Another month has gone by and a lot is happening. My partners and I have formed the business corporation, applied for trademarks, gone over the land several times, and are head deep in developing our business plan. We’ve also been in discussions with attorneys, architects, engineers, and have visited several other distilleries in the area. We hope to form a southern NY state distillers co-op and work on some projects together. A year or two ago a group of NY distillers got together and discussed forming the NY Craft Distillers Guild. It didn’t really take off fully, but it will eventually. The distilleries in the northern wine country part of NY state have a different focus than do the downstate distilleries. Most of them are making brandy, while the downstaters are more into whiskey and vodka. So, while we are all distilleries, our agendas are different.
Up on the farm in Dutchess County where our distillery will be located, 50 acres of corn is about to be sowed. This will be the base for our bourbon if we are up and running next winter. Many people think that bourbon can only be made in Kentucky, but that is untrue. US Federal law defines styles of spirits, and bourbon can be made anywhere. The regulations state that “Bourbon whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, and stored at not more than 125° proof in charred new oak containers. But they do not state that it has to be made in a specific are. We won’t be able to sow any rye, wheat, or barley this year, but I will source NY state grown grains as needed.