Known for its handmade whiskey, Kings County Distillery is the oldest distillery located within New York City. Although it has been around since the prohibition era, it was only recently founded in 2010. The distillery was previously located in Williamsburg but now it located in the Brooklyn Navy Yard. They offer tours and tastings Tuesday through Sunday. I had the opportunity to visit on a Thursday afternoon. The tour lasted about 45 minutes and it started off with Lai, the tour guide, giving us a lot of background information on the distillery and historical facts about the prohibition era. The tour guide was very well informed and enthusiastic to tell us about the distillery.

The distillery not only makes whisky, but they also make bourbon and moonshine. I learned that moonshine is whiskey that hasn’t aged. She told us that the name moonshine comes from the prohibition era when people making alcohol in the dark or at night.

One thing that the distillery takes pride in is the fact that they use organic corn sourced from an all organic farm in the finger lakes.  Lai informed the group that that in order for a whiskey to be classified as a whiskey it has to be made of mainly corn. The distillery also has their own mash bill, which is a mix of grains used to make bourbon. The distillery uses alembic copper stills heated by steam to make their spirits. The alembic was actually invented by a woman, Mary the Jewess, an alchemist in the third A.D. century. At the top of the still there is a pipe where the alcohol is evaporated and condensed into a steel tank to make low wine.

In the mash the cooked grains are mixed with barley and warm water. There is an open fermentation vessel where the wort, sugar water, is pumped out too. Once yeast is added the wort now becomes wash.

After showing us the manufacturing process of the whiskey, she then took us to the barrel room which is located on the same floor where the tour began.  In this room there were a bunch of different barrels with either whiskey or bourbon inside of them aging. There was an empty charred barrel which the tour guide allowed us to see. She explained that bourbon must be placed inside charred oak barrels which have never been used before. In the barrel room there is climate control allowing for the alcohol to interact with the seasons shifts. As the temperature gets warmer the barrels expand allowing for the alcohol to breathe and in the cold the barrel contracts. Since there is no climate control, they depend on their master blenders to blend the whiskey in order to achieve consistency in their products. After the tour there was a small tasting which consisted of straight bourbon, peated bourbon, honey moonshine, and chocolate whiskey.  Overall visiting the distillery was a great learning experience and recommend it to anyone who enjoys whiskey or wants to learn more about it.

The little giant of New York, Kings County Distillery, is one of the oldest distilleries to date since the Prohibition (1920-1933). The distillery first opened its door in 2010 by founder Colin Spoelman who’s stomping ground happened to be Kentucky, Harlan County, in bourbon country. During the prohibition Kentucky was a dry state, meaning it prohibited the production, importation, transportation, and sale of alcoholic beverages. However this didn’t extinguish the flame of hope residing within the residents of Kentucky who proceeded anyway to produce alcoholic beverages under the cover of the night, hence earning them the coveted name “Moonshiners”. During this time when moonshine was produced; it proofed at 70-75% alc/vol due to shipping procedures. Since moonshine was being transported most of the time with gun powder it was proofed this high to eradicate contamination.

At one point whiskey was used as a bartering tool and often traded for clothes, real estate, and other goods or services it was even cheaper then tea. Drinking also became something frowned upon especially in the 19th century where bells were erected in some towns to signal everyone to drink, whether it be from a tanker or a nearby stash people were chugging, and that they did until the Prohibition Movements. The Prohibition Movements saw a large amount of women due to the rise of domestic violence, at homes, salons, or even on the streets, alcohol was driving everyone mad. During the 19th century New York also produced more whiskey then all of the South combined. In addition to this more then 65 million pints of whiskey was administered by doctors for the smallest ailments, got a toothache drink some whiskey, cold bringing you down take a shot of your stash. This concludes the early history of whiskey including its bans, the movement of moonshine across states, and the drinking habits of this time period, onto the distillery.

