At last month’s Manhattan Cocktail Classic, a cowboy-hat wearing Dave Pickerell, Master Distiller for Hillrock Estate Distillery, gave me a “C’mere, kid!” crook of the head, beckoning me to something secret seeming. He pulled from his tuxedo jacket’s breast pocket a small, glass bottle full of an amber-hued liquid and grinned.
Shots from the hip at Industry City Distillery.
For those who decry, “Vodka has no personality! Meh!” the good folks at Prohibition Distillery beg to differ, and have the proof (80%) in their pretty, retro-botanical, stamped glass bottle.
Trying to describe Red Hook, Brooklyn’s Cacao Prieto is a tricky task – is it a distillery? A chocolate making wonderland with a heavenly shop full of organic confectionery treats? A science lab and farming-innovation think tank?
The mash bill of this young whiskey (its aging is all of 18 minutes) combines local corn, spelt, and malted wheat, and it’s meant to be a receptacle of a spirit – for whiskey lovers who don’t dig vodka, it’s the equivalent of a base-spirit blank canvas. It’s soft, fruity, and creamy in your mouth, with just a little bit of sweetness that lingers subtly on your tongue from the corn.
When Monte Sachs wants to do something, he doesn’t horse around.
Whether he’s pursuing his first batch of authentic rye or a prize-winning beard, Allen Katz throws himself completely into his projects. And from what we can tell sipping New York Distilling Company’s gins, his passion is paying off.
Jackie Summers is taking his ancestral liqueur to the mainstream American market.
A Wall Street veteran puts her chips on Bushwick rum.
The cocktail world enigma opens a Greepoint distillery.
A bitters startup finds sweet success.
Mixlogists are sweet on rhum agricole, a spirit made from fresh sugarcane.