Our cassis is created by hand-harvesting organically grown local fruit and macerating it with raw cane sugar in a neutral spirit for 4 months in Tuthilltown Whiskey-cured barrels. The aroma is earthy with lightly toasty raspberry & honey tones. The final product is medium-bodied without being syrupy and shows a lovely sweet-tart opening flavor and a light tannic structure. The finish is long and velvety with rich woody and dark berry notes. Because it is a natural product with no preservatives, buyers should treat it like a wine or vermouth and expect it to change the longer the bottle is open. Bottled at 44 proof.
Basement Bitters is an innovative new creation from our bottling crew, who just so happen to work in the basement under our Tasting Room. “Bitter Frost” is the first release in the Basement Bitters line of products. This elixir is a special blend of unaged rye spirit, Sarsaparilla, and fourteen other herbs and spices, balanced with local maple syrup and aged in one of our rye whiskey cured barrels. The result is a distinctively aromatic bitters that is crisp, bitter and warm, it will truly enhance your favorite cocktail.
“Bitter Frost” now available in our tasting room and on our online store. Click here to purchase.
For a video about the production of Basement Bitters, go to http://www.youtube.com/watch?v=cgAudamJCQU
HUDSON SINGLE MALT WHISKEY is made in the classic fashion with whole ground malted barley and nothing else. Aged in our small American Oak casks, this whiskey is a departure from popular single malt Scotches. The new oak lends a deeper woody affect to the spirit. Rich in color and full flavored, our single malt is an American reinterpretation of traditional Scottish and Irish whiskies. Bottled at 92 proof, HUDSON SINGLE MALT stands up nicely to a splash of water, which releases aroma and softens the spirit on your lips. And as with all our whiskey, this spirit improves in your glass as it opens up. Enjoy it slowly.
Until Prohibition New York was known for its rye whiskey. This feisty spirit was the basis for the legendary MANHATTAN cocktail, made famous by Jenny Churchill (Winston’s Mum). Rye had not been produced in New York for over 80 years, but Tuthilltown Spirits’ HUDSON MANHATTAN RYE WHISKEY signals the return of the quintessential New York Whiskey. Our rye is made from whole grain rye one batch at a time. It is not the blended rye whiskey your parents used to mix with soda. This is honest rye whiskey. HUDSON MANHATTAN RYE is bottled at 92 proof. It is fruity, floral and smooth, with a recognizable rye edge that leaves no doubt the origin of the spirit. Each bottle is hand filled, capped, waxed and numbered. Enjoy the return of this classic American spirit.
HUDSON BABY BOURBON is the first bourbon whiskey to be distilled in New York. This single grain bourbon is made from 100% New York corn and aged in our special small American Oak barrels. This unique aging process produces a mildly sweet, smooth spirit with hints of vanilla and caramel. The BABY is Tuthilltown’s first whiskey and the first legal pot-distilled whiskey made in New York since prohibition. BABY BOURBON is a perfect introduction to aged whiskey spirits. It is mild and friendly, bright to the tongue and warming all the way down. Each bottle is hand waxed and numbered. It is a true American classic. The BABY is our most sought after spirit. Make sure you alert your fine spirits dealer today to ensure your supply.
Hudson Four Grain bourbon whiskey brings together the distinct characteristics of corn, rye, wheat and malted barley. Each batch starts with 800 pounds of grain which is ground at the distillery, cooked and fermented, then distilled twice. It is aged in our signature small barrels. Our Four Grain Bourbon is a rich full-flavored spirit. The grains are perfectly suited one to the others so that the end result balances the soft richness of corn, the sharp peppery notes of rye, all the smooth subtlety of wheat and the sweetness of malted barley. Each bottle is hand numbered.
Tuthilltown Spirits has teamed up with the Huguenot Historical Society of New Paltz to produce a limited run of aged rum celebrating the history of the Hudson River commerce and the early pioneers of the Hudson Valley. Made from Louisiana blackstrap molasses and aged in a combination of new and former whiskey casks of American oak, this rum is rich and flavorful and has been compared to Cognac in its overall demeanor. The Roggen brothers emigrated to the Hudson Valley from Switzerland and opened a merchantile that serviced communities up and down the river trading in various commodities including rum. Each bottle sold generates a donation to the Huguenot Historical Society.