![]() ![]() The distillery is located inside of Greylock Works, a four-story architecturally reclaimed former cotton-spinning mill which houses a shared culinary lab, coworking space, and production hub. Take-home bottles become archives for ingredients like foraged berries and rose hips, spruce tips, and black birch. Classic drinks are reimagined with slowly fermented spirits that firmly anchor you in both time and place, like the saffron elixir, made with Forager summer wildflower gin, saffron pistils, and grapefruit bitters. NightcapĪ post shared by Distillery at Greylock WORKS no further for inspiration than the Distillery at Greylock Works, where master distiller Ryan Max Riley has been crafting artisanal rum and gin in traditional copper stills since 2015. In addition to seasonal spirits, microbrews, and local wines, Mezze offers spirit-free options with equal attention to detail. Order everything from crispy sunchokes with pimenton aioli, frisee, and smoked pork vinaigrette - using East Mountain Farm pork - to duck ragu and buttermilk panna cotta. Locals, visitors, and farmers alike converge on three sprawling acres of Berkshire hills to savor contemporary American cuisine, offered in a three-course prix fixe menu. ![]() If you can’t catch a Chingón pop-up, try Mezze, a robust farm-to-table bistro that’s well worth the 15-minute ride into neighboring Williamstown. Dishes like gently sauteed cactus and mushroom, pozole with tomatillo broth, and succulent confit pork ribs in spicy almond mole seamlessly blend the casual and simultaneously complex spirit of this community-oriented team. But their experimental winter pop-ups are the kind of collaborative adventures that keep getting better. A post shared by Chingón Taco Truck - Mariah and Justin Forstmann’s pandemic experiment gone right - serves up uniqueness, nerve, and talent out of an 18-foot truck in MASS MoCA’S parking lot May through October. ![]()
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