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Small-batch Distillers Tap Into Trend
Ralph Erenzo and Brian Lee keep a still in the barn to make whiskey. No, the two are not backwoods bootleggers filling jugs with “XXX” on the side. Their shiny copper kettle cooks up whiskey that can run $40 for a half-sized bottle and vodka distilled from local Hudson Valley apples, all under the high-end Tuthilltown Spirits label.
This entry was posted on Tuesday, July 17th, 2007 at 12:24 pm and is filed under Vodka, Whiskey. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.