Just south of tiny Cedar Ridge, Iowa, sits this 10-acre vineyard, which turns its fruit output into wine—Iowa's first legal spirits since Prohibition. The apple brandy is aged in oak barrels, providing woodsy nuances, while the Lamponcella is made by soaking fresh raspberries in 192-proof spirits, then distilled and added to vats of raspberry puree. This creates a righteously fruity, 64-proof liqueur. Cedar Ridge also puts its wine to good use, distilling it into hearty grappa, an ideal after-dinner digestif.

In 2005, Ralph Erenzo and Brian Lee opened this distillery in a former grist mill, churning out New York's first whiskey in more than 80 years. Spirit of the Hudson Vodka is made from local apples, while the Hudson Baby Bourbon turns New York corn into a smooth, mild caramel-flavored sipper. Even better, the Hudson River Rum will make you swear off Captain Morgan's forever. River Rum is made with blackstrap molasses, providing it with vanilla notes and candy shop sweetness.

Anchor Distilling (its sister company makes Anchor Steam beer) has created a liquid time machine. Owner Fritz Maytag's Old Potrero single-malt whiskey re-creates an 18th-century spirit that George Washington might have concocted. The trick is using rye malt and aging in oak barrels that are lightly toasted, not charred to a crisp. Be careful when sipping the Potrero: It's bottled without being diluted, so you'll need to add a dollop of water or ice cube to open up the flavor.

Since cornering the market on Chipotle Ale, Oregon's Rogue Ales has branched out into unorthodox spirits such as the herbaceous, piney Spruce Gin and Oregon's first rum. They've also created Rogue Rum, an 80-proof beauty concocted with Hawaiian cane sugar and Champagne yeast in 150-gallon copper stills. The white rum mellows in oak barrels, while the dark rum rests in old Jack Daniels bourbon barrels. Want a sip? You can sample these libations at the distiller's bar, Rogue House of Spirits.

Long Island may be gaining fame for its vineyards, but its potato fields provide the raw ingredients for Long Island Spirits' LiV vodka—the first spirit distilled on the island since the 19th century. Nearly 9,000 pounds of taters are used in each batch, which is manufactured in dual, 650-liter copper stills imported from Germany. Fittingly, owner Rich Stabile's operation which launched in March 2008 is headquartered in a barn located on—you guessed it—an 80-acre potato farm.

After spending several years researching laws and jawing with legislators, Starlight distiller Ted Huber and co-owner Greg Huber helped pass litigation that allowed them to make wine and brandy. It's aged in oak, which provides flavorful depth and super smooth drinkability. The brandy also makes an appearance in Starlight's dessert wines, like the Apple Infusion and Blueberry Port, a potent blast of berry goodness. Curious how Starlight crafts its products? Swing by for a tour—just no tasting.

Though Denver is more widely known for beer, the Mile-High City is home to this distillery that's the brainchild of George Stranahan and volunteer firefighter Jess Garber, who met when Garber helped extinguish a fire in Stranahan's barn. Their premium product is Stranahan's Colorado Whiskey, which is made with mountain-grown barley and charcoal-filtered Rocky Mountains snow. Stranahan's is not meant for shot glasses: The slightly sweet whiskey's super-charged at 94 proof; it's best enjoyed on the rocks.

Don't mention the Brits around these Philadelphia distillers, who've turned their backs on U.K. gin and have instead forged their own bold, new all-American dry gin. The quintuple-distilled Bluecoat is crafted in a hand-hammered copper pot, which boils and roils for 10 hours while each batch is tweaked and perfected with spicy organic juniper berries, organic citrus peels and other organic botanicals. The result is a spirit that's revolutionary in both flavor and taste.

Steve McCarthy is an apostle for eau de vie, a fruit brandy that's fermented and double-distilled, but never aged in oak—and therefore remains colorless. For nearly a quarter-century, this Portland, Oregon, artisanal distiller (named after a creek bisecting an Oregon pear orchard) has waged a one-man war against mass-produced spirits, using local fruits to fashion wonderful Framboises, eight-year-aged apple brandies and even a distillate infused with Douglas fir buds. Too far afield for your tastes? McCarthy also makes an award-winning single-malt Scotch.

Itsy-bitsy Templeton never cared much for Prohibition. Townsfolk ignored it and continued creating their proprietary hooch, Templeton Rye. The spirit was affectionately known as "The Good Stuff," and its well-lubricated fans included Al Capone who sold it at his Chicago speakeasies—and reportedly had Templeton smuggled into his Alcatraz prison cell. The resurrected, and now legal, Templeton Rye is as spicy as it is smooth.