The secrets of Tuthilltown Spirits in pictures

6th August, 2014 by Becky Paskin

Our editor took a peek around Tuthilltown Distillery, the first to open in New York since Prohibition, and uncovered an experimental lab making cocoa spirit, a new visitors’ centre, and a secret attic filled with maturing whiskey.


New York’s Tuthilltown Spirits, producer of Hudson whiskey, sits on a landmark registered as one of the US most historic places

Located in the Hudson Valley, around 80 miles north of Manhattan, Tuthilltown was granted a license to distil in 2003, marking a first for a distillery in New York State since Prohibition (1920).

Eleven years since its inception, the distillery has grown from a small micro-distillery with one still, to a fully-fledged operation employing 27 staff to work across six fermentation tanks, four artisan spirit stills of varying sizes, a small experimental still, in-house bottling line, and visitors’ centre.

Co-owners Ralph Erenzo and Brian Lee created the distillery from a converted granary mill, part of the historic Tuthilltown Gristmill, a landmark listed on the National Register of Historic Places, that for 220 years, used waterpower to render local grains to flour.

The distillery now sources apples from within five miles of the site to create vodka and gin, and grain harvested from within 10 miles for its Hudson whiskeys, which are crafted under license for William Grant & Sons.

The Spirits Business‘ editor Becky Paskin took a tour of the distillery last month to uncover its history, inner workings and secrets, as the following pictures reveal.

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