tag:blogger.com,1999:blog-70049518193377303502024-03-12T19:08:25.828-04:00Finger Lakes DistillingFinger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-7004951819337730350.post-5976756473259674742011-11-28T13:05:00.014-05:002011-11-28T17:53:34.057-05:00New from FLD: McKenzie Pure Potstill WhiskeyIntroducing... McKenzie Pure Potstill Whiskey!<br /><br />On Black Friday, w<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8cQDrwCt462YMFcMdlqnsg9dCQSzia8N_eLlbkcjkDrvjaBZudXOUl1IXjKUmJPUAoeBRIIFmgwtvDPQjCqCinP6r4vAlm03W0YC8y_EKbpjO9KhBSjPdyzwjTP6J__Y6yA6esKlRx0/s1600/Adrienne%2527s+photos+049.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 199px; height: 187px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8cQDrwCt462YMFcMdlqnsg9dCQSzia8N_eLlbkcjkDrvjaBZudXOUl1IXjKUmJPUAoeBRIIFmgwtvDPQjCqCinP6r4vAlm03W0YC8y_EKbpjO9KhBSjPdyzwjTP6J__Y6yA6esKlRx0/s320/Adrienne%2527s+photos+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5680109966236529538" border="0" /></a>hen many shoppers were waking up early for the best deals on holiday gifts, FLD was having a Thanksgiving celebration of our own. We celebrated with free tastings, live music by local band Miller's Wheel, and the premiere of a brand new McKenzie whiskey.<br /><br />McKenzie Pure Potstill Whiskey, just $39 a bottle, is an Irish-style whiskey with a smooth, mellow taste. Bottled at 80 proof, it is incredibly sippable both neat and on the rocks. The whiskey is distilled from a mash of both locally-grown unmalted barley and malted barley, then aged in used Bourbon and Rye barrels for just over two years. Says Master Distiller Thomas Earl of the newest McKenzie whiskey, "Our Potstill is a richer version of the commercial Irish whiskies on the market. It's full of flavor, but smooth as silk stockings."<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzCbVb0oWLOG5eC52jiWoI7ej9OynelofnFP0jAoRJ92_q6cQ0O9PIXRXqOfuuLsq_pofPjgCeTwJDc9QaxiHRflw6Wyl_MIpp7C260CLlv08vBh5RLwk-ZXURybZGbg9VnUtzEyb2x4/s1600/Adrienne%2527s+photos+050.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzCbVb0oWLOG5eC52jiWoI7ej9OynelofnFP0jAoRJ92_q6cQ0O9PIXRXqOfuuLsq_pofPjgCeTwJDc9QaxiHRflw6Wyl_MIpp7C260CLlv08vBh5RLwk-ZXURybZGbg9VnUtzEyb2x4/s320/Adrienne%2527s+photos+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5680111240027481506" border="0" /></a>With the holiday season just around the corner, a bottle of McKenzie Pure Potstill is a great gift for the inexperienced whiskey drinker looking for an accessible entrance into the world of whiskey, or for the veteran whiskey drinker on the lookout for something new and different. Or, for the real whiskey buff, go the whole nine yards and treat them to the full McKenzie line.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZjI9OH0IygIJjMHrZJaotEFtw9ONbkm1UKOoTLe7SRjLZ8L2-ssd4zby81qb9_9yNeyPRdqXxG3vadaLlT7uOhUGwfHcItUhy-7iUmqUX5qGlvrq-fdGAaNNLhQ_RhAWYSfYcaoAoxY/s1600/Adrienne%2527s+photos+054.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZjI9OH0IygIJjMHrZJaotEFtw9ONbkm1UKOoTLe7SRjLZ8L2-ssd4zby81qb9_9yNeyPRdqXxG3vadaLlT7uOhUGwfHcItUhy-7iUmqUX5qGlvrq-fdGAaNNLhQ_RhAWYSfYcaoAoxY/s320/Adrienne%2527s+photos+054.jpg" alt="" id="BLOGGER_PHOTO_ID_5680146292500961122" border="0" style="float: right; margin-top: 0pt; margin-right: 0pt; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 292px; height: 219px; " /></a>Although the cold season is upon us, FLD will be open 7 days a week all winter long. So stop by our tasting room for just the thing to warm you up!<div><br /></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7004951819337730350.post-3234743267032539142011-10-29T11:07:00.003-04:002011-10-29T12:32:49.614-04:00FLD scores well in 2012 Whiskey Bible<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdzr_N7LxaOIcKhRq3wBxHwbi7KSnsbAYz2zSB0KkpudrKKHuoDWCBlGizKpRTVWOb61YVCL_7Jeq70Qm4vKfNAFd3UdMgsnXZA4DIefWlA-uMlVSiWgl8oyrwQORe1cxztQsK5weiSo/s1600/whiskey+bible.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQdzr_N7LxaOIcKhRq3wBxHwbi7KSnsbAYz2zSB0KkpudrKKHuoDWCBlGizKpRTVWOb61YVCL_7Jeq70Qm4vKfNAFd3UdMgsnXZA4DIefWlA-uMlVSiWgl8oyrwQORe1cxztQsK5weiSo/s320/whiskey+bible.JPG" alt="" id="BLOGGER_PHOTO_ID_5668943643655174546" border="0" /></a><br /><br />Jim Murray, one of the most revered whiskey writers in the world, just released the 2012 edition of his <a href="http://www.whiskybible.com/index.htm">Whisky Bible</a>. Thomas and I had the pleasure of meeting Jim at a conference in Kentucky a few years ago where he conducted a tasting of unique whiskies from around the world. Jim is passionate, witty, and at times, brutally honest about whiskey.<br /><br />So it was with a little trepidation that we submitted a range of FLD whiskies for review in this year's edition. Our Bourbon, Rye, Wheat and Corn whiskies were amongst the 1,210 new whiskies Mr. Murray tried for the 2012 Bible.<br /><br />So how did we do?<br /><br />We did pretty well. Scores are based on a 100 point scale.<br /><br />On top of the list was our Glen Thunder Corn Whiskey which scored a 92.5 or a "Brilliant" on Mr. Murray's scoring guide. Some comments: "Beautifully distilled...absolutely classic corn white dog."<br /><br />Mr. Murray also was very kind to our McKenzie Rye rating it a 85.5 or "Very good to Excellent." He writes: "for sheer content and charisma it is a great whiskey to find...Big oils, but then a wall of firm, fruity muscovado sugars and light liquorice. Some superb spices and chocolate, too."<br /><br />We also sent a bottle of our first batch of McKenzie Wheat, which is now sold out. It scored an 82 or "Good Whiskey Worth Trying." He offered the following: "A few heads and tails certainly up the body and make the sugar-honey notes sing."<br /><br />Surprisingly, our McKenzie Bourbon rated the lowest of the FLD products (surprising, because it is our best seller here at the distillery). Still, we received a respectable score of 78 ("Average") and comments included: "Gets off to an oily, rocky start...But once it gets going...the compensation is worth the wait as the toffee honey becomes a real chewathon. Good late spice too."<br /><br />Overall, we are proud of the ratings. For the first time, Mr. Murray included a special section devoted to American craft distillers. In looking through the other reviews, the FLD line-up scored very well in comparison.<br /><br />While comments from our fans and customers are most important to us here at FLD, it's also good to receive some praise from someone as well respected as Jim Murray. We hope to have the latest version of the Whisky Bible for sale in the tasting room in the next few weeks. Be sure to stop by to get a copy (and some of the great FLD whiskies that are included in it!).Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-1646793464605762302011-10-07T13:19:00.011-04:002011-10-08T10:47:28.356-04:00Cocktail Ideas from the Tasting RoomSome more cocktail ideas from our tasting room! Two whiskey lovers and long-time FLD employees talk about their experience at FLD and their favorite ways to drink our spirits.<br /><br />Tom is an encyclopedia of all th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbV7y-uLl_vL6gQBY7jnDWq_yzgNRz5ofnJsS2La9V3y_fp0xXEJd4U9XSuIPpOArFfySC1RLluKnvmxV6inAX8S_KzhnBKNYBYlTwR7k1OWsc7d4lQNSJyg5cSnVWXUbCtZ3wVJEobo/s1600/Adrienne%2527s+photos+027.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 235px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbV7y-uLl_vL6gQBY7jnDWq_yzgNRz5ofnJsS2La9V3y_fp0xXEJd4U9XSuIPpOArFfySC1RLluKnvmxV6inAX8S_KzhnBKNYBYlTwR7k1OWsc7d4lQNSJyg5cSnVWXUbCtZ3wVJEobo/s320/Adrienne%2527s+photos+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5660803381377725634" border="0" /></a>ings whiskey-related. Originally from Wisconsin, he's been working at FLD since October of last year. "My favorite part about working here," he says, "is that I get to educate and inform customers about the intricacies of whiskey." At home, he brews his own beer, and he and his wife will be returning to Wisconsin in May to work with his wife's family at their winery. His favorite FLD spirit? McKenzie Rye. "I like to drink it neat," he says, "or in a Sazerac."<br /><br />Cody, meanwhile, comes to FLD from Texas. "I love learning about the process of distilling, and the fact that there are so many different varieties of whiskey." His favorite FLD s<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrhpDCFV-Tpd5azsxM4aqlWGY8-7_NLNn30C1JtParVIGRF7-yUBUOxJiwUKDU9d7a6HFrikrVnQXaljSxzKdIGn9Aw2DPyk_Ftkx1R4f3HRNdUr3llSPTGiUOHSoqn9ZFG-isZ5k2OM/s1600/Adrienne%2527s+photos+046.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 238px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNrhpDCFV-Tpd5azsxM4aqlWGY8-7_NLNn30C1JtParVIGRF7-yUBUOxJiwUKDU9d7a6HFrikrVnQXaljSxzKdIGn9Aw2DPyk_Ftkx1R4f3HRNdUr3llSPTGiUOHSoqn9ZFG-isZ5k2OM/s320/Adrienne%2527s+photos+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5660803823064660210" border="0" /></a>pirit is our un-aged corn whiskey, Glen Thunder. "it's simple, and yet you can mix it with a variety of things- or just drink it straight!" When it comes to cocktails, Cody's got some interesting ideas- like this one, which mixes our Riesling Grappa, Stirrings Brand Sangria Mixer, and Fee Brothers Rhubarb Bitters.<br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Tom's McKenzie Rye Sazerac Recipe</span><br /><br /><span style="color: rgb(255, 0, 0);">Coat a lowball glass with absinthe</span><br /><span style="color: rgb(255, 0, 0);">muddle a sugar cube and five dashes of Peychaud's bitters (Tom uses Fee Brothers Whiskey Barrel Aged Bitters as a substitute)</span><br /><span style="color: rgb(255, 0, 0);">Fill glass with a few ice cubes</span><br /><span style="color: rgb(255, 0, 0);">Add 1.5 ounces of McKenzie Rye Whiskey, stir</span><br /><span style="color: rgb(255, 0, 0);">Garnish with an orange peel</span><br /><br /><span style="color: rgb(204, 51, 204); font-weight: bold;">Cody's Grappagria</span><br /><br /><span style="color: rgb(204, 51, 204);">Muddle strawberries in the bottom of a highball glass</span><br /><span style="color: rgb(204, 51, 204);">Fill glass with ice</span><br /><span style="color: rgb(204, 51, 204);">Add 1 ounce of FLD's Riesling Grappa and 3 ounces Stirrings Brand Sangria Mixer</span><br /><span style="color: rgb(204, 51, 204);">Finish with a few drops of Fee Brothers Rhubarb Bitters</span><br /><span style="color: rgb(204, 51, 204);">Garnish with a strawberry or orange peel</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-81464265969152792302011-08-31T16:12:00.019-04:002011-09-09T14:00:51.587-04:00From the Ground, Up: Bourbon Production Part II[the previous installment discussed the grains, the preparation of the mash, and the fermentation process used in the making of McKenzie Bourbon]<br /><br />The fermentation process for our bourbon takes about three days— that's when the yeast converts the sugar produced from the mashing process into alcohol, carbon dioxide, and heat. During this time, the creation of carbon dioxide causes the mash to bubble and froth. When the yeast has fully metabolized the sugar, the mash, which is now termed a distillers beer, is pumped through a hose into the pot still.<br /><br />Our beautiful stil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FP5-M3SG4WSMGLNyibNdO3uHSH8TWSim1VkImv4wmq2b3Fhr_4Yyi474o0_jPBm_vRzdCqYr8vC1T0u_OxfEkGZgIScvbY06XKQ7TTmUg5_7WKjKfyGv6bbLDw6tEu1ZQ4WCg4-XgWc/s1600/FLD+Photos+012.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 190px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FP5-M3SG4WSMGLNyibNdO3uHSH8TWSim1VkImv4wmq2b3Fhr_4Yyi474o0_jPBm_vRzdCqYr8vC1T0u_OxfEkGZgIScvbY06XKQ7TTmUg5_7WKjKfyGv6bbLDw6tEu1ZQ4WCg4-XgWc/s320/FLD+Photos+012.jpg" alt="" id="BLOGGER_PHOTO_ID_5648174582702993922" border="0" /></a>l is a pot and a column still and was designed by our Master Distiller and made by Holstein in Markdorf, Germany. It can hold 300 gallons of bourbon mash, which translates into roughly 30 gallons of bourbon per run. To distill bourbon mash, we use only the pot still; the column is used for some of our other spirits like vodka and gin.<br /><br />The science behind distillation is simple: the boiling point of alcohol is lower than that of water. So when the pot is surrounded by a hot jacket of steam, the alcohol evaporates while the mash liquids and solids are left behind. When the vapors are then chilled, the alcohol re-condenses into a very concentrated, clear whiskey (also called white dog) of 120 proof, or 60% alcohol. The whole process of double-pot distillation takes about 7 hours.<br /><br />After the mash is distilled twice it is ready to be transferred to barrels for aging. Left behind in the still is the spent corn/rye/barley and water mixture, which is no longer alcoholic. We give some of this to a cattle farmer up the road to feed to his livestock, while we save some to use as backset to use in the sour mash process (see the Bourbon Production Part I for an explanation of this process).<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m_m3F9XbPARgvCaa5FmFtxn4810Jmslmh1CChyphenhyphensdF9_AhjtZ1zCKFCD91N4IRZLreCAfZXO-mnYiS4mXTY-hJU0dFC08AlqrQXANTbaYuahhEzBO0Grv_1LjoQQyKjELkd0_ScbcNVg/s1600/Adrienne%2527s+photos+015.