76
BEVERAGE MEDIA
September 2013
NY
SPIRTS
C R A F T
HILLROCK
ANCRAM (HUDSON VALLEY)
The folks at Hillrock pride themselves
on being “field to glass” (they grow their
own barley and rye and have their own
malthouse). Master Distiller Dave Pick-
erell, formerly with Maker’s
Mark, oversees production and
firmly believes in advancing
the concept of American
whiskey terroir. The inau-
gural Hillrock release—the
world’s first “solera aged
bourbon,” finished in Olo-
roso Sherry casks—way back
in 2012, has been followed by an Estate
Single Malt and George Washington Rye.
A Double Cask Rye release is due in Sep-
tember.
hillrockdistillery.com
WHITE PIKE
BURDETT (FINGER LAKES)
Deriving from the “Alabama
school of fast whiskey,” White
Pike is a white whiskey—“aged
for 18 minutes”—made from
corn, spelt and malted wheat,
with all the farming, distilla-
tion and bottling done at Fin-
ger Lakes Distilling. Especially
smooth for white dog; perhaps
because at 80 proof White Pike
is not all about impact. Extra-chic pack-
aging is echoed via the website and social
media.
whitepike.com
LONG ISLAND SPIRITS
BAITING HOLLOW (LONG ISLAND)
Waving the flag as “Long Island’s first craft
distillery,” Long Island Spirits does a lot
of things well: LiV Vodka, appropriately
distilled from potatoes; lipsmacking micro-
batched citrus and berry Sorbetta liqueurs;
Pine Barrens single malt whiskey, which
earns street cred in the beer realm thanks to
its base of barley-wine-styled ale; and Rough
Rider Straight Bourbon (high rye, finished
in brandy-washed casks) and Rough Rider
“Bull Moose” Three Barrel Rye. It’s all
small-batch, naturally, and distributed by
Winebow.
lispirits.com winebow.com
VAN BRUNT STILLHOUSE
BROOKLYN
Van Brunt makes grappa from grape skins
supplied by Red Hook Winery and Lieb Cel-
lars; and Due North Rum from sun-dried
organic, unprocessed sugar. But the distillery
saves its flagship label for two stylistically dis-
tinct whiskies. Van Brunt Stillhouse Ameri-
can Whiskey is made primarily from malted
barley and wheat, with a little corn and rye;
it’s floral with a hint of sweetness. The VBS
Malt Whiskey, like its Scottish cousin, is
made with 100% malted barley and sports
more wood.
vanbruntstillhouse.com
DH KRAHN GIN
AVERELL DAMSON GIN LIQUEUR
MANHATTAN / FINGER LAKES
Founded by Cornell classmates
David Hughes and Scott Krahn,
DH Krahn Gin made their first
splash in 2006. The “new ginera-
tion” spirit is made via a single-
pass distillation followed by a
three-month resting period dur-
ing which the botanicals and gin
hang out in steel barrels. More
recently the distillery crafted
Averell Damson Gin Liqueur—a sort
of cousin to sloe gin (sloe berries are re-
ally small plums), but with a lively kick
thanks to famously tart Damson plums;
now distributed through liquid exotica
specialist Haus Alpenz.
dhkrahn.com
averelldamsongin.com
TUTHILLTOWN SPIRITS
GARDINER (HUDSON VALLEY)
Tuthilltown qualifies as the grandpappy of
New York craft spirits. Partners Brian Lee
and Ralph Erenzo set up in an old, historic-
site gristmill in 2003 and released the first
whiskey made in the state since Prohibi-
tion in 2006. Their Hudson line (Single
Malt, Baby Bourbon, Manhattan Rye, Four
Grain Bourbon and unaged Corn Whis-
key) in hip squat bottles caught the eyes
and palates of connoisseurs—and then the
interest of William Grant & Sons, who ac-
quired the brand in 2010.
tuthilltown.com
williamgrantusa.com
KYMAR FARM
SUMMIT (CATSKILLS)
At KyMar Farm, both a winery and distill-
ery in the Catskills, all of their products’
principal ingredients are grown on site
or within a 35 mile radius. Their Scho-
harie Mapple Jack starts with apple cider,
which is cool-fermented and distilled,
then diluted to 65 proof and finished with
a touch of local maple syrup. Schoharie
Shine is a triple-distilled unaged whiskey
made from sorghum (often used in the
south by moonshiners when cheaper cane
sugar was unavailable).
ky-mar.com
berkshirebrewingcompany.com
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