NYCWhisky

Through the lens of American whiskey, we dive into the realm of oak: what the wood brings to the spirit, how the spirit affects the wood, and the combinations taking place during the time of maturation. But even more so important is the origins of the oak, from the soil the trees grew in to length of their growing seasons, to the specific species harvested, the type of treatment brought to the tree once cut, and so many other factors! Some say the barrel bring up to 80% of its final organoleptic character to the whiskey, but this broad statement needs clarifications. We’re bringing in some amazing examples of oak barrels, from VA to NY, from Garryana to Mongolica and a few in between. Some are just experiments, others are the result of a long research. Can we talk about Terroir in American Whiskey? We should probably start. 6 whiskeys, cocktail and nibbles. On top of the 4 showing on the picture, you’ll taste Coppersea ‘Excelsior’ from NY and VA’s Reservoir. A rare treat. $150 all inclusive.