The Best Spirits from the NYC Indie Spirits Expo 2018

Its that time of year again– New York City Indie Spirits Expo! As you might remember, last year I covered my top ten favorite spirits from the festival. This year there were even more spirits and even less time to taste, so I prioritized trying booze from new and different distilleries.

Here are some of the exceptionally interesting spirits that I loved and that you should try if you have the chance:


Catoctin Creek Rye — Cask Strength

This was my favorite spirit of the night. Coming from Purcellville, Virginia, it’s made from entirely organic rye. It’s aged in 30 gallon barrels, and it’s amazing.

The nose has a little bit of the pear smell that’s also present in single malts, but it’s more robust and buttery. It certainly has some of the classic rye spices on the taste, along with green apple, tobacco and port wine notes.

The cask strength is limited release, but the 92 proof and 80 proof versions are more easily available, and delicious as well. They are a little bit sweeter and slightly bourbon-y, even though they’re all 100% rye.

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Berkshire Mountain Distillers — Bourbon Smoke and Peat

If you like bourbon and smoky Islay scotch, you’d be missing out if you didn’t try this.

To make the Berkshire Bourbon Smoke and Peat, the distillers start with their bourbon recipe, made with locally sourced corn, and after it’s been aged in new oak, it’s put it in freshly used Laphroaig casks.

(For us whiskey nerds, the mash bill is 72% corn, 18% rye and 10% barley)

The nose is light and floral, more like a bourbon. Just smelling it, you’d have no idea that it’s flavor is primarily smoked peat over a classic, vanilla-y bourbon, with a little bit of wood spice. Berkshire Bourbon and Peat is a perfect merging of scotch and corn whiskey. It’s like when two celebrities have a gorgeous, smart baby that looks like it might take over the world someday. Like George and Amal Clooney’s babies. That’s what this is like.

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The Real McCoy Rum

Well, I’m fudging things a little bit here, because all their aged rums are great. The 5 year rum is more like a bourbon, but the 12  year is on the more on the spicy, grassy, tobacco side while still being sweet. All their products have slight sea air and coconut notes, which I was told is from the particular water source they use in Barbados. The 10 year limited is a little on the unique side because it’s a blend of years, the youngest of which is 10 years old. It’s more molasses and eucalyptus-y, but only 3000 bottles were released, so good luck finding that one before it’s gone! I have Foursquare Distillery’s Port Cask aged rum at home which is super tasty, and could nearly fool you for a whiskey. That one’s limited too, but my point here is that any rum you get from The Real McCoy/Foursquare Distillery is bound to be worth it.

Aside from all the good things their rum does for your taste buds, Foursquare Distillery is also a no-waste distillery. Their labels are made from recycled paper, they take the leftover distillate, filter it and use it to water the sugar cane which eventually becomes rum. They’ve really thought it all out.

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Breuckelen Distilling — Bottled in Bond First Release Wheated Bourbon Project

I’d tried Breuckelen’s Local Rye and Corn before (it’s great, btw), but I had no idea that they don’t regularly do bourbon. I was even more confused that they don’t regularly do bourbon when I tried their bourbon project, because it’s fantastic. How does a distillery that doesn’t regularly do bourbon make a bourbon like….. this? And this is their first bourbon project too. What.

It’s rosy and floral, dry and grain-forward, with hints of cherry medicine. Looking at that description you’re probably thinking that it doesn’t sound much like a bourbon. Well, looking at the mash bill, its 60% corn, 20% red wheat, 20% barley. That red wheat makes a huge difference and creates an entirely different flavor profile than a normal bourbon.

It’s a limited release, and I’m waiting on the edge of my seat for whenever they put out a next one.

(Hey, Breuckelen distillers, if you’re reading this, could you make an Empire Rye? Pretty please?)

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Barking Irons Applejack

I didn’t even know Applejack was a thing until this past year, but it’s been around as long as the New World, and Barking Irons is carrying on that tradition. It started long ago when apples were one of the cheapest and easiest things to grow, and people froze apple cider barrels to remove the water. Voila, that’s the invention of Applejack!

Barking Irons Applejack is made from New York apples, and left to age in 10 gallon barrels (that’s small!). The finished product is one that’s heavy on the tongue with apple flavor–obviously– but also some baking spices, saltine cracker, and a little bit of savory cheese notes like you might get from a Barbera wine. I haven’t had many Applejacks, but this one is definitely top of my list.

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Balsam Private Reserve Vermouth

When I think of vermouth, I think of a Manhattan or a Martini. I generally don’t think of it as something to be had by itself, but that’s actually how you should be drinking vermouth, or at least good vermouth.

The Private Reserve Vermouth is certainly one that you can drink by itself; it feels almost like a cocktail in a bottle. A little tangy and funky like kombucha, a hint of savoriness and apricots. It’s the world’s first hand-picked, ice-wine-based vermouth, y’all. This is big.

I only had the chance to try one of their vermouths, but Balsam makes plenty more, an Amaro even. I think this whole concept is very fascinating because many people want to go straight into the whiskey business because that’s where all the buzz is, but there’s very interesting spirits to be had which aren’t being talked about enough.

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Don Ciccio & Figli — Finocchietto Artisanal Fennel and Dill Liqueur

Speaking of hidden gems of spirits, Don Ciccio & Figli are making very unique Italian spirits out of Washington D.C. The family business has real Italian roots in the Amalfi coast, and they’re continuing traditions and carrying on family recipes today.

