Photograph: Magnus

Tuthilltown Distillery

Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. Tuthilltown distillers are bringing back traditional batch-distilled spirits.

For 220 years Tuthilltown Gristmill, listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2001 Ralph Erenzo and Vicki Morgan acquired the property and with the help of partner Brian Lee, they converted one of the mill granaries to a micro-distillery.The partners worked tirelessly to teach themselves the craft of small-batch distillation while navigating the legal and administrative aspects of building the company.

Two and a half years later Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant. Now the distillers use fresh cider from nearby orchards. Production includes vodkas, whiskeys, rum, eau de vie, brandy, and infusions. New York’s first Bourbon is HUDSON BABY BOURBON, distilled from 100% New York corn. Tuthilltown whiskeys are the first legally distilled and aged grain spirits produced in New York since Prohibition.

In 2007 Gable Erenzo, joined the team and the distillery sent off the first international shipment to Paris. The team has continued to grow with the addition of Joel Elder, Jared Powers, and Nick Stoughton to the production team. Cathy Erenzo has come on board to manage compliance and administration.

The Tuthilltown Spirits Team is thrilled to bring the craft of small batch spirits distilling back to New York.

About the distillery

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