This Bourbon is made from 100% and is aged in a small barrel—just 3 gallons. The distiller used a pot still to produce it, if you can believe it. (Most american whiskeys, of course, are made in hulking patent stills,Continue readingTuthilltown Spirits Hudson Baby Bourbon Whiskey
On March 5, 2011, Kevin R. Kosar had the pleasure of sitting with Andrew F. Smith, culinary historian extraordinaire, and leading a handsome crowd through a tasting of whiskeys. The Roger Smith Hotel was a splendid host, and chef DanielContinue readingVideo of Whiskey: A Global History Talk (New York City)
by Jacob My fascination with craft canned beer continues with the Snapperhead IPA from Butternuts Beer & Ale in Garrattsville, New York. Part of their Farmhouse Ale series, the Snapperhead is a very light amber color in the glass. Malty up frontContinue readingSnapperhead IPA and Abita Save Our Shores
This is an interesting product. Bourbon, according to law, must contain at least 51% corn in it mashbill. (The mashbill, put simply, is the grain recipe used to produce the whiskey.) Many distillers use much higher portions of corn, andContinue readingTuthilltown Spirits Hudson Four Grain Bourbon Whiskey
by Jacob With the weather and leaves beginning to change in the mid-Atlantic after more than 50 days of 90 degree heat this summer, it is time to turn our attention to fall beverages. One of my favorite are OktoberfestContinue readingAssorted Oktoberfest Beers
The New York Times has caught up to an interesting development in the whiskey world—unaged whiskey is being brought to market. Sure, moonshiners have plied their trade for centuries, but here I am talking about legally produced spirit. While “whiteContinue reading5/2010 Moonshine (Legal) Comes to Market