Tuthilltown Spirits was New York's first whiskey distillery since Prohibition. In addition to their iconic whiskies like Baby Bourbon and Manhattan Rye, they also produce delicious Hudson Valley apple-based vodkas and an aged rum.
|The still at Tuthilltown Spirits|
Based out of a New York apple farm, Harvest Spirits also started with an apple-based vodka. Founded as a collaboration in 2007 between brewer Tom Crowell and farmer-turned-web-designer-turned-distiller Derek Grout, Harvest Spirits was created in part to use excess fruit at Golden Harvest Farms. They start with this fruit, press it into apple cider, let it ferment, and then distill it three times to make Core Vodka.
We had the opportunity to try this spirit as distiller Derek Grout was experimenting with the proportions of apple subspecies; as their still can only produce 100 gallons at a time, he had the opportunity to experiment from batch to batch. Revealing the character of the local fruit, each batch we tasted had distinctive aromas and flavors unique to apples like Red Delicious, Golden Delicious, and Fuji. This distillery has since produced a wonderfully aromatic pear eau-de-vie (called, simply, “Pear”) and the refined Cornelius Applejack, both displaying the same care and craftsmanship as their original spirit.
Warwick Valley Winery & Distillery
Started in 1989, Warwick began life as an apple orchard. Like at Golden Harvest almost a decade later, an overabundance of fruit inspired experiments with fermentation. As the laws dictating alcohol production in New York were different at the time, they were, for many years, exclusively a licensed winery and hard cider producer starting in 1993.
They found success with Doc's Draft Hard Cider, and in 2001, received a grant to become the Hudson Valleys first microdistillery. They imported a German pot still, and in 2002, began producing their first spirits. Their line of fruit brandies and liqueurs, American Fruits, capture the vibrant aromas and flavors of Hudson Valley fruit at perfect ripeness. They're also responsible for the recently introduced Brooklyn Gin, reviving a long-retired brand from the early 1900s.
Also sometimes known as the "Farmer’s Daughter," this cocktail was first introduced in 1917 in Recipes for Mixed Drinks by Hugo R. Ennslin and was popularized at Hollywood's Brown Derby in the 1930s.
1 part orange curacao & Benedictine (half and half)
2 parts freshly squeezed lemon juice
8 parts Harvest Spirits “Cornelius” Applejack
Shake with cracked ice and strain into a chilled cocktail glass.
Cheers from DrinkUpNY!