Paul Coughlin had a long successful career on Wall Street and ran a private equity business, but after more than 30 years in the game, he was thirsty for something else.

In 2014, he launched Taconic Distillery on the grounds of his Rolling Hills Farm in Stanfordville, N.Y., and has been making bourbon, rye, and maple syrup there ever since. His distillery has won numerous local and national awards, and his consumer base has continued to expand year after year. The distillery sits on 120 acres of land.
Being in the investment business for over 35 years, Coughlin paid attention to the mistakes other distilleries made, and learned from them.

He sells bourbon-aged maple syrup and Double Barrel Bourbon Maple, a 90-proof bourbon, with a hint of maple syrup released once. Everything Taconic Distillery does—products and marketing—reinforces the brand image based on an outdoor lifestyle, whether it is fishing, hunting, camping or hiking. The whole idea is to get outside and enjoy what we have.