PHOTOS: The Slow Spirits of New York

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Last night’s Slow Food Second Annual Spirits of New York event at the Astor Center was so much fun and so a-flowin’ with talent, tasty tipples, and — it’s got to be noted — team spirit, it would be pretty great if we could get all these folks together every week for a crafty cocktail hour of the locapour kind. But back to that cheerleader-sounding notion of team-ness: It was one of the things last night that really stood out when you looked around the room and visited each of the producers and saw the spirits or syrups or tinctures or liqueurs of their own mixing with the spirits or syrups or tinctures or liqueurs of others. They shared, they joined forces, they urged you to visit and taste the wares of a so-called competitor on the other side of the room. The craft spirit movement of our Empire State is less a territorial kingdom, really, then it is a land of collaboration. And you know what they say — what grows together goes in a Boston shaker together.

Amy Zavatto

Amy Zavatto is the daughter of an old school Italian butcher who used to sell bay scallops alongside steaks, and is also the former Deputy Editor of Edible Brooklyn and Edible Manhattan. She holds her Level III Certification in Wine and Spirits from the WSET, and contributes to Imbibe, Whisky Advocate, SOMMJournal,, and others. She is the author of Forager's Cocktails: Botanical Mixology with Fresh, Natural Ingredients and The Architecture of the Cocktail. She's stomped around vineyards from the Finger Lakes to the Loire Valley and toured distilleries everywhere from Kentucky to Jalisco to the Highlands of Scotland. When not doing all those other things, Amy is the Director of the Long Island Merlot Alliance.

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