aaaand 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!

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:

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.

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!

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...)

For the whiskey-loving dad, a couple of trios:

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!

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.

For the dad who hates asking for directions:

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.

The gift possibilities are endless. The best Father's Day gift might be to let dad choose for himself with a visit to our tasting room 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.

Now that's what dad really wants.

Newsletter & Gift Guide

If you didn't catch our December newsletter, here it is. We included a great gift guide, so if you're looking for a last minute idea, come see us at the distillery.

Holiday Gift Guide

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!


For the Foodie
Try our very popular Brooklyn Brine products. Now offering:

• Whiskey Sour Pickles featuring McKenzie Rye Whiskey
• Fennel Beets
• Chipotle Carrots
• Lavendar Asparagus

Know someone addicted to snacks that are both sweet and salty? Better Brittle is always a favorite. Made locally, it has the perfect crunch and satisfies every sweet tooth!

For the Entertainer
Hand-crafted granite cheeseboards make great gifts and come in many different sizes, shapes and shades. No two pieces are the same.

Also, check out the hysterical cocktail napkins and coasters that we offer to liven up any happy hour!

Brandy Gift Pack
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.

The Whiskey Lover

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 official whiskey glass with the FLD logo to complete the gift.

For the Do-it-Yourselfer

Don't forget about our Age-your-own-Rye kits for the person that might like to try their hand at whiskey aging. 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.

For the Breakfast Boozer

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.

Stocking Stuffers!

• Logo golf balls and divot tools
• Cocktail lip balm and Seneca Drums soap
• Barware - muddlers, flasks, shakers, jiggers
• FLD playing cards
• Lots of apparel - hats, tees, hoodies, etc.

October newsletter

Click here to read the latest.

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.

Making George Proud

The 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 re-creation of George Washington's peach brandy down at his reconstructed distillery in Mt. Vernon.

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.




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.

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.

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.

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.



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.



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.



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.



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.



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.

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).



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 piece that aired on PBS News Nightly Business Report. The segment begins at 21:18, or just click on the barrel on far right below the screen.

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.

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.

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.

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.

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.

September newsletter...

Click here to read about what's going on at FLD this month.

Seneca Drums Gin - Best NY Spirit

Great 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.




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.

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.

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.

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.

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.

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.


The “Best of Category” awards, all eligible for the Governor’s Cup, went to:

Best Sparkling Wine Swedish Hill Winery Riesling Cuvee
Best White Wine Keuka Lake Vineyards 2009 Semi Dry Riesling
Best Rosé Wine Arbor Hill Grapery Coriesa Hill Iona Rose
Best Red Wine Bedell Cellars 2008 Cabernet Franc
Best Dessert Wine Casa Larga Vineyards 2007 Fiori Delle Stelle Vidal Ice Wine
Best Specialty Wine Torrey Ridge Winery Scarlet Red
Best New York Spirit Finger Lakes Distilling Seneca Drums Gin

The “Best of Class” awards went to:

Best Vinifera Sparkling Swedish Hill Winery Riesling Cuvee
Best Unoaked Chardonnay Coyote Moon Vineyards Naked Chardonnay
Best Overall Chardonnay Coyote Moon Vineyards Naked Chardonnay
Best Dry Riesling McGregor Vineyard 2008 Riesling
Best Medium Dry Riesling Keuka Lake Vineyards 2009 Semi Dry Riesling
Best Medium Sweet Riesling Lamoreaux Landing Wine Cellars 2009 Semi Dry Riesling
Best Overall Riesling Keuka Lake Vineyards 2009 Semi Dry Riesling
Best Niagara Schulze Vineyards & Winery Thirty Mile Point Sweet Niagara
Best Gewürztraminer Sheldrake Point Vineyards 2008 Gewürztraminer
Best Cayuga White Swedish Hill Winery 2009 Cayuga White
Best Traminette Bet the Farm Winery 2009 Traminette
Best Vidal Blanc Swedish Hill Winery 2009 Vidal Blanc
Best Vignoles Lucas Vineyards 2009 Vignoles
Best Hybrid White Thousand Islands Winery Wellesley Island White
Best Diamond Torrey Ridge Winery Diamond
Best Native White Blend Niagara Landing Wine Cellars 2009 Rosebud Gold
Best Vinifera Rosé McGregor Vineyard 2009 Rosé D’Cabernet Franc
Best Native Rosé Arbor Hill Grapery Coriesa Hill Iona Rosé
Best Cabernet Franc Bedell Cellars 2008 Cabernet Franc
Best Other Vinifera Red Varietal Fulkerson Winery 2008 Dornfelder
Best Vinifera Red Blend Peconic Bay Winery Nautique Esprit De Rouge
Best Native Red Blend Penguin Bay Winery Tuxedo Red
Best Concord Eagle Crest Vineyards 2009 Canal Boat Red
Best Fruit Wine ELF’s Farm Winery and Cider Mill 2009

