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A Spirited Stay in Cape May

April 17, 2018

Cape May is known for its flourishing craft beverage scene thanks to the many wonderful breweries & wineries scattered across our corner of Southern NJ.  And, in the year that’s passed since we opened the doors here at Nauti Spirits Distillery, we’ve done our best to make Cape May a premier craft spirit & cocktail destination too.  In fact, we’re New Jersey’s largest farm-to-bottle distillery, with the most uniquely flavorful and freshest cocktails anywhere!  So, here’s an idea . . . why not make your next visit to Cape May a ‘Spirited Stay’ at the Montreal Beach Resort?  We’ve teamed up with the Montreal team to offer an awesome package that will make you fall in love with Cape May all over again! ‘Spirited Stay’ Package includes:

  • A Nauti Spirits bottle of your choosing (750ml bottle of vodka, gin, or rum) and recipe cards to guide you through the creation of your own spirited cocktail.
  • Self-guided tour of Nauti’s onsite distillation facility
  • A $20 gift card to Nauti Spirits, good toward enjoying their handmade
    craft cocktails at their tasting bar or toward a purchase in their retail store.
  • A voucher for 2 for Nauti’s “Behind the Stills” VIP tour*.
  • $20 voucher for Harry’s Ocean Bar & Grille (tell your bartender to “make mine NAUTI!” while you’re there) for your stay or Deluxe Continental Breakfast each morning (off-season)

Click here for details, restrictions, & reservations!

We’re Bringing Some Nauti to Feasting on History

April 10, 2018

HCSV Feasting on HistoryIt’s been almost a year since we opened the doors of our Cape May farm distillery, and we’ve learned so much about our neighbors and community during that time. One of the very many things that makes Cape May so special to us is the dedication of its community to preserving the rich history and traditions that have molded our little corner of the Garden State into the fabulous oasis that it is today. We have deep roots in seafaring, agriculture & farming, notorious (but fascinating) bootlegging and liquor running during Prohibition, and in being America’s very first–and in our hearts, the best–Seaside Resort. We’re the home (due in part to our liquor-running prowess…) of the USCG Training Center, which is such an honor and a privilege, among many other blessings our remarkable peninsula holds. That’s why we’re thrilled to be a proud supporter of the Historic Cold Spring Village‘s Feasting on History.  We hope to see you there, to celebrate our wonderful Cape May region together!

Click here for tickets!

Progress! From Pure “Sweet Potato Vodka” to “Spirit of the Harvest”

April 3, 2018

Nauti Spirit of the Harvest Vodka

You may have noticed that our eye-catching vodka bottles have undergone some minor changes recently. Rather than “Sweet Potato Vodka,” the label now reads “Spirit of the Harvest.” Why is this, you ask?  We checked in with Veronica from our Production Crew to understand this change, and here’s what she told us…

There are 6 general steps we follow in the production of our vodka at Nauti Spirits.

  1. The first step consists of sorting, washing, and milling the raw ingredients; in this case, sweet potatoes and corn.
  2. Second, we transport the milled mixture from our processing building into our “mash” tank where we mix it with water, cook it, cool it down, and then add a few enzymes that help break down the starches into simple sugars. This is where producing vodka using solely sweet potatoes was a challenge, as sweet potatoes are difficult to fully break down (but that’s also why they’re good for you), and adding Jersey corn (with starches that more easily break down to simple sugars) greatly helped in that process.
  3. The addition of corn to the mash also makes our yeast “happier” throughout the third step of the process, fermentation, where the yeast gobbles up the sugars and then produce alcohol.
  4. After the yeast does their magic, we distill the fermented mash well over 20 times through different levels of micro-distillation (compare that to some who tout their “6 times distilled” vodka…).
  5. Then we “proof down” that highly refined spirit with purified water to a consumption-level 80 proof vodka.
  6. Finally, we filter the vodka through high-tech carbon filters, to make it even smoother, while being sure to leave a hint of those all-important farm origins!  When it comes to taste, the change in the flavor profile is interesting and subtle.

