Comment | January 31, 2013 | By Amy Zavatto
The mash bill of this young whiskey (its aging is all of 18 minutes) combines local corn, spelt, and malted wheat, and it’s meant to be a receptacle of a spirit – for whiskey lovers who don’t dig vodka, it’s the equivalent of a base-spirit blank canvas. It’s soft, fruity, and creamy in your mouth, with just a little bit of sweetness that lingers subtly on your tongue from the corn.
Comment | July 6, 2012 | By The Editors
If you didn’t read the May/June issue of Edible Manhattan, here’s a glimpse at some of the deliciousness you missed (and links to a few of the stories from the mag).
Comment | June 21, 2012 | By The Editors | Photographs by Robyn Wishna
Hot days like today call for cold drinks. Check out this recipe for an all local cocktail called the Local Berry Rosado, which is served at Nick and Toni’s in Manhattan and features vodka from Finger Lakes Distilling–one of New York state’s first small-batch spirits startups.
Comment | April 29, 2012 | By Jessie Cacciola | Photographs by Robyn Wishna
A former vineyard goes farm to flask.