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 and Cider. Adding spirits and cider coverage here is something I’ve wanted to do for some time and — lucky for me — they are both things that David is knowledgeable and passionate about. Keep an eye out for David’s first piece soon.
By Lenn Thompson, Editor-in-Chief I haven't tasted it yet — no one not involved in the production has yet — but Long Island's first brandy is here: Peconic Bay Spirits' Sono Rinata. Technically, it's called "Immature Grape Brandy" because it was made with 100% finished merlot wine from Peconic Bay Winery, and wasn't aged for at least two years. That means they can't call it grappa. Produced by Richard Stabile at Long Island Spirits from Peconic Bay Winery 2003 Merlot with Bernard Cannac (now winemaker at Heron Hill Winery) consulting, it should be available in the Peconic Bay Winery tasting…