after production. What’s also helping to drive sales in America is the wide range of flavored vodkas now on the market.
  • Three Olives
  • Grey Goose
  • Bootlegger
  • Davids Harp
  • Razul
  • Tantero
  • Smirnoff
  • Titos Handmade
  • Ketel One
  • Stolichnaya
  • Stoli Vanilla
  • Stoli Orange
  • Svedka
  • Svedka Blue Raspberry
  • Absolute
  • Absolute Vanilla
  • Absolute Lime
  • Fire Fly
  • Deep Eddy Vodka
  • Deep Eddy Orange
  • Deep Eddy Ruby Red
  • Deep Eddy Lemon
  • Skol
  • Crystal Palace Deluxe
Whiskey, also known as whisky, is as much a broad categorization of spirits as it is a spirit type. If you aren’t a whiskey enthusiast, you might be wondering what the difference is between whiskey and whisky, or what the deal is with whiskey versus bourbon or scotch. One determinant between whiskey and whisky is where it's produced. Whiskey from Ireland and the United States is usually spelled with an “e.” Whisky from Scotland, Canada, Japan and elsewhere is spelled without an “e.” So regional grammar is why you’ll see Scotch whisky but Irish whiskey on the shelves. Most whiskey distillers use the plural form whiskeys to hint that they are referring to whiskey; whereas whisky is usually pluralized as whiskies. The difference between types of whiskies like bourbon, rye or scotch is a bit more complex. Along with country of origin, the type of whiskey or whisky is also determined by the grain used in the distillation process. Different grains produce different taste characteristics. Couple that with varying distillation methods by region and producer, and you get a wide range of flavors from sweet to spicy and from smooth to bold and smokey.

  • Eagle Rare
  • 1792
  • Woodford Reserve
  • Knob Creek
  • Black Velvet
  • Kentucky Gentleman
  • Diseromo
  • Jack Damiels
  • Makers Mark
  • Defiant
  • Fireball
  • Chivas Regal
  • Talisker
  • The Macallan 12 Years Old
  • The Macallan 18 Years Old
  • The Macallan 21 Years Old
  • The Distillers Edition Dalwhinne
  • The Glenlivet 18 Years of Age
  • The Glenlivet 15 Years of Age
  • The Glenlivet 12 Years of Age
  • Lagavulin Aged 16 Years
  • The Balvenie Aged 12 Years
  • The Balvenie Aged 14 Years
  • The Balvenie Aged 17 Years
  • The Balvenie Aged 21 Years
  • Glenfiddich Aged 12 Years
  • Glenfiddich Aged 18 Years
  • Glenfiddich Aged 21 Years
  • Dewar's
  • Inver House
  • Seagram's VO Gold
  • Canadian Club
  • Crown Royal
  • Crown Royal Regal Apple
  • Black Velvet
  • Seagram's 7
  • Southern Comfort
  • Jameson
  • Bushmills
  • Clan McGregor
  • Tullmore Dew