- The Washington Times - Tuesday, April 18, 2017


While, yes, Bourbon County, Kentucky, is the birthplace of America’s favorite whiskey, the “rules” dictate that bourbon can be made anywhere, so long as it is 51 percent corn and distilled in virgin charred oak barrels (typically of white oak).

While our friends in the Bluegrass State consistently have churned out the best bourbons for generations, craft distillers are getting in on the action at all points of the American landscape, including in a state about as far away from Kentucky culture as possible.

Thus, not far from New York City, Hudson Whiskey — named, of course, for the Dutch explorer who lent his name to the river separating Gotham from my home state of New Jersey — has been getting in on the action, with both a Yankee take on traditional bourbon as well as a rye whiskey.

Hudson Manhattan Rye Whiskey is sharp and, if you close your eyes and didn’t peer at the label, you would probably think you were drinking something right out of Kentucky. I personally am not a huge fan of rye whiskeys neat, but for the Manhattan Rye I might recommend having it as the key ingredient in either an old fashioned or mint julep — especially considering Derby Week is right around the corner.

On the other hand, I cannot praise highly enough the Hudson Baby Bourbon, which positively lights up the palate and the taste buds. But a single drop of water unleashes even more flavor, making this north-of-Dixie bourbon — made entirely from New York corn — a true gem of the craft distilling craze.

While America remains a divided land, craft bourbon distilling far from its ancestral home shows how the magic of the U.S. cultural tapestry unites rather than divides us.


For more, go to HudsonWhiskey.com.



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