As the oral history part of the presentation had concluded, Evan, our tour guide led us down a daunting staircase within the building, leading us behind a door of wonder and strange concoctions where i was eager to see what was brewing . There it was YEAST! the smell filled the air and large vats both stainless steel and wooden were littered around the room, as well as copper stills, stripping stills, and spirit stills. We came to a stop and we were greeted by the distilleries very own, Jeffy, a cat. Distilleries use cats to ward off rats and mice who come to feast on the yeast, corn, and barley used in the process of distillation. The distillery begins the distillation process with cracked corn which is sourced from The Finger Lakes located upstate New York. The corn is heated in water till it reaches 165 degrees and the malted barley is added in order to create a biochemical reaction in which the mixture is cooled to room temperature and the fermentation process begins. During this time 11% of all yeast dies once fermented in within one of the 5 oak fermentation tubs. After the fermentation process the mixture is then placed into pot stills and the first distillation beings. After the first distillation ends, the mixture is then distilled within another pot still, this distillery distills their product twice. The goal within this process is to get the best cut of ethanol which is the hearts cut which has a sweet fragrance and is about 75 alc/vol, the tails cut  comes from the sweetness of the alcohol while the heads cut means the product needs further distilling. Once the hearts cut is achieved it is placed in a spirit still, then it is blended to a desired flavor profile and weakened to 40%alc/vol and added into a new charred oak barrel.

Oak barrels are charred by placing a new oak barrel over an open flame for 30-60 seconds in order to introduce lignin which is famous for vanilla in charred oak charring blackens the inside of the barrel and also allows for the retraction and expansion of the wood of the barrel. It is stored in charred oak barrels from 5-31 gallons and aged for two years on the second floor of the building. Around winter time the wood expands and during the summer it retracts, every barrel being different it plays around with the characteristics of the whiskies making the second floor the distilleries own little playground and laboratory. The second floor concludes the tour and our tour guide led us to the tasting area to taste some of the whiskies produced. I tried 4 whiskies each with its own unique take on whiskey.

Straight Bourbon – The notes of vanilla are present there is a slight sweetness it has a long finish and has a medium body and bottled at 40% alc/vol.

Peated Bourbon – The peating process introduces smoke into the bourbon, on the nose you get a strong oak and wood presence followed by a slight honey smell, and also vanilla. The smoke is strong and profound and makes this whiskey unique, it is bottled at 45% alc/vol.

Honey Whiskey –  The honey for this whiskey is sourced from the Brooklyn Navy Yard, it has a very aromatic smell ( like an alcohol filled honey comb). It leaves a very good impression the honey isn’t too sweet as to over power the whiskey making this one unique it is bottled at 40% alc/vol and is not artificially sweetened like other honey whiskies.

Chocolate Whiskey – This whiskey is definitely something i haven’t tasted or smelled before, it smells 100% like cocoa beans, fresh ones at that and the whiskey is very bitter, it can be used for baking and definitely worth picking up, it is bottled at 40% alc/vol.

In conclusion, the distillery tour wasn’t only fun but it was informative. I learned a great deal about the distillery and its past especially about the prohibition, Maine laws, the Prohibition movement, and the distillation process. Whiskey is my favorite spirit and getting the opportunity to visit gave me joy, although this was for an assignment i wish i could have conquered the idea to take a trip before. The tour guide was extremely helpful when it came to questions and his knowledge was impeccable, at the end of the tour i purchased 3 whiskies the honey and chocolate, and the peated bourbon, as well as barrel charr which is the collection of the  wood charr that is infused with the whiskey aged within it. I will enjoy my whiskies and take with me memories of a new adventure, leading me to expand my world and venture out to new locations to attain knowledge and of course, bring spirits and whiskies back with me. Thank you.

References:

https://brewhaus.com/blog/how-to-do-a-stripping-run-with-your-moonshine-still/

https://www.nytimes.com/2013/02/04/nyregion/brooklyn-makers-of-legal-moonshine-get-2-new-stills.html

Whiskey Business: An Unlikely Path from Architect to Kings County Distiller

I had the pleasure of visiting The Bronx Brewery located at 856 E 136th Street in the Bronx on May 13th at 1:30 pm. The brewery is open 7 days a week but only offers free tours to the public Saturdays and Sundays at 1:30p.m, 3:30p.m, and 5:30p.m. Bronx Brewery was established in 2011 by Chris Gallant and Damian Brown. Both of these gentlemen decided to revive the Bronx’s faded beer-making tradition by opening the Bronx Brewery with their values in mind: grit, drive, and union. Upon my arrival at the brewery, I was greeted by their only bartender, a woman named Julie who was super upbeat, informative, and excited to discuss the brewery, Bronx history, and most importantly the beer.

Julie began explaining that the four key ingredients for making their beer are water, hops, yeast, and grains. She stated that they used NYC water to make their beer because they truly try to stay as local as possible. Although they are huge advocates for using local ingredients, she told us that they do purchase some of their grains from the United Kingdom and other parts of the United States. The grains purchased from the UK are those that are malted and toasted for richer and oaky flavor. When I asked about the beer making process, Julie explained that they begin by boiling equal parts water and grain to begin the mashing process. Afterwards, they take the sugary grains from the wort and boil it even more for sterilization of the beer.