Finocchietto means “wild fennel” and this liqueur is made of fennel and dill. I’d say that it’s most distinctive flavor is dill, but if you keep sipping, you get absinthe notes from the fennel. There’s hints of sweet pea and black licorice as well. It’s an absolutely unique kind of spirit that I didn’t know existed before the Indie Spirits Expo, and next time I’m in D.C. I’ll be down to their tasting room to try the rest of their products.

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I ran out of time to try Black Dirt Distillery‘s products, but it’s okay because I have a bourbon and a rye of theirs at home! I am eagerly awaiting their Empire Rye, which I expect will be phenomenal, as is customary with anything made at Black Dirt Distillery.


If you’re lucky enough to try any of these spirits, or if you’ve already tried them, I’d be interested to hear what you think. As always, I’m open for suggestions and recommendations as to what I should try or review next.

And now, I sit and wait until next year’s Indie Spirits Expo. 363 days to go.

The Basics of the New Empire Rye Whiskey

About a month ago there was a party celebrating the birth of a brand new classification of whiskey– Empire Rye.

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Here’s the specs of this new booze:

First of all, Empire Rye must be produced in the state of New York, just like Scotch must be produced in Scotland and Champagne must be produced in the Champagne region of France. At minimum, 75% of the rye that the whiskey is made of should be grown in New York. The rest can be whatever grain the distillery chooses.

Second, like most American whiskies, it should not be distilled to more than 160 proof, (or 80% alcohol). But, unlike most American whiskies, it must be barreled at 115 proof or less– ten points lower than usual.

Next, Empire Rye must be aged for at least 2 years in charred, new, American oak barrels. No used barrels, no French oak. Capeesh?

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Fourth, it must be mashed, fermented, distilled, barreled– basically everything– in a single season at a single distillery. There are two 6-month seasons; January 1 through June 30 is spring, and fall is July 1 through December 31. Screw summer and winter, I guess?

Finally, if two (or more) New York distilleries mix their whiskies, all whiskies in the blend must adhere to the standards to be called blended Empire Rye. Otherwise, it’s a no go.

Okay, now that we got all that (really interesting) technical nerd stuff out of the way, now we can get to the actual taste of the whiskey which is what matters to those of us who don’t actually own their own craft distilleries. A girl can dream though, right?

So, just like any other classification of whiskey, there is variation within the type. I’ll go over a couple different Empire Ryes with you to help you make your drinking decisions.

My personal favorite out of the bunch is made by Coppersea Distilling, straight out of New Paltz, New York. It’s a very bold and spicy rye. It has a little bit of the bitter raw cacao flavor and — hear me out — a note of shiitake mushrooms.

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While this complicated whiskey is really good for people who already like and have tried a variety of whiskies, if you’re a whiskey n00b, you might want to try something still high-quality but a little more classic. Take Hudson Whiskey’s Manhattan Rye, for example. It still has some of the characteristic rye spiciness you can really find in Coppersea, but it’s much more toned down. The most prominent flavor is the vanilla coming from the barrel.

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If you’re a bourbon drinker, you might prefer Van Brunt Stillhouse Empire Rye. It’s a little sweeter, with some of the corn-y taste that you typically get from a bourbon. The rye spice is certainly there, but it’s secondary. There’s also a touch sourness, but not off-putting.

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If you want to try Empire Rye, but aren’t sure if you want to get a whole bottle yet, there are a couple places that you can go around the NYC area.

New York Distilling has tours of their distillery, and a free tasting with your tour. Alternatively, you can sip Empire Rye in their fantastic house bar, The Shanty.

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Kings County Distillery also has tours and tastings. They, too, have a house bar where you can try Empire Rye and all the other whiskies (and moonshine) they make.

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To find a distillery in New York making Empire Rye, click here.

Hopefully you find Empire Rye as delicious and interesting as I do (I have four different bottles of it already. Coming soon– a post on Kings County Distillery!

 

 

 

Jersey City Project: EATS Review

Jersey City’s Project: EATS is back this weekend for it’s fourth year! This is my first time attending, but I’m already hoping that it comes back again for a fifth round.

First up was a taste test of Slow & Low Rock and Rye. There will be a separate post about this liquor at a later date, but I will tell you that it is delicious— no need for mixers or additions. Something you can truly drink straight or neat.

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Next, we made the rounds of the vendors deciding which we wanted to eat at, and which we would have to skip. There were plenty of really interesting booths, but there’s only so much food I can eat … or make Alex eat so I can have a taste and write about it.

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Top Ten Liquors from NYC Indie Spirits Expo 2017

This past Wednesday was the Indie Spirits Expo. No, it is not some hipster ghost-worshipping party, as my mom was worried about. It was an opportunity to taste some of the best craft hard liquors in the world. There were some that haven’t even been released for sale in U.S. stores, so this is a pretty big deal. Not to mention we got half-priced tickets through pulsd.

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Here’s the sitch though –does anybody still say that? I must be stuck in the 2000’s– there was too much liquor for me to try without getting wasted, and if I tried to write about it all, you all would be reading an incoherent novel right now. So, after much deliberation, here is my top ten types of booze that I tried at the Indie Spirits Fest. In reverse order, for suspense, ya know.

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NYC Food: Ninth Avenue International Food Festival

This weekend was the Ninth Avenue International Food Festival! Hosted in Hell’s Kitchen, vendors lined about 10 blocks, near the Theatre District. Alex and I went on the last day of the fest.

Here’s what we found:

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