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Hudson single malt

Posted On Saturday, February 27, 2010 at 12:19:00 AM



There is some real, old-fashioned, hand-crafted, family-run whisky-making going on in the Hudson Valley. If it has taken you until now to realise it then, brother, there is no time to waste.

While other American distilleries are working hard to replicate the hand-crafted, small operation aesthetic, these guys are the real thing. Tuthilltown distillery is the first New York distillery since prohibition.

They make spirit from several different mash bills, use serveral differently sized barrels for maturation, use heat from distillation to warm the maturation warehouse via baseboard heaters, and their wash is distilled with the solids after fermentation for a fuller flavour.

At Tuthilltown they expose the maturing casks to deep bass sounds on a nightly basis, what distiller Gable Erenzo calls “sonic aging.” 

Hudson single malt is made up of 100% barley. But unlike its Scottish cousin, this whisky was matured for only 6-10 months and in small, new American oak barrels.

TASTING NOTES: Warm, gravy-textured aromas that are sweet, woody, and grainy. Red delicious apples, kimmel seeds, wet cardboard, mushrooms, carrot cake, tree sap, sourdough. SUMMARY: Very interesting stuff. This stuff was made to be sipped, shared, and enjoyed among friends. Slowly. And maybe smuggled across borders in those adorable 375ml bottles.

http://drwhisky.blogspot.com/





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