FROM HUMBLE BEGINNINGS
The first structure on the site was built in the 1860s, and was listed in local records as a “House of Entertainment” – a common description (at the time) for places that served as restaurants or public houses (pubs).
The first records reflecting lodging services date to 1874; lodging was added after a fire destroyed the original building. The newly-built Dix House was a modest, 25-room summer inn, from which White Mountain travelers discovered the immense beauty, solace, and wonder of Dixville Notch.
HENRY HALE BUILDS THE BALSAMS
Henry Hale, who owned The Balsams between 1895 and 1922, was a fascinating businessman. Among other things, he invented the reversible Pullman train coach seat. Upon taking ownership of The Balsams, Hale made dramatic improvements to the property.
Hale’s work included creating Lakes Gloriette, Abenaki, and Coashakee, which fed through an elaborate series of canals to the hydroelectric plant that powered the resort. He purchased 16 nearby farms to provide fresh food for guests, and hired famed designer Donald Ross to lay out the Panorama Golf Course.
The Hale House, which still stands and is currently in use as the headquarters for our weekend Real Estate Showings, was built in 1902 and became the main residence for the Hale Family in 1912.
AN ESCAPE FROM HAY FEVER
The heart of The Balsams’ soul-soothing elixir is its unparalleled natural beauty. That’s what drew the Dix family and inspired them open the first inn: to take advantage of the incredible natural splendor of the Notch. In that era, there was a strong belief that majestic surroundings were ideal places to focus on wellness and relaxation. We think that idea still holds true!
Now, we’re certainly not claiming that it’s impossible to experience allergies at The Balsams. But apparently, there was something about the local mix of fields and forests that made it a rarity. The Balsams even earned approval by the Hay Fever Association – yes, there was such a thing. The Association’s secretary, a Rev. Dr. Peacock, wrote in a 1904 brochure: “Within 24 hours I felt and saw that the Notch was a paradise indeed for Hay-Fever exiles.”
A CULINARY LEGEND
The Balsams is known for its rich tradition as a grand resort, but its legendary culinary status sources to 1954, when Neil Tillotson (known to guests and staff as “Mr. T”) became the owner. Tillotson, too, was a successful industrialist; he made a fortune by discovering new ways to create products with latex rubber, including inexpensive toy balloons and medical examination gloves.
Tillotson focused on superb food and exemplary service. Chef Phil Learned led the kitchen, relying heavily on local milk, butter and cream from registered Jersey cows and freshly caught trout from Lake Gloriette. This was farm-to-table cuisine, generations before the term was coined.
Every detail was anticipated, right down to the glass carafes of pure spring water placed on every table in the dining hall of the original Dix House.
TODAY: THE BALSAMS REBORN
Throughout the years, The Balsams was a forerunner in destination travel. It expanded the concept of what a resort could be.
We’re bringing that vision back. We fully understand what drew so many people here for more than 150 years, because it drew us here, too. It’s mountains, lakes, views, sparkling clean air and water, and 11,000 acres of wilderness, with more than 5,500 acres in permanent conservation.
You have a unique opportunity to be part of the next chapter of The Balsams. Our unique ownership program includes fully-furnished, luxury one- and two-bedroom residences in the historic Hampshire House. Your Balsams residence comes with an Owner’s program that can eliminate some or all of your carrying costs. It also includes membership in The Century Club, which features benefits including ski, golf and spa privileges – and much more.
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