Products tagged with local

Gamay (think Beaujolais) is one of the more experimental varieties being grown in the Finger Lakes, but if this one is any clue, we should hope for a lot more of it! It's super-light in body and tannin, sippable alone or with charcuterie, chicken pot pie,

80% corn, 8% rye, 12% malted barley, this takes its name from the black soil left by a glacial lake upstate. This is a very earthy bourbon--not a lot of caramel/oak character, not a lot of fruit. Smells like black tea, malt and grain, with a very grainy t

Made in NY, a bit south of Buffalo, from locally sourced grains, this is based on oats (plus rye, spelt, barley) and aged in baked (not charred) barrels. The results are softer than bourbon, sweeter, gentler, with less spice but delicious vanilla, marzipa

These two grapes complement each other nicely: Cab Franc brings tart red fruit and earthiness but can be troublesome; Lemberger (aka Blaufrankisch) brings incense, pepper, and dark fruit richness--and performs consistently. Anthony Road was the first wine

Made from fruit from the shores of Keuka and Seneca lakes, here's a cool, lean Pinot with a lovely floral and cherry candy aroma. It has quite light body and tannin, but an elegant acidity that makes it a great choice with light foods. It spent 13 months

So many of you have mentioned this bourbon that we had to find it! Made in the Hudson Valley using a solera aging system, and then finished in oloroso sherry barrels. The average age of the bourbons here is 6+ years, and the rye content is 37%. Look for s

From the first NY State distillery to make whisky (legally) in 84 years… This is 100% corn, aged in tiny 3-gallon new oak barrels, which gives the bourbon a noticeable oak aroma and toasty caramel corn flavor. There is also a touch of vanilla and ginger.

Handmade in Brooklyn, from the same base as the other colors sold here, this white version is flavored with poppyseeds. Its licorice flavor is the most pronounced of the three, but there is also a definite poppyseed flavor and a slightly fuller body. Drin

The great thing about this bourbon is that everything about it is Long Island--it's distilled there from locally grown grain (60% corn, 35 rye, 5 wheat), then aged in oak, then a second time in barrels from local Merlot and Chard that were washed in local