“Tuthilltown, though, got lucky. In 2001 Robert Erenzo bought a collection of buildings surrounding an old mill, planning to open a hostel for climbers headed to the nearby mountains. But the mill is located in a relatively dense patch of suburbs, and the idea of hosting rowdy outdoors men ran afoul of the neighbors. “
Press
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Edible Manhattan
Liquid Assets
“From there the distillery moved into some of the country’s top liquor stores, its distinctive pot-bellied bottle seen everywhere from Astor Wines & Spirits to Appellation in West Chelsea to Crush Wine and Spirits in Midtown”
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Men’s Journal
“Tuthilltown… sources 90 percent of its materials locally, from the Hudson Valley apples it distills into vodka to the heirloom corn grown for its new line of “white” (unaged) whiskey.”
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Local Spirits. A new breed of mom and pop distilleries is bringing a modern flavor to the old craft of moonshining
TIME MAGAZINE
January 14, 2008 “Local Spirits. A new breed of mom and pop distilleries is bringing a modern flavor to the old craft of moonshining”
We see this as being about creating a high-end product and also as a new way of providing revenue for small farms.
05.10.10 Ulster Distillery Wins National Awards
“The best surprise saved for last when ADI named TUTHILLTOWN SPIRITS the 2009 DISTILLERY OF THE YEAR. ADI is the industry association of micro distillers in the U.S. It has grown in size from 50 to 250 members in just five years. TUTHILLTOWN SPIRITS is among the most well known and respected of this new generation of spirits producers for it’s aggressive promotion of the “small spirits” industry and for their legislative efforts to improve the climate and encourage small scale agricultural distilling of high quality craft spirits.”
Best New American Whiskeys
“Today, the company’s whiskeys (which include the unaged Hudson New York Corn Whiskey) are sold as far away as Paris and Sweden, and Tuthilltown continually adds new spirits to its line.”
Moonshine Finds New Craftsmen and Enthusiasts
“Gable Erenzo, a distiller at Tuthilltown, said that its Hudson New York Corn Whiskey — one of the earliest of the new white dogs to hit the market — has been steadily creeping up in sales, and he is not surprised. “We knew this was going to happen,” he said. “People, especially bartenders, were excited when they heard we were making a corn whiskey.”
Surrey Hotel Rolls Out Bar Cart Service
“Here’s how it works: guests first order whichever base spirit is to their liking, whether it’s Hudson Baby Bourbon, Bombay Sapphire gin, Grey Goose vodka, Patrón Silver tequila or Gosling’s Dark Rum. Then, your personal Surrey bartender will arrive accompanied by a fully stocked bar cart-modeled after an Italian mid-century original-and its attendant supplies, among them bitters, fresh fruit, ice and the implements of the trade. He’ll demonstrate for you the proper way to make classic cocktails with your chosen spirit, say a Moscow Mule (vodka) or a Vanilla Old Fashioned (bourbon). And then, he’ll leave.”
Liquid Assets
“From there the distillery moved into some of the country’s top liquor stores, its distinctive pot-bellied bottle seen everywhere from Astor Wines & Spirits to Appellation in West Chelsea to Crush Wine and Spirits in Midtown”
Imbiber – Whiskies of the World
“The most fascinating hour came with the Craft Panel Discussion at 9pm, a prime board led by Ralph Erenzo of Hudson Valley, NY’s, Tuthilltown Spirits, Scott Bush of Templeton Rye in Western Iowa, Brian Ellison of Death’s Door outside of Madison, WI, and the one-and-only Fritz Maytag of our own Anchor Steam. “
Tuthilltown Spirits Hudson New York Corn Whiskey
“Located in the Hudson Valley, about two hours away from New York City in a town called Gardiner, Tuthilltown Spirits is another fantastic micro-distillery using local grains, small batch distilling and a hand-crafted process that ensures each bottle of spirit they produce is the best it can be.”
Ticket window: Good Spirits on Tuesday 6
“Then BBQ joint Fette Sau marries Duroc pork belly on a polenta crisp with Tuthilltown Distillery’s “The Gardiner”: Hudson corn whiskey, fresh lime juice, simple syrup and a Fette Sau spice-rub rim. And that’s just for starters, folks.”
Edible Brooklyn’s Good Spirits Party
“When Edible Brooklyn throws a party, you just know you’re going to wake up the next morning feeling all fuzzy-tongued and needing to dig out your fat pants–in the very best way. Tonight, they bring together chefs from the likes of Fette Sau, No. 7 and The Vanderbilt (among others) to create cocktail pairings with their grub (using boozes from Illegal Mezcal, Tuthilltown Spirits and more).”
Tuthilltown Spirits
“Ever tasted New York whiskey? Tuthilltown Spirits follows traditional methods of batch-distilling liquors. Since prohibition, they’re the only legal maker of distilled/aged grain spirits in the state.”
Distillery wins awards for New York whiskey
“Tuthilltown Spirits has taken top honors and the title of Best Bottle for its premier New York whiskey, Hudson Baby Bourbon Whiskey, as awarded by the Beverage Testing Institute at the 2009 International Review of Spirits Packaging Competition.”
The Bourbon Renaissance
“It’s not overwhelming, which it might be if it sat on the oak for a long time,” says Ralph Erenzo, a partner in the distillery. “Frankly, we don’t give a damn about the age of the whiskey. Does it taste good, look good, and feel good in your mouth and on your throat? That’s all that matters to us.” He sounds like a typical cocky New Yorker—but damned if he isn’t justified for being that way, having made a sweet sippin’ whiskey far from the place that bourbon was born.”
Tonight: 2010 Bacon & Bourbon Expo
“Perhaps one day soon there’ll be a time when a week can go by without there being an event centered around bacon or bourbon—or at least when news of one doesn’t pre-zing our taste-buds with anticipatory glee.”
“This is not that day.”
New York Hudson Rye Turning Heads
“Rye consumption has been climbing in cities with a strong cocktail scene: New York, San Francisco, Chicago, Miami. Bartenders are playing around with variations on the classic Manhattan, among other concoctions. Into the trend has come what the distiller is calling New York’s first Rye since Prohibition: Hudson Manhattan Rye Whiskey.”
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