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 272px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6m_m3F9XbPARgvCaa5FmFtxn4810Jmslmh1CChyphenhyphensdF9_AhjtZ1zCKFCD91N4IRZLreCAfZXO-mnYiS4mXTY-hJU0dFC08AlqrQXANTbaYuahhEzBO0Grv_1LjoQQyKjELkd0_ScbcNVg/s320/Adrienne%2527s+photos+015.jpg" alt="" id="BLOGGER_PHOTO_ID_5648172717040319906" border="0" /></a><br />So, the barrels. In bourbon production, the specifics of the barrels used for aging are extremely important. In order for a whiskey to be legally classified as bourbon, it needs to be aged in <span style="font-weight: bold;">new, charred, American oak barrels</span>. What that means is that once we've used our barrels once for bourbon, we cannot re-use them for whiskey and still call it bourbon. Many large-scale American distilleries will sell their once-used bourbon barrels to Scotland, where distilleries can use them to age Scotch. We use ours a second time to age our Maplejack, as well as for other products that are in the works. Our barrels are hand-crafted by coopers in Missouri and Minnesota.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZu9j_eGTwQJ1XnQ176AySK44v9sSvqr-HUzAcJsQnpeRstm9A0df4D8MjRogAMXhINMzAUuGG9cWiNyoI8tt9PbWk43pP6ofHSpu5i_f-jOvRgm8DJpHGrxm6iGSjNmOqGQ3PwjWFvQ/s1600/Adrienne%2527s+photos+021.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 210px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIZu9j_eGTwQJ1XnQ176AySK44v9sSvqr-HUzAcJsQnpeRstm9A0df4D8MjRogAMXhINMzAUuGG9cWiNyoI8tt9PbWk43pP6ofHSpu5i_f-jOvRgm8DJpHGrxm6iGSjNmOqGQ3PwjWFvQ/s320/Adrienne%2527s+photos+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5648173143129597298" border="0" /></a><br />The newly distilled whiskey is mixed with some water to lower the proof, and is then transferred into barrels. Right now we are using mostly 10-gallon barrels to age our Bourbon, so that the aging process is expedited and we can produce a nicely aged whiskey in less than 2 years. After about 12-18 months in the barrels, we transfer the now caramel-colored whiskey into Chardonnay casks from local wineries, which gives the bourbon a chance to breathe. We are also putting up several standard 53 gallon barrels for extended aging. Some of this whiskey is now going on 3 years old and is showing lots of promise (yes, we check in on it routinely!)<br /><br />After a month in Chardonnay, we smell and taste the nearly-complete McKenzie Bourbon to make sure it is ready to be bottled, labeled, and put on the shelves. At this point it will have the tasting components that you're already familiar with, our signature buttery, smooth bourbon. And voila, there you have it- McKenzie Bourbon, from the ground up!<br /><script type="text/javascript"><br /><br /> var _gaq = _gaq || [];<br /> _gaq.push(['_setAccount', 'UA-25610595-1']);<br /> _gaq.push(['_setDomainName', '.blogspot.com']);<br /> _gaq.push(['_trackPageview']);<br /><br /> (function() {<br /> var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;<br /> ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';<br /> var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);<br /> })();<br /><br /></script><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZbrKEWMGSlMZkIV7AWIS8uPrVETdhC6EVCnGufA1yV16QW3y2Jxl62DhxF8iPkSiPmLwPGtu8r87wqGoUitCmaGC0YQm26YHOaFKwHiPRmF26yUF78N2M3JVrL3xyPUSw6sRsG_3qoA/s1600/bottle-shots+026.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 191px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZbrKEWMGSlMZkIV7AWIS8uPrVETdhC6EVCnGufA1yV16QW3y2Jxl62DhxF8iPkSiPmLwPGtu8r87wqGoUitCmaGC0YQm26YHOaFKwHiPRmF26yUF78N2M3JVrL3xyPUSw6sRsG_3qoA/s320/bottle-shots+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5648175005711072402" border="0" /></a><br /><span></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-43442049610432774632011-08-03T17:29:00.017-04:002011-08-11T01:10:49.803-04:00Summer in the Finger LakesThere are lots of ways to enjoy the summer months- but in the Finger Lakes region in particular, it seems<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsnaL1JqDMTyrR0hyphenhyphenmurqBXsrv1XAuAtSqlbnpLgmwcrTpPopUMJv9IDc_z5D6FaOmHbKYXqeXbQmfrjvxo4yiz_xRM18xz11UXdRBaCEP6z4NnrxB7-pJLbUFZ6BsAcofCtNPnIXwBc/s1600/IMG_1231.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 259px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJsnaL1JqDMTyrR0hyphenhyphenmurqBXsrv1XAuAtSqlbnpLgmwcrTpPopUMJv9IDc_z5D6FaOmHbKYXqeXbQmfrjvxo4yiz_xRM18xz11UXdRBaCEP6z4NnrxB7-pJLbUFZ6BsAcofCtNPnIXwBc/s320/IMG_1231.JPG" alt="" id="BLOGGER_PHOTO_ID_5638925367176775458" border="0" /></a> like a crime not to take in the beauty of the season with some outdoor adventures. As you plan your summer visit to our tasting room (of course!), check out some of these other wonderful Finger Lakes attractions right outside our doors—
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<br />On your way to the Windmill Farm and Craft Market in Penn Yan, just 30 minutes from FLD, you are more likely to see horse and buggy traffic than hear the impatient honking of car horns. The market is open every Saturday from April through December, and is frequented by Amish and Mennonite vendors from around the state.The maze of tented shops feature everything from fresh food and produce to handmade crafts. And if you really want to get into the spirit of the market, you can even take a ride on a horse-pulled buggy! (Check 'em out online: <a href="http://www.thewindmill.com/" target="_blank">http://www.thewindmill.com/</a>)
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<br />There's nothing quite as refreshing as cooling down from the summer heat with some fun on Seneca Lake. There are numerous agencies offering kayaks, jet skis, and boats for rent, in addition to various cruises around the lake. The True Love Schooner, which has been sailing the Caribbean since 1950 and was featured in the 1956 film "Love Boat" with Bing Crosby and Grace Kelly, has hung up its pioneering jib and is now available for daytime, sunset, and private sails around the Lake. (<a href="http://www.schoonerexcursions.com/" target="_blank">http://www.<wbr>schoonerexcursions.com/</a>)
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<br />As you may have heard, the Finger Lakes are gorges. Bad puns aside, the entire area is covered with deep and winding gorges<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQ83p5I4dV4zpzrV1_3RrEcZs5ZbOaB7B64hJu-CLbD4nt-yAK2bSN4GyZK_GMibdZOJwVyysGtN1PiYKBXOg9klzAh2Q40R-Ktjl__ufgMwLTy1_8L6KS8qmv61ySeYBX5dCQhnrJOc/s1600/IMG_2069.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 265px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQ83p5I4dV4zpzrV1_3RrEcZs5ZbOaB7B64hJu-CLbD4nt-yAK2bSN4GyZK_GMibdZOJwVyysGtN1PiYKBXOg9klzAh2Q40R-Ktjl__ufgMwLTy1_8L6KS8qmv61ySeYBX5dCQhnrJOc/s320/IMG_2069.JPG" alt="" id="BLOGGER_PHOTO_ID_5638925838450904146" border="0" /></a>, complete with walking and biking trails, waterfalls, and swimming holes. In Watkins Glen State Park, just a few miles away from FLD, you'll find the tremendous Glen gorge and all the walking trails and camp grounds that go with it- perfect for a break from the wine trail, for a day hike or picnic.
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<br />Similarly, Taughannock Falls sits 25 miles from FLD and boasts one of the highest falls east of the Rockies. There you can hike and swim, as well as bring in some food to grill and picnic. And Saturday nights during the summer, a $5 parking pass gets you into the park for weekly concerts! (see the schedule: http://nysparks.state.ny.us/parks/62/details.aspx)
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<br />And speaking of live music, Wagner Vineyards, a winery and brewery just u<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTLPTMOi-ITtWhEWPfhGSx3ZN3v5Ux-_53ONKDjmkvI67EtSJpFZ7rTddbspk-j3MmoLdD01c_k2DaPOrnexmZl0pDluaT1uhvkEZ6IM4zkyuMrmY6e12hTmlTiCiY_L2ByPnv44L5B8/s1600/IMG_1274.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 273px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTLPTMOi-ITtWhEWPfhGSx3ZN3v5Ux-_53ONKDjmkvI67EtSJpFZ7rTddbspk-j3MmoLdD01c_k2DaPOrnexmZl0pDluaT1uhvkEZ6IM4zkyuMrmY6e12hTmlTiCiY_L2ByPnv44L5B8/s320/IMG_1274.JPG" alt="" id="BLOGGER_PHOTO_ID_5638928693954748338" border="0" /></a>p the road from FLD, has a great Friday night concert series, called Friday Nights on the Brewdeck. From 8-11pm you can dance the night away to the fun bands that play on the brew deck overlooking the lake, and you can buy some Wagner wine or beer to sip while you sway. A fun Friday night for the whole family. (http://www.wagnervineyards.com/)
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<br />The bottom line: there is tons to do in the Finger Lakes right outside the Distillery's doors, aside from the Seneca Lake Wine Trail. If you're headed this way, check out some of these awesome outdoor activities, and find more suggestion online at http://www.fingerlakes.org/things-to-do.
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<br />And of course, between outings and wine tastings, stop by our tasting room to 'un-wine'!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-8737282121197115892011-07-12T22:11:00.032-04:002011-07-16T11:47:18.605-04:00From the Ground, Up: BourbonWhen you visit our tasting room, or purchase a bottle of our spirits at a liquor store or in a cocktail at a restaurant, you might admire the playful bottle designs, or the smoothness of our products on your tongue. But this is only half of the picture- most of the work happens behind the scenes. In order to fully appreciate the flavor in your glass, we think it's important that you understand what happens downstairs on the production side of our operation. To that end, we will be walking through the production for several of our spirits in short installments. This inaugural installment in <span style="font-size:130%;"><span style="font-weight: bold;">From the Ground, Up</span></span> will feature the first step in producing <span style="font-size:130%;"><span style="font-weight: bold;">McKenzie Bourbon</span></span>.<br /><br />We start the process with locally grown corn, rye, and bring in the finest malt obtainable. <span style="font-weight: bold;">A little about the grains.</span> The corn we use is grown about 3 miles from the distillery. It needs to be dry, and have a good bushel weight, meaning it will produce a good amoun<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojqh9x24HI8wEErcOl7PyhoNIQMPy-0lAY0IfJW-mLkJisDMnS5kPnHrL21qXvV2tdYpByi49R-y1HyAor203HZrMR_pUcFSXBdfu1-X8CYFWPb47WGpahDJazjAMkvUs_jt2XUoizYU/s1600/IMG_1194.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 268px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojqh9x24HI8wEErcOl7PyhoNIQMPy-0lAY0IfJW-mLkJisDMnS5kPnHrL21qXvV2tdYpByi49R-y1HyAor203HZrMR_pUcFSXBdfu1-X8CYFWPb47WGpahDJazjAMkvUs_jt2XUoizYU/s320/IMG_1194.JPG" alt="" id="BLOGGER_PHOTO_ID_5629240657615618658" border="0" /></a>t of alcohol. But it also must have a good flavor. The rye is grown across the lake from us in Dundee, New York, and also by a farmer in Big Flats, NY. The rye must be dry as well, but most importantly, it must have a good flavor. When mashed in a bourbon mash, the rye is called the <span style="font-weight: bold;"> flavoring grain</span>. It lends a spicy component to the finished product. We also bring in fresh malted barley, which is barley that has been partially germinated to produce enzymes that convert the starch found in the corn and the rye into sugar, which is then converted into alcohol (more on this later). <span>We u</span><span>se </span><span>only</span><span> </span><span>the </span><span>natural enzymes in the malted barley to convert our starch into sugar—</span><span> it's possible to skip this step and use commercial enzymes, but we think that natural enzymes make a better bourbon</span>. (Pictured above: corn, rye, and malted barley. Below: Thomas adds the ground corn to boiling water.)<br /><br />Once we have<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWG6MD4wYheZ_6FnxnGImGBDAaSuS2h2VgMdrkbz3QqnxyZQhc_E2O4LItUmHzv-ulZF_G7-Vu988DtZAZJdQhE-ObbH9meCZ3FrLTZkbqMFx0YbgNyEaqeG4L7y1nFDAxyqnxSC-yDI/s1600/IMG_1201.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 248px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWG6MD4wYheZ_6FnxnGImGBDAaSuS2h2VgMdrkbz3QqnxyZQhc_E2O4LItUmHzv-ulZF_G7-Vu988DtZAZJdQhE-ObbH9meCZ3FrLTZkbqMFx0YbgNyEaqeG4L7y1nFDAxyqnxSC-yDI/s320/IMG_1201.JPG" alt="" id="BLOGGER_PHOTO_ID_5629257074435441970" border="0" /></a> our grains, the first step in bourbon production is grinding the corn into a coarse meal. We add this corn meal to boiling water, which makes the starch readily available to the malt. After a long hot cook, the corn is cooled down to around 180 degrees, and we add our rye, which has been milled into a fine flour. After a few minutes we begin cooling again to around 140 degrees, and at that point we add our finely ground barley malt. We maintain this temperature for a little while, giving the malt enzymes a chance to convert the starch in the corn and rye into sugar.<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxzD-tdGR3eVdkfV9-ppmdx4VOLCv1P69BQVTBtO28Bbc4RFc9K3ghLz5J0j_45ppRHNYEJd5pxn-AxvqAr_dz0VyJj5AtKzxZrlzax8NUFoRPJ8MGW9bhQJwFMQVx6DlV8-xsZvKxCw/s1600/IMG_1212.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 247px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxzD-tdGR3eVdkfV9-ppmdx4VOLCv1P69BQVTBtO28Bbc4RFc9K3ghLz5J0j_45ppRHNYEJd5pxn-AxvqAr_dz0VyJj5AtKzxZrlzax8NUFoRPJ8MGW9bhQJwFMQVx6DlV8-xsZvKxCw/s320/IMG_1212.JPG" alt="" id="BLOGGER_PHOTO_ID_5629257216489371986" border="0" /></a></div><br />At this point, we add backset to the cooker. Backset is mash that has been stripped of its alcohol in the still. It is necessary in order to drop the pH of the mash, so that it can ferment properly. <span style="font-weight: bold;">This is </span><span style="font-weight: bold;">what is meant by the term "sour mash bourbon whiskey"</span>. (Pictured right: the mash boils. Close up video below.)