Hudson Whiskey NY Baby Bourbon, 35 cl

Product Information

Moins de 150 kilomètres au nord de Brooklyn, cette petite productrice de spiritueux, se fond dans un décors ultra rural, au flanc de la Wallkill River. There is a mild, friendly, bright aroma as well as a warming sensation throughout the beverage. Popping, as he’s known to his friends, is the founder of Bourbon, Banter, and claims to hold the title of Chief Drinking Officer (CDO). His passion for Bourbon and his professional experience will allow him to spread the message of Bourbon. Reservoir Distillery’s Hunter & Scott Bourbon is a shining example of the distillery’s craft and style. Their main line is renowned for a grain-to-glass experience of local Virginia crops (all sourced less than 40 miles from the distillery) and having 100-percent mash bills for the wheat, rye, and bourbon whiskeys. This expression is the best of all worlds and blends the wheat, rye, and bourbon into one bottle — each aged one-and-a-half to two years. Did you know that since prohibition, Hudson Baby Bourbon is the first legal pot still whiskey produced in New York? Before prohibition farm distillers were a common sight in the state of New York. There were more than 1000 alcohol makers producing spirits from local grains and fruits.

The Burn:** After the first sip I couldn’t notice any burn on my lips or tongue. Every sip was silky smooth with a nice hit of oak and mild burn at the finish. Ownership changes came when Tuthilltown Distillery (the name of the distillery that makes Hudson products) was bought out by Scottish distilling giant William Grant & Sons in the spring of 2017. WG&S saw the potential in having an American Distillery in their portfolio and saw that Hudson Distilling had a lot of room to grow. Finish: After the sip is complete, my mouth starts to dry out leaving behind more harsh, young, green wood notes. The sweetness has now completely evaporated and I find myself wanting to stop drinking this after only a couple of tastes. Score: 2/10 Some craft distilleries realize it themselves and end up abandoning their old methods for new ones once they reach a spot where they can adjust without completely going underwater. That usually comes with a rebrand/reboot much like what Hudson has done here. Share With: This is definitely a bourbon to share with others who know enough about bourbon to appreciate it’s unique production characteristics as well as it’s unique taste. If you have bourbon loving friends who haven’t tried it yet I suggest you all go in on a bottle and try it at your next tasting event. I also think it makes a great entry level bourbon for those that would benefit from something with a milder and sweeter taste before diving into some of the more traditional bourbons.Hudson Baby Bourbon is an interesting expression, aged in small 2 gallon barrels and “sonically matured”. Yes, you read it right! The 100% corn spirit and the casks get some agitation with the help of bass speakers. Every bottle has been hand-filled and numbered, and sealed with a wax. No carbon or chill filtration has been used. On a positive note, the young, grainy scents that I found in previous Hudson products have been toned down considerably with this release.

Conclusion: Year 2016, Batch 13, Bottle 3973, non-chill filtered, 100% New York Corn and the “first legal pot-distilled whiskey made in New York since prohibition”. Tuthilltown ages their Baby in “special small American Oak Barrels” which explains how they achieve such a dark color and heavy oak influence from such a young whiskey. The other unique thing about Hudson Baby Bourbon apart from aging in 3-gallon instead of 53-gallon barrels and the fact that it’s 100% instead of the required 51% corn, is their use of sonic maturation by playing loud music to agitate the whiskey inside the barrels instead of moving the barrels themselves for the liquid to interact with the wood. Our Tuthilltown Spirits Distillery is a small, family-owned business that strives to produce the best whiskey it can. Hudson Whiskey is made using only the finest ingredients, such as corn, malted barley, rye, and water. One of Hudson’s earliest products was Hudson Baby Bourbon. This youthful bourbon managed to sell based on clever marketing techniques and fierce territorial pride from their locals rather than because it was actually good. My previous review of it was not kind and I took a lot of flak from those who had a fierce loyalty to the brand.

Illinois’ FEW Bourbon is a unique expression. The mash of corn and Northern rye with a slight dose of malt adds a very North-meets-South feel to the spirit. The juice is then aged in barrels that range in size from five to 30 gallons. The final ripple is the wood used in the barreling, Minnesota oak. That particular species grows much faster than other oaks and has a much tighter grain, making absorption broader in the smaller format. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery Nose: Sweet creamed corn scents butt up against youthful notes like green wood, sharp cinnamon and lots of botanical scents. The rest of the nose has pretty standard traits of caramel sauce and some light vanilla.

