For the past several months, the inaugural batch of Sag Harbor Rum has been aging in bourbon casks at Long Island Spirits. By late April, the first of the rum was ready to be bottled and on May 1, 1,200 bottles of Sag Harbor Rum will be released for sale on the East End.
This week, Wainscott Main Wine & Spirits is continuing its Wednesday night wine classes with David Page and Barbara Shinn presenting “Vintage from our Vantage.”
Lauri Spitz, the lady of the brewery, has become the face of a new generation of women in the craft beer business.
Baiting Hollow Farm Vineyard, which was profiled in our winter 2010 issue, has progressed in its mission to not only make good wine, but to provide a haven for rescued horses. To help itself out, the winery has released three blends; 100 percent of the profits from their sales goes to fund the horse rescue.
Featuring favorite editors Amy Zavatto and Brian Halweil, this video highlights some of the best artisan distillers that poured at Edible Manhattan’s Good Spirits event last month. The biggest thing is the advance in local spirits since our first event in 2010, as Brian describes in the video; there are so many more! Also look for East Ender Chris Tracy talking about his VerVino vermouth.
In our Spring 2014 issue, Eileen M. Duffy visits Premium Wine Group in Mattituck to watch as Erik Bilka, the operations production winemaker, puts the very first wine from Long Island Wine Country in the vacuum sealed bags that will fill the boxes embossed with Lieb Cellars new label, Bridge Lane.
Shinn Estate’s been making hard pear cider using produce from Wickham’s since 2008.
With April’s showers on their way, now seems like a good time to reminisce about the sunny days of the 2007 growing season—a season Amy Zavatto called “undeniably about as good as it gets on eastern Long Island” in her 2009 Behind the Bottle feature on Jamesport Vineyards.
On Friday night at 7:30 p.m., Topping Rose House will host a wine dinner in the barn featuring Maria Sinskey, culinary director of Napa’s 100 percent certified organic winery, Robert Sinskey Vineyards.
So what will it be, a glass of merlot or some compost tea? As Brian Halweil learned in his 2005 piece, “Grapes Without Pesticides,” the grapes, at least, seem to prefer the latter.
Keep up to date with happenings, new releases, accolades and fun news.
Last fall, we got a taste of the TasteNY programs, when East End tourist organization held TasteNorthFork supported by a grant from the governor’s office.