<br /><br /><br /><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='329' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxmsdHA9-tAY77t4fpu1mxfHecZn46zaUhLfE5JsmMKs4qfV5YIHALlTY5hzX_9ki9H9JyTO3NwUuIonDZD5g' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></div><br />After the backset goes in, the mash is cooled to around 80 degrees so that we can pitch our yeast. We don't want the mash to be too hot or else the yeast will be killed, but if it's too cool the mash won't ferment properly. We then transfer the mash to an open top fermenter to ferment for around 3 days. <span style="font-weight: bold;">Ferme</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcWwv4X_QLN8kI04693tt-Vlb7DgD-s5Ia5XurGb-apyW8sZ4fawR645y4s3TBUU4xH04s4Ddt8rbBN4wNgXQrSPtu_vb-V7MHEir1FJNziS7ha7rbvlMY1ege_2pd2Q5DYo3e5_vCsU/s1600/IMG_1643.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 264px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcWwv4X_QLN8kI04693tt-Vlb7DgD-s5Ia5XurGb-apyW8sZ4fawR645y4s3TBUU4xH04s4Ddt8rbBN4wNgXQrSPtu_vb-V7MHEir1FJNziS7ha7rbvlMY1ege_2pd2Q5DYo3e5_vCsU/s320/IMG_1643.JPG" alt="" id="BLOGGER_PHOTO_ID_5629976198625083218" border="0" /></a><span style="font-weight: bold;">ntation is the pr</span><span style="font-weight: bold;">ocess that occ</span><span style="font-weight: bold;">urs</span><span style="font-weight: bold;"> when </span><span style="font-weight: bold;">the</span><span style="font-weight: bold;"> yeast metabolizes the</span><span style="font-weight: bold;"> sugar that was</span><span style="font-weight: bold;"> created in the mashing proc</span><span style="font-weight: bold;">es</span><span style="font-weight: bold;">s. It produces 3 things: alcohol, carbon diox</span><span style="font-weight: bold;">ide and heat.</span> After about 3 days, we transfer the fermented mash, now termed beer, to the still.<br /><br /><span style="font-weight: bold;"><br />More on the distillation process next time... </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-92000903730815658712011-06-28T14:31:00.019-04:002011-07-13T10:43:38.647-04:00Happy July 4th!Meet some of our tasting room staff and friends of FLD! They hail from all over the country, from New York to Alabama to Texas, and represent many different backgrounds and aspirations. We will periodically feature staff members on the blog, so even if you can't literally make it into our tasting room, you can at least meet us virtually. In honor of July 4th, a couple staff members share their favorite Independence Day memories and some awesome cocktail ideas to help you and your friends and family celebrate the holiday.<br /><br />This year on the Fourth, <span style="font-weight: bold;font-size:130%;" >Loretta</span><span style="font-size:130%;"> </span>will be holding down the fort in the tasting room, helping customers decide the best way to celebrate the holiday with her creative cocktail concoctions. For the Fourth, she recommends the RED, WHITE, AND BLUEBERRY (came up with the name m'self, thank you very much!). This fruity cocktail is a perfect party drink, and a great complement t<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6iuui0FUvcigWVQFMn6xPWrh5LARmO3C9RGctBWPKHGA-8hTy03u5gQHr9lJ7gpUWgiGdFt5oTeyJYgSQr4vinLGSzo72JUU2Cj-3EqSDogOZze9KFgoAR45RTM4XZ06WW4aqLxqxmg/s1600/IMG_1175.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 180px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU6iuui0FUvcigWVQFMn6xPWrh5LARmO3C9RGctBWPKHGA-8hTy03u5gQHr9lJ7gpUWgiGdFt5oTeyJYgSQr4vinLGSzo72JUU2Cj-3EqSDogOZze9KFgoAR45RTM4XZ06WW4aqLxqxmg/s320/IMG_1175.JPG" alt="" id="BLOGGER_PHOTO_ID_5624074384700137586" border="0" /></a>o Loretta's favorite part of the Fourth— watching fireworks.<br /><br /><span style="color: rgb(51, 102, 255);">Red, White, and Blueberry</span><br /><span style="color: rgb(51, 102, 255);">1 part Vintner's Wildberry Vodka</span> <span style="color: rgb(51, 102, 255);"><br />2 parts Stirrings Wild Blueberry Martini Mixer</span><br /><span style="color: rgb(51, 102, 255);">A few drops of Fee Brothers Rhubarb Bitters</span><br /><br /><span style="color: rgb(51, 102, 255);">Pour, stir, and enjoy!</span><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhrSxBXw0pxOb1djMP26tZBtRZnYkebDI_Y6VlDohhJutWyimRdTmhh_AEtfv1Ep5GtLb3P7Z0ujOpvcCKbA3LMXC4O-upWnhaz7oCKL3RG6jnE-z4jvvtD7axmtQNrFYTQtGfRZlKJ8/s1600/IMG_1178.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 228px; height: 171px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhrSxBXw0pxOb1djMP26tZBtRZnYkebDI_Y6VlDohhJutWyimRdTmhh_AEtfv1Ep5GtLb3P7Z0ujOpvcCKbA3LMXC4O-upWnhaz7oCKL3RG6jnE-z4jvvtD7axmtQNrFYTQtGfRZlKJ8/s320/IMG_1178.JPG" alt="" id="BLOGGER_PHOTO_ID_5624073925415316082" border="0" /></a><br />Loretta has worked in the tasting room part time for about a year, and works as a paralegal as well. Her favorite part of FLD? The people. "My favorite part about working here is being able to find the right spirit for every customer," she says, "and making a connection with the people who come into the tasting room through the spirits." After work this Fourth of July, Loretta plans to watch fireworks on the beautiful Seneca Lake.<br /><br />While Loretta helps keep things running smoothly at FLD, <span style="font-weight: bold;font-size:130%;" >Jerry</span><span style="font-size:130%;"> </span>will be traveling downstate to visit friends and family for an annual Fourth of July celebration. You might find him around the pool with his cousins, a glass of McKenzie Bourbon on the rocks in hand. "I won't be drinking anything fancy," says Jerry— "no martini glass or anything." Jerry recommends drinking his favorite spirit on the rocks or in an Old Fashioned.<br /><br /><span style="color: rgb(255, 0, 0);">McKenzie Old Fashioned</span> <div class="recipe_data"><div class="ingredients"><span style="color: rgb(255, 0, 0);">2 oz McKenzie Bourbon</span><br /><span style="color: rgb(255, 0, 0);">A few drops Fee Brothers Angostura bitters</span> <span style="color: rgb(255, 0, 0);"><br />1 splash water</span><br /><span style="color: rgb(255, 0, 0);">1 tsp sugar</span> <span style="color: rgb(255, 0, 0);"><br />1 maraschino cherry</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgINQy7T_PxT2XaGz2sAi16TymMboPbMSUFGZMPHS50XFbCJuvTJrnWNonsLlr97JUOYCNNLHYQVrV9cJgVK9txrJuc3qhsDxJlnejYkWEC7BfqC59agkWmJViGMRuCn0uksJUEAWHTPg/s1600/IMG_1180.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 233px; height: 175px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgINQy7T_PxT2XaGz2sAi16TymMboPbMSUFGZMPHS50XFbCJuvTJrnWNonsLlr97JUOYCNNLHYQVrV9cJgVK9txrJuc3qhsDxJlnejYkWEC7BfqC59agkWmJViGMRuCn0uksJUEAWHTPg/s320/IMG_1180.JPG" alt="" id="BLOGGER_PHOTO_ID_5624074617488798866" border="0" /></a><br /><span style="color: rgb(255, 0, 0);">1 orange wedge</span><br /></div></div> <div class="RecipeDirections"><span style="color: rgb(255, 0, 0);"><br />Muddle sugar, bitters, cherry, and orange in a glass. Fill glass with ice, and add bourbon and water. Stir, and enjoy!</span><br /></div><br />Jerry is a rising senior at Cornell University's School of Hotel Administration, and hopes to someday work as a restaurant's beverage manager. Like Loretta, his favorite part of the Fourth is firework-related— although he prefers to set them off himself rather than just watch! He too has been at FLD for a year, and his favorite part is educating customers about the spirits, and also learning about them himself. "I love that I can learn new things every day, and talk about it with interested customers," he says.<br /><br />For another festive cocktail idea, check out the FLD spotlight on the <a href="http://ediblefingerlakes.com/blog/edible-voices/for-the-fourth-a-cocktail-to-make-george-proud.htm">Edible Finger Lakes Blog</a>!<br /><br />Happy Independence Day, from all of us at FLD!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-460074211300480712011-06-16T15:42:00.029-04:002011-06-23T10:24:33.629-04:00The Spirit of Our SpiritsSince we have been a bit negligent about maintaining this blog for the past several months, we feel it's necessary to introduce ourselves and our spirits so you all can get a sense of who we are and what we do here. To start out the reintroduction process, some notes on our spirits from our Master Distiller, Thomas Earl.<br /><br />(To get the real spirit of the spirits, try saying all of the following with an Alabama accent to truly emulate our Distiller Extraordinaire!)<br /><br /><span style="font-weight: bold;font-size:130%;" >Vintner's Vodka</span>, or the winemaker's vodka, is made from a blend of local grapes. It is <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQI6_YEz-YLwZqpW3gCCrTVx3wls3OaOTcB66Jen1mYrdyH2OkxzuYZCJDtyVhFK1rnJT_ZW9TZLfXq0EGyIu9-8K4cTwM_RjSiJc72Z6IxxSEGLP1NLa2tDJxbljXd0C0ZZ449J7290/s1600/bottle-shots+051.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 118px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQI6_YEz-YLwZqpW3gCCrTVx3wls3OaOTcB66Jen1mYrdyH2OkxzuYZCJDtyVhFK1rnJT_ZW9TZLfXq0EGyIu9-8K4cTwM_RjSiJc72Z6IxxSEGLP1NLa2tDJxbljXd0C0ZZ449J7290/s200/bottle-shots+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5618908046647540882" border="0" /></a>fruity and floral, with notes of orange blossom, cantaloupe, vanilla, and lychee. <span style="font-style: italic; color: rgb(255, 0, 0);">Says Thoma</span><span style="font-style: italic; color: rgb(255, 0, 0);">s</span><span style="font-style: italic; color: rgb(255, 0, 0);">:</span><span style="font-style: italic; color: rgb(255, 0, 0);"> </span><span style="font-style: italic; color: rgb(255, 0, 0);">"As a whiskey guy, I never understood why somebody would want to drink a totally tast</span><span style="font-style: italic; color: rgb(255, 0, 0);">eles</span><span style="font-style: italic; color: rgb(255, 0, 0);">s</span><span style="font-style: italic; color: rgb(255, 0, 0);"> liquor. That's why we've created a vodka with taste. These local grapes sure do make some f</span><span style="font-style: italic; color: rgb(255, 0, 0);">ine stuff!"</span><br /><br /><span style="font-weight: bold;font-size:130%;" >Vintner'</span><span style="font-weight: bold;font-size:130%;" >s Wild Berry Vodka</span> is made by macerating local strawberries, raspberries, and blueberries in our Vintner's Vodka before a second distillation. A<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfpTBLZ_cIsFoWNBDDalQy-18TcJY7Y4EHA2q_N5bV-7sFkhf1KeR_j1wzg2oc0sdqirImHdu4w6VZ0VJE7zXyvNMCa3olymOCqJakTe5yiss23DVAw74PU7i4tefC28XxOPIggtqctA/s1600/bottle-shots+053.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 121px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcfpTBLZ_cIsFoWNBDDalQy-18TcJY7Y4EHA2q_N5bV-7sFkhf1KeR_j1wzg2oc0sdqirImHdu4w6VZ0VJE7zXyvNMCa3olymOCqJakTe5yiss23DVAw74PU7i4tefC28XxOPIggtqctA/s200/bottle-shots+053.jpg" alt="" id="BLOGGER_PHOTO_ID_5618914572888526882" border="0" /></a>romas of fresh-picked berries rise from the glass. <span style="font-style: italic; color: rgb(255, 0, 0);">Thomas says, "Boy, we took what was already good and made it even better, by adding fresh fruit. This stuff is so jammy, I believe you coul</span><span style="font-style: italic; color: rgb(255, 0, 0);">d put it on biscuits."</span><br /><br /><span style="font-weight: bold;font-size:130%;" >Peach, Pear, and Currant Brandies</span> are European style eaux-de-<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDsFBI1Sg7tlN50YBJtcvtwlMTRhg6EaN0HZIUomuCmPIn-yt__oUqZiLlQBInVKu6TufO7mDfnSuMfDrg6-QqHcl4bAJGwROjYeEhKDhAfwDNCxz82fIcUHjkfIs9l3x_v0Fu26KlME/s1600/bottle-shots+039.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 122px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFDsFBI1Sg7tlN50YBJtcvtwlMTRhg6EaN0HZIUomuCmPIn-yt__oUqZiLlQBInVKu6TufO7mDfnSuMfDrg6-QqHcl4bAJGwROjYeEhKDhAfwDNCxz82fIcUHjkfIs9l3x_v0Fu26KlME/s200/bottle-shots+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5621077535658664322" border="0" /></a>vie. We capture the true essence of the base fruit through distillation in our copper still. We were proud to be selected to re-create George Washington's Peach Brandy at Mt. Vernon in October 2010. <span style="font-style: italic; color: rgb(255, 0, 0);">"We thi</span><span style="font-style: italic; color: rgb(255, 0, 0);">n</span><span style="font-style: italic; color: rgb(255, 0, 0);">k</span><span style="font-style: italic; color: rgb(255, 0, 0);"> George would be proud of our Peach Brandy," says Thomas. "Our Pear Brandy has a butteriness to it that </span><span style="font-style: italic; color: rgb(255, 0, 0);">makes me want to put it in my grits, while the Currant has a nice flowery aroma to it, almost like lilacs."</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTOk9tbu4x6Vq6W3b1erT6sOjtwDDYe_7s98H3qeoSD25GzMeNO6RjySjKA8AlbyovfndfgavFUvNgwIM3nkDYL7a1FzZCdyJc3qcSF2CUgnfc_a1cjdfv3xzFEqjEmawr1IwTS-WuHA/s1600/bottle-shots+037.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 115px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTOk9tbu4x6Vq6W3b1erT6sOjtwDDYe_7s98H3qeoSD25GzMeNO6RjySjKA8AlbyovfndfgavFUvNgwIM3nkDYL7a1FzZCdyJc3qcSF2CUgnfc_a1cjdfv3xzFEqjEmawr1IwTS-WuHA/s200/bottle-shots+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5621078772714529266" border="0" /></a><span style="font-weight: bold;font-size:130%;" >Muscat, Gewurztraminer, and Riesling Grappas</span> are unaged pomace brandies made from locally-grown white grapes. We crush and ferment the entire grape- seeds, skins, and all- then distill to concentrate the flavors typically associated with those varietals.<span style="font-style: italic; color: rgb(255, 0, 0);"> From our Master Distiller: "A lot of people think grappa is harsh and tastes like gasoline. Not ours. Each grappa is a true representation of the grape it came from."</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUFhbv89PqiwnyhmvVR1UIcd3Mo7MAPMpLONR-A-0Ub9w5ThiCHvbxXaOj6iAWyVzXBco9Ka9_-DTa_09GlxngmLyRIKS1XCRIKKSYgU8lGxH6OVSkxf9MbAvqmLhiDlnN-aDgMVNs9s/s1600/bottle-shots+019.