“It’s not overwhelming, which it might be if it sat on the oak for a long time,” says Ralph Erenzo, a partner in the distillery. “Frankly, we don’t give a damn about the age of the whiskey. Does it taste good, look good, and feel good in your mouth and on your throat? That’s all that matters to us.” He sounds like a typical cocky New Yorker—but damned if he isn’t justified for being that way, having made a sweet sippin’ whiskey far from the place that bourbon was born.”
