Hudson Valley’s Tuthilltown Spirits Making Waves

| January 8, 2013

Hudson Baby Bourbon WhiskeyPrior to the days of prohibition, more than 1,000 distillers produced alcohol from New York grains and fruits.  Hudson Valley’s Tuthilltown Spirits has taken the lead in bringing back this tradition of small batch distillation and are well on their way to becoming a world-class distillery.

For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour.  In 2003, Ralph Erenzo and Brian Lee launched Tuthilltown Spirits, effectively converting one of the mill granaries into a micro-distillery.

Distilled from 100% local corn, New York’s first Bourbon, Hudson Baby Bourbon, is a fine spirit that is enjoyed and revered by a wide array of mixologists, writers, restaurateurs and bourbon enthusiasts. Add to that favorites like Spirit of the Hudson Vodka, distilled from local apples, and Hudson New York Corn Whiskey and you start to see a pattern developing—one of a tremendous commitment to producing the highest caliber products from local ingredients, most of which are sourced within 10 miles. The farm distillery also produces rum, eau de vie, brandy, absinthe and infusions, and welcomes visitors for tastings and tours. Well worth a visit, or a taste!

tuthilltown Spirits