Today is National Bourbon Day (and, yes, Flag Day, but that’s no fun), so what better way to celebrate than with locally produced bottles? Here’s a recommended cross-section of bourbons crafted right here in the Hudson Valley.
Hudson Baby Bourbon
This bourbon from Tuthilltown Spirits in Gardiner was the first bourbon produced in New York State, ahead of the recent boom. Its corn whiskey is aged in small American oak barrels that are charred to create a deep, roasted flavor. Slightly sweet, their Baby Bourbon has notes of caramel as well as marzipan.
Most Righteous Bourbon
Kentucky Bourbon legend Lincoln Henderson helped Catskill Distilling Company develop this award-winning bourbon starting with water from its namesake mountains and locally grown grains.
Bourbon Whiskey
This smooth whiskey from Orange County Distillery in Goshen was a silver medalist at the 2016 American Craft Spirit Awards. The distillery takes production from field to bottle, growing all the ingredients on adjacent farmland.
Solera Aged Bourbon Whiskey
​Hillrock Distillery in Ancram is treating bourbon like fine wine, focusing on the terroir of the Hudson Valley. Their solera technique leaves a small portion of older bourbons in the barrel with new batches to create lots of complexity and rich notes of molasses, vanilla, and clove.
Bourbon Barrel-Aged Maple Syrup
It’s not exactly bourbon, but this maple syrup from Crown Maple’s esteemed Madava Farms in Dover is so delectable we had to include it. Pure, single-estate maple syrup is aged in bourbon barrels to absorb the whiskey’s rich, complex flavor. It’s a perfect pantry staple—great for grilling, or, of course, pancakes.