After fermentation, the beer is conditioned and later barreled for additional flavor. They often use Sauvignon Blanc or Zinfandel for their barreled beers to incorporate citrus, lemon peel, or oak flavors. They also use a variety of grains for distinct flavors among their beers such as rye, white wheat, chocolate malt, and pale malt.  

The brewery also makes the cans where they can the beer! These homemade cans are made of materials that have UV protection. Julie informed us know that if their beer sits in the sun for any amount of time it could possibly spoil. Overall, my experience was wonderful. Julie was welcoming, informative, and enthusiastic about The Bronx Brewery. She was extremely knowledgable about the history of the Bronx and the birth of hip hop in the grit driven borough. Aside from the taproom where tasting takes place, they also have a backyard where they host events, throw summer parties, and enjoy some of the best beer in the Bronx. From a lace factory, to a vending machine factory, to the Bronx Brewery, this small warehouse in the Bronx has become a staple for many, and it’s only the beginning of a huge uprising.

 

 

My experience in a vineyard was incredible amazing. I decided to go out the city for this assignment, I went to a vineyard in North Fork called Shinn Estate Vineyard which is a family owned winery and farmhouse. I enjoy the trip going to this place in Long Island because was a different environment from everyday life in the city which makes me relax for a while.  

    

When I arrived to Shinn Estate Vineyard I was received for three ladies very polite, one of them gave me an introduction of who they are. Then the girl gave me a tour around the wine vine plants; unfortunately, at this time there’s not grapes but I could see the leaves coming out, take a close look to the root, spur and cane of the plants. According to the lady, in September they will be seen grapes.    

After seen the vine, I visited the grounded room where they blend the different types of grapes such as, Merlot, Cab Franc, Cab Sauv, petit verdot and others. Finally, I had a wine taste of their red and white wines very affordable.  where Rose hill Rose is the most popular wine in this vineyard. After I taste it all, I prefer the 2016 Mojo which is a thank fermented cabernet franc wine.  

 

In fact, I had a very good experience exploring the Shinn Estate Vineyard and tasting their wine. I also recommended to anyone who like to have a vineyard experience or want a getaway day from the city to visit this place.  

I visited Shinn Estate Vineyard on April 11th with Sharan and one of his friend, which the day we didn’t have Wednesday schedule. This vineyard located at 2000 Oregon Rd, Mattituck in Long Island. It was a family-owned vineyard which just purchased by Randy & Barbara Frankel in 2017. It took us at least two hours’ drive to get there. They were very welcoming and friendly when we got there. The staff pointed us the direction to the Tasting room. But we didn’t get a tour because their Barrel Tours only offer on Saturdays & Sundays at 1:30 pm. And they said they could provide a private tour which cost $50 per person. Therefore, we decided to walk around by ourselves. The ladies in the tasting room gave us a self-tour booklet with the map of their vineyard.

It was still freezing in April, so all the vines were still sleeping. These are the equipment they put outside. But because we didn’t have a tourist to explain everything, what I could identify were the French oak Barrels, Fruit Presses, and Stainless-steel Wine Tanks. 

The vineyard was big, we walked in the farm, and we couldn’t identify what grape varieties they planted there until we saw a man who was painting the mark on the stakes. His name is Joe, and he was a staff who worked for this vineyard about 18 years. He said they have mix vines planted here, both blanc and noir grape varieties, include Merlot, Cabernet Sauvignon, Cabernet Franc and Pinot blanc which has most planted amount. He asked us ” Do you know why we leave four canes for one grapevine?” And then he explained that, because of the uncertainty, they need to leave two extra to check and see which cane will grow better in case they can replace. He also told us they mostly use the machine to harvest, but he personally prefers the hand harvest. I can feel his passion, he loves his job and enjoys to work here.

We didn’t have a chance to look at the place that they make and store wine. We walked around by the farm and got back to the tasting room. The tasting room is small but delicate. It’s a home feel place which can make people feel relax and comfortable.

The wine tasting for four wine is 15 dollar. And we ordered a cheese plate with it. They provided 5 Whites, 2 Rosés, and 4 Red wines in total. I can see on the menu that not all the grapes are from their vineyard. The knowledge of tasting room personnel was pretty good. They asked us what kind of wine we like, the flavor and the mouthfeel and then they recommended which wine each of us to taste. I chose the 2013 Sparking Brut, 2016 Riesling, 2016 Rose Hill Rosé and the 2015 Estate Merlot. The Sparkling wine made by 100% Chardonnay which used Methode Champanoise. It has pale yellow color and a nice med-high acidity. I haven’t learned sparkling wine at the time I been there, so I want to try something I never taste before. The grapes of 2016 Riesling was from the Robert Schreiber Vineyard. The light and crisp 2016 Rose Hill Rosé was made by 95% Merlot.

