“Fancy bottles of small-batch spirits from Europe will never go out of style, but there’s plenty of high-quality boutique liquor now being produced right here in the United States. At New York’s first whiskey distillery since Prohibition, local ingredients are at the heart of the recipes. New York corn is used exclusively to make the Hudson Baby Bourbon and the Corn Whiskey and fresh-pressed cider from nearby farms is used for the Spirit of the Hudson Vodka.”
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