20 Images x 20 Seconds: A Brief History of Distilling In New York

In his PechaKucha presentation, Christopher Williams of Coppersea Distilling discusses everything you need to know about the history of distilling.

In our current drinks issue, Kara Newman explores the old school distilling practices at Coppersea Distilling in her story Whiskey & History. Coppersea, located in the Hudson Valley, follows 19th century distilling practices, floor-malting and grinding local barley and rye. 

Well before Coppersea started experimenting with traditional distilling methods, though, grain was being fermented to make liquor all around the world.

In his PechaKucha presentation, Christopher Williams of Coppersea discusses everything you need to know about the history of distilling. Through 20 images that are shown for 20 seconds each, Williams describes the path distilling has taken from western alchemy in ancient Egypt to the modern New York distilling renaissance. His presentation sheds an impressive light on New York’s role in craft liquor.

If you want to learn more about Coppersea’s methods, be sure to watch this behind-the-scenes video of their distillery.

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When Marissa was a little girl, she threw her bottle and pacifier down the stairs and begged for "real food." More than two decades later, her passion for real food has grown into a part of her everyday life. Marissa graduated in May 2014 with a Masters in Food Studies from NYU, where she focused her research on food politics and food culture. She has taught children’s nutrition, gardening and cooking classes for the past four years, and she will spend the next academic year as a FoodCorps service member in Guilford County, North Carolina.