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9 New York Distilleries You Should Know

When it comes to small-batch alcohol, New York’s cup runneth over.

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When it comes to small-batch alcohol, New York’s cup runneth over. It seems like this morning that I was assigning a story about Tuthilltown Spirits, who blazed the state’s craft booze trail. Shortly thereafter, I assigned another feature about the burgeoning distilling boom in our boro. Naturally, we called it The Whiskey Rebellion.

As Amy Zavatto explains in our current feature, that boom is entirely thanks to state legislators who created a Farm Distillery License and lo, the floodgates opened and the artisan spirits poured forth. Today New York boasts over 40 licensed distillers in the state, with dozens more in the works.

We’ve had the pleasure of telling many of their stories in Edible Brooklyn‘s pages. Here, a few of our favorites. These are best enjoyed with a glass in hand. Read responsibly.

The Noble Experiment: Bushwick-distilled rum, inspired by a TedTalk.

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NY Distilling Company: Gin and rye, made in Williamsburg from local ingredients.


Breuckelen Distilling: a copper still on the banks of the Gowanus Canal.


Kings County Distillery: a Kentucky-born Brooklynite makes moonshine magic.


Cacao Prieto: a failed parachute and an organic cacao farm lead to a Red Hook distillery.

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Prohibition Distillery Bootlegger Vodka: a Hudson Valley spirit made from one ingredient: corn.

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Industry City Distillery: machinists in Sunset Park re-imagine vodka.


Van Brunt Stillhouse: a “family of whiskeys” and even grappa, made by hand in Red Hook.


Photo credits in order of appearance: Facebook/Tuthilltown Spirits; Facebook/The Noble Experiment NYC; Vicky Wasik; Max Flatow; Valery Rizzo; Facebook/Cacao Prieto; Facebook/Prohibition Distillery; Alan Gastelum; Michael Marquand




Gabrielle Langholtz is the editor of Edible Brooklyn and Edible Manhattan. Her background includes many projects at the intersection of gastronomy and ecology: She ran communications for the Greenmarket office, wrote the teacher's guide to Michael Pollan's Botany of Desire, worked on a Catskills vegetable farm, volunteered at The Edible Schoolyard and taught a food systems course at NYU. Now married to the head livestock farmer at the Stone Barns Center for Food & Agriculture, she has visited dozens of local farms, milked cows and sheep, played midwife to ewes, castrated piglets, tapped sugar maples, foraged ramps, got in the way of swarming bees, helped slaughter turkeys and has planted and picked more varieties of fruits and vegetables than most Americans eat in a lifetime—which admittedly isn’t saying much. While she wants to change the food system one reader/eater at a time, she prefers using carrots to sticks.

  • Deedilly

    You guys forgot about Greenhook Ginsmiths! That gin is the Shiznit.

  • Deedilly

    You guys forgot about Greenhook Ginsmiths! That gin is the Shiznit.

  • catskills

    And you forgot Dancing Cat Saloon in Bethel!