America on the Rocks: Local Spirits and Cheese
Neat, straight up, or on the rocks—however your take it, join us as we raise our glass to local producers of spirits and the cheeses that love them. Adam Ford of Atsby Vermouth, a home-grown (read, based in New York City itself) business set on “bringing the romance of vermouth back to America,” will expound upon the processes and pleasures behind traditional Vermouth production, bringing his stellar, herb-and-honeyed liquors to share and pair. In homage to his fellow New York-based spirit makers, Adam will also share elixirs from Tuthilltown Spirits, New York State’s first whiskey producer post-Prohibition. Taste a clean, almost Mezcal-like Unaged Corn Whiskey (“moonshine” to those familiar with the American South and the American speakeasy) alongside an earthy, buttery-smooth bloomy rind from Vermont, and a spicy, full-bodies rye whiskey worthy of the country’s caramelly king of artisanal cheddar. This is an evening of true American innovation you’ll have to taste to believe.