MCC Alert! Sippin’ NY State Crafty-Stylie with Tuthilltown’s Ralph Erenzo

Last Friday night, I was in Louisville, KY finishing up a week-long distillery trek at an awesome craft spirits sampler at the Distilled Spirits Epicenter. One week to the day later, I’ll get to see Mr. Ralph Erenzo, distiller and partner at Tuthilltown Spirits, again and sip on his lovely small-batch bourbons and such at the kick-off Manhattan Cocktail Classic Gala at the New York Public Library.

Last Friday night, I was in Louisville, KY finishing up a week-long distillery trek at an awesome craft spirits sampler at the Distilled Spirits Epicenter, and was introduced to some fantastic, craft producers from all over the country — Illinois, Oregon, Michigan, Tennessee — but I was especially heartened to see a couple of familiar faces from the Hudson Valley region.

Pouring their liquidy treasures that night were master distiller Dave Pickerell, the man behind Hillrock Estate Distillery‘s gorgeous whiskies, and the wonderful Ralph Erenzo, distiller and partner  from the wonderful Tuthilltown Spirits.

One week to the day later, I’ll get to see both Pickerell and Erenzo again at the kick-off Manhattan Cocktail Classic Gala at the New York Public Library. For the first time EVER (!) in the history of MCC, there will be twenty freakin’ four New York spirits producers on hand, pouring their delicious, hand-crafted spirits in a special NY-centric party room at the Gala, and in other spots over the course of the weekend-long event.

“Thirty distilleries have opened in New York since 2007, and 18 of those are in the Hudson Valley,” Erenzo told me. “That didn’t exist before.” True enough — Erenzo himself was the man who kicked off the home-grown spirits trend here in the mid-aughts. That new, strength-in-numbers vitality has made the Gov himself take notice — the State of New York helped fund the presence and presentation of those 24 distilleries you’ll get to check out tomorrow night. And that’s hopefully only the beginning. Erenzo is working on getting the state to sponsor a malting facility for use by both distilleries and breweries (“Up to now, if you needed malted barley you had to go out of state or to Canada,” he says). Hillrock, who grows their own barley and have their own malt house, has shown it can be done. On a larger scale, it could be a great spirited boon to spirit and suds makers.

“Spirits made in New York  was a trend for a while,” said Erenzo with a big grin, “but now, it’s a movement.” Cin-cin to that.

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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, Liquor.com, 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.