Appalachian Trail Apple Wine
Best Mead Torrey Ridge Winery Scarlet Red
Best Late Harvest Dr. Konstantin Frank Vinifera Wine Cellars 2008

Bunch Select Late Harvest Riesling
Best Ice Wine Casa Larga Vineyards 2007 Fiori Delle Stelle Vidal Ice Wine

The following wines were awarded Double Gold medals:

Winery Vintage Wine
Barrington Cellars 2007 Frosty Niagara
Billsboro Winery 2008 Apres
Casa Larga Vineyards 2007 Vidal Blanc Ice Wine
Coyote Moon Vineyards NV Naked Chardonnay
Dr. Konstantin Frank Vinifera Wine Cellars 2008 Riesling
ELF's Farm Winery & Cider Mill 2009 Appalachian Trail Apple Wine
Finger Lakes Distilling 2010 Seneca Drums Gin
Heron Hill Winery 2008 Semi-Sweet Riesling
Hosmer Winery 2008 Chardonnay
Hosmer Winery 2008 Cabernet Franc
Imagine Moore Winery 2009 Passion
Keuka Lake Vineyards 2009 Dry Riesling
Keuka Lake Vineyards 2009 Semi Dry Riesling
Keuka Spring Vineyards 2008 Vignoles Dessert Wine
King Ferry Winery 2008 Treleaven Dry Riesling
Lakewood Vineyards 2008 Cabernet Franc
Lamoreaux Landing Wine Cellars 2009 Yellow Dog Riesling
Lamoreaux Landing Wine Cellars 2009 Semi-Dry Riesling
Leidenfrost Vineyards NV Niagara
Lucas Vineyards 2009 Vignoles
Niagara Landing Wine Cellars 2009 Rosebud Gold
Paumanok Vineyards 2009 Riesling Late Harvest
Penguin Bay Winery NV Tuxedo Red
Red Newt Cellars 2009 "Circle" Label Riesling
Rock Stream Vineyards NV Grappa
Schulze Vineyards & Winery NV Thirty Mile Point Sweet Niagara
Sheldrake Point Vineyard 2008 Gewurztraminer
Sheldrake Point Vineyard 2008 Late Harvest Riesling
Swedish Hill Winery 2009 Cayuga White
Swedish Hill Winery 2009 Vidal Blanc
Thousand Islands Winery NV Wellesley Island White
Torrey Ridge Winery NV Scarlet Red

The following wines were awarded Gold medals:
Winery Vintage Wine
Americana Vineyards & Winery 2009 Crystal Lake
Anthony Road Wine Company 2009 Vignoles
Arbor Hill Grapery NV Coriesa Hill Iona Rose
Atwater Estate Vineyards 2008 Gewurztraminer
Bedell Cellars 2008 Cabernet Franc
Belhurst Estate Winery 2009 Gewurztraminer
Bet The Farm Winery 2009 Traminette
Billsboro Winery 2009 Sauvignon Blanc
Bloomer Creek Vineyards 2008 Riesling
Bouke and Bouquet 2009 Bouquet White Dessert Wine
Casa Larga Vineyards 2008 Cabernet Franc Ice Wine
Cascata Winery 2008 The Professor's Classic: Dry Riesling
Cascata Winery 2009 Cascade Riesling
Dr. Konstantin Frank Vinifera Wine Cellars 2009 Sauvignon Blanc
Eagle Crest Vineyards 2009 Canal Boat Red
Earle Estates Meadery NV Honey Mead Contemporary
Earle Estates Meadery NV Autumn Harvest
Fox Run Vineyards 2008 Tierce Dry Riesling
Fulkerson Winery 2008 Dornfelder
Glenora Wine Cellars 2009 Dry Riesling
Glenora Wine Cellars 2009 Signature
Glenora Wine Cellars 2008 Meritage
Goose Watch Winery NV Classic Cream Sherry
Hazlitt 1852 Vineyards 2008 Homstead Reserve Riesling
Hermann J. Wiemer Vineyard 2008 Dry Riesling
Hudson-Chatham Winery 2008 Baco Noir Reserve
Imagine Moore Winery 2009 Joy
Imagine Moore Winery 2008 Inspiration
Jamesport Vineyards 2007 Petit Verdot
Johnson Estate Winery 2009 Concord
Keuka Spring Vineyards 2009 Riesling
King Ferry Winery NV Gilded Lily
King Ferry Winery 2008 Treleaven Eis Late Harvest Riesling
Knapp Winery and Restaurant 2009 Dry Riesling
Knapp Winery and Restaurant 2008 Vidal Blanc
Knapp Winery and Restaurant NV Limoncello
Lakewood Vineyards 2009 Vignoles
Lamoreaux Landing Wine Cellars 2006 Blanc de Blanc
Lamoreaux Landing Wine Cellars 2009 Dry Riesling
Lucas Vineyards 2009 Cayuga White
Lucas Vineyards 2007 Limited Reserve Cabernet Franc
Martha Clara Vineyards 2009 Riesling
McGregor Vineyard 2008 Riesling
McGregor Vineyard 2009 Rosé D'Cabernet Franc
Montezuma Winery & Hidden Marsh Distillery NV Semi-Sweet Mead
Montezuma Winery & Hidden Marsh Distillery NV Maple Liquer
Osprey's Dominion Vineyards 2007 Reserve Chardonnay
Paumanok Vineyards 2009 Sauvignon Blanc
Paumanok Vineyards 2007 Merlot Tuthills Lane Vineyard
Paumanok Vineyards 2007 Assemblage
Peconic Bay Winery 2007 La Barrique Chardonnay
Peconic Bay Winery 2009 Riesling
Peconic Bay Winery NV Nautique Esprit De Rouge
Pellegrini Vineyards 2007 Vintner's Pride Chardonnay
Penguin Bay Winery NV Percussion
Red Newt Cellars 2008 Dry Riesling - Reserve
Rock Stream Vineyards NV Make Me Blush
Rooster Hill Vineyards 2008Estate Cabernet Franc
Sheldrake Point Vineyard 2007 Reserve Riesling
Sheldrake Point Vineyard 2009 Dry Riesling
Silver Springs Winery 2009 Blueberry Bliss
Sparkling Pointe 2004 Blanc de Blancs
Standing Stone Vineyards 2008 Gewurztraminer Ice
Swedish Hill Winery NV Riesling Cuvee
Swedish Hill Winery 2009 Dry Riesling
Swedish Hill Winery 2009 Riesling
Thirsty Owl Wine Company 2009 Dry Riesling
Thirsty Owl Wine Company 2009 Vidal Blanc
Thirsty Owl Wine Company 2007 Meritage
Torrey Ridge Winery NV Diamond
Ventosa Vineyards 2007 Cabernet Franc
Wolffer Estate Vineyard 2007 Chardonnay
Zugibe Vineyards 2008 Dry Riesling
Zugibe Vineyards 2007 Zenith