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 129px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUFhbv89PqiwnyhmvVR1UIcd3Mo7MAPMpLONR-A-0Ub9w5ThiCHvbxXaOj6iAWyVzXBco9Ka9_-DTa_09GlxngmLyRIKS1XCRIKKSYgU8lGxH6OVSkxf9MbAvqmLhiDlnN-aDgMVNs9s/s200/bottle-shots+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5621079530771707762" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Seneca Drums Gin</span> is an award-winning London-style dry gin, distilled from our own local grape spirit and a signature blend of 11 botanicals, including citrus peel, juniper, cucumber, clove, and anise. <span style="font-style: italic; color: rgb(255, 0, 0);">"I do not know how we got this stuff to taste so good," muses Thomas. "It is extremely smooth and reminds me of </span><span style="font-style: italic; color: rgb(255, 0, 0);">a walk in the woods."</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLfJz1PSFX6q1AworDKHKHj1J0v1VXf2IgbwmgW6BxyGkB5VOyLIdeKCAxd0C4vQgFPMUojiWp8yUhepxrcKcUSOkGMHRUEbroo9SNwlMpCSn8GWkaimWyXITd4-yHsGHiMqdgl2lRUk/s1600/bottle-shots+049.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 116px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyLfJz1PSFX6q1AworDKHKHj1J0v1VXf2IgbwmgW6BxyGkB5VOyLIdeKCAxd0C4vQgFPMUojiWp8yUhepxrcKcUSOkGMHRUEbroo9SNwlMpCSn8GWkaimWyXITd4-yHsGHiMqdgl2lRUk/s200/bottle-shots+049.jpg" alt="" id="BLOGGER_PHOTO_ID_5621080194385125010" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Glen Thunder</span> is a true American corn whiskey. The aroma of this whiskey is reminiscent of pulling back the husk from an ear of sweet summer corn. <span style="font-style: italic; color: rgb(255, 0, 0);">Thomas says, "Corn whiskey is a true Southern favorite. This is an honest, true corn whiskey, made like they do it in the hills and hollers of south Alabama. It smells like Duncan Hines cake mix comin' off of the still. Yankees beware, put some south in yo mouth!"</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N1QEMsnpL6SBmdyzUL09-Pi0YyftSb0oVAJa0FId-WWendkFUTrJxfI0xSApboCO1gNU3UcBEAmC2WOlVWfe4Mk9kJT4w-38bvBOuG3TCbE3JZJX9C5fEEjHARJuACF2Nac56jAW3ac/s1600/bottle-shots+043.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 107px; height: 137px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9N1QEMsnpL6SBmdyzUL09-Pi0YyftSb0oVAJa0FId-WWendkFUTrJxfI0xSApboCO1gNU3UcBEAmC2WOlVWfe4Mk9kJT4w-38bvBOuG3TCbE3JZJX9C5fEEjHARJuACF2Nac56jAW3ac/s200/bottle-shots+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5621080571201676194" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >McKenzie Bourbon Whiskey</span> is a very rich, double pot-distilled bourbon. It is aged in 10 gallon new charred barrels and finished in local Chardonnay casks, which gives the bourbon a round, buttery finish. <span style="font-style: italic; color: rgb(255, 0, 0);">"Some folks think you can only make bourbon in Kentucky. Bull. We went way back for this bourbon, double pot-distilling it and aging it at a lower proof for that good old fashioned bourbon flavor," says Thomas.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFCpIoCFrpyIJIgk0d4LCVC8lwLnU1ZTv-0DMvFt5seSsPozmMNNwhOMZ9Jv0Sd_q8MUz9Rm4V3mziuvyQXVnwg3NdxvXmUL9_MiEzbqrYAx0HYF-IcvJ7zbzpMxhF9bfxB17ia6TK34/s1600/bottle-shots+047.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 106px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFCpIoCFrpyIJIgk0d4LCVC8lwLnU1ZTv-0DMvFt5seSsPozmMNNwhOMZ9Jv0Sd_q8MUz9Rm4V3mziuvyQXVnwg3NdxvXmUL9_MiEzbqrYAx0HYF-IcvJ7zbzpMxhF9bfxB17ia6TK34/s200/bottle-shots+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5621081191564332482" border="0" /></a><span style="font-weight: bold;font-size:130%;" >McKenzie Rye Whiskey</span> is made from local rye grain, aged in new charred oak quarter casks, and finished in sherry barrels from local wineries. Notes of orange peel, cardamom, mint and butterscotch stand out on the palate. <span style="font-style: italic; color: rgb(255, 0, 0);">Says Thomas, "A fine, old-fashioned rye: spicy and full of character. See what ya'll think; I ain't feelin' too poetic today."</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQamiIS5GBsn2wkd1glR3_PId9nyRYqb6ELbhZRaRcaNdxhKQydF2c1AjawZmXu9De3i8FnW1HhetPZdzNr-TBDxt1yLnJQhh7tRlXWjinqRyTia0WFPzRFw-PdU1kw9dQ2uJAj4EHm4/s1600/bottle-shots+027.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 107px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQamiIS5GBsn2wkd1glR3_PId9nyRYqb6ELbhZRaRcaNdxhKQydF2c1AjawZmXu9De3i8FnW1HhetPZdzNr-TBDxt1yLnJQhh7tRlXWjinqRyTia0WFPzRFw-PdU1kw9dQ2uJAj4EHm4/s200/bottle-shots+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5621082657866731858" border="0" /></a><br /><span style="font-weight: bold;font-size:130%;" >Maplejack Liqueur</span> starts as an apple brandy made from New York State apples. It is aged in oak barrels and local maple syrup is added for just a touch of sweetness. <span style="font-style: italic; color: rgb(255, 0, 0);">"I just love our apple brandy," Thomas says. "And then Brian said, let's put some maple syrup in it. I tho</span><span style="font-style: italic; color: rgb(255, 0, 0);">ught he was crazy, but it made it even better. Tastes like pancakes with apples on top."</span><br /><span style="font-weight: bold;"><br /><span style="font-size:130%;">Cassis, Raspberry, Cherry, and Blueberry Liqueurs</span></span> are made in the same manner, by soaking t<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TT7MIXU-U6h2N8H55inePYLPIQ8wcpDoZR8CLPzyDfouxNrG06WZHd_zVloxJsmcL8yPf-fE5mqw61J8ydmhEJv_-x1F6tdZ662u0Sk1lKpZN93ndLCGBs-09_7tsC0cHXBByVs-aDU/s1600/bottle-shots+041.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 119px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0TT7MIXU-U6h2N8H55inePYLPIQ8wcpDoZR8CLPzyDfouxNrG06WZHd_zVloxJsmcL8yPf-fE5mqw61J8ydmhEJv_-x1F6tdZ662u0Sk1lKpZN93ndLCGBs-09_7tsC0cHXBByVs-aDU/s200/bottle-shots+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5621083428072432466" border="0" /></a>he fruit in a neutral spirit, then sweetening to taste. Each remains true to the character of the fruit, with no added or artificial flavors.<br /><br /><br /><br /><br /><br /><br /><br />For the full official descriptions of our spirits, check out the "Our Products" section of the website- or stop by our tasting room in Burdett, New York and see for yourself!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-82010419723055187792011-06-14T09:53:00.015-04:002011-06-15T13:26:34.301-04:00aaaand we're back!Well, it sure has been awhile since our last update. The weather is getting warmer, and business at FLD is heating up too. We're going to try to update our blog more regularly, to keep you all informed of the new and exciting goings-on around here!<br /><br />As summer on Seneca Lake sparkles into the tasting room, Father's Day is right around the corner. If you are still searching for the perfect gift, look no further than these FLD gift ideas for the spirit-loving dad in your life:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK6r6TX0gRQjnsBYIaeY12mJ98FAAuO7cSC63WaZxhaDIPrle9qJ5JgvsoGpMjBtp_T319O71mTWElv2agVV6GD2EmrhuEvvk4lkA0gD2nuTVPhwwMo7MUTzkWp1g39s7uPLQsy27Hqc/s1600/IMG_1157.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGK6r6TX0gRQjnsBYIaeY12mJ98FAAuO7cSC63WaZxhaDIPrle9qJ5JgvsoGpMjBtp_T319O71mTWElv2agVV6GD2EmrhuEvvk4lkA0gD2nuTVPhwwMo7MUTzkWp1g39s7uPLQsy27Hqc/s320/IMG_1157.JPG" alt="" id="BLOGGER_PHOTO_ID_5618076654934842002" border="0" /></a>If dad likes spice in his life, he'll love a bottle of McKenzie Rye Whiskey paired with Brooklyn Brine's Whiskey Sour Pickles, made with our White Dog un-aged Rye. Both share the signature spicy bite of our Rye, and we can hardly keep em on the shelves.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f546l989j3X9XVb9nPTZK1IaOLm8JpyUv2hB4mVSQrXHTfUs-Ro-Jxrkz8SrnUyZbgQjxVkmgTRdXXOW1Vs1TiHplSy3VLqLfoYlFFOaBPJR2Tc9DLrSFQRMhPeA3XJB43qVAAPMNV8/s1600/IMG_1167.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6f546l989j3X9XVb9nPTZK1IaOLm8JpyUv2hB4mVSQrXHTfUs-Ro-Jxrkz8SrnUyZbgQjxVkmgTRdXXOW1Vs1TiHplSy3VLqLfoYlFFOaBPJR2Tc9DLrSFQRMhPeA3XJB43qVAAPMNV8/s320/IMG_1167.JPG" alt="" id="BLOGGER_PHOTO_ID_5618077019915515106" border="0" /></a>Get dad ready to play some golf this Father's Day, with FLD golf attire and tools, all featuring our snazzy logo. With a new FLD polo, hat, ball, and divot tool, he'll be all set to spend a day out on the course!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGWLM-NxPqAW0Urm0Bb-PzqWToawr6MPgt1IrNaNaH_Iu7Z6z05xvgquJGKk5geGskKM0LIIYITKQz2T35ZbwpE8w4isrsVactuD4BZ_7YUJfPIrI_1hYiirn7Iba8nbXXJcBqj9MRGc/s1600/IMG_1163.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGWLM-NxPqAW0Urm0Bb-PzqWToawr6MPgt1IrNaNaH_Iu7Z6z05xvgquJGKk5geGskKM0LIIYITKQz2T35ZbwpE8w4isrsVactuD4BZ_7YUJfPIrI_1hYiirn7Iba8nbXXJcBqj9MRGc/s320/IMG_1163.JPG" alt="" id="BLOGGER_PHOTO_ID_5618077359015583074" border="0" /></a>Enjoy some of Dad's stories while sipping on a G & T together this Father's Day. Pair Seneca Drums Gin (voted New York's #1 spirit by the NY Wine & Food Classic) with the smooth and fizzy Q Tonic to top off story time. This simple set is sure to show dad how much you appreciate all of his fatherly wisdom! (not to mention his hilarious jokes, of course...)<br /><br />For the whiskey-loving dad, a couple of trios:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyqoBMo4XC9BwLQzomVhFBSAApRLXf9XEFXv4NUmDsycKemhtpW79XJ9osx2EZs1me3E34REJMDfh_HuIim0kkNQhlVDcBQ2NE9lIdoeakjToKu_O8As-XuSI6IEUPI6YAjsKaIIVDJk/s1600/IMG_1165.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyqoBMo4XC9BwLQzomVhFBSAApRLXf9XEFXv4NUmDsycKemhtpW79XJ9osx2EZs1me3E34REJMDfh_HuIim0kkNQhlVDcBQ2NE9lIdoeakjToKu_O8As-XuSI6IEUPI6YAjsKaIIVDJk/s320/IMG_1165.JPG" alt="" id="BLOGGER_PHOTO_ID_5618499016005069794" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZG75VGTm5TVJuvNB3fkF83NHo_letDMZtOqAqYSVWau2eu1z3LfiJ5QRdPppIybTKUiu_WcYd-WnTiI25piCovEPEStt7yTEf8GZfHsre4seQqRdAVotJcPcUSunSFfdicIgpLgxGgA/s1600/IMG_1161.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZG75VGTm5TVJuvNB3fkF83NHo_letDMZtOqAqYSVWau2eu1z3LfiJ5QRdPppIybTKUiu_WcYd-WnTiI25piCovEPEStt7yTEf8GZfHsre4seQqRdAVotJcPcUSunSFfdicIgpLgxGgA/s320/IMG_1161.JPG" alt="" id="BLOGGER_PHOTO_ID_5618499145574081202" border="0" /></a>Top: the FLD whiskey package, complete with McKenzie Rye, Glen Thunder un-aged corn whiskey and McKenzie Bourbon. A perfect set for the man who loves his whiskey!<br /><br />Bottom: On the rocks? This set includes smooth McKenzie Bourbon, an FLD rocks glass, and a set of soapstone whiskey rocks (pop em in the freezer and then into his drink— he will never complain about watered down whiskey again!). This combination is everything dad needs for a perfect whiskey on the rocks.<br /><br />For the dad who hates asking for directions:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0plAk1tJo8GUCly7z3uGHDzJ2pvaQv8_cyL0rY5Di4kTOIzPEqucZhFPtGuB7_WqF-qKt8lAYREjHKTA3385WzHxAJUimpvEcZG5-PKslcy6nlPbHdlExrzcD-6veEnXn0W8jFmDs2zo/s1600/IMG_1173.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0plAk1tJo8GUCly7z3uGHDzJ2pvaQv8_cyL0rY5Di4kTOIzPEqucZhFPtGuB7_WqF-qKt8lAYREjHKTA3385WzHxAJUimpvEcZG5-PKslcy6nlPbHdlExrzcD-6veEnXn0W8jFmDs2zo/s320/IMG_1173.JPG" alt="" id="BLOGGER_PHOTO_ID_5618078543067811618" border="0" /></a>Hand him the reigns and let him create his own aged rye with the White Dog aging kit, complete with a barrel and two bottles of our un-aged rye whiskey. After adding the White Dog to the oak barrel, he can be his own Master Distiller and age it according to his own taste.<br /><br />The gift possibilities are endless. The best Father's Day gift might be to <b>let dad choose for himself with</b> <b>a visit to our tasting room</b> in Burdett, New York, open 11am-5pm. Here he can try up to three of our spirits for himself, and check out all of our awesome accessories, while enjoying a beautiful day on Seneca Lake with the family.<br /><br />Now <i>that's</i> what dad really wants.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-1122397160973568132010-12-15T08:40:00.004-05:002010-12-15T08:51:38.359-05:00Newsletter & Gift Guide<span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><span><span style="font-size:18pt;"><span style="font-size:85%;">If you didn't catch our December newsletter, <a href="http://campaign.r20.constantcontact.com/render?llr=suarm5cab&v=001rj64Pj8NTf5BeTKRBtgUFZsK7u3zBEwD3WZqe_aIEjDt0gNcGRmcVtmL7B_xtnIf3P7wBY3BkiDimaqlpQDDj2uT2NRfBHqsEsc1Uqg-v-w%3D">here</a> it is. We included a great gift guide, so if you're looking for a last minute idea, come see us at the distillery.<br /></span><br />Holiday Gift Guide<br /></span></span><br /><span style="font-size:10pt;">If you are looking for a unique gift this holiday season, FLD might be the place to shop. Whether it's for your dad who loves whiskey or for your co-worker who loves to entertain, check us out for that perfect present. Happy shopping!</span><br /><br /><span style="text-decoration: underline;font-size:11pt;" ><br />For the Foodie<br /></span><span style="font-size:10pt;">Try our very popular <em><a style="text-decoration: underline;" href="http://r20.rs6.net/tn.jsp?llr=suarm5cab&et=1103859219892&s=0&e=001ZDsgUKymZB0GcimYxjynhx_kINzmnGG9bc4NuT4oyZPdmRp7Lsv7Pj7nAbCtggGl4a4wdY3Go1eNf9IJ5mnaku3xdet6zYA24UaWT9I2tgfYKH9GMjckyw==" shape="rect" target="_blank">Brooklyn Brine</a></em> products. Now offering: </span><ul><li style="font-size: 10pt;">Whiskey Sour Pickles featuring McKenzie Rye Whiskey</li><li style="font-size: 10pt;">Fennel Beets</li><li style="font-size: 10pt;">Chipotle Carrots</li><li style="font-size: 10pt;">Lavendar Asparagus</li></ul><span style="font-size:10pt;"> Know someone addicted to snacks that are both sweet and salty? <em>Better Brittle</em> is always a favorite. Made locally, it has the perfect crunch and satisfies every sweet tooth!