High on our list of participating bars include Rouge Tomate Chelsea, Pondicheri, Olmsted, Butter & Scotch, Slowly Shirley and Montana’s Trail House.
On Tuesday, November 18, representatives from a wide variety of regional beverage makers will be sampling cocktails and spirits at New York Distilling Company’s Williamsburg location.
At next month’s Edible Institute, New York Distilling Company’s Allen Katz will moderate a panel addressing this question. Here are our theories based on stories from our sister publications.
Our editors share articles on local gin, new books, food waste startups, restaurant shenanigans and more.
After featuring New York Distilling Company in our winter 2013 issue of Edible Brooklyn, we are psyched that Sweets & Bitters has agreed to let us share both a story from their visit, as well as a recipe inspired by their gin.
New York Distilling gets ready to release a new gin this fall – here’s the preview!
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.
If you’re heading out in the next few days to track down one more perfect holiday gift, we’ve got a few ideas. From the avid cook to the amateur bartender, this city is a veritable treasure chest of edible gifts.
The cocktail world enigma opens a Greepoint distillery.
The innovative couple behind one of the country’s sweetest cheese shops.
Readers might recall the piece we did two summers ago on the fledging distillery boom in our borough. (It was called “The Whiskey Rebellion.”) Flash-forward two years and we’ve actually lost count of the number of small-batch, craft-liquor producers that are creating vodka, whiskey, and gin right under our noses, but only one, as far as we know, has it’s very own bar. We highlighted both the distillery and The Shanty in our current NY1 segment, so be sure to watch to learn more about the two unique gins they now have on the market.
It’s Sunday morning in Williamsburg and Colin Spoelman is making whiskey. On the second floor of a warehouse, in a room crowded with induction…