Hudson Baby Bourbon Whiskey

Good vibrations…

Hudson Whiskey came into being by accident. Back in 2001, Ralph Erenzo purchased an old grist mill and the surrounding property because of some nearby rocky cliffs. His plan was to create a climber’s ranch… a place where vacationers could come to practice rock-climbing. This didn’t sit well with the neighbors, but he had already bought the land, so he was stuck… or so he thought.

He looked around and saw that his plot of land was situated amid farms producing grain, had a mill for processing it, access to plentiful water from a limestone aquifer, and the right zoning already in place. Fate made him pivot, and he pivoted to Whiskey, becoming the first new distillery in New York State since Prohibition. 15 years and a bunch of awards later, Ralph and his partners are pretty happy with the results, and you will be too.

Today, Hudson Whiskey makes Baby Bourbon, Manhattan Rye, a Four Grain Bourbon, a unique "New York Corn" Whiskey, and an American Single Malt. Hudson Baby Bourbon Whiskey was the first Bourbon to be distilled in State of New York. Made from 100% New York Corn harvested less than 10 miles away from the distillery in Gardiner, and aged in an astounding trifecta of elements.

The Bourbon is rested in small (baby), 3-gallon and 14-gallon charred American oak casks in a heated warehouse for 6 to 24 months. This is where it gets interesting. Bear with us here. The tiny barrels maximize the surface contact between the oak and the Bourbon, quickening the aging process. The heat expands the oak casks and mingles with the Whiskey. Then at night, when the temperature drops, the Bourbon is lullaby-ed to sleep by a subwoofer playing some very deep bass music. The vibrational frequency causes micro-expansions and contractions in the barrels, and minds everywhere to be blown. Needless to say, this innovative sonic aging process is unique to the industry. So how does it taste? Like innovation and Bourbon had a baby.