Who wants some Rye?

We set an ambitious target, but it looks like things are coming together for the release of our Rye Whiskey this week. Last weekend, Thomas and I selected the barrels that are going into Batch #09-01. On Thursday, we got official word from the State Liquor Authority that our label was approved. On Friday, we blended and cut the whiskey to bottle strength (91 proof). Lots of labeling this weekend.

We're thrilled with the results. The whiskey is very mature for its age. It has the spicy characteristic that Rye is known for, but finishes exceptionally smooth. You'll taste notes of butterscotch, cardamom, and black licorice. Something about it reminds me of a big fruitcake.

We've got a great week lined up. We're pouring the Rye (as well as our Corn Whiskey and Gin) at WhiskyFest NY in Manhattan on Tuesday. On Wednesday, we're pouring at the Brandy Library in Tribeca.

For those of you in the Finger Lakes, the Rye will be available for sale on Friday afternoon. We're also moving some out to retailers for sale later this week.

I've posted some pictures from the past week below. The first one is a picture of us blending the selected barrels. We pump into the big tank, but I wanted to make sure we got every ounce. Meryl (pictured on the right) is taking copious notes. The second photo is of the first aged whiskey ever bottled at Finger Lakes Distilling and the third sums up how excited we are to make our Rye available to the public. Hope you enjoy it!

November Newsletter

In case you didn't get it...here is the link.

Which one is Thomas Earl?

Hope everyone had a good Halloween. It was great to see some people come out to the distillery in costume. We had some fun our ownselves. I dressed up(?) like our Master Distiller, Thomas Earl. We're both pictured above - can you tell who is who?

Cherry Liqueur Now Available!

We bottled our first batch of cherry liqueur last week and based on this weekend's sales, I think we have a winner. The liqueur is made by soaking fresh local cherries in our grape neutral spirit. We then dilute to 48 proof, sweeten it up a little, and then filter it. It remains very true to the flavor of the fruit, with a natural tartness that gives it some complexity.

Have any ideas for cocktails with this liqueur? If so, please submit them through our website. We'd love to hear from you. I've tried it along with our Seneca Drums Gin and lemon in an Aviation. I also think it might do well in some whiskey cocktails.

As with most of our cordials, Cherry Liqueur is only available at the distillery. We have begun distributing our Cassis (black currant liqueur), however, so look for that at your favorite retailer.

Grappa

I can't believe the number of people that have come into the tasting room asking for grappa. Grappa is very special to me, as it was one of the first spirits I ever enjoyed. My Aunt Jo and I were travelling in Italy and one of my fondest memories of the trip was sitting at a cafe on St. Mark's square in Venice sipping on some delicious grappa. Still, I can't believe how many people are asking about grappa.

Grappa, or pomace-brandy, is made by fermenting grape skins, seeds, etc. It is traditionally made with the leftovers from the winemaking process. The result is a very aromatic spirit that can also be a little rough around the edges. Until recently, it has been difficult to find high quality grappa in the U.S., so many people have been turned off by the "lighter fluid" options on the shelves. When grappa is done right, however, it can be complex and delectable. It makes an excellent digestivo after a big meal and also can be a great addition to morning coffee.

We began grappa production this past week with some local Muscat grapes. Not a lot of Muscat is grown in the Finger Lakes, but we made a point to find some as its floral and citrus aromas translate well into distillates. We also plan on making grappa from some other varietals.

Below are some pictures of us processing the grapes and of the skins fermenting. We hope to have our first grappa bottled for the holidays.

Rye Whiskey

We've been working hard trying to get ready for our first aged-whiskey release. We are targeting the release of McKenzie's Rye Whiskey to coincide with WhiskyFest NY in Manhattan on Nov 10.

We were pleased to see a mention of our Rye on Lew Bryson's blog this a.m. Lew is a renowned whiskey and beer writer and the managing editor of Malt Advocate.

Here's a sneak peak at our Rye label. Be on the lookout for this handcrafted, old fashioned American whiskey in mid-November.

Picture in Malt Advocate

You whiskey lovers out there may have seen this...Thomas and I (and our Holstein still) showed up on the back page in this quarter's issue of Malt Advocate. Someday soon, we hope to see our whiskeys featured there too!