Courtesy Speckled Pig
By Susan Elise Campbell
Three years after opening The Speckled Pig Brewing Co. in the heart of Ballston Spa, the owners set their sights on the building next door and another business venture to build their brand: The Still at Speckled Pig.
Partners RJ Elliott, Randy Elliott, Kelly Delaney Elliott, Larry Heid, and Mary Jo Heid were keenly interested when the owner of Jim’s Garage at 17 Washington Street approached the Elliotts last summer with an offer to sell, according to Larry Heid.
“We were kicking around ideas to increase our revenue stream with a new restaurant. I loved the idea of spirits because if you’re a good brewer, you can be a good distiller,” said Heid, who was a home brewer when he joined the Elliott Family to launch Speckled Pig.
The partners hope that come this July, The Still will be selling its own brand of vodka, gin, rum, and, after it has aged two or more years, whiskey and bourbon.
Speckled Pig was the first company in the Village to craft their own beer onsite and to serve their own label on tap. Now with The Still at Speckled Pig, customers will be able to sip on spirits and craft cocktails, eat elevated pub food, and see through to the distilling equipment where the liquor in their glass was made, Heid said.
Brewing starts with grains purchased from local farmers, he said. The business is licensed as a New York State Farm Brewery. The mix of barley, oats, corn, potatoes and other base ingredients that are spent before yeast is added and fermentation begins, which is the basis of all beer and spirits, lands at another local farm to feed steer.
Different products require a specified percentage of base ingredients, but what makes a good beer may not necessarily be best for spirits, and vice versa. For example, corn, which must be 51 percent of the ingredients in bourbon, would be too sweet for a beer, Heid said.
“But after going through the still and aging in an oak barrel, you have yourself a tasty product,” he said.
Heid is the brewmeister for the Speckled Pig brand of beers but won’t be responsible for distilling. Master distillers have been hired to come in and operate the still onsite.
While Speckled Pig at 11-13 Washington Street serves wood fired pizza, big Bavarian pretzels and cheesy bread to complement beer consumption, The Still next door will have gastro pub items such as charcuterie, poutine, steak tips, and other choices elevated above standard pub fare.
The chef has been hired but not yet announced, so a full restaurant menu has yet to be developed. Heid said there may be a prix fixe menu and other ideas are in development, such as canned craft cocktails or pre-made expresso martinis to take home.
While Speckled Pig has a popular rooftop area, The Still is building out a ground floor patio and lounge area with gas fired heating. It will seat 50 people at the main floor bar and tables and has a loft area as well.
Building co-owner and business partner Randy Elliott is doing the renovations and Heid’s wife, Mary Jo, and RJ Elliott take on marketing and social media for the restaurants. Randy Elliott operates Elliott Building and Remodeling. Along with wife Kelly Delaney Elliott’s Property Services company, it has been a familiar Ballston Spa establishment for more than 20 years.
Heid said that distilling takes up less space than brewing because of the amount of output — a 16 ounce beer versus several ounces of liquor — and that the team is running out of square footage already. Initially vodka will be offered, other spirits later. Several Speckled Pig beers will be served on tap.
“But we won’t be running beers and pizza over to The Still,” he said. “Our goal is to create a different dining experience.”
Heid said the owners hope the new place becomes a destination of choice for those walking around the Village for drinks and a meal. He said he himself likes to go to one establishment for a cocktail, another for dinner, and maybe have a nightcap elsewhere.
“We hope people will choose to bounce between both our places and make a night out of it,” he said. “Our craft cocktails will be priced at $12, so we want to give our customers an affordable option.”
The Still started a Cocktail Club where for a fixed price members can receive monthly supplies of barrel aged or select reserve spirits. For more information about the club and upcoming events, visit speckledpigbrewing.com.