Our Single Barrel Bourbon is made with 75% Sweet Corn, 20% Rye, and 5% Vienna Malted Barley. The combination of sweet corn and a beer malted barley holds the aging almost 2 to 1 leaving a more robust color and flavor in a shorter period of time. The rye grain we select for our Bourbon is not as bitter as most rye grains allowing the complexity of the spice without that bitter finish.
Our NC Vodka is made with 100% Sweet Corn and is available in Momentum's patented North Carolina shaped bottle. After distilling our vodka is slow filtered through activated carbon made from coconut shells. We don't rush to process, it takes about a week to slow filter and remove the harsh flavor many other vodkas have leaving a hint of sweetness to the taste.
Our Limoncello is unique, there is not another Limoncello in the market quite like this! The base for our Limoncello is Momentum's sweet corn vodka. The vodka is proofed down and filtered before dehydrated lemon peel and lemongrass is steeped for 24 hours before adding a much lighter sugar beet sweetener. People's biggest complaint about American Limoncellos is they are too syrupy sweet. Not ours!! Delicious with ginger-beer as a Lemon Moscow Mule!
Our Barrel Aged Rum is aged 5 years in #3 charred new white oak barrels. We make a batch with 50/50 Florida Gold molasses to raw sugar and redistill with a 50/50 NGS from Venezuela. Why? Venezuela has the best sugars in the world! I wish the people of Venezuela had the same Human Rights as Americans!
Our Cocktail Rum makes an amazing blueberry mojito (recipe on the website). We make a batch with 50/50 Florida Gold molasses to raw sugar and redistill with a 50/50 NGS from Venezuela. Why? Venezuela has the best sugars in the world! I wish the people of Venezuela had the same Human Rights as Americans!
Our Orangecello is labor intensive but the most popular spirit we make. The base for our Orangecello is Momentum's sweet corn vodka. The vodka is proofed down and filtered before dehydrated orange peels are steeped for 24 hours before adding a much lighter sugar beet sweetener. The orange peels come from a local restaurant (Amanecer Cocina & Café). They are the best breakfast restaurant in Wilmington hands down! They have juicer that cuts and squeezes fresh OJ in the machine and discharges the used half's in tray they collect and save for Momentum. Hunter puts the squeezed half's on a lacross ball and wide zests with a potato peeler to reduce the amount of bitterness from the pith. Labor intensive but delicious!
Discover our deep-rooted passion for North Carolina, craft beverages, and making memories at MOMENTUM DISTILLERY, where we're on a mission to create fun and unique spirits you didn't know you're about love!
We've never had employees, we have great people that work alongside us that we pay. The Fords began Momentum with custom surfboards in 2000 in Kill Devil Hills, NC. Now we make small batches of craft spirits. Come on by we love to tell the story. Welcome to the family!
Learn about products in development, hosting events, tastings, and collaborations with other businesses to support and promote the amazing spirits culture we have in Southeastern North Carolina!