Hudson Maple Cask Rye Whiskey
Woods Syrup, a maple syrup producer in Vermont that ages syrup in the barrels, decants them, then sends them back to Tuthilltown. At that point they finish off a small selection of rye in the used casks. The result is this sultry, slightly decadent spirit that never loses its rye character.
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 2003, Ralph Erenzo and Brian Lee created Tuthilltown Spirits LLC, converting 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 Indigenous Vodka from apples grown at orchards less than five miles away and the highly awarded Hudson Whiskey line, using grain harvested by farmers less than ten miles away. The Visitor Center offers guests the opportunity to taste the collection of whiskeys, vodkas, gins, liqueurs, and other unique, handmade spirits. Tours illustrate how Tuthilltown’s spirits are made by hand, one batch at a time. Guests are encouraged to stay for the day and enjoy the family-friendly environment. Innovation at Tuthilltown is snowballing thanks to the input of over 50 hardworking and creative team members. New products, cocktails, dishes, and tour improvements are brought to fruition each week. Tuthilltown Spirits is proud to have been the early bird in the post-prohibition New York distilling scene. The team is now at the forefront of the craft distilling movement and is quickly building legacy of sustainable growth.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.