This hybrid of pot and column stills is used to make all of the Tuthilltown Spirits' Hudson whiskeys. (Photo: Michael Anstendig)
While New Yorkers slept off their July 4th revelries, a cadre of ardent bartenders— and some writers, too—braved the light of day (a rare occasion for this vampire-esque lot) to travel up to the Tuthilltown Distillery near New Paltz, New York, to observe distillation firsthand and drink deeply of its handcrafted Hudson whiskeys.
Jonathan Pogash and Brian Van Flandern led the stouthearted expedition. Aside from a thirst for, um, knowledge, there were other lures, like a pimped-out party bus filled with beer, top-shelf liquors and doughnuts. Suffice to say, the crew was well oiled by the time it got upstate.
Distiller and partner Ralph Enerzo patiently guided us through the process, from the harvesting of the grain and fermenting and distillation of the mash, to the aging and bottling of the spirits. The proof was in the samples that we sipped in the tasting room—terrific bourbons, rye, corn whiskey and even some tasty vodkas. Lots of places in NYC carry their goods, from Gotham Bar and Grill to Fette Sau, or buy them at Astor or Park Avenue Liquors. The tours are open to the public; call ahead to reserve a spot.—Michael Anstendig
nice pole dance.
jh