One of the very few whiskies made with green malt (not kilned malt) grown in the Hudson Valley and distilled using heritage techniques, then aged seven months. All this yields a bright, lean whiskey with a lively fruitiness, evoking banana and fresh pear overlaid with honey and vanilla, finishing with an earthy, herbaceous tang.
One of the very few whiskies made with green malt (not kilned malt) grown in the Hudson Valley and distilled using heritage techniques, then aged seven months. All this yields a bright, lean whiskey with a lively fruitiness, evoking banana and fresh pear overlaid with honey and vanilla, finishing with an earthy, herbaceous tang.
One of the very few whiskies made with green malt (not kilned malt) grown in the Hudson Valley and distilled using heritage techniques, then aged seven months. All this yields a bright, lean whiskey with a lively fruitiness, evoking banana and fresh pear overlaid with honey and vanilla, finishing with an earthy, herbaceous tang.
One of the very few whiskies made with green malt (not kilned malt) grown in the Hudson Valley and distilled using heritage techniques, then aged seven months. All this yields a bright, lean whiskey with a lively fruitiness, evoking banana and fresh pear overlaid with honey and vanilla, finishing with an earthy, herbaceous tang.