On a rotating basis, an array of wine, spirits, and cider offerings from Hudson Valley merchants can be found scattered among the produce purveyors and food vendors at the year-round Saturday Pleasantville Farmers’ Market.
Using undisclosed recipes, Bo DiBuono produces unique blends of small-batch fruity sangria with New York State Pinot Noir as a base — available in Mason jars of 375ml or 750ml.
Under the direction of Sophie Newsome, this Hudson distillery, in what was once the Van Rensselaer carriage house, offers seasonal, small-batch spirits ranging from cacao maple vodka to mulled peach whiskey to smoked maple bourbon, all made using New York State ingredients.
Since 2013 Matthew Spaccarelli and Casey Erdmann craft a range of estate wines, with offerings currently running the gamut, from a dry Riesling to an Albarino and Chardonnay to a rich, flavorful Cabernet Franc.
Located across from Washington’s Revolutionary War headquarters in Newburgh, this new distillery produces an array of spirits using New York State grains and botanicals and offers small-batch blends from international artisan producers.
From the Grizzanti Family and Jeremy Kidde comes an ever-expanding range of wares, like a rich Chardonnay, premium cordials, a citrus-scented gin, and an assortment of ciders.
From the site of a Victorian building that housed a general store, Christine Sisler, Dan O’Brien, and their crew fashion locally sourced hard ciders and offer them in dry, semidry, and “reserve” versions.
Working closely with Cornell University, owners Michael Migliore, Yancey Stanforth-Migliore, and Brad Martz produce and offer an eclectic range of over a dozen red and white wines, including the very popular Awosting White, named after the nearby falls.
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