Whiskeys, Vodkas, and Liqueurs Hudson Valley Distilleries
From grain to glass, these distillers utilize Hudson Valley ingredients to craft whiskeys, gins, and vodkas at scenic destinations.
There’s a reason the locals are typically found in good spirits.
From bootlegging in the Prohibition era to the recent craft beverage resurgence, the Hudson Valley has a reputation for serving up inventive booze. It remains the country’s oldest winemaking region, and area breweries have taken advantage of ideal hop-growing conditions and other local ingredients for beers with unparalleled flavor. However, few Valley specialties pack more of a punch than it's liquor.
Generations of talented distillers – equal parts artists, farmers, and chemists –have honed their skills and become masters of their craft without losing the creative “gonzo” energy of their forefathers. The industry is ever-expanding, and new voices are constantly putting new spins on old trades.
In the Hudson Valley, farm-to-table doesn’t stop at restaurants. The grain-to-glass movement is in full swing, with farm distillery-licensed makers boasting products made entirely from New York ingredients. Of course, there is a special connection between place and produce. And, as a liquid terroir develops, the story of the Hudson Valley is painted just as vividly as any of the works from the Hudson River School.
Denning’s Point Distillery
(http://www.denningspointdistillery.com/)
Beacon, 845.476.8413
What can’t Beacon do? Denning’s Point Distillery utilizes the literal fruits of local farmers’ labor, sourcing every grain and bit of fruit from within the Hudson Valley. Located in a former auto garage just off Main Street, the Denning’s Point team produces gin, apple brandy, and its award-winning Beacon Bourbon, among other spirits. Stop by for tasting flight and a glimpse of the city’s most iconic murals just outside. Sip this: Maid of the Meadow is infused with honey, taking on a golden hue unlike any vodka you’ve ever tried.
Coppersea Distilling (https://coppersea.com/)
New Paltz, 845.444.1044
The Coppersea philosophy revolves around what the team calls “heritage methods.” (https://hvmag.com/publications/this-new-paltz-distillery-makes-better-whiskey-in-the-hudson-valley/) Chief Distiller Christopher Briar Williams runs a true “grain-to-glass” operation, utilizing barley, corn, and rye from the 75-acre farm. This team was the first in the state to “floor-malt” its own grain, contributing to a 100-percent Hudson Valley terroir. A trip to Coppersea will demonstrate other unique processes, like open-top fermentation and direct-fire distillation. We’re excited about the prospects of Coppersea’s Bonticou Crag Rye in a simple Manhattan. Notes of cinnamon, raw honey, and pepper play nicely with fine vermouth and aromatic bitters.
Sip this: Excelsior Straight Bourbon is imbued with the flavors of charred Hudson Valley oak barrels.
Gardiner, 845.419.2964
When Ralph Erenzo and his late son Gable first opened Tuthilltown Spirits, they helped start a restoration of New York’s craft distilling scene. Today, visitors can explore five of Hudson Whiskey’s spirits via $12 self-guided tasting flights.
After sipping Do the Rye Thing Sazeracs or whiskey sours featuring Bright Lights, Big Bourbon, take a tour of the 1788 gristmill or sign up for a cocktail workshop.
Five whiskeys are currently available. These include Short Stack, a rye whiskey finished in maple syrup barrels, and Four Port Harmony, a four-grain bourbon aged for seven years. Stay tuned for The xSeries, a line of limited batch experimental whiskeys. Tuthilltown Spirits is distinctly New York in attitude, from its ingredients to its MTA-style logos; even the bottles scream New York.
Sip this: Tuthilltown’s Short Stack rye whiskey finishes its distillation in maple syrup barrels, giving it a gorgeous dark hue and unparalleled smoothness.
See all of The Hudson Valley Distilleries
here at Hudson Valley Magazine