I grew up in Kentucky it was a dry
County so I was interested in this
cultural difference in curious enough
that i bought a still off the internet
and started making moonshine in my
apartment which silly good though i was
slightly worried about it and ultimately
that worry led to starting a real
legitimate business
New York City as of climate that’s very
similar to Kentucky you get a lot of
temperature fluctuation which is what
contributes most to the aging and
whiskey on hot days the whiskey will
expand driving the spirit deep into the
pores of the wood and then on colder
days the spirit will shrink when that
pulls the spirit back out of those pores
that process of filtering infuses it
with the caramelized SAP of the tree
which is really where bourbon gets its
flavor from whiskey’s been around for
300 years and you can make a recipe from
1820 or 1720 so there’s this great
connection to the past and also
connection to the future really up until
prohibition there were thousands of
whiskey distilleries over the history of
New York City the first distillery in
the country was here during the Civil
War and a lot of Irish immigrants moved
here with a specific intention of
building distilleries it’s in a way part
of what defines Brooklyn is people
moving to Brooklyn to apply a trade and
was certainly true in the 1860s is true
in 2014 too I think other people have
had the same light bulb in their head
that it makes sense in this city full of
people who like to drink to give them a
connection to what they’re making why am
I making gym I was always a big gin
drinker and it was something I was
interested in I was working on Wall
Street in time it was one of those jobs
when you wake up cringe about going to
work on Monday morning so this is
something that even though it’s very
challenging it’s exciting you spend more
time working you have it spell with your
family your friends or anything so you
want to do something that that you that
you enjoy doing most companies use corn
because corn is the cheapest of the
grains we use an organic New York steak
or and wheat growing up around syracuse
it’s a really nice soft neutral base the
blank canvas that you’re painting your
picture on
our gene is Zach installed the technique
that was being used as early as the 19th
century French chef you distillers
because flowers are very susceptible to
damages from heat vacuum distillation
process removes air pressure from an
enclosed environment at a reduced
atmospheric pressure you can lower the
temperature you still at prevents a lot
of the delicate aromas from the
botanicals from getting a stewed
what’s great about the distilleries in
New York City is that everybody’s kind
of doing something different than that
is contributing to a fairly diverse
landscape of spirits porn whiskey by law
and has to be eighty percent corn that’s
just a federal rule so in a sense the
recipe is kind of given by the federal
government so when people say what’s
your secret recipe is like it’s not a
lot there’s not a lot of hide there i
mean it’s it’s pretty much given about
75% of our ingredients come from
in-state in an organic farm in the
Finger Lakes and the other ingredient is
malted barley which in our case comes
from the UK so we get three tons of corn
each month it just really takes a lot of
grain to make whiskey last year we made
about 3,000 gallons of whiskey but what
we make relative IVF with the jim beam
and the volume of spirit that was coming
out of there still it’s like you go to a
fire hydrant and and open it wide up and
it’s just three inch pipe that’s just
pouring whiskey height of the column so
I’m sure in a matter of 10 or 20 minutes
they make about what we make it into an
entire year there’s 12 or 16 craft
distilleries I think over time it will
become at least a presence in terms of
the market and what people come to
appreciate about going out in New York
City
County so I was interested in this
cultural difference in curious enough
that i bought a still off the internet
and started making moonshine in my
apartment which silly good though i was
slightly worried about it and ultimately
that worry led to starting a real
legitimate business
New York City as of climate that’s very
similar to Kentucky you get a lot of
temperature fluctuation which is what
contributes most to the aging and
whiskey on hot days the whiskey will
expand driving the spirit deep into the
pores of the wood and then on colder
days the spirit will shrink when that
pulls the spirit back out of those pores
that process of filtering infuses it
with the caramelized SAP of the tree
which is really where bourbon gets its
flavor from whiskey’s been around for
300 years and you can make a recipe from
1820 or 1720 so there’s this great
connection to the past and also
connection to the future really up until
prohibition there were thousands of
whiskey distilleries over the history of
New York City the first distillery in
the country was here during the Civil
War and a lot of Irish immigrants moved
here with a specific intention of
building distilleries it’s in a way part
of what defines Brooklyn is people
moving to Brooklyn to apply a trade and
was certainly true in the 1860s is true
in 2014 too I think other people have
had the same light bulb in their head
that it makes sense in this city full of
people who like to drink to give them a
connection to what they’re making why am
I making gym I was always a big gin
drinker and it was something I was
interested in I was working on Wall
Street in time it was one of those jobs
when you wake up cringe about going to
work on Monday morning so this is
something that even though it’s very
challenging it’s exciting you spend more
time working you have it spell with your
family your friends or anything so you
want to do something that that you that
you enjoy doing most companies use corn
because corn is the cheapest of the
grains we use an organic New York steak
or and wheat growing up around syracuse
it’s a really nice soft neutral base the
blank canvas that you’re painting your
picture on
our gene is Zach installed the technique
that was being used as early as the 19th
century French chef you distillers
because flowers are very susceptible to
damages from heat vacuum distillation
process removes air pressure from an
enclosed environment at a reduced
atmospheric pressure you can lower the
temperature you still at prevents a lot
of the delicate aromas from the
botanicals from getting a stewed
what’s great about the distilleries in
New York City is that everybody’s kind
of doing something different than that
is contributing to a fairly diverse
landscape of spirits porn whiskey by law
and has to be eighty percent corn that’s
just a federal rule so in a sense the
recipe is kind of given by the federal
government so when people say what’s
your secret recipe is like it’s not a
lot there’s not a lot of hide there i
mean it’s it’s pretty much given about
75% of our ingredients come from
in-state in an organic farm in the
Finger Lakes and the other ingredient is
malted barley which in our case comes
from the UK so we get three tons of corn
each month it just really takes a lot of
grain to make whiskey last year we made
about 3,000 gallons of whiskey but what
we make relative IVF with the jim beam
and the volume of spirit that was coming
out of there still it’s like you go to a
fire hydrant and and open it wide up and
it’s just three inch pipe that’s just
pouring whiskey height of the column so
I’m sure in a matter of 10 or 20 minutes
they make about what we make it into an
entire year there’s 12 or 16 craft
distilleries I think over time it will
become at least a presence in terms of
the market and what people come to
appreciate about going out in New York
City
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