Flag Hill has been growing grain on our farm and in cooperation with Coppal House Farm since 2015. The decision to get into growing grain and become New Hampshire’s first farm distillery took years to come to fruition. The program that was put in place allows for the sharing of land and equipment between Flag Hill and Coppal House. It allows us to produce higher quality products while lowering our impact on the environment through proper crop rotation. Come to the farm to take the walking tour and learn more about the agricultural piece of our business.
Flag Hill sits on a 110 acre conservation easement which preserves the property to remain in agriculture forever. The farm switched from a dairy farm to a vineyard in 1987 with the planting of the first grapes on the property, and the winery began in 1990 with our first harvest. Years later in 2004 Flag Hill Distillery began making vodka from the highest quality apples New Hampshire has to offer.
Today, the farm is owned by Distiller Brian Ferguson, and his wife Maddie Ferguson, and is used to produce grapes for the winery, grain for the distillery, and vegetables for our events. The grounds truly showcase the bounty that New Hampshire can have to offer. Meet the rest of our team.
Everything at Flag Hill is rooted in quality. We don’t do things just for traditions sake and we don’t forfeit traditions just to be recklessly innovative. Every decision is made by a simple question: Will this make it better?
The Lamprey River and cool fall temperatures provide the necessary ingredients to produce high quality grapes at Flag Hill’s vineyard for intense, aromatic white wines. Thousands of years of the Lamprey River meandering across our farm left great sand deposits which allow our soils to drain. Traditionally from very dry regions of the world, grape vines like very little water. Though the sand is crucial, the Lamprey River contributes much more to our operation; moving water creates a cold drain which also protects the grapes during frost events and extreme cold winter temperatures. The cool fall temperatures aid us in allowing harvest temperatures below 60˚F. These cold mornings allow us to preserve all of the intense aromatics of the grapes that would otherwise be harmed or lost by warmer temperatures. For more information, visit the winery on and Saturday or Sunday at noon for the guided tour.