<br /><br /></span></span> <div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><img name="ACCOUNT.IMAGE.92" alt="brittle" src="https://origin.ih.constantcontact.com/fs059/1102678885010/img/92.jpg" vspace="5" width="224" border="0" height="168" hspace="5" /></span><br /></div> <span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="text-decoration: underline;font-size:11pt;" ><br />For the Entertainer</span><br /><span style="font-size:10pt;">Hand-crafted granite cheeseboards make great gifts and come in many different sizes, shapes and shades. </span></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" >No two pieces are the same.<br /><br /></span> <div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><img name="ACCOUNT.IMAGE.75" alt="cheeseboard" src="https://origin.ih.constantcontact.com/fs059/1102678885010/img/75.jpg" vspace="5" width="224" border="0" height="168" hspace="5" /></span><br /></div> <span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="font-size:10pt;"><br />Also, check out the hysterical cocktail napkins and coasters that we offer to liven up any happy hour!</span><br /><br /><br /><br /></span> <div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><img name="ACCOUNT.IMAGE.94" alt="turkey" src="https://origin.ih.constantcontact.com/fs059/1102678885010/img/94.jpg" vspace="5" width="238.75" border="0" height="238.75" hspace="5" /></span><br /></div><br /><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="text-decoration: underline;font-size:11pt;" ><br />Brandy Gift Pack</span><br /><span style="font-size:10pt;">Buy each of the 3 fruit brandies (Pear, Black Currant, and Peach) and receive 15% off. Our fruit brandy is closer to a European style eau de vie - we capture the true essence of the fruit.<br /><br /></span></span><div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><img name="ACCOUNT.IMAGE.93" alt="fruit brandy package" src="https://origin.ih.constantcontact.com/fs059/1102678885010/img/93.jpg" vspace="5" width="203" border="0" height="270" hspace="5" /></span><br /></div><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><br /></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><span style="text-decoration: underline;font-size:11pt;" >The Whiskey Lover<br /><br /></span><span style="font-size:10pt;">FLD is where it's at for whiskey connoisseurs that love to try something new or have enjoyed McKenzie Whiskies in the past. Chose your whiskey- Rye or Bourbon. Add a set of Whiskey Rocks to guarantee a perfect chill without diluting the whiskey with ice. Don't forget to purchase the Glencairn </span></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" align="left" >official whiskey glass with the FLD logo to complete the gift.</span><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><br /><br /></span> </span><div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><img name="ACCOUNT.IMAGE.96" alt="whiskey lover" src="http://ih.constantcontact.com/fs059/1102678885010/img/96.jpg" vspace="5" width="297" border="0" height="222.75" /> </span></span><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><br /></span></div> <span style="color: rgb(255, 255, 255);"><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" > <span style="color: rgb(0, 0, 0);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="text-decoration: underline;font-size:11pt;" ><br /><span style="color: rgb(255, 255, 255);">For the Do-it-Yourselfer</span><br /><br /></span><span style="color: rgb(255, 255, 255);font-size:10pt;" >Don't forget about our Age-your-own-Rye kits for the person that might like to try their hand at whiskey aging. </span></span><span style="color: rgb(255, 255, 255);font-size:10pt;" >The kits include a 2-liter lightly charred barrel with stand, two 1-liter bottles of McKenzie Rye White Dog, and all the information you'll need to make a great barrel of whiskey. $99.</span><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><br /><br /></span> </span></span> <div style="color: rgb(255, 255, 255);" align="center"><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" ><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" > </span></span><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><img name="ACCOUNT.IMAGE.89" alt="whitedog" src="http://ih.constantcontact.com/fs059/1102678885010/img/89.jpg" vspace="5" width="297" border="0" height="222.75" /><br /></span></div> <span style="color: rgb(255, 255, 255);"><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" > <span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="font-size:10pt;"><br /></span></span><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><br /><span style="text-decoration: underline;font-size:11pt;" ><br /><span style="text-decoration: underline; color: rgb(255, 255, 255);">For the Breakfast Boozer</span><br /><br /></span></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" >Try Longhorn Bloody Mary Mix with Fee Brothers Celery Bitters and our Glen Thunder Corn Whiskey to your holiday morning started right! Well, it isn't just for breakfast. It's also a great cocktail to warm you up on cold winter evenings.</span></span></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><br /><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><span style="font-size:10pt;"><br /></span> </span></span><div style="color: rgb(255, 255, 255);" align="center"><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><img name="ACCOUNT.IMAGE.97" alt="bloody mary" src="http://ih.constantcontact.com/fs059/1102678885010/img/97.jpg" vspace="5" width="189" border="0" height="252" hspace="5" /><br /></span></div><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><br /><br /><span style="color: rgb(255, 255, 255);font-size:11pt;" >Stocking Stuffers!<br /></span></span></span><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><br /></span><ul style="color: rgb(255, 255, 255);"><span style="color: rgb(218, 219, 222);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:78%;" ><li face="Trebuchet MS,Verdana,Helvetica,sans-serif" size="10pt" style="">Logo golf balls and divot tools</li><li style="font-family: Trebuchet MS,Verdana,Helvetica,sans-serif; font-size: 10pt;"><span style="color: rgb(0, 0, 0);">Cocktail lip balm and Seneca Drums soap</span></li><li style="font-family: Trebuchet MS,Verdana,Helvetica,sans-serif; font-size: 10pt;">Barware - muddlers, flasks, shakers, jiggers</li><li style="font-family: Trebuchet MS,Verdana,Helvetica,sans-serif; font-size: 10pt;">FLD playing cards</li><li><span style=";font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10pt;" >Lots of apparel - hats, tees, hoodies, etc.</span></li></span></ul><br /><span style="color: rgb(255, 255, 255);font-family:Trebuchet MS,Verdana,Helvetica,sans-serif;font-size:10px;" align="left" ><span style="text-decoration: underline;font-size:11pt;" ><br /></span></span>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-62848289969503971312010-10-15T22:36:00.002-04:002010-10-15T22:38:25.590-04:00October newsletterClick <a href="http://campaign.r20.constantcontact.com/render?llr=suarm5cab&v=001rD-jOQuHnZ5eWo8qfs2ZWqbZ2x8jP4N8Hx2_jlHok5qEIPp17v2Gy_TVTc-0wmU63cKsZkLwSUWPqit04u89MMoKgvtxR8imFVqqrKozlgE%3D">here</a> to read the latest.<br /><br />Peach brandy will be on the shelf tomorrow at the distillery. Come get a bottle - tastes very similar to the brandy we helped make at Mt. Vernon.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOabMplY7ucgsNwpsxIzCJtvqir2Ov6yvlQ3CROPT8f1iq2JtL7BG82dA7SiUfKhb6foow1hNoYV1gAEn1UwdqtVJFLjlb0EE0o9QUEZ7Q2IkqRnGBgJOoWprX3fsg4gOgcPV7Eiag6FQ/s1600/peach2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOabMplY7ucgsNwpsxIzCJtvqir2Ov6yvlQ3CROPT8f1iq2JtL7BG82dA7SiUfKhb6foow1hNoYV1gAEn1UwdqtVJFLjlb0EE0o9QUEZ7Q2IkqRnGBgJOoWprX3fsg4gOgcPV7Eiag6FQ/s320/peach2.jpg" alt="" id="BLOGGER_PHOTO_ID_5528467597188884594" border="0" /></a>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-83282740859515484542010-10-08T04:24:00.008-04:002010-10-08T06:30:42.253-04:00Making George ProudThe past few days have been filled with some of the most memorable experiences we've had since starting Finger Lakes Distilling. As I mentioned in our last newsletter, we were recently asked to participate in the <a href="http://makinggeorgewashingtonswhiskey.blogspot.com/">re-creation of George Washington's peach brandy</a> down at his reconstructed distillery in Mt. Vernon.<br /><br />It's not common knowledge, but our founding father was, at one time, the largest commercial whiskey producer in the U.S. After fighting for our independence and serving as our first President, Washington re-focused his energy into entrepreneurial ventures, the distillery being one example, after being talked into it by his plantation manager, James Anderson (a Scot, of course). Below is a picture of the cornerstone of the historic distillery.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGKn0TomwFx0Jx-fewf61V4voRnhexh1ibUgJV9_g4pN5ST4jNGHStlXvQhSmrEmEleAogW4fWpgPzESyHtV-zVuBscns7ShgLWCV6I8oqhjzZIcAsXM2rTeU7OpiBY7BbUDu9mKmG3g/s1600/IMG_2149.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGKn0TomwFx0Jx-fewf61V4voRnhexh1ibUgJV9_g4pN5ST4jNGHStlXvQhSmrEmEleAogW4fWpgPzESyHtV-zVuBscns7ShgLWCV6I8oqhjzZIcAsXM2rTeU7OpiBY7BbUDu9mKmG3g/s320/IMG_2149.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597344537387458" border="0" /></a><br /><br />While rye whiskey was the main output from the distillery at Mt. Vernon, the records show that other spirits were produced. Peach brandy was produced in small quantities (~60 gallons per year), and was consumed primarily by guests at Washington's Mt. Vernon Estate.<br /><br />Our task began back here in Burdett, NY where we brought in over 500 gallons of fresh peach juice in early September. We fermented and distilled the juice into peach low wines (1x distilled) which we donated to the project. After completing the necessary paperwork, we transferred the liquid to Mt. Vernon Distillery, a functioning distilled spirits plant at the historical site.<br /><br />Thomas and I set out for the DC area this past Sunday. After the usual stops at some breweries and distilleries along the way, we settled in Monday night after some dinner with representatives from the Distilled Spirits Council and reporters covering the story.<br /><br />Work began first thing Tuesday morning. We transferred the low wines over to the distillery, blended with another distiller's contribution and cut down to 40 proof. The liquid was then divided into two of the five stills that would have been functioning in Washington's day. Below is a picture of the FLD truck backed up to the distillery entrance so we could transfer the low wines.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDgvWLVaIZRw-NKB6kzyqgjK1EC1S5IjpZScZH5xxvROkLBRj7A68Fe9Yh7bgNYdvC6RC1NDSEPGkBQahZBJ4-IOKmopDV5uZ6s7OBUXbykmpDNxHCqRYhLQOFoT5trhC2OQhqkB6nrI/s1600/IMG_2114.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDgvWLVaIZRw-NKB6kzyqgjK1EC1S5IjpZScZH5xxvROkLBRj7A68Fe9Yh7bgNYdvC6RC1NDSEPGkBQahZBJ4-IOKmopDV5uZ6s7OBUXbykmpDNxHCqRYhLQOFoT5trhC2OQhqkB6nrI/s320/IMG_2114.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597362053541186" border="0" /></a><br />We were honored to be part of a very prestigious group of distillers working on this project. We were chosen as 1 of 3 craft distillers involved in the project - the others: Ted Huber of Huber-Starlight Distillery in southern Indiana and Lance Winters of St. George Spirits in California. We were also joined by Dave Pickerell, former Master Distiller at Maker's Mark, currently a consultant in the industry, and Joe Dangler, Master Distiller at A. Smith Bowman Distillery in Virginia. Dave and Joe have been involved with previous distillations at Mt. Vernon so were very valuable contributors to the effort. Standing below, L to R, Steve Bashore (Manager of Distillery and Gristmill), me, Ted Huber, Thomas, Lance Winters and Dave Pickerell.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvLy9azPSNvr6GolgcAVCPc_lFnT7_2vhlk0kPPrwrWhFJ9yyYEErteWPgQxd_U1Jw3UHzegls7fiqmV4IhpizkwC_xBK8c8nMePJ7prD17cIvM1bgS-mLM-0XeIWCMPvh7Lv5RCBXgU/s1600/IMG_2130.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvLy9azPSNvr6GolgcAVCPc_lFnT7_2vhlk0kPPrwrWhFJ9yyYEErteWPgQxd_U1Jw3UHzegls7fiqmV4IhpizkwC_xBK8c8nMePJ7prD17cIvM1bgS-mLM-0XeIWCMPvh7Lv5RCBXgU/s320/IMG_2130.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597351889002978" border="0" /></a><br />The stills at Mt. Vernon were a little trickier to run than what we're used to at FLD. While utilizing the same concept, the potstills are heated with direct flame, so controlling the heat of the fire is essential. The condensers are made from whiskey barrels that house a copper coil. Water is continually fed into the barrel allowing it to cool the vapors running through the coil. Patience is definitely required in running these stills. While we can run 30 gallons of brandy in a few hours at our distillery, we distilled less than 15 over a 5 hour span on Tuesday. Pictured below is Thomas resting against one of the condensers.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUBRY42FxFDBvo1_sOYtwbp3E507OWdxDAVlSOnO090VVoXJu1fizIw4hTjx5ZHpeX1oeGqHD090pRWmkNF315EQNs6Yd_m1QL4P5zfNXhd-5Ppey2wdjc1yiHl-4_EUsOnZrdHy606M/s1600/IMG_2152.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUBRY42FxFDBvo1_sOYtwbp3E507OWdxDAVlSOnO090VVoXJu1fizIw4hTjx5ZHpeX1oeGqHD090pRWmkNF315EQNs6Yd_m1QL4P5zfNXhd-5Ppey2wdjc1yiHl-4_EUsOnZrdHy606M/s320/IMG_2152.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597346265405794" border="0" /></a><br />As the stills were up and running, we decided to make a fresh peach fermentation for the media to see on Wednesday. This entailed getting our hands a little dirty by pitting and mashing some peaches into small oak containers.