The Wall Street Journal Visits Dutch’s Spirits
On May 1st, we welcomed the Wall Street Journal’s Jeff Bush and Jennifer Weiss up to Harvest Homestead Farm to explore our historical roots and discuss Dutch’s Spirits upcoming plans. They interviewed Dan Adams, current landowner and son of Charles Adams, who worked at the farm during the time of Schultz’s bootlegging operation. They also took a walking tour and spoke with our Co-Founder, Ariel Schlein, about the past, present, and future of Dutch’s Spirits. Jeff even managed to make his way through the underground tunnel system from start to finish and lived to tell the tale.
Check out the video and online article by clicking here. And keep an eye out for the print article in the Greater New York section of today’s Wall Street Journal!
Haven’t tried the products yet? We’ve got you covered with a couple of tastings from the Big Apple to the East End!
WARNING: Our ‘shine tastings have been known to conjure images of pool parties and backyard barbecues. Plan accordingly.
Amagansett Wines & Spirits
Saturday, June 15th 4-7pm
203 Main Street
Amagansett, NY 11930
Gramercy Wines & Spirits
Thursday, June 20th 5-8pm
104 East 23rd Street
New York, NY 10010
Manhattan Cocktail Classic
Well, the Manhattan Cocktail Classic came and went, and between our memories (not many) and pictures (plenty) we had a grand old time! The gala at the New York Public Library kicked off festivities on Friday, the 17th, and we were thrilled to be featured alongside some outstanding New York State craft distilleries. Needless to say, it was a popular room! For those of you in attendance, we hope you were able to witness our very own Ethan Kelley and his spectacular creation, “The Morale Booster,” in action. Possibly the first of its kind, The Morale Booster was shooting out two cocktails at a time in two seconds flat to awaiting thirsty guests.
And for those of you who enjoyed our Stissing Mountain Punch, please feel free to try this simple summer recipe at home (“Morale Booster” not needed):
1½ oz Dutch’s Sugar Wash Moonshine
1 oz Grapefruit juice
½ oz Aperol
1 oz Sparkling wine
Mix in punch bowl.
But the fun didn’t end there! Saturday afternoon, we quenched guests’ seemingly endless thirst for moonshine at Bathtub Gin for our The Morning After: Burlesque Brunch event. Guests nibbled on coconut crusted French toast and short rib sliders while sipping on Red Eye Shine Shooters and Siracha Bloody Mary’s. And in case revelers hadn’t completely woken up from previous night’s festivities, the entertainment seemed to do the trick.
And finally, bringing the five-day affair to a close, we participated in the Independent Spirits Expo at The Penn Club on Tuesday, the 21st. Hundreds of spirits enthusiasts and industry veterans came to check out the latest wares from craft distillers from around the world. We were honored to take part in the event and showcase our spirits among some of the best in the business.
Thanks Manhattan Cocktail Classic for an excellent time; see you next year!
Hudson Berkshire Wine & Food Festival
A rainy Memorial Day weekend didn’t keep the crowds away from the Columbia County Fairgrounds in Chatham, NY for the first annual Hudson Berkshire Wine & Food Festival. A little improvisation had our new outdoor tent transformed into a new…indoor display! With Dutch Desserts on our left and Sweet Rama Soap on our right, attendees were well-fed, well-drunk(?), and well-washed by the end!
Memorial Day Festivities in Pine Plains
It was truly a day to remember. The weekend clouds parted and the Memorial Day Parade in Pine Plains was picture perfect. Town supervisor Brian Coons gave a moving tribute to our fallen heroes at the clock tower before leading the march to Evergreen Cemetery for the ceremony. Afterwards, residents were treated to a band, BBQ, and some Dutch’s Moonshine spiked peach iced tea at Backyard Garden.
On June 4th, we made our way to PH-D, one of Manhattan’s premier rooftop lounges, to participate in The River Fund’s “Hunger to Hope” spring fundraiser. Guests enjoyed panoramic views, open bar and music while helping to fight hunger, homelessness and poverty in dozens of communities throughout the city.
A big thank you to Chris Matthews and About Town for featuring Dutch’s Spirits as the cover story for their summer edition! And the cartoon to match… priceless.
Chris also featured Dutch’s Spirits in his recent article “Hudson Valley Bootlegger Gone Straight” for Upstate Downtown blog where he did a great job covering the Manhattan Cocktail Classic Gala as well.
In other related Manhattan Cocktail Classic press, we like to play a little game called “Where’s Dutch?”
New York Cork Report (ok, might not see Dutch’s in here specifically, but a nice article about the NY Distiller’s Room in general)
And last but not least, don’t miss The Wall Street Journal’s coverage from the farm! Click here for the online video and article, and keep an eye out for today’s edition of the Wall Street Journal. The print article appears in the Greater New York section.
This month we’ve enjoyed some pretty fantastic cocktails to get us in the mood for summer… not that we needed any pushing. Our May favorites include The Flatiron Room’s Moonshine Monk and Foragers City Table’s Spring Shandy. One word: DELICIOUS!
Created by Alex Valencia of The Flatiron Room, NYC
2 oz. Dutch’s Sugar Wash Moonshine
1 oz. Lemon syrup (½ lemon juice and ½ simple syrup)
½ oz. Bénédictine Liqueur
10 Dashes of Dutch’s Colonial Cocktail Bitters
Combine all ingredients and shake with ice. Single strain into a chilled coupe glass. Serve up. Finish with the oils from a lemon or orange peel and use the peel as garnish.
Sarah’s Spring Shandy
Created by Sarah Pencheff of Foragers City Table, NYC
1 oz Dutch’s Peach Brandy
1 oz Orange juice
½ oz Spiced simple syrup*
¼ oz Reisetbauer Apricot Eau de Vie
Whip shake (shake with 3 small ice cubes until ice is completely melted). Pour into 12 oz beer glass and top with Greenport Harbor White IPA, or other light, hoppy beer. Garnish with a lemon wheel.
*Spiced Simple is Simple Syrup infused overnight with whole cloves and cassia bark. Stick cinnamon will also work in place of cassia.