Saveur: Our New Favorite Single Malt Whisky Comes From … New York?

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By SHANE MITCHELL Published on August 11, 2023

The weather gods have not been kind to the Hudson Valley this summer. Waterways flooded, roofs ripped off, trees downed, crops flattened. Radar maps splashed with streaks of red like tomato sauce stains on an apron. Some people might be tempted to quit; then again, what is it they say about farmers being the ultimate optimists? It requires a certain resilience to grow what is meaningful to a place, let alone create a prize-winning whisky that is finally about to receive a designation of origin from the U.S. Treasury Department’s Tax and Trade Bureau. It’s the kind of game-changer that might give the old guard of the brown spirits world restless nights.

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