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIDQUKDujGlfbGsudy4qVvVY6mX014wuM3Qa0mzLPEnSI1m5CjbS5cgIdjO5JBsx3bVzzAYv-sCx2FlAQQgOS_jmZj_lXUFgOb5ITfMf9TAsfsvYwHmoGYzjqkBECOffflRNR_V6Y-Tk/s1600/IMG_2140.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIDQUKDujGlfbGsudy4qVvVY6mX014wuM3Qa0mzLPEnSI1m5CjbS5cgIdjO5JBsx3bVzzAYv-sCx2FlAQQgOS_jmZj_lXUFgOb5ITfMf9TAsfsvYwHmoGYzjqkBECOffflRNR_V6Y-Tk/s320/IMG_2140.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597347897716114" border="0" /></a><br />Everything is absolutely pristine at Mt. Vernon. Here is a picture of the mill with stream running through it. The distillery is set on the right beyond it. After work on Tuesday, Steve took us through the mill and actually set everything in motion showing the brilliant engineering behind this one-of-a-kind Evans milling system.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUBRY42FxFDBvo1_sOYtwbp3E507OWdxDAVlSOnO090VVoXJu1fizIw4hTjx5ZHpeX1oeGqHD090pRWmkNF315EQNs6Yd_m1QL4P5zfNXhd-5Ppey2wdjc1yiHl-4_EUsOnZrdHy606M/s1600/IMG_2152.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HjTfJBH13gEfl2nIth1Mq7c2-skKvcZC3s2rL7TOlPmRPv-9VOzvBhPbQ5gyq5A3Zniggn59m01o9kGvmTDzGlbMn_ymGie1zSMOymku0YmZVpY0ACjClxk09lruOgKQgFx5NMFfs0g/s1600/IMG_2157.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8HjTfJBH13gEfl2nIth1Mq7c2-skKvcZC3s2rL7TOlPmRPv-9VOzvBhPbQ5gyq5A3Zniggn59m01o9kGvmTDzGlbMn_ymGie1zSMOymku0YmZVpY0ACjClxk09lruOgKQgFx5NMFfs0g/s320/IMG_2157.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597141896193122" border="0" /></a><br />Tuesday night was spent having dinner with the whole crew as well as some more folks from DISCUS and Mt. Vernon. Of course, we had to sample each others' wares after dinner which made Wednesday morning come awfully early.<br /><br />We re-charged the still and got things up to boil before the media started showing up. We had a few minutes to kill, so Thomas and I used some items from my costume closet to get a few amusing shots (below).<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrG0in8VPiey1ZI2GbS0v8BiCB2-jVx80-R80Njv4K8CYIPQNjr_MI9iUQAreyp8Se_pY8v7thqn3bAYXQ9Z27sWWu2zqD6UhzoaoA_aRUZ2B-lxPW19sn06n9_VIUBzo_HnwHAQNrEE/s1600/IMG_2182.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrG0in8VPiey1ZI2GbS0v8BiCB2-jVx80-R80Njv4K8CYIPQNjr_MI9iUQAreyp8Se_pY8v7thqn3bAYXQ9Z27sWWu2zqD6UhzoaoA_aRUZ2B-lxPW19sn06n9_VIUBzo_HnwHAQNrEE/s320/IMG_2182.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597134328347026" border="0" /></a><br />The media started arriving around 11 a.m. I'll post some of the resulting stories in the next few days, but it was very apparent that this was a national news story. Reporters from the AP, Fox, PBS, etc were all there to learn about Washington's ties to the distilling industry and the current interest in craft spirits. The highlight for me was <a href="http://video.pbs.org/video/1609106852">a piece that aired on PBS News Nightly Business Report</a>. The segment begins at 21:18, or just click on the barrel on far right below the screen.<br /><br />After interviews and film footage, we all moved upstairs for a small press conference led by DISCUS and Mt. Vernon's, Dennis Pogue. The conference concluded with a toast to Washington led by a James Anderson reenactor using the very peach brandy we had been distilling.<br /><br />How did it come out? The consensus was that we achieved what we were looking for. The distillate is very smooth and while peach is not an easy flavor to extract through distillation, it certainly shines through in what we collected. The end result was about 50 gallons of cut spirit that will now rest in uncharred American oak barrels for 1 or 2 years. The barrels will not add much oak to the spirit, which will help preserve the peach flavor. The spirit will change over time through oxidation, hopefully picking up even stronger peach flavors.<br /><br />Our work was essentially done. We spent some time that afternoon touring the grounds at Mt. Vernon and then got ready for Wednesday night's gala celebration. Over 700 people came together to honor George Washington and his contributions to our industry. We mingled with executives from the large spirits companies, politicians, and others. Of course, the bar was well stocked and even included some products from FLD and the other craft distillers.<br /><br />In addition to a silent auction of celebrity-signed liquor bottles, a live auction yielded $25,000 for a small bottle of rye that was one of the first distilled at the reconstructed distillery (maybe the peach will bring the same someday). The night also included one of the best fireworks shows I've ever seen while listening to patriotic music on the portico of Mt. Vernon, overlooking the Potomac. All monies raised will benefit the educational programs at Mt. Vernon.<br /><br />Here are a couple of photos from the gala event: Thomas and me in front of the main mansion and Jenny with General Washington himself. Stay tuned for more information about our involvement in this historic project and news about our own peach brandy release in the next couple of weeks.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9ie5QC4ijEHcdNkxFUgKEUB1NvckuTbu2pK6QN_DRK2dMy11TFEnL9fexyaeZ4RhmUk63nCnYyrUdiDGr-lFmflX3ITv6U-L9dxqFPJ7UAfR2qptsOC2-7V2sS5WbPi5Q6B10PefOoM/s1600/IMG_2184.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9ie5QC4ijEHcdNkxFUgKEUB1NvckuTbu2pK6QN_DRK2dMy11TFEnL9fexyaeZ4RhmUk63nCnYyrUdiDGr-lFmflX3ITv6U-L9dxqFPJ7UAfR2qptsOC2-7V2sS5WbPi5Q6B10PefOoM/s320/IMG_2184.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597136875951234" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR-WykUiymabQBwLXa-_IvThQMg4DE221JX-lij83oHoxWOtoetdVOFJiTn6Miedpz4icYUqRXRGQy8eWq3SCZcbNIsGTPlPDAnVnwBuS-OuHY9aUQnyk19Nce870y_bDbR5yt24hGfM/s1600/IMG_2203.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOR-WykUiymabQBwLXa-_IvThQMg4DE221JX-lij83oHoxWOtoetdVOFJiTn6Miedpz4icYUqRXRGQy8eWq3SCZcbNIsGTPlPDAnVnwBuS-OuHY9aUQnyk19Nce870y_bDbR5yt24hGfM/s320/IMG_2203.JPG" alt="" id="BLOGGER_PHOTO_ID_5525597128950636914" border="0" /></a>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-40360556657425570922010-09-04T11:26:00.001-04:002010-09-04T11:28:28.431-04:00September newsletter...Click <a href="http://campaign.r20.constantcontact.com/render?llr=suarm5cab&v=001qzs_PlB-J6N7eBKl4X8YRsGD85mX2bYlwJvrSZKhjhXy6CNEl-3eT4yqCGvvyT8ZDIRfvdaKqmyZZ2ExhUAjt-m1LW_1yx-YX2ek780igW8%3D">here </a>to read about what's going on at FLD this month.Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-4384508133298866032010-08-18T09:50:00.003-04:002010-08-18T10:09:24.058-04:00Seneca Drums Gin - Best NY SpiritGreat news yesterday: our Seneca Drums Gin was named Best NY Spirit at the NY Wine & Food Classic. The esteemed panel of judges selected Seneca Drums over 17 other NY-produced brands. Read on for the full press release.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50g-qiQsS1kDosMLipN9P8uLTMs2jrL7wCgLOaT__9qTmarVnx4xEIBIAoZdA4vE7wvHrhM49PT5RoV6aON89Oxz_m6muN9ncd7kxmQ3OpuJTWlEkdAlIkpMDLXIgMiNQachjERUtUpY/s1600/NYFOOD&WINECLASSIC.gif"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 130px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh50g-qiQsS1kDosMLipN9P8uLTMs2jrL7wCgLOaT__9qTmarVnx4xEIBIAoZdA4vE7wvHrhM49PT5RoV6aON89Oxz_m6muN9ncd7kxmQ3OpuJTWlEkdAlIkpMDLXIgMiNQachjERUtUpY/s320/NYFOOD&WINECLASSIC.gif" alt="" id="BLOGGER_PHOTO_ID_5506751002915373074" border="0" /></a><br />Watkins Glen, New York, AUGUST 17—Swedish Hill Winery Riesling Cuvee from the Finger Lakes won the coveted “Governor’s Cup” trophy at the 2010 New York Wine & Food Classic competition, held on August 16 & 17 at the Glen Harbor Hotel in Watkins Glen, NY. The “Winery of the Year” award went to Sheldrake Point Vineyards, another Finger Lakes winery, for the second year in a row.<br /><br />The elegant Governor’s Cup, a large silver chalice, recognizes the “Best of Show” or top prize of all 850 entries in the Classic, known as “The Oscars” of New York wine. The “Winery of the Year” award is presented to the winery with the best overall showing based on the level and number of awards in relation to entries.<br /><br />This year’s competition included 850 New York wines and 17 spirits from the Long Island, Hudson Valley, Finger Lakes, Niagara Escarpment, Lake Erie, and other regions of New York State. The Swedish Hill Riesling Cuvee was also voted Best Vinifera Sparkling and Best Overall Sparkling on its way to the ultimate award. Sheldrake Point Vineyards received 2 Double Golds, 2 Gold, 4 Silver, and 2 Bronze awards on its way to the Winery of the Year award.<br /><br />A “Specialty Wine Champion” award was added in 2008 to recognize consistent quality among the increasing number of wines made from fruits other than grapes, or honey. The 2010 winner was ELF’s Farm Winery and Cider Mill with 1 Double Gold and 2 Silver awards. A new “Best New York Spirit” award went to Finger Lakes Distilling Seneca Drums Gin.<br /><br />The awards were based on blind tastings by 24 expert judges—4 from California, 12 from New York, 6 from other states and 2 from the United Kingdom. Judges included prominent wine writers, restaurateurs, retailers, and wine educators. Four-judge panels determined the initial awards, with top-scoring wines evaluated by all 24 judges for Best of Category and Governor’s Cup awards.<br /><br />Celebrating its 25th year, the Classic is organized by Teresa Knapp of the New York Wine & Grape Foundation, and is open to all 280 New York wineries from all regions. In 2010, a total of 32 Double Gold, 74 Gold, 284 Silver, and 250 Bronze medals were awarded. In addition, “Best of Category” and “Best of Class” designations were awarded to wines rated as the finest in various areas. Double Gold medals require unanimity among a panel’s judges that a wine deserves a Gold medal, whereas Gold medals require a majority vote.<br /><br /><br />The “Best of Category” awards, all eligible for the Governor’s Cup, went to:<br /><br />Best Sparkling Wine Swedish Hill Winery Riesling Cuvee<br />Best White Wine Keuka Lake Vineyards 2009 Semi Dry Riesling<br />Best Rosé Wine Arbor Hill Grapery Coriesa Hill Iona Rose<br />Best Red Wine Bedell Cellars 2008 Cabernet Franc<br />Best Dessert Wine Casa Larga Vineyards 2007 Fiori Delle Stelle Vidal Ice Wine<br />Best Specialty Wine Torrey Ridge Winery Scarlet Red<br />Best New York Spirit Finger Lakes Distilling Seneca Drums Gin<br /><br />The “Best of Class” awards went to:<br /><br />Best Vinifera Sparkling Swedish Hill Winery Riesling Cuvee<br />Best Unoaked Chardonnay Coyote Moon Vineyards Naked Chardonnay<br />Best Overall Chardonnay Coyote Moon Vineyards Naked Chardonnay<br />Best Dry Riesling McGregor Vineyard 2008 Riesling<br />Best Medium Dry Riesling Keuka Lake Vineyards 2009 Semi Dry Riesling<br />Best Medium Sweet Riesling Lamoreaux Landing Wine Cellars 2009 Semi Dry Riesling<br />Best Overall Riesling Keuka Lake Vineyards 2009 Semi Dry Riesling<br />Best Niagara Schulze Vineyards & Winery Thirty Mile Point Sweet Niagara<br />Best Gewürztraminer Sheldrake Point Vineyards 2008 Gewürztraminer<br />Best Cayuga White Swedish Hill Winery 2009 Cayuga White<br />Best Traminette Bet the Farm Winery 2009 Traminette<br />Best Vidal Blanc Swedish Hill Winery 2009 Vidal Blanc<br />Best Vignoles Lucas Vineyards 2009 Vignoles<br />Best Hybrid White Thousand Islands Winery Wellesley Island White<br />Best Diamond Torrey Ridge Winery Diamond<br />Best Native White Blend Niagara Landing Wine Cellars 2009 Rosebud Gold<br />Best Vinifera Rosé McGregor Vineyard 2009 Rosé D’Cabernet Franc<br />Best Native Rosé Arbor Hill Grapery Coriesa Hill Iona Rosé<br />Best Cabernet Franc Bedell Cellars 2008 Cabernet Franc<br />Best Other Vinifera Red Varietal Fulkerson Winery 2008 Dornfelder<br />Best Vinifera Red Blend Peconic Bay Winery Nautique Esprit De Rouge<br />Best Native Red Blend Penguin Bay Winery Tuxedo Red<br />Best Concord Eagle Crest Vineyards 2009 Canal Boat Red<br />Best Fruit Wine ELF’s Farm Winery and Cider Mill 2009<br /><div>Appalachian Trail Apple Wine<br />Best Mead Torrey Ridge Winery Scarlet Red<br />Best Late Harvest Dr. Konstantin Frank Vinifera Wine Cellars 2008 </div><br /><div>Bunch Select Late Harvest Riesling<br />Best Ice Wine Casa Larga Vineyards 2007 Fiori Delle Stelle Vidal Ice Wine<br /><br />The following wines were awarded Double Gold medals:<br /><br />Winery Vintage Wine<br />Barrington Cellars 2007 Frosty Niagara<br />Billsboro Winery 2008 Apres<br />Casa Larga Vineyards 2007 Vidal Blanc Ice Wine<br />Coyote Moon Vineyards NV Naked Chardonnay<br />Dr. Konstantin Frank Vinifera Wine Cellars 2008 Riesling<br />ELF's Farm Winery & Cider Mill 2009 Appalachian Trail Apple Wine<br />Finger Lakes Distilling 2010 Seneca Drums Gin<br />Heron Hill Winery 2008 Semi-Sweet Riesling<br />Hosmer Winery 2008 Chardonnay<br />Hosmer Winery 2008 Cabernet Franc<br />Imagine Moore Winery 2009 Passion<br />Keuka Lake Vineyards 2009 Dry Riesling<br />Keuka Lake Vineyards 2009 Semi Dry Riesling<br />Keuka Spring Vineyards 2008 Vignoles Dessert Wine<br />King Ferry Winery 2008 Treleaven Dry Riesling<br />Lakewood Vineyards 2008 Cabernet Franc<br />Lamoreaux Landing Wine Cellars 2009 Yellow Dog Riesling<br />Lamoreaux Landing Wine Cellars 2009 Semi-Dry Riesling<br />Leidenfrost Vineyards NV Niagara<br />Lucas Vineyards 2009 Vignoles<br />Niagara Landing Wine Cellars 2009 Rosebud Gold<br />Paumanok Vineyards 2009 Riesling Late Harvest<br />Penguin Bay Winery NV Tuxedo Red<br />Red Newt Cellars 2009 "Circle" Label Riesling<br />Rock Stream Vineyards NV Grappa<br />Schulze Vineyards & Winery NV Thirty Mile Point Sweet Niagara<br />Sheldrake Point Vineyard 2008 