This small family run business had a simple dream—to produce artisan grain and fruit spirits of exceptional quality using local ingredients and sustainable practices. They couldn’t have imagined that a mere 7 years later their products would be featured in top bars, restaurants and retail stores of New York City and Paris, two of the most gustatorily acclaimed cities on Earth. With a lot of hard work and passion, Hudson Bourbons and Whiskies have become iconic in the world of small batch spirits and inspirational to start up agribusiness everywhere.
In 2001 partners Ralph Erenzo and Brian Lee acquired the beautiful Thuthilltown Gristmill property and set up shop in an old granary. Completely self-taught in the way of distillation they had no other training than learning as they went. Using local farm produce as the base ingredients and custom designed equipment, no other company will ever be able to match the characteristics of the final products. Each bottle is hand dipped in wax and comes with a hand written item code on the label.
Modest distribution began with Ralph visiting restaurants and bars carrying samples in an old doctor’s bag. People were intrigued by the gentleman claiming to have the first New York whisky since prohibition. Before long, they were snatched up by a prominent distributor with a focus on natural products and have since expanded to other national and European markets.
The small team is made up of family and close friends, most with distilling responsibilities and experience at one time or another. Fully appreciative of their beautiful environment, the team at Tuthilltown takes ecological concerns seriously and is looking into solar and hydro power for the near future. They are open for tours and tastings year round.
Tuthilltown Distillery has been producing their fine array of whiskies and other spirits since 2003, and is still the only legal producer of New York whiskies since prohibition. As demand for their products grow, they are committed to the same ideals as when they began. They will continue to do single batches by hand, and taste test every barrel before blending. They describe themselves as “a craft distillery making fine aged grain and fruit spirits from Hudson valley farms the old fashioned way, by hand, 1 batch at a time” and are keen to stay that way.
Here are tasting notes for two of their most popular products, the Baby Bourbon and the Four-Grain Whisky:
Baby Bourbon
Made from 100% New York corn and aged in 100% American oak, the Baby Bourbon is a beacon of patriotism. It gets its name from its mild and smooth flavor as well as being Tuthilltown’s first Bourbon. The Baby features a golden amber color and pungent aroma of fresh sweet corn and undertones of caramel. The nose is both earthily and caramelized, foretelling complexity, yet smooth and approachable. The flavors are sweet and fresh with pleasant tongue tingling spice, undertones of caramel and subtle vanilla. Medium bodied, it is very plush and soft in the mouth, silky and almost creamy. The finish is long lasting with flavors of caramel and lingering spice.
Four-Grain Whisky
As it’s name aptly suggests, this spirit is made from corn, rye, wheat, and malted barley. After in-house grinding, cooking and fermenting, the mash is distilled not once, but twice to achieve optimal flavor and balance. The rich liquid is then aged in American oak for softness, color, and character. Like so many delicious things, the Four-Grain is golden brown in color, with sweet and spicy aromas of caramel, toast, and a distinct freshness. The flavors follow suit with deep toffee, toasted oak, and refined spiciness. Characteristically of Hudson whiskies, it is silky and smooth in the mouth, feeling round and pillowy. After each sip the intense toffee flavors are long lasting as the spice evolves and gently fades.
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