Foleno’s 15-foot still, equipped with state-of-the-art technology, is where the spirit making begins.
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“We are using organic orange, lemon and
grapefruit peel products from a source in
Fort Pierce to make our Coastal Citrus Gin.
All of our vodkas and whiskeys use Florida
corn,” he added.
The distillery also has been awarded the
state Department of Agriculture’s Fresh
from Florida designation.
AGING IS KEY
Last but not least, the barrel storage room,
which is kept at a constant 80 degrees, is
where the aging process happens.
The barrels are made of American white oak,
air-dried for 24 months and manufactured
by Kelvin Cooperage of Kentucky.
Oceanside’s double-barrel Odysea Bourbon,
a 21 percent rye and 75 percent corn mix,
was one of the first brands Oceanside
“Aging is the key to creating fine whiskey
actually pretty simple,” he explained. “It
all comes down to these factors and the
ONLY THE FRESHEST
Oceanside’s silver rum is made with
natural sugar cane juice, dehydrated
and rendered into panela, a 100 percent
natural raw sugar. The result is a creamy,
textured taste with notes of citrus peel,
ripe bananas and a tad of vanilla.
“My brother loved the ’70s song, Moon
Dance, by Van Morrison, so we decided
to name this first batch of rum after this
song,” he said.
Oceanside’s first vodka product was
named 28 Degrees North after the actual
latitude of Brevard County.
Making spirits that are flavorful with
the proper amount of additives can
be as challenging as the distilling and
fermentation process itself, according
Located in a back corner of the
warehouse, across from the still and
fermenting equipment, is Foleno’s minilaboratory
where he creates the many
flavorings that are added to the liquor.
Oceanside’s classic vodka is made from Florida fresh corn and distilled in small flavorful batches. >>