Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. In 2005 Tuthilltown Spirits brought the tradition of small batch spirits production back to the Hudson Valley. Tuthilltown’s spirits, including whiskeys, vodkas, gins and other unique innovative spirits are among the first legally produced in New York since Prohibition. New York’s first Bourbon, HUDSON BABY BOURBON, is distilled from 100% New York corn. Their INDIGENOUS VODKA and HALF MOON GINS are produced from New York apples and wheat. The handmade spirits, which start at the farm distillery as raw grain and fruit, are made without added flavor or color and are not chill or carbon filtered.
For 220 years Tuthilltown Gristmill, a landmark which is 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 riverfront property. In 2003, Ralph Erenzo and Brian Lee created Tuthilltown Spirits. They converted one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant.
Today, Tuthilltown Spirits distills vodkas from apples grown at orchards less than 5 miles away and the highly awarded HUDSON whiskeys, using grain harvested by farmers less than 10 miles away. Their gin combines New York Wheat and Apples for a distinct light silky spirit. The farm distillery also produces rum, eau de vie, brandy, absinthe, and infusions.
Join us this Friday from 6pm-9pm to learn more about this pioneer distillery and taste some of their best and newest spirits.