Gewurztraminer<br />Sheldrake Point Vineyard 2008 Late Harvest Riesling<br />Swedish Hill Winery 2009 Cayuga White<br />Swedish Hill Winery 2009 Vidal Blanc<br />Thousand Islands Winery NV Wellesley Island White<br />Torrey Ridge Winery NV Scarlet Red<br /><br />The following wines were awarded Gold medals:<br />Winery Vintage Wine<br />Americana Vineyards & Winery 2009 Crystal Lake<br />Anthony Road Wine Company 2009 Vignoles<br />Arbor Hill Grapery NV Coriesa Hill Iona Rose<br />Atwater Estate Vineyards 2008 Gewurztraminer<br />Bedell Cellars 2008 Cabernet Franc<br />Belhurst Estate Winery 2009 Gewurztraminer<br />Bet The Farm Winery 2009 Traminette<br />Billsboro Winery 2009 Sauvignon Blanc<br />Bloomer Creek Vineyards 2008 Riesling<br />Bouke and Bouquet 2009 Bouquet White Dessert Wine<br />Casa Larga Vineyards 2008 Cabernet Franc Ice Wine<br />Cascata Winery 2008 The Professor's Classic: Dry Riesling<br />Cascata Winery 2009 Cascade Riesling<br />Dr. Konstantin Frank Vinifera Wine Cellars 2009 Sauvignon Blanc<br />Eagle Crest Vineyards 2009 Canal Boat Red<br />Earle Estates Meadery NV Honey Mead Contemporary<br />Earle Estates Meadery NV Autumn Harvest<br />Fox Run Vineyards 2008 Tierce Dry Riesling<br />Fulkerson Winery 2008 Dornfelder<br />Glenora Wine Cellars 2009 Dry Riesling<br />Glenora Wine Cellars 2009 Signature<br />Glenora Wine Cellars 2008 Meritage<br />Goose Watch Winery NV Classic Cream Sherry<br />Hazlitt 1852 Vineyards 2008 Homstead Reserve Riesling<br />Hermann J. Wiemer Vineyard 2008 Dry Riesling<br />Hudson-Chatham Winery 2008 Baco Noir Reserve<br />Imagine Moore Winery 2009 Joy<br />Imagine Moore Winery 2008 Inspiration<br />Jamesport Vineyards 2007 Petit Verdot<br />Johnson Estate Winery 2009 Concord<br />Keuka Spring Vineyards 2009 Riesling<br />King Ferry Winery NV Gilded Lily<br />King Ferry Winery 2008 Treleaven Eis Late Harvest Riesling<br />Knapp Winery and Restaurant 2009 Dry Riesling<br />Knapp Winery and Restaurant 2008 Vidal Blanc<br />Knapp Winery and Restaurant NV Limoncello<br />Lakewood Vineyards 2009 Vignoles<br />Lamoreaux Landing Wine Cellars 2006 Blanc de Blanc<br />Lamoreaux Landing Wine Cellars 2009 Dry Riesling<br />Lucas Vineyards 2009 Cayuga White<br />Lucas Vineyards 2007 Limited Reserve Cabernet Franc<br />Martha Clara Vineyards 2009 Riesling<br />McGregor Vineyard 2008 Riesling<br />McGregor Vineyard 2009 Rosé D'Cabernet Franc<br />Montezuma Winery & Hidden Marsh Distillery NV Semi-Sweet Mead<br />Montezuma Winery & Hidden Marsh Distillery NV Maple Liquer<br />Osprey's Dominion Vineyards 2007 Reserve Chardonnay<br />Paumanok Vineyards 2009 Sauvignon Blanc<br />Paumanok Vineyards 2007 Merlot Tuthills Lane Vineyard<br />Paumanok Vineyards 2007 Assemblage<br />Peconic Bay Winery 2007 La Barrique Chardonnay<br />Peconic Bay Winery 2009 Riesling<br />Peconic Bay Winery NV Nautique Esprit De Rouge<br />Pellegrini Vineyards 2007 Vintner's Pride Chardonnay<br />Penguin Bay Winery NV Percussion<br />Red Newt Cellars 2008 Dry Riesling - Reserve<br />Rock Stream Vineyards NV Make Me Blush<br />Rooster Hill Vineyards 2008Estate Cabernet Franc<br />Sheldrake Point Vineyard 2007 Reserve Riesling<br />Sheldrake Point Vineyard 2009 Dry Riesling<br />Silver Springs Winery 2009 Blueberry Bliss<br />Sparkling Pointe 2004 Blanc de Blancs<br />Standing Stone Vineyards 2008 Gewurztraminer Ice<br />Swedish Hill Winery NV Riesling Cuvee<br />Swedish Hill Winery 2009 Dry Riesling<br />Swedish Hill Winery 2009 Riesling<br />Thirsty Owl Wine Company 2009 Dry Riesling<br />Thirsty Owl Wine Company 2009 Vidal Blanc<br />Thirsty Owl Wine Company 2007 Meritage<br />Torrey Ridge Winery NV Diamond<br />Ventosa Vineyards 2007 Cabernet Franc<br />Wolffer Estate Vineyard 2007 Chardonnay<br />Zugibe Vineyards 2008 Dry Riesling<br />Zugibe Vineyards 2007 Zenith<br /><br />Complete results of the 2010 Classic will soon be posted under “New York Gold” at <a class="MB_focusable" href="http://www.newyorkwines.org/" _counted="undefined">http://www.newyorkwines.org/</a>, which also includes Gold medal New York wines from other major competitions.<br /><br />Media Contact: Jim Trezise, 585-394-3620, ext. 203<br /><br />2010 New York Wine & Food Classic Judges<br /><br />Julie Arkell<br />Freelance Wine & Spirits Writer & Author,<br />London, England<br /><br />Mollie Battenhouse, DWS<br />Wine Director & Educator, International Wine Center, New York, New York<br /><br />Dan Berger<br />Wine Journalist and Publisher,<br />Santa Rosa, California<br /><br />Jill Blume<br />Enology Specialist, Purdue University,<br />Executive Director, Indy Int’l Wine Competition<br />West Lafayette, Indiana<br /><br />Rene Chazottes<br />Wine Director, Maitre Sommelier, The Pacific Club, Newport Beach, California<br /><br />Jim Clarke,<br />Wine Writer and Director, MEGU,<br />New York, New York<br /><br />Michael Feil<br />General Manager, Westchester Country Club<br />Rye, New York<br /><br />Doug Frost, M.W., M.S.<br />Wine Writer and Educator,<br />Prairie Village, Kansas<br /><br />Chris Gerling<br />Enology Extension Associate, Cornell University College of Agriculture & Life Sciences, New York State Agricultural Experiment Station,<br />Geneva, New York<br /><br />Louisa Hargrave<br />Journalist and Consultant, Wine Wise, LLC,<br />Long Island Wine Pioneer<br />Southampton, New York<br /><br />Lorraine Hems, CS, CWE<br />Lecturer of Wine Studies, Rochester Institute of Technology, Rochester, NY & Instructor, NYWCC,<br />Canandaigua, New York<br /><br />Linda Lawry<br />Director, International Wine Center,<br />New York, New York<br /><br />Fred LeBrun<br />Columnist, Albany Times Union,<br />Albany, New York<br /><br />Marquita Levy<br />Wine Associate and Wine Buyer, Vino Volo Wine Bar, John F. Kennedy Airport<br />New York, New York<br /><br />Ann Littlefield<br />Direct Wine Marketing Brand Champion,<br />Napa, California<br /><br />Bill Mahoney<br />Wine Manager, Premium Wine & Spirits,<br />Williamsville, New York<br /><br />Anna Katharine Mansfield, Ph.D<br />Assistant Professor of Enology, Cornell University College of Agriculture & Life Sciences, New York State Agricultural Experiment Station,<br />Geneva, New York<br /><br /><br />Ann Miller<br />Marketing Specialist, Missouri Wine & Grape Board, Jefferson City, Missouri<br /><br />Jerry Pellegrino<br />Chef/Owner, CORKS & Abacrombie Fine Foods, Baltimore, Maryland<br /><br />Maggie Rosen<br />Independent Journalist & Author,<br />London, England<br /><br />Coke Roth<br />Wine Consultant & Attorney,<br />Kennewick, Washington<br /><br />Dr. Bob Small<br />Professor Emeritus, Collins College of Hospitality Management, Cal Poly University & Chairman, Los Angeles Int’l Wine & Spirits Competition,<br />Pomona, California<br /><br />Phil Ward<br />Brand Manager & Wine Educator, American B.D. Co./The Opici Wine Group, Board of Directors, International Riesling Foundation<br />Glen Rock, New Jersey<br /><br />Eric White<br />Wine Consultant & Store Manager, The Winery,<br />New York, New York</div>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-77935548462457555332010-07-30T09:58:00.001-04:002010-07-30T09:59:10.978-04:00July/August Newsletter Just ReleasedClick <a href="http://campaign.constantcontact.com/render?v=0011yfyIBi0NNq3lDrCXHV3Ifsq7j5AgJU6T-SMA6wm8E0c53Kb5hDAuMRRic6Qxr1ONoChNuW-ha5JOUEWS5IXPTIzyOlkPwUhLxGXCie6A0g8etoONWLenlfJEkuHEtEN">here</a> to check it out.Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-23485923077118168422010-07-23T07:36:00.004-04:002010-07-23T08:10:13.981-04:00Happy Birthday FLD.1 year ago on July 17, we opened the doors of our tasting room without a lot of fanfare. Since then, we've hosted thousands of visitors, perfected the quarter ounce pour, and had a great time along the way. We'd like to thank all of you for your support in Year #1.<br /><br />With the craziness of the season upon us again, we haven't had time to plan a proper celebration for our fans and customers (perhaps something this fall?), but we did want to recognize the contributions of our excellent staff in making our first year a success.<br /><br />Those of you that have visited our tasting room know how lucky we are to have personable, well educated staff members. We constantly get comments from customers about what a great experience they've had meeting with our people.<br /><br />Last night we celebrated with a cruise aboard the <a href="http://www.schoonerexcursions.com/index.htm">Malabar VII Schooner - True Love</a>. It was a perfect night for a sail - mix of sun and clouds with a nice wind. Great food, lots of laughs and of course, a few cocktails, were enjoyed by all.<br /><br />Anyone visiting our area should make a charter on True Love part of the experience.<br /><br />Thanks again to all of you for making it a memorable year!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaEcxuwX0pkDeSLR-a3WWSLwYf2aBxznHw4Zky1LBeNKLVmV_yluUKG1jQcn7uwBXZWBEcQB_Rj-dAsBZ2Pxg9ctDfdnz3cOK4shKh4JxHkBh-cNYUUSe6IzSi5L6H1UnmJF3s1H0ak0/s1600/IMG_1793.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpaEcxuwX0pkDeSLR-a3WWSLwYf2aBxznHw4Zky1LBeNKLVmV_yluUKG1jQcn7uwBXZWBEcQB_Rj-dAsBZ2Pxg9ctDfdnz3cOK4shKh4JxHkBh-cNYUUSe6IzSi5L6H1UnmJF3s1H0ak0/s320/IMG_1793.JPG" alt="" id="BLOGGER_PHOTO_ID_5497066958928927362" border="0" /></a>The FLD crew getting ready to board<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qX1Aa23OrSWABIflUNUx6kqXAfmuAUP1bdIsjK78mmrjHlMIlstgbps-ih3SNugEUwLgC02NmIaqK-5OyPW1bf3P5MhocB_MmR8K_o7pLdeRwSD3uSZTqF9dhfCz9SpwBEZUc99UNKE/s1600/IMG_1801.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qX1Aa23OrSWABIflUNUx6kqXAfmuAUP1bdIsjK78mmrjHlMIlstgbps-ih3SNugEUwLgC02NmIaqK-5OyPW1bf3P5MhocB_MmR8K_o7pLdeRwSD3uSZTqF9dhfCz9SpwBEZUc99UNKE/s320/IMG_1801.JPG" alt="" id="BLOGGER_PHOTO_ID_5497066952673985746" border="0" /></a>Some of the FLD girls on the deck of True Love<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAsahtbpT97LG4eeq_jaWX4Cwth12Msy2Ei3UWIh2IvDNZNjtmuaeH2Z5K4aws1wmPsSa6A1DLjRAjr8ksD9nVvB1JnrMUotMIOzlXQ403ukVg_bFlT5oT_mvuFuM98lSrdYMtYTnJ94/s1600/IMG_1802.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAsahtbpT97LG4eeq_jaWX4Cwth12Msy2Ei3UWIh2IvDNZNjtmuaeH2Z5K4aws1wmPsSa6A1DLjRAjr8ksD9nVvB1JnrMUotMIOzlXQ403ukVg_bFlT5oT_mvuFuM98lSrdYMtYTnJ94/s320/IMG_1802.JPG" alt="" id="BLOGGER_PHOTO_ID_5497066948059646898" border="0" /></a>Thomas and Bill discussing something very important, I'm sure<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDo3K461H1F4YvtTBXvdBIW320iIXGY1DOrgC2eB8p5wiPbSu4rT1aMev6B94l0g8myUpXgiIO6i3tImD5xwAFLF1u5eFgRgB40V2YzzsfniFNbJTZYJAV2PnHPAjmjh1qdl5wnpT2Eo/s1600/IMG_1808.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDo3K461H1F4YvtTBXvdBIW320iIXGY1DOrgC2eB8p5wiPbSu4rT1aMev6B94l0g8myUpXgiIO6i3tImD5xwAFLF1u5eFgRgB40V2YzzsfniFNbJTZYJAV2PnHPAjmjh1qdl5wnpT2Eo/s320/IMG_1808.JPG" alt="" id="BLOGGER_PHOTO_ID_5497066939767805858" border="0" /></a>Glenn & Mike<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kdK24hu1JusiarWZstAD1tuKgpeiI6PjwMUjiHddPwqkpLwfuY1E2WEg6riLGDp0B6z7ak3InC2OifzziZCzte0rjelGkueb6qr6GmGWLB6efdu5PijM4s3qo8bI794frq4vCixx8xA/s1600/IMG_1822.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kdK24hu1JusiarWZstAD1tuKgpeiI6PjwMUjiHddPwqkpLwfuY1E2WEg6riLGDp0B6z7ak3InC2OifzziZCzte0rjelGkueb6qr6GmGWLB6efdu5PijM4s3qo8bI794frq4vCixx8xA/s320/IMG_1822.JPG" alt="" id="BLOGGER_PHOTO_ID_5497066932651427842" border="0" /></a>Docking for the night back in beautiful Watkins Glen<br /></div>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-57337111110874943712010-07-19T22:18:00.003-04:002010-07-19T22:43:30.629-04:00More good reviews, including another mention in NY TimesTop NY Times Wine Critic, Eric Asimov, recently dined at <a href="http://www.abckitchennyc.com/">ABC Kitchen</a>, a great new restaurant featuring our products in NYC. He kicked off the evening with a McKenzie Rye Manhattan and seemed to really enjoy the experience. Click <a href="http://dinersjournal.blogs.nytimes.com/2010/07/16/cocktail-recipe-abc-kitchen-rye-whiskey-manhattan/">here</a> for the article and recipe. My favorite line: "What makes this Manhattan so good...is the combination of superb ingredients in it."<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuuf5QdIEM4S3BTIgaIjuFyez-UAEw59zTK07ukiI_v11D9ZkeB-cRPsfA4UdvdwgyDDG1ZgdaNWNHO0CEZA3jplGL5T6BOJgS_WMbB0Po3KRpPqdQ0u2bEXeH5G7FleYGSleO0skAxk/s1600/dj-cocktail-custom1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 205px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuuf5QdIEM4S3BTIgaIjuFyez-UAEw59zTK07ukiI_v11D9ZkeB-cRPsfA4UdvdwgyDDG1ZgdaNWNHO0CEZA3jplGL5T6BOJgS_WMbB0Po3KRpPqdQ0u2bEXeH5G7FleYGSleO0skAxk/s320/dj-cocktail-custom1.jpg" alt="" id="BLOGGER_PHOTO_ID_5495807595516804978" border="0" /></a><br />We've also gotten some great press/reviews on several of our other products. About.com whiskey writer, Lance <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mayhew</span>, is <a href="http://mylifeontherocks.com/uncategorized/rethinking-vodka/">rethinking</a> his aversion to vodka after tasting Vintner's (did he really compare us to Biggie Smalls?). Bill <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dowd</span> is <a href="http://www.newstimes.com/food/article/Summertime-s-the-perfect-gintime-542753.php">enjoying gin season</a> with some Seneca Drums in some pretty interesting cocktails.<br /><br />We're also getting lots of great comments on our recently sold-out McKenzie Bourbon: read <a href="http://www.spiritsreview.com/reviews-bourbon-mckenzie.html">here</a> and <a href="http://whiskeyrambler.blogspot.com/2010/07/oh-taste-see-mckenzie-bourbon.html">here</a>.<br /><br />Don't take the critics' word for it - come out and see for yourself. We're open every day 11-5 and now available in about 150 <a href="http://www.fingerlakesdistilling.com/index.php/where-to-buy">retail locations</a>.Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-90403919054340647122010-07-10T11:50:00.003-04:002010-07-10T12:06:25.105-04:00The Whiskey SituationSad to say, we are officially out of Bourbon. The last 3 cases moved out of our tasting room yesterday afternoon.<br /><br />Fortunately, Rye Batch #2 is here to save the day. We are bottling it fast and furiously and have some available in the tasting room today. It tastes very similar to Batch #1. One subtle difference is a strong note of honey. When we were fermenting the grains that went into this batch almost a year ago, we noticed a honey smell. Apparently, this continued through our distillation and barrel aging program.<br /><br />Like Batch #1, we also finished in local sherry barrels which gives a little sweetness and a raisin-like quality to this otherwise spicy whiskey.<br /><br />We're really happy with the result and hope you can find some time to come out and try (and buy!) it.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYKwvOgiJSAQ0M8cSURejPzBT5_qu0zeD97z43gD6TfHFuiNV-oKyvQGgP-zIurZJtxUQ6I-U1-zjDpKbW9UFtwzJv5VQgeEZTndyLHoZn83ehT9cWHUBHHC5025gicjieb7pzvVc_m4/s1600/IMG_0193_compressed.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYKwvOgiJSAQ0M8cSURejPzBT5_qu0zeD97z43gD6TfHFuiNV-oKyvQGgP-zIurZJtxUQ6I-U1-zjDpKbW9UFtwzJv5VQgeEZTndyLHoZn83ehT9cWHUBHHC5025gicjieb7pzvVc_m4/s320/IMG_0193_compressed.jpg" alt="" id="BLOGGER_PHOTO_ID_5492306838218134082" border="0" /></a>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com1tag:blogger.com,1999:blog-7004951819337730350.post-71261960971516912010-06-11T23:39:00.003-04:002010-06-11T23:43:56.109-04:00Martha likes our whiskey!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FqOkoDS8MCoPngIgqBbD-omAMHemV_X_wgVmg9jIZ0JCSiiVnHDmWzT_OKId-E4MWMzGtNjrnZkXwls4Q0g6JOALvbbAsIwsR_QT_sRlAgpYBlIhXlN3Zw5SqTUER26TrM4s98k-BbI/s1600/Martha+Stewart+Living.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1FqOkoDS8MCoPngIgqBbD-omAMHemV_X_wgVmg9jIZ0JCSiiVnHDmWzT_OKId-E4MWMzGtNjrnZkXwls4Q0g6JOALvbbAsIwsR_QT_sRlAgpYBlIhXlN3Zw5SqTUER26TrM4s98k-BbI/s320/Martha+Stewart+Living.jpg" alt="" id="BLOGGER_PHOTO_ID_5481727287269786386" border="0" /></a>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-77208266419374498352010-06-09T16:26:00.000-04:002010-06-09T16:28:00.964-04:00This month's newsletterClick <a href="http://campaign.constantcontact.com/render?v=001vuCdHl1qDg5UmJx9biYIjMqiqRpQkAjD3r5Om7Fwhwg_LKzMAjgVLOsc8JlQQIg_Sw2t-14DRME-7AIMY2GBxM-TzMCKbtvFMBXCvkUGP3qq4Syt3GULXCiAjfitVzcN">here</a> to read the latest.Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-54188189498789430392010-05-26T00:24:00.006-04:002010-05-26T01:31:47.684-04:00Manhattan Cocktail Classic Recap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzeAjVyZdcJ5Xxq_L5NAjxJfjdzEhwohQnqkY0PsDc_K3gMq6Xk6VWPBOD01GRY9nnCDzl7YTGvULqKahFkvuMCzX0UMNcdD-kW6HEwlNuEHz8-bo7b7mnDBb_iyf-6iKu7hw8GZJXlo/s1600/mcc+hendricks.jpg"><br /></a>Why would I be posting about an event that happened over a week ago? If you attended the <a href="http://www.manhattancocktailclassic.com">Manhattan Cocktail Classic</a>, you would understand. It was the type of event that might put you out of commission for a period of time...a five-day festival centered around "The Cocktail", parties 'til the wee hours, pouring tastings for 7-8 hour stretches, all located in the heart of NYC.<br /><br />The event got widespread media attention. <a href="http://blogs.wsj.com/speakeasy/2010/05/15/cocktail-tales-at-a-real-new-york-mixer/">Here </a>is an article that appeared in the Wall St Journal and <a href="http://www.cbsnews.com/video/watch/?id=6499021n">here </a>is a clip that appeared on CBS News.<br /><br />The weekend kicked off with the gala event held at the NY Public Library on Friday night. We were greeted by <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Oompa</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Loompas</span> at the door.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E3H9f7P4vScP65VcPZ4hyphenhyphensrvc9n7BRxxZJPBZLXvRx2Zhj4bektv6hcUaqwkI0hD5xI0dWcCT6hVs1QGMX_LKVYvwk9somwg6IEkFU_GCZ2gzvxtdVGldNq6n9KHcvfTuHUfBFbr6Wc/s1600/mcc+oompas.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9E3H9f7P4vScP65VcPZ4hyphenhyphensrvc9n7BRxxZJPBZLXvRx2Zhj4bektv6hcUaqwkI0hD5xI0dWcCT6hVs1QGMX_LKVYvwk9somwg6IEkFU_GCZ2gzvxtdVGldNq6n9KHcvfTuHUfBFbr6Wc/s320/mcc+oompas.jpg" alt="" id="BLOGGER_PHOTO_ID_5475433487865074562" border="0" /></a><span style="font-size:78%;">(photo courtesy of </span><span style="font-size:78%;"><span style="font-weight: bold;"></span>Nikola <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tamindzic</span>)<br /><br /></span></div>If that didn't give you the impression that things were a bit over-the-top, it was very apparent when you saw "Queen Victoria" enjoying a martini over the Hendrick's display.<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzeAjVyZdcJ5Xxq_L5NAjxJfjdzEhwohQnqkY0PsDc_K3gMq6Xk6VWPBOD01GRY9nnCDzl7YTGvULqKahFkvuMCzX0UMNcdD-kW6HEwlNuEHz8-bo7b7mnDBb_iyf-6iKu7hw8GZJXlo/s1600/mcc+hendricks.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzeAjVyZdcJ5Xxq_L5NAjxJfjdzEhwohQnqkY0PsDc_K3gMq6Xk6VWPBOD01GRY9nnCDzl7YTGvULqKahFkvuMCzX0UMNcdD-kW6HEwlNuEHz8-bo7b7mnDBb_iyf-6iKu7hw8GZJXlo/s320/mcc+hendricks.jpg" alt="" id="BLOGGER_PHOTO_ID_5475433947840193490" border="0" /></a><span style="font-size:78%;">(photo courtesy of </span><span style="font-size:78%;"><span style="font-weight: bold;"></span>Nikola <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tamindzic</span>)</span></div><br />Probably one of the best parties I've been too. The setting was incredible, cocktails were on the money, and we made some great contacts. Pictured below (L to R) Alexis <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kahn</span> (our NYC sales representative), me, Jenny, Noah Shannon (<span class="blsp-spelling-error" id="SPELLING_ERROR_5">Alexis'</span>s husband) and our good friend Steve Shaw, who represents several high-end spirits brands while also supporting one of our favorite Finger Lakes wineries, <a href="http://shawvineyard.com/">Shaw Vineyards</a>.<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnEf0cm54ndrl50Gqrg8EfyTNzxz0PoDYAD-hPsEH0vcXjMhjXGlsAv-HsG1wt0MN6Pie0MtNinhSwAG4e-t05CQJLv2V10sA48Fb3MNZQ_E-JrIPvwlZ8l5QalSICadVhUi0NfziyPA/s1600/MCC_gala.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHnEf0cm54ndrl50Gqrg8EfyTNzxz0PoDYAD-hPsEH0vcXjMhjXGlsAv-HsG1wt0MN6Pie0MtNinhSwAG4e-t05CQJLv2V10sA48Fb3MNZQ_E-JrIPvwlZ8l5QalSICadVhUi0NfziyPA/s320/MCC_gala.jpg" alt="" id="BLOGGER_PHOTO_ID_5475430471438143970" border="0" /></a><span style="font-size:78%;">(photo courtesy of Eric Strauss)</span><br /></div><br />We were back at work on Sunday from 1 to 9 p.m. at the Micro Spirits Odyssey. The venue (<a href="http://butterrestaurant.com/">Butter</a>) was packed all day and the staff from <a href="http://www.hushcocktails.com/">Hush Cocktails</a> came up with some incredible drinks. I also sat on a panel at the event, discussing the benefits of our industry to <span class="blsp-spelling-error" id="SPELLING_ERROR_6">NYS</span> agriculture. Below is a picture of Jenny and me pouring our wares for a serious spirits enthusiast (he liked them).<br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspIJEnKfAt30nQpNQ8kRlvrD-X732VKZIImlK7A9tKUgd8cbgECetZVh9UNjflS2YbIQp7F08VQ6SkZx9dUYuj-nsQbdr5ZD81rqiP_1gSzd6jRzEwCUi1Ns7HPJNB8UJydEdiS2ALfM/s1600/MCC+MSO.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspIJEnKfAt30nQpNQ8kRlvrD-X732VKZIImlK7A9tKUgd8cbgECetZVh9UNjflS2YbIQp7F08VQ6SkZx9dUYuj-nsQbdr5ZD81rqiP_1gSzd6jRzEwCUi1Ns7HPJNB8UJydEdiS2ALfM/s320/MCC+MSO.jpg" alt="" id="BLOGGER_PHOTO_ID_5475430675250416290" border="0" /></a><span style="font-size:78%;">(photo courtesy of Phil <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Anema</span>)</span><br /><br /><br /><div style="text-align: left;"><span style="font-size:100%;">What an incredible event. Kudos to Lesley Townsend and all the people that made it a success. Can't wait until next year!</span><br /></div></div>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-45754187951000304582010-05-11T21:53:00.002-04:002010-05-11T21:57:16.451-04:00Latest FLD newsletter...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd5fDSnrFuRG5LXoCbRnRTUeZWCNx_gOszDIBcUKFW_HbsyfdzwxtpDIJbKrM1f-Pw0U_bh5a0yKNc5dREV0c6eze7xgXejKa53tEs34io2Uj49p2FO8XujmQks-dZEohvEf4R637uOQ/s1600/fruit+brandies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 245px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJd5fDSnrFuRG5LXoCbRnRTUeZWCNx_gOszDIBcUKFW_HbsyfdzwxtpDIJbKrM1f-Pw0U_bh5a0yKNc5dREV0c6eze7xgXejKa53tEs34io2Uj49p2FO8XujmQks-dZEohvEf4R637uOQ/s320/fruit+brandies.jpg" alt="" id="BLOGGER_PHOTO_ID_5470196716023948674" border="0" /></a><br />Click <a href="http://campaign.constantcontact.com/render?v=001rUMZSB4OvtE9o12884Q2B7RNAEHzrGwe9959PxTB7KtNxVg17LfViuaUVhH2tY-NcEK_UWNBuC5B6KCoGbYNur9cjIxrXJgU3xnUjTZ5hZw%3D">here </a>for the latest news at Finger Lakes Distilling - recap of our Bourbon release, info on the latest products, and some great cocktail recipes.<br /><br />Come pick up a bottle of Pear or Currant Brandy this weekend!Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-24428121866178892502010-04-28T20:18:00.003-04:002010-04-28T20:29:00.208-04:0063 hours 'til BourbonAnd down the stretch...Bourbon release (and KY Derby) are just a couple days away. Can't wait to see everyone and see the reactions at the tasting bar. We're really proud of Batch #1 which is almost completely bottled at this point.<br /><br />Getting some nice pre-release buzz.<br /><br />John Hansell, our friend at Malt Advocate, posted <a href="http://www.whatdoesjohnknow.com/2010/04/28/new-bourbon-mckenzie-batch-1/">this</a> on his blog today.<br /><br />There was also <a href="http://theithacapost.com/2010/04/28/tastes-like-the-finger-lakes/">this great piece</a> in the new Ithaca Post today.<br /><br />See you Saturday!Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-967833717139655372010-04-25T21:29:00.002-04:002010-04-25T21:51:37.847-04:006 days 'til BourbonIt's been way too long since our last post, but we've been busy working hard at the distillery. In addition to getting things spiffed up for spring, we've got new batches of corn whiskey (100% corn and malted corn), vodka, and blueberry (even better than before).<br /><br />The biggest news, however, is the event scheduled for this upcoming weekend. On May 1, we'll be releasing our first batch of McKenzie Bourbon. This extremely limited release is expected to sell out very quickly, so plan on joining us to celebrate this Saturday.<br /><br />We thought it was appropriate to launch Batch #1 on Kentucky Derby Day, seeing as though bourbon and horse racing go together so well. There are lots of people that insist bourbon can only be made in Kentucky, but we're ready to prove them wrong.<br /><br />McKenzie Bourbon is made from local corn and rye. It's aged a total of 18 months - mostly in new charred 10 gallon barrels before finishing in local chardonnay casks.<br /><br />The end result is a very rich and old-fashioned tasting bourbon. It will be priced at $45 for a 750 ml bottle.<br /><br />Guests on Saturday will enjoy the music of Long John and the Tights from 2-5 pm. Wear your Kentucky Derby hat for a free tasting. We're also holding a small Derby Party for customers after regular business hours. Please call the distillery at 607.546.5510 if you are interested in learning more.<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRx5KRF4iLPiwFcXa4RjmCmaUiGcY8BhWzoQou4Ch6IXt5I4WOoE_zd113voZOCOZ6aqpyjwPGEvPgiXbfBFFiNqky75hbVouWkay674xUPpHX4C9gouoSv_FFx0lYtIZsIcVILfgFjs/s1600/FingerLakesDistillingSpring2010-3_1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 279px; height: 353px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRx5KRF4iLPiwFcXa4RjmCmaUiGcY8BhWzoQou4Ch6IXt5I4WOoE_zd113voZOCOZ6aqpyjwPGEvPgiXbfBFFiNqky75hbVouWkay674xUPpHX4C9gouoSv_FFx0lYtIZsIcVILfgFjs/s320/FingerLakesDistillingSpring2010-3_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5464252670925645714" border="0" /></a>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com0tag:blogger.com,1999:blog-7004951819337730350.post-84644740996771524992010-03-22T15:36:00.003-04:002010-03-22T15:48:17.701-04:00Go Big Red!It was a huge weekend for Cornell sports. The men's basketball team is on a roll, beating both Temple and Wisconsin to reach the Sweet 16 for the first time in history. The men's hockey team also had a big weekend, taking the ECAC Championship and securing a #2 seed in the NCAA tournament.<br /><br />To celebrate, we whipped up an impromptu <strong>Big Red Martini</strong>:<br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_wAIPUlc6a4ewAzfGT_MCct97wizYpId40zTudrdNiNbKUi41DKljVl-nSouvwi7bC9xVXz4JFXUy1BcklKu1KsAYa35oZydIYuFo-dDpUgGcxmEwSsbvrk6_SRNBFz-vIreXnbMclU/s1600-h/cocktail+1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451546080153421010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_wAIPUlc6a4ewAzfGT_MCct97wizYpId40zTudrdNiNbKUi41DKljVl-nSouvwi7bC9xVXz4JFXUy1BcklKu1KsAYa35oZydIYuFo-dDpUgGcxmEwSsbvrk6_SRNBFz-vIreXnbMclU/s320/cocktail+1.jpg" /></a><br /><br />2 ounces Vintner's Wildberry Vodka</div><div align="center">1 ounce FLD Raspberry Liqueur</div><div align="center">1 ounce simple syrup</div><div align="center">splash of fresh lime juice</div><div align="center"> </div><div align="center">shake, strain into martini glass and garnish with cherry<br /></div><div align="center"></div>Finger Lakes Distillinghttp://www.blogger.com/profile/04712104632038923142noreply@blogger.com1