New York State of Mind - April 24, 6:15 pm
Whiskey-making in the United States began with farmers distilling their leftover grains and selling it in their community. All over the eastern seaboard, colonials drank the whiskey they could get locally, solidifying styles and flavors in a regional tradition. At the height of the whiskey boom with distilling laws changing in every state, this class will explore New York whiskey and it's burgeoning local distilling stars.
We will be tasting:
Hillrock Solera Aged Bourbon
Widow Jane Oak Aged Rye
Beacon 7 Year American Whiskey
Van Brunt Stillhouse Single Malt