Complete results of the 2010 Classic will soon be posted under “New York Gold” at http://www.newyorkwines.org/, which also includes Gold medal New York wines from other major competitions.

Media Contact: Jim Trezise, 585-394-3620, ext. 203

2010 New York Wine & Food Classic Judges

Julie Arkell
Freelance Wine & Spirits Writer & Author,
London, England

Mollie Battenhouse, DWS
Wine Director & Educator, International Wine Center, New York, New York

Dan Berger
Wine Journalist and Publisher,
Santa Rosa, California

Jill Blume
Enology Specialist, Purdue University,
Executive Director, Indy Int’l Wine Competition
West Lafayette, Indiana

Rene Chazottes
Wine Director, Maitre Sommelier, The Pacific Club, Newport Beach, California

Jim Clarke,
Wine Writer and Director, MEGU,
New York, New York

Michael Feil
General Manager, Westchester Country Club
Rye, New York

Doug Frost, M.W., M.S.
Wine Writer and Educator,
Prairie Village, Kansas

Chris Gerling
Enology Extension Associate, Cornell University College of Agriculture & Life Sciences, New York State Agricultural Experiment Station,
Geneva, New York

Louisa Hargrave
Journalist and Consultant, Wine Wise, LLC,
Long Island Wine Pioneer
Southampton, New York

Lorraine Hems, CS, CWE
Lecturer of Wine Studies, Rochester Institute of Technology, Rochester, NY & Instructor, NYWCC,
Canandaigua, New York

Linda Lawry
Director, International Wine Center,
New York, New York

Fred LeBrun
Columnist, Albany Times Union,
Albany, New York

Marquita Levy
Wine Associate and Wine Buyer, Vino Volo Wine Bar, John F. Kennedy Airport
New York, New York

Ann Littlefield
Direct Wine Marketing Brand Champion,
Napa, California

Bill Mahoney
Wine Manager, Premium Wine & Spirits,
Williamsville, New York

Anna Katharine Mansfield, Ph.D
Assistant Professor of Enology, Cornell University College of Agriculture & Life Sciences, New York State Agricultural Experiment Station,
Geneva, New York


Ann Miller
Marketing Specialist, Missouri Wine & Grape Board, Jefferson City, Missouri

Jerry Pellegrino
Chef/Owner, CORKS & Abacrombie Fine Foods, Baltimore, Maryland

Maggie Rosen
Independent Journalist & Author,
London, England

Coke Roth
Wine Consultant & Attorney,
Kennewick, Washington

Dr. Bob Small
Professor Emeritus, Collins College of Hospitality Management, Cal Poly University & Chairman, Los Angeles Int’l Wine & Spirits Competition,
Pomona, California

Phil Ward
Brand Manager & Wine Educator, American B.D. Co./The Opici Wine Group, Board of Directors, International Riesling Foundation
Glen Rock, New Jersey

Eric White
Wine Consultant & Store Manager, The Winery,
New York, New York

July/August Newsletter Just Released

Click here to check it out.