Overall, my experience in Shinn Estate Vineyard was very impressed. Unfortunately, we didn’t go there at the right time. I think it will be much better to have a tour in summer and take a look at the growing vines. I will recommend this vineyard to everyone. The staffs are very friendly and knowledgeable. You will learn a lot from them. They also have Farmhouse Inn which you can stay overnight. But don’t forget to make a reservation before you go, therefore you will not miss any event.

References

https://shinnestatevineyards.com/about/

https://vinepair.com/articles/why-did-shinn-estate-vineyards-sell/

https://www.nytimes.com/2009/06/17/dining/17pour.html

The vineyard that I went to was Martha Clara Vineyard, which is located in 6025 Sound Ave, Riverhead. I went there with my friends and their parents.

Right when we enter building, I saw how beautiful the inside is. One side of the building is a gift shop area, whereas the other side is where they sell their wines. The gift shop reminded me of Autumn and it seems very homey.

We explained to the worker that we emailed beforehand before visiting. One of the employee named Margaret decided to give us a little tour and told us the history behind this vineyard.

Margaret explained that Martha Clara Vineyard was first owned by the Entenmann’s family (the pastry company), who were planning to open the place for horses. However, they noticed the vines growing in their land so they changed it to a vineyard. The owner, Robert Entenmann decided to name the vineyard after his mother. Thus, this place was named Martha Clara Vineyard. Afterwards, they sold the place to the Rivero Gonzalez, a Mexican family.

As Margaret continued to guide us to the building, we saw a wine tasting area and an upstairs to where guests can taste their wine privately. It also cost money to do wine tasting.

As we continued further in, we saw a dining room and an outdoor chilling area to drink wine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When Margaret lead us outside, she provided us information about the vineyard. She mentioned that they have 200 acres in total, where 100 is used on the vineyard. She also mentioned the soil they grow their vines in is sandy loam. Since they are surrounded by water, the Peconic Bay and Atlantic Ocean keeps the temperature steady. According to their website, “temperatures in the area are controlled by seabreezes that aerate the vineyards” (Martha Clara Vineyards, 2015). They have a maritime climate. Their fall are warmer as well, which helps avoid frost in the winter. She warned us to not go near where the vines are. However, we can look at it in a far distance. When we asked her where the equipment or brewery is, she told us that it is 2 miles away in another location called Premium Wine Group.

*An interesting advice that Margaret gave us when we asked how she became successful is to not have a boyfriend because they will get in your way.

 

 

 

 

 

 

 

 

 

After looking at the vines, we decided to go back into the building to purchase wine. Margaret told us that Long island wine prices are higher than other places. Although they are more expensive, my friend’s father still bought some bottles for the hell of it. As we looked at the wine, we saw awards and medal plates hanging on the bottles. This tells us that, their wines are good. There are also signs that listed the dryness of the wine to how sweet they are. The signs also listed if they are aged or fermented in oat barrels along with the percentage of the grape varieties.

 

 

 

 

 

 

 

After leaving the vineyard, we went to visit the Premium Wine Group. Right when we arrived there, we only saw the tasting room. We asked an employee where the production and their equipment are. They told us that they do their productions and have their equipment in another location called Jamesport. We didn’t know where that is nor do we have enough time to go, so we left afterwards.

Since we didn’t see any production facility nor find any equipment that was used to make their wine, I researched a bit about it. In the video, Fermentation – MCV Farm News Bulletin, Juan Micieli- Martinez, a winemaker stated that they have picked “Pinot Grigio, Gewurztraminer. Sauvignon Blanc, and Riesling” for their white wine and “Pinot Noir and Merlot for Rose” (Martha Clara Vineyards, 2017). He also mentioned that they do hand and machine picking and mixed them up, resulting “lower average brix levels” (Martha Clara Vineyards, 2017) for taste. He said that for white wine, they put the fruit in a “distend and put into the press. While in the press, the grapes are gently squeezed. The juice then falls into the press tray where it is collected into a receiving tank. The juice is then chilled and allowed to settle for a short period of time. The clean juice is transferred to another tank. Once transferred, heat is lightly applied to the tank to warm the juice to about 55 to 60 degrees. At this temperature the yeast is hydrated and then added to the tank” (Martha Clara Vineyards, 2017). According to the video, they use steel tanks and press trays as their equipment.

