Ken Fulk Brings Floral Flair To The Interiors Of An Upstate New York Brandy Distillery 

Eight years ago, John Frishkopf discovered a hilltop site ten minutes outside of Hudson, New York. Touring what was defunct farmland, idle for more than 30 years, he knew that the rich soil and the slope of the 160-acre plot would be ideal for the grape vines and apple trees he needed to plant and nurture for Klocke Estate. Frishkopf’s vision was threefold: develop a 60-acre sustainable farm, construct a 12,000-square foot distillery, transform its own fruits into brandy (and vermouth), and establish a destination worthy of an artisanal liquid born from the Hudson Valley. In July 2024, Klocke Estate opened—and the tasting room began to welcome guests in December.

Throughout the development of the property, Frishkopf tapped architecture firm BarlisWedlick, interior designer Ken Fulk, and landscape architect Wagner Hodgson. “Because Americans are not as knowledgeable about brandy as they are whiskey, we decided to create a holistic experience around the spirit: from growing the grapes and apples, to producing the wine and cider, to distillation, to maturation, to enjoyment with a fine meal,” Frishkopf tells Surface. “Our Ken Fulk-designed bar and restaurant is an ideal place to showcase our brandy and vermouth.”

Fulk dressed the spaces in a palette of blues, grays, and greens, and set warm woods against soft velvet. As a nod to the copper stills on site, he introduced the metal as a design theme throughout. Fulk sourced antique furniture and decor from the region, which he paired with ornate wallcoverings and light fixtures. “Klocke Estate was designed to feel rooted in this particular place but in no particular time,” Fulk says. “I leaned heavily into the decorative traditions of the mid-19th century, and the result feels contextual and elevated.”

Fulk commissioned art and developed custom pieces for Klocke Estate. “Guests are met with a surrealist landscape mural from California painter Rafael Arana,” he shares. “Embedded into the pastoral scene are emblems of time—wristwatches, clocks, an hourglass—intended to sweep guests into a timeless fantasy.” In the great room, Fulk framed Hudson Valley views. One floor above, a salon incorporates hand-carved walnut tables by local artisan Gary Keegan. A recently commissioned tapestry by local artist Richard Saja, entitled A Drink from this Land on the Earth, complements Studio Kalff’s firefly pendant lights.

“The vision for Klocke Estate was to create a legacy brandy rooted in the Hudson Valley, based on the heritage of the region’s apple and grape growing, while applying the best production practices of Cognac and Calvados,” Frishkopf says. “Coincidentally, vermouth was a natural extension because it is made from our wine and spirits and comes from our love for the Spanish tradition of ‘Vermouth Hour,’ which is enjoying the drink over ice before a meal.” Frishkopf fell in love with the concept while traveling to Northern Spain in search of cider-making equipment.

Klocke Estate embraces New York State’s long history with brandy, which dates back to the mid-1600s. “It is one of the few places that can grow extraordinary apples and grapes for brandy,” Frishkopf says of the Hudson Valley—grapes that are low in sugar and high in acidity. Klocke Estate grows nine grape varieties, and 43 varieties of apples. These are transformed into an un-oaked apple brandy, a white vermouth, a sweet red vermouth, and two bottled cocktails. Klocke Estate is also aging some of its liquid in oak barrels sourced from France.

Fulk and Frishkopf’s work is imagined for all seasons, and all senses. “From the beauty of the flowering orchards in spring to the intoxicating aroma of fermenting wine in autumn, every step of the process is a tribute to nature and craftsmanship,” the founder says. “Brandy production at Klocke Estate is more than a craft—it is an immersive sensory experience.” Underscoring this is a commitment to sustainability, biodiversity, and soil integrity. As such, Klocke Estate is more than a decorative drinking establishment, but a complex ecosystem with longevity in mind.