You likely won’t notice a difference when our vodka is mixed in a delicious craft cocktail in the Tasting Room or at home, but if you give it a try neat or on the rocks, you’ll appreciate the slightly enhanced character and mouthfeel, that still retains that essential whisper of its Garden State heritage –  something you can only get from the crew here at Nauti Spirits!  Good vodka, no…really good farm fresh vodka, takes a lot of hard work and time, but that’s what sets us apart from the masses.  We hope you appreciate and enjoy what we lovingly craft for you right here on our farm!

Want to learn more about our farm, distillation process, and Distillery? Check out one of our Behind-the-Stills Tours!

April Music Line-Up

April 1, 2018


Bands play 5:30-8:30pm, except Sundays when they play 3-6pm. We encourage you to BYOF (Bring Your Own Food.)
APR  01     Dan Barry– special Easter entertainment from 1-4pm
APR 05     Open Mic Night with MQ Murphy– lively local talent
APR 06     Les DeRose-singer/songwriter
APR 07     Jeff Schwachter- American roots rock, blues, folk
APR 08     Camille Peruto- pop hits, old favorites, and original tunes. 3-6pm
APR  12     Open Mic Night with MQ Murphy- lively local talent
APR  13     Blondage- eclectic trio of rockin’ women
APR  14     The Honeyhawks- husband/wife duo performing romantic, vintage folk & pop
APR  15     Walter Sapsai- acoustic favorites 3-6pm
APR  19     Open Mic Night with MQ Murphy lively local talent
APR  20    Ken Shiles & CiBon- vocal harmonies and stripped down acoustic
APR  21     Bastard Sons of Captain Mey- Cape May’s favorite “child-men”
APR  22    Ernie Trionfo & Danny Eyer- local guitarists & vocalists 3-6pm
APR  26    Open Mic Night with MQ Murphy- lively local talent
APR  27    Gregg Carpenter- singer/songwriter
APR  28    The Capers- soulful covers of classic tunes
APR  29    Langston/Ternoskey- half of The Snake Brothers 3-6pm

New Spring Cocktails at Nauti Spirits

March 20, 2018

Our Tasting Room menu is constantly changing and evolving, and this spring you can look forward to more of that!

Recent specials have included the “Cast Your Caraway” featuring carrots and (you guessed it!) caraway, and the “Bloody Rosemary” with tomato, rosemary, lime and chili. Stop in weekly to see what’s new, or if an old favorite has made its way back on the menu!

March Music Line-Up

March 1, 2018


Bands play 5:30-8:30pm, except Sundays when they play 3-6pm. We encourage you to BYOF (Bring Your Own Food.)
MAR 01     Open Mic Night with MQ Murphy– lively local talent
MAR 02     Danny Eyer– rock, blues & old school R&B
MAR 03     Tony Beck– soulful acoustic rock
MAR 04     Les DeRose-singer/songwriter 3-6pm
MAR 08     Open Mic Night with MQ Murphy– lively local talent
MAR 09     The Sundogs– Americana duo
MAR 10      Dan Barry– local singer/songwriter
MAR 11       Cosmic Charlie– acoustic classics by rock legends 3-6pm
MAR 15      Open Mic Night with MQ Murphy– lively local talent
MAR 16      C Lynne Smith– country to folk-rock & beyond
MAR 17      The Squares– local trio featuring vocals & guitar
MAR 18      Patty & Ernie– distinctive guitar style full of bass 3-6pm
MAR 22     Open Mic Night with MQ Murphy- lively local talent
MAR 25     Dale Barth & Tommy- hits from Cash, Dylan & more 3-6pm
MAR 29     Open Mic Night with MQ Murphy- lively local talent
MAR 30     Andy Reeves- classic rock and blues
MAR 31     Camille Peruto– pop hits, old favorites, and original tunes.
APR 01      Dan Barry– special Easter entertainment from 1-4pm

Nauti Sheep & Pigs

February 6, 2018

Photo via PineyBuck Farms


You might wonder, with the thousands of pounds of raw material (whether sweet potatoes, corn, wheat, barley, rye or other grains) that are used in each production run at Nauti Spirits, what happens to the stillage (the spent mash from an alcoholic fermentation after removal of the alcohol in a still through distillation) that remains when the transformation is complete? While most of us prefer to enjoy the finished spirits in the Tasting Room, there is a certain population that turns their noses up to the farm-to-bottle spirits, opting instead for the spent mash: sheep & pigs! We’ve partnered with Pineybuck Farm in Buena, New Jersey to provide our high protein stillage to help keep their animals happy & full, and we’re looking forward to continuing this partnership for many years to come! As our friends at Pineybuck say, if you are a farm to table fan, it doesn’t stop at meat and veggies. Stop by Nauti Spirits to taste our farm-to-bottle spirits weekly Thursday & Friday 3:30-9pm, Saturday noon-9pm, and Sunday noon-7pm.



