Bourbon Menu

BOURBON

Bourbon Whiskey must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.
The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.

Johnny Drum 7    Kentucky

Rough Rider 8    Montauk, New York

Berkshire Bourbon 9    Massachusetts

Old Pogue, Master’s Select 10    Kentucky

Black Dirt Bourbon 10    Warwick, New York

Fingerlakes McKenzie 10    Fingerlakes, New York

Stetson 10    Kentucky

Noah’s Mill 10    Kentucky

Rowan’s Creek 10    Kentucky

Catskill Distilling, Most Righteous Bourbon 12    Bethel, New York

Widow Jane 12    Brooklyn, New York

Hudson Four Grain Bourbon 14    Gardiner, New York

Hudson Baby Bourbon  14    Gardiner, New York

Prichard’s Double Barreled 14    Tennessee

BOURBON LIQUEUR 

Prichard’s Sweet Lucy  8

AMERICAN RYE WHISKEY 

Rye Whiskey must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.

The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans.

Old Overholt  8
James Pepper 1776 9

Willet 9

Redemption  9
Fingerlakes  9
High West Whiskey Double  9
Hudson Manhattan 14

AMERICAN WHISKEY

Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.

SINGLE MALT AMERICAN WHISKEY 
St. George Lot 3  11    Alameda California
Hudson New York Single Malt 14    Hudson Valley, New York

BLENDED AMERICAN MALT WHISKEY
Alaska Outlaw Whiskey  8    Alaska
Hudson New York Whiskey 14    Hudson Valley, New York

UNOAKED WHISKEY
Fingerlakes White Pike  8    Fingerlakes, New York

CANADIAN WHISKY 

Canadian whiskies, as with their American cousins, originated on the farm. These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest perportion of rye for flavor, which results in a lighter-bodied spirit.

Pendelton 10 Year Old Hood Distillers         9