The Intoxicologist

Tuthilltown Spirits answers a few obvious questions about their whiskey that many consumers question right off the bat such as ‘Does bourbon have to come from Kentucky?’  The answer is no.  While there are specific legal requirements such as bourbon must be at least 51% corn with no additives such as coloring or sugar among other things, bourbon may come from other areas within the United States.  Tuthilltown Spirits plainly states on the bottle ‘Hudson Baby Bourbon’ rather than Kentucky born and raised.  The baby reference is in regard to the shortened aging process.  This isn’t ‘Straight Bourbon’ aged for a minimum requirement of two years that bourbon drinkers are accustomed to consuming.  Tuthilltown Spirits opts for a range of 2 and 3 gallon size barrels for aging allowing the Baby Bourbon to ‘mature’ at an increased rate (3 to 6 months).  Their theory is this shortened time allows the bourbon to extract the essence of the oak more quickly than the usual long term aging process of commonly known bourbons aged in larger barrels. 

My thought: You know how great lasagna or Mexican casserole tastes fresh out of the oven?  Pretty darn delicious, right?  How about the next day when the flavors have had a chance to sit with themselves and marinate a bit to get used to each other for just a little more time.  Lasagna and Mexican casserole sometimes taste even better as leftovers.  I am not suggesting leaving bourbon out overnight, but what I am suggesting is possibly there is something to the theory of long term aging rather than short term aging.  The Tuthilltown Spirits process varies from conventional methods as does the flavor.  This is definitely a try it yourself type spirit with nothing offhand to compare it to rather than fresh off the cob ear of corn flavor deep in the root of the spirit.  It’s different, not the usual whiskey or bourbon one would ordinarily come across in a bar or liquor store.  But isn’t that what the artisanal movement is all about; experimentation?  Tuthilltown Spirits has not exactly cornered the market on experimentation in the realm of bourbon and whiskey, but they are doing something exceedingly distinctive. 

Hudson New York Corn Whiskey Tasting Notes:

Raw corn with a scant hint of butter.  Milk weed.  Total sense of freshly shucked corn in the aroma and flavor.  Bitterness in the finish. 

Hudson Manhattan Rye Whiskey Tasting Notes:

Chicory flavor.  Plenty of wood notes in the scent.  Smoother around the edges with more body than the Hudson NY Corn Whiskey.  Hot spice – sort of like infused spice like Red Hot candies burn the tongue, but not cinnamon like.  Grassy/grainy sense to this.  No sweetness to this whiskey at all.

Hudson Four Grain Bourbon Whiskey Tasting Notes:

Quite a bit of barrel overtone.  Water opens up the wheat and it becomes a bit sweeter with noticeable hints of mocha.  Bitterness to this likened to that of almond skins. 

Hudson Baby Bourbon Whiskey Tasting Notes:

More like a bourbon with rounder edges than the others.  Corn is still recognizable underneath, but almost hidden. There is dryness on the nose that is predominant in each of the Hudson whiskies.  An extreme amount of wood tone.  Hot spice on the tongue. 

Overall the distinguishing characteristics in the Hudson whiskies seem to be basic wood, raw corn and grain.  The shortened aging process does not pull fruit and nut to a great degree from the wood barrel as is often recognized in other whiskies and bourbons.  But, I’ve seen this particular spirit in action at tastings with crowds flocking to it as a spirit that colors outside the lines, not the run of the mill whiskey.  That is terrific.  It gives something new to chew on, gurgle around the gums and create a new spirit breed and cocktail format.  However, it is an acquired taste.  That taste could be raw, cutting edge, discerning or fashionable.  It just depends on how your palate and eye towards artisanal wants to perceive it.  Tuthilltown Spirits is just different than the usual.  Perhaps that is their niche.  Departure from the typical is what sets Tuthilltown Spirts apart from the rest. 

Scarecrow – created by The Intoxicologist

1 ounce Hudson New York Corn Whiskey

1/2 ounce NAVAN Vanilla Liqueur

1/2 ounce Banana Nectar

1/4 ounce Tuaca

1 teaspoon Simple Syrup

Combine liquids in a cocktail shaker with ice.  Shake to blend.  Strain into an old fashioned glass over fresh ice. 

Tastes a little like unroasted buttered sweet corn.  Extreme corn flavor.  Definitely have to love the flavor of corn to care for this particular cocktail since it plays up the tone of the corn whiskey. 

Bourbon Cocktail Recipes – Top 10 Classic Cocktails – Drink Recipes & Photos

Spirits Reviews – Holiday Drink Recipes

When Death Comes Knocking: Death’s Door Gin Review - Death’s Door Spirits Drink Recipes

The Intoxicologist on Twitter, Facebook, StumbleUpon

www.discus.org – Distilled Spirits Council of the United States

Copyright 2009 Cheri Loughlin – The Intoxicologist – All Rights Reserved

Tuthilltown Spirits is part of the Classic & Vintage Portfolio of Handcrafted, Artisanal Gem Spirits