David Baker
“The Spirit of Connecticut”
Born into an entrepreneurial legacy, David Baker and his brothers grew up in a close‑knit Connecticut family shaped by industry and innovation. Their grandfather, Henry Baker Sr., founded Crystal Rock Water Company in Stamford in 1914, delivering spring water door‑to‑door by horse‑and‑carriage. After Henry’s death, the business continued to flourish under his widow, Gladys, eventually becoming a regional powerhouse supplying water, coffee, and office needs across New England. The family still owns Crystal Rock, but in 2013, the Baker Brothers, David, Jack, and Peter, felt a distillery would be a worthy venture. While the liquor industry is different in many ways, the brothers’ business and distribution experience would come in handy. “There are a lot of subtleties in the licensing and laws relating to the liquor industry, but the logistics between any liquid drinks are very similar,” Jack Baker said. “Plus, a distillery is an exciting business with so many possibilities,” he added.
Inspired by their agricultural surroundings and a deep desire to pass the family legacy forward, the brothers purchased a 15,000-square-foot building on Bantam Road in Litchfield and then began to plan what would become Litchfield Distillery. Officially opening in 2014, the goal was to bottle the essence of Connecticut hills; this time not water, but spirits that capture the landscape’s character. The distillery is now much more than a production site; it’s a community gathering place. Frequent weekend tours, tastings, and public events draw locals and tourists alike. Visitors dive into the journey from grain to glass guided by David and Jack Baker, and leave with a deeper appreciation for the craftsmanship involved. Working closely with longtime head distiller James McCoy, a veteran of Harpoon Brewery, whose many accolades include a Master’s degree in brewing and distilling from Heriot-Watt University and Watt University of Edinburgh, Scotland, the Bakers and McCoy both embrace a craft spirits model that calls for small‑batch production, locally sourced ingredients, and a modern interpretation of traditional methods.
Central to the Baker brothers’ lives is their relationship to each other. Jack, the charismatic storyteller and public face; Peter, the quiet strategist; and David, the hands‑on operator; together they form an indomitable trio. David and Jack are the ones frequently seen leading tours, sharing laughs and expertise with distillery guests. Meanwhile, Peter often works behind the scenes, focusing on distribution, earning the role of “silent partner” and ensuring that their products reach store shelves in Connecticut, Rhode Island, Massachusetts, and New York. Together, they maintain the family’s core values while exploring fresh paths and stand as lifelong partners, both in blood and in enterprise. But the family dynamic does not extend only to blood relatives. David often speaks of his distillery “Batcher” team as an extended family in homage to his upbringing, where every employee is known by name.
True to their “Spirit of Hard Work,” the Baker brothers have consistently rejected shortcuts. For instance, if a batch doesn’t meet their standards, it is not released. This insistence on quality has paid off: their spirits are available in nearly 1,000 stores and bars across multiple states. The Bakers are also very active on Connecticut’s Spirits Trail, supporting peer micro‑distillers and fostering an environment of cooperation rather than competition. Their social impact extends to sustainability, sourcing local grain and fruit, supporting small farms, and giving back to community arts, environment, and education.
Litchfield Distillery’s daily operation includes grinding around 800 pounds of grain, fermenting in four steam‑heated tanks, utilizing both hybrid pot‑and‑column stills, and aging whiskey in charred oak barrels sourced from Kentucky, Minnesota, and Long Island. Litchfield’s sweet, simple bourbon mash bill of 70% corn, 20% rye, and 10% barley is sourced from LionRock farm in nearby Sharon, while water for distillation is a blend of municipal supply and the family’s famed Crystal Rock purity. With these ingredients, they produce around 600–800 bottles per batch each week. Spent grain goes back to a local farmer for animal feed and fertilizer.
The Baker brothers were raised immersed in the values of dedication, loyalty, and community that have shaped their family’s enterprises. They learned that success meant more than profits: it meant trust, integrity, and resilience. “Nothing exceptional ever comes easy,” reads the motto of Litchfield Distillery, echoing lessons ingrained in the Bakers since childhood.
A decade after its founding, Litchfield’s owners look back with gratitude and remain committed to the hands‑on life that they chose. Looking ahead, the Bakers aim to refine drink profiles, experiment with cask finishes, and maybe expand the barrel program for enthusiasts eager to “batch alongside” the proprietors. The distillery’s future seems tied to both local roots and national recognition. The tale of the boys of Litchfield Distillery is not just the story of men, but of a family, a region, and a craft defined by patience, pride, and purpose.
References
Finer Living in Connecticut, Rona Mann, inkct.com
Litchfield Distillery website, litchfielddistillery.com
Still Trippers website, February 2016, stilltrippers.com
The Register Citizen Newspaper, Torrington, CT, August 19, 2015
Contributed by Tracy McLemore, Fairview, Tennessee
