Host Your Event With Us

Off the beaten path and nestled in the middle of a 1930’s farmstead, our Tasting Room is private and spacious. It makes a wonderful place to host your next event. We can accommodate festive dinners or cocktail parties corporate gatherings or casual meetings. We are located just a few minutes from Bridgehampton and open year round.

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A Michigan native, Head Distiller Matt has been an avid home brewer since 1988. After graduating from Michigan State University in 1992, his quest to develop beers that were more interesting than those commercially available led him to Utah’s Uinta Brewing Company. While in Utah, he also worked as a ski patroller. But eventually beer was more important than powder days. It was his career in commercial brewing that made him part of the beer revolution in America. NO more fuzzy, uninteresting, yellow brews! Matt started Park City Brewing Company in 1997 and brewed there for six years. He then worked as the Head Brewer at Wasatch Brewpub/Utah Brewers Cooperative for 11 years.

Matt’s desire to innovate is what eventually led him to distilling. He is committed to making seed-to-glass spirits, ones that capture Sagaponack’s terroir. Being part of a farm distillery means he has access to very fresh and sometimes nontraditional ingredients. And Matt loves nothing more than tweaking a tradition.

Dean has worked on the farm his entire life. Since he was old enough to take orders, he was employed. He knew how to drive stick shift by the time he was six. He was a proficient small engine mechanic before he’d turned 10. Today he can fix anything from an airplane to a hairdryer. Dean’s family has been farming in Sagaponack since the early 1800s but this is most certainly the first time a Foster—descendants of British Puritans—distilled anything more intoxicating than a thought.

Dean founded Sagaponack farm distillery in 2013 but it had been on his mind for years.

“Working the land for generations, you get the feeling for what to do—you do your best at making sure what you’re doing is right,” Dean says.Dean emphasizes that being a good steward of the land is what counts most. And the distillery can use everything the farm grows. From the resting rye cover crop, to the mainstay potato and beyond—it can all be captured in a spirit. And that’s just cool.

From seed to glass, 100% Sagaponack.