In another video called Red Grapes – MCV Farm News Bulletin, Juan Micieli- Martinez mentioned that “Cabernet Sauvignon and Petit Verdot, these two varietals takes the longest of time to ripen” (Martha Clara Vineyards, 2017). He also mentioned that red wines are harvested by hands and machines and are destemmed to tanks with their seeds and skins. The wine gets their tannin from the whole grape. After fermentation, they drain the tank and transfer the skin to the press. After pressing, they transfer the wine to a barrel and added bacteria for second fermentation. This softens their red wines.

Reference

Martha Clara Vineyards. (2015). ABOUT US. Retrieved from http://www.marthaclaravineyards.com/about.php

[Martha Clara Vineyards]. (2017, October 5, 2017). Fermentation – MCV Farm News Bulletin [Video File]. Retrieved from https://www.youtube.com/watch?v=AKNCQ4sRlas

[Martha Clara Vineyards]. (2017, October 19, 2017). Red Grapes – MCV Farm News Bulletin [Video File]. Retrieved from https://www.youtube.com/watch?v=3n_HiiMEwF8

I visited Coney Island Brewery located at 1904 Surf Ave, Brooklyn, NY 11224 on Friday, May 4th. They are closed on Monday – Wednesday but are open are open Thursday – Sunday (12 p.m. – 10 p.m.). It was a beautiful day to be around Coney Island as there are so many things for one to do there, from enjoying a walk at the beach to riding on thriller rollercoasters to the endless amount of food courts, its the perfect place. First and foremost, I am so glad to be stepping out of my comfort zone throughout this entire course that has allowed me to visit places I never imagined I would. Who would have thought that I would be learning so much about wine someday? Not me! Aside from that note, I chose to visit Coney Island Brewery mainly because I live nearby but once I did a little research before visiting, I saw how amazingly funky and retro the the place is. I wanted to visit a place with a story and Coney Island Brewery provides exactly that. They offer free tours as well (everyday – 2 p.m. to 6 p.m.), in case anyone is interested in visiting the place around the summer. Though the place is very small / intimate, that doesn’t stop customers waiting in line to have a fresh taste of the beer they produce. The staffs are very friendly and helps you feel comfortable, especially if you’re a first time “curious” customer, like me. Once you enter, you see that there’s so much going on at every turn you take. From the earthy decor to the stainless steel tanks, your eyes are in for a treat. I learned that they have 8 house-brewed beers on tap which rotates regularly in which depending on the season, they make limited release, specialty styles of beer. What really caught my eye was their humor and how they named each beer in a crazy unique way (ex: Mermaid Pilsner, Fangtooth, SuperFreak and much more). But thats not all, even the way they brand their bottles is very unusual than how regular breweries would do, which sets them apart. I love that their not trying to fit in with their competition but rather trying to be their own competition and rise at each given opportunity. Fun fact: They are the official partner of the Mermaid Parade that takes place annually at the Coney Island Boardwalk. They also host many events at the brewery which is great for business as they are able to attract more customers. Its great that they are active on social media platforms such as Facebook, Instagram, Snapchat etc., in which they are able to network amongst millions of people worldwide. The brewery has private package deals such as a VIP Tour & Tasting / Beer Garden Table Rental / Brewery Buyout and the Beer Dinner Experience for those interested in hosting a party. Overall, I had a wonderful / fun experience visiting the Coney Island Brewery. I am so glad to have a platform such as this to share my journey with you all and as Mrs. Goodlad once said,”keep reaching out of your comfort zone.”

SHINN ESTATE VINEYARD1

Kings County Distillery is New York City’s oldest operating whiskey distillery, the first since prohibition. Founded in 2010, Kings County makes handmade moonshine, bourbon, and other whiskeys out of the 118-year-old Paymaster Building in the Brooklyn Navy Yard. Kings County Distillery use New York grain and traditional distilling equipment to make distinctive spirits. I visited Kings County Distillery on April 13 with my aunt. We both got there little early before the tour started and everyone else. I was able to do a quick look around on the 2nd floor building where the tour starts at.

The law in the United States requires that straight whisk (with the exception of corn whisky) must be stored for at least two years in new, charred oak containers. Other forms of whisky aged in used barrels cannot be called “straight”.

Whiskey barrels made from Oak have three broad effects on the spirit As an additive. It adds to the taste and aroma of the spