Spirits
Still Standing: Finger Lakes Distilling Expands Production
Editor’s Note: This is a guest post, written by Michael Ammermuller a New York Cork Report reader and a western New York-based writer with an interest in beer, wine and spirits. Driving through the Finger Lakes in th...
New York Spirits Steal the Show at the 2013 Manhattan Cocktail Classic Gala
Friday night, May 17, was a proud night to be a New Yorker. And it was a proud night to be part of a talented beverage community that calls this fair Empire State home. At 9 p.m., the Manhattan Cocktail Classic kicked off its 2...
Beach Plum Liqueur: Bringing Brooklyn Back to its Roots
Plums and alcohol have been long-time bedfellows. The Czechs call it slivovice, the Bosnians call it šljivovica, the Germans Sliwowitz, the Bulgarians сливовица, and the Italians slivovitz. Be it the myriad of Sl...
Artisanal Spirits: Forcing People from Their Comfort Zones
People are devoted to their liquor brands. And often militantly so. I’ve found that, sometimes, the only way to get them to try a local, artisan spirit is to simply NOT carry their tried-and-true old standbys. Remov...
Climbing the Summit: Progress v. Placating in NY’s Wine, Spirits, and Beer Industry
Last Wednesday, I boarded a 7:15 a.m. Amtrak train up to Albany where, along with several hundred winemakers, brewers, distillers, and farmers, I got to sit in on Governor Andrew Cuomo’s New York State Wine, Beer, and Spiri...
New York Wine, Beer, and Spirits Summit: Focus on Marketing, Not Fracking or WIGS
When two dozen invited wine industry professionals take their seats at the head table at the New York Wine, Beer and Spirits Summit later this month, they’ll have specific goals in mind. So will Governor Andrew Cuomo, and...
Hudson Valley Cassis Gets its Own Website
Some of the most exciting beverages coming out of the Hudson Valley these days aren’t been made from grapes, apples or grains. Nope. Cassis is made using currants, and many of the versions produced in the Hudson Valley ...
Brooklyn Republic Vodka: Made in Brooklyn…or Missouri?
Now the last thing I’d consider myself is a skeptic… although with each passing day, I do find myself a little more susceptible to my BS meter going off. Some days its a silent companionship, and other days the th...
Distillling in Wine Country: Four Questions with David Page
David Page had his Newton-apple-falling-on-the-head moment in the basement bowels of a New York City restaurant. A chef by trade, he and his wife, Barbara Shinn, traveled east from California and washed into New York City in 19...
Flaherty to Edit New Cider and Spirits Sections for NYCR
David Flaherty joined the New York Cork Report team nearly two years ago, serving as our primary “man on the ground” in Manhattan. Today, that changes as he takes the helm of two upcoming sections — Spirits an...