De manière globale, la maturation est relativement courte, mais compensée par une interaction plus forte entre le bois et le liquide. Despite the fact that the barrels have not yet been aged, they are still new charred oak barrels that have been reduced in size so that the wood to liquid ratio is higher. This improves the wood component of the whiskey, even at its very early stages. Bourbon is then aged for about 3 months before being bottled and sent to us for enjoyment. So what was the point of that story? It makes me think that all is not right with this brand. For every review that calls it out for being young, astringent, ethanol-forward and unpleasant, there is a one where the reviewers claims their eyes have been opened to just how great this whiskey is and how it’s changed their views on the brand.

Hudson Baby Bourbon Mash Bill

Okay, so we know “straight bourbon whiskey” has been aged over two years and we know “bourbon whiskey” has not met that legal requirement. Is it even worth seeking out bourbon without the “straight” moniker? Yes. There are nuances and innovations happening that are upending the norm and leading to wholly new expressions. They’re not going to bear the slowly unfolding qualities of a 15-year-old Pappy, but they’ll certainly grab your interest. Baby Bourbon has won Gold Outstanding Medal at International Wine & Spirits Competition 2013. It is an exciting dram. Fresh and lively one. Still a draft of an whiskey on the palate but the aromas are quite good. Definitely a conversation starter because of its uniqueness. The whole situation has a stench to it that one side is lying and the other side is trying to expose them. So it is with that in mind that I got my very own bottle of Hudson Baby Bourbon to finally settle this once and for all. I sampled it neat in a glencairn. Tasting Notes Opening mine up revealed a hat, t-shirt, canvas bag, enameled shaker, brass bottle opener and two bottles of their whiskey. The box felt like opening up a new pair of shoes and was very impressive to receive. If I could award their marketing team a gold star, I would.

Whiskey enthusiasts looking for unique handcrafted whiskeys have seen a surge in craft distilleries in recent years. Tuthilltown Spirits was founded in 2007 as a small business by three college friends who wanted to make a whiskey that reflected their rural roots and community. There’s little doubt that the design is unique and distinctive. It’s easy to spot a bottle of Tuthilltown’s product on the store shelves due to the shorter, fatter bottle design. The facility itself dates to 1788, when the eponymous Mr. Tuthill founded a grist mill to supply flour and other grains to the local region. The area became known as Tuthilltown (although that won’t help if you put that in Google – try Gardiner, NY instead) and is the quintessential bucolic New York location. Palate: More of the same from the nose. The flavors are young and grainy with a sharp sting of ethanol and artificial sweetener. The notes are harsh and astringent, reminding me of acne cleaners from my teenage years. There are fruits here, but they’re mainly unripe apples. There’s little sweetness overall. I also find an acidic note like coffee grounds as well. That was a taste that confused me. Hudson Baby Bourbon is a craft bourbon made by Hudson Whiskey, a New York-based distillery. The company was founded in 2010 by Ralph Erenzo and Brian Lee, who are also behind the successful Tuthilltown Spirits distillery. Hudson Baby Bourbon is made with a mash bill of 60% corn, 30% rye, and 10% malted barley. The whiskey is aged for at least nine months in new, charred oak barrels.

Cleveland Underground has the most interesting story of any modern bourbon. Whiskey innovator Tom Lix developed a new way to age whiskey in hours instead of years. The short of it is this: The hot juice goes into a new American oak barrel to meet legal requirements denoting bourbon. Then the juice, oak staves, and finishing wood chunks go into a proprietary pressure-cooker-like device where a vacuum is created and oxygen-rich air is pumped in forcing the liquid literally through the grains of the wood over and over again until the whiskey is fully “aged.” This process takes about 24 hours. Nose: Wow, this smells young. The raw, grainy note is reminiscent of other distillery’s White Dog (unaged spirit). The “breadiness” of the nose gives way to astringent, green notes. Hudson bourbon is a type of bourbon that is made in New York. It is a very smooth bourbon that has a lot of flavor. I would definitely recommend it to anyone who is looking for a good bourbon to drink. Ethanol is prevalent but it is sweetened up by the scent of just… sugar. No, it’s not really caramel or brown sugar or anything fun and exciting, just a kind of confectionaries’ sugar or something. There’s not much to like here. Yep, it’s made from 100% corn. By definition, bourbon has to be made from at least 51% corn but you don’t really find bourbons on the market made from 100% corn. Another interesting detail is that the bourbon is aged in 3-gallon barrels instead of the industry standard 53-gallon barrels. They’re still new charred oak barrels but just smaller so the wood to liquid ratio is higher which adds a good wood component to the whiskey despite it’s young age. The bourbon is then aged for about 3 months before it’s bottled and sent out for our enjoyment.