February Music Line-Up

February 1, 2018


Bands play 5:30-8:30pm, except Sundays when they play 3-6pm. We encourage you to BYOF (Bring Your Own Food.)
FEB 01     Open Mic Night with MQ Murphy– lively local talent
FEB 02     Dan Barry– local singer/songwriter
FEB 03     Donald Lee Shough– guitar blues
FEB 04     The Honeyhawks-eclectic romantic, vintage folk & pop
FEB 08     Open Mic Night with MQ Murphy– lively local talent
FEB 09     Camille Peruto– pop, rock & folk sounds
FEB 10      C Lynne Smith– country to folk-rock & beyond
FEB 11       Langston/Ternosky– half of “The Snake Brothers”
FEB 15      Open Mic Night with MQ Murphy– lively local talent
FEB 16      Jon Thompson– saxophone & guitar
FEB 17      Marnie & Nate– versatile acoustic duo
FEB 18      Jeff Schwachter– American roots singer/songwriter
FEB 22     Open Mic Night with MQ Murphy- lively local talent
FEB 23     Andy Reeves- classic rock and blues
FEB 24     Ken Shiles and Ci Bon- stripped down guitar
FEB 25     Dale Barth & Tommy– Hits from Cash, Dylan & more

January Music Line-Up & New Hours

January 1, 2018


Bands play 5:30-8:30pm, except Sundays when they play 3-6pm. We encourage you to BYOF (Bring Your Own Food.)
JAN 05   Les DeRose– singer-songwriter
JAN 06   Camille Peruto– pop, rock & folk sounds
JAN 07   John Langston & Mark Ternosky– half of the local group The Snake Brothers
JAN 11    Open Mic Night with MQ Murphy– lively local talent
JAN 12    Donald Lee Shough– guitar blues
JAN 13    Rose Kelly & Ed Dobb-local musicians jamming together
JAN 14    Michael Flanigan– singer-songwriter
JAN 18    Open Mic Night with MQ Murphy– lively local talent
JAN 19    Ken Shiles and Ci Bon– stripped down guitar
JAN 20    C Lynne Smith-country to folk-rock & beyond
JAN 21    The SunDogs– Americana duo
JAN 25    Open Mic Night with MQ Murphy– lively local talent
JAN 26    The Honeyhawks– husband-wife acoustic duo
JAN 27    Gregg Carpenter– singer-songwriter-guitarist/pianist
JAN 28    Walter Sapsai Jr– electric acoustic


Thursday & Friday: 3:30-9pm
Saturday: noon-9pm
Sunday: noon-7pm
Don’t forget to stop by on Thursday’s to enjoy $2-off all Draft Cocktails.

Vote Now for Our Master Distiller as an Edible Jersey 2018 Local Hero

December 21, 2017

Our Master Distiller, Brendan Wheatley has been nominated for an edibleJersey Local Heroes Award! If you believe in us and the work we’re doing to revitalize our preserved farm, please take a moment to show your support for Nauti Spirits.

Click here to vote!

About Brendan:

In his 15+ years in the spirits industry, Brendan Wheatley has developed a skill set unique in the United States. He brings a cultivated approach and knowledge nurtured from both Japanese and French distillation practices. Brendan was the first American to study at Ichiro Akuto’s Chichibu distillery, and he further diversified his education as a distiller for California brandy producer Germain-Robin, where he learned classic French techniques for the production and cellaring of brandy.

He has worked and consulted for distilleries spanning both coasts and Hawaii. “My focus is ecologically sustainable farm to glass production with an emphasis in stacked agriculture, tempered by quality first.”

Are you 21 or older?