businessweek.com — Ralph Erenzo and Brian Lee keep a still in the barn to make whiskey. No, the two are not backwoods bootleggers filling jugs with "XXX" on the side. Their shiny copper kettle cooks up whiskey that can run $40 for a half-sized bottle and vodka distilled from local Hudson Valley apples, all under the high-end Tuthilltown Spirits label.
Jul 16, 2007 View in Crawl 4
Closed AccountJul 16, 2007Submitter
"People who pay more for hand-crafted cheese, bread, beer and wine are showing a willingness to do likewise for the hard stuff. Tiny Tuthilltown -- which makes bourbon, rye, corn whiskey and vodka -- is selling faster than it can bottle....Small-scale distilleries like this were common in America before Prohibition wiped the slate clean. New York, for instance, now has only 16 licensed distillers, including some larger operations in New York City and wineries that specialize in fruit-based spirits like brandy and grappa." (from the article)
Closed AccountJul 17, 2007Submitter
I remember an old workmate, giving me my first investment advice "always buy good whiskey", I don't invest as much as I used to.