Drink Me Magazine
“Ralph Erenzo, the head distiller at Tuthilltown Spirits in New York’s Hudson Valley, is cheating heaven out of its fair share of booze.
Instead of using the standard fifty-three gallon charred oak barrels to age his whiskey, he stores his bourbon and rye in smaller barrels that hold between three and twenty gallons. The result? His whiskey ages in less than six months due to increased contact between whiskey and wood, and he loses less alcohol from each batch to a mysterious phenomenon known as the “angel’s share.”
TIME ARTICLE
” And because corn grows outside the heartland, micro bourbons are being distilled well beyond the Blue grass State. Ralph Erenzo, who ran a climbing gym in New York City, originally bought land in the Hudson Valley to start a climbing ranch.”
Record Online
“Erenzo has been working for about three years developing an aged apple brandy from special varietal apples not used since before Prohibition. The first step in bringing the liquor to market was grafting the varietals to existing root systems at a nearby farm. Next year, there should be enough fruit for an apple eau de vie, an unaged brandy, and, in a few more years, an apple brandy.”
PRZMAN
“PRZman takes a look at a small artisan distillery in the Hudson Valley of New York. “
One News Page
“Sen. Charles Schumer speaks on Wednesday at Tuthilltown Spirits in Gardiner about European Union rules that restrict labeling of the distillery’s products in EU nations.”
Daily Freeman
“In an effort to help American distilleries, Sen. Charles Schumer is urging the U.S. trade representative to “aggressively work” to change what he sees as a restrictive European Union regulations.
He spoke about the restrictions during a visit on Wednesday to Tuthilltown Spirits in Gardiner, where distiller Gable Erenzo that said in order for the business’ Hudson Baby Bourbon to be labeled as whiskey, European Union regulations dictate the beverage must be aged for at least three years.”
Mid Hudson News
“Tuthilltown Spirits has a small foot in the door of the European Union. U.S. Senator Charles Schumer says that door should be opened a lot wider.
Schumer visited the small Gardiner distillery, one of 34 ‘craft distillers’ in New York State, Wednesday, and pledged to do what he can to undo a major roadblock. That is an EU rule that anything labeled “whiskey” must be aged for at least three years.”
LiftLuxDaily
“Most American whiskeys are created by mixing hundreds or even thousands of aged barrels together to ensure uniform taste and quality. Not so for small batch whiskeys, which blend together a limited number of select, reserve single barrels.”
Examinar.com
“One way to kick back now that the weekend is almost here is with a nice strong glass of rye whiskey and what better way to get a real flavor of the Prohibition Era than that with Tuthilltown Spirits’ Hudson Manhattan rye whiskey.”
Imbibe Magazine
“When Tuthilltown opened its doors in 2004, it was one of the first of New York’s contemporary crop of craft distillers. Using apples from area orchards, Erenzo and partner Brian Lee distilled an apple-based vodka; the Hudson line of whiskeys soon followed, with bourbons made from local corn and a Manhattan Rye that added a fresh spin to a venerable style of spirit. In 2009, Tuthilltown’s Hudson line of whiskeys—packaged in squat, wax-capped bottles that were an increasingly familiar sight in cocktail bars—had become so popular that Tuthilltown entered a distribution and marketing agreement with liquor giant William Grant, giving the New York-made spirit a spot on the global stage.”
