Candidly, we know almost nothing about the area's taverns or their tavern keepers.  All that we truly know is that sales of rum effectively ended at Dupui's establishment in 1745.

There are references to taverns in Dupui's ledger that appear in 1748 and in 1755, but anything beyond that is mere conjecture.  One has to assume that after having sold a prodigious 267 gallons of rum at Dupui's store in 1744, that someone else in the family assuredly must have taken over that rather lucrative business thereafter. 

Yes, there was a DePuy Tavern, operated by Simeon DePuy and constructed in 1797, in the Hudson Valley at High Falls, NY (giving credence to the notion that the tavern business was indeed relegated to a family member), but some other Dupui tavern business must have necessarily preceded the High Falls venture.

Our best clue in that regard comes from the record of Tavern licenses granted.  We are told that "at the June session of the Northampton County court, in 1759, licenses were granted to the following:  Michael Henninger, Philip Hemel, George Strother, and Samuel Depue."

It's the years between 1745 and 1759 that still remain problematic.  If one were to guess as to which individual was managing an interim tavern operation by proxy during that set of years, the odds-on favorite would have to have been James Hyndshaw (who had purchased a 107-gallon hogshead of rum from Nicholas Dupui in May of 1744).

But let's go back to Samuel Depue, our licensed tavernkeeper, for the moment... what do we know about this man?  The son of Nicolas Dupui, Samuel commanded enormous wealth.  His account page in 1747 shows an enormous cash flow (with credits of £585 balanced against debts of £562).  His account page also shows entries such as "£45 -- To Rent for ye plantation Named Smithfield."

A wealthy man, we note that he purchased a slave in 1746:  "£45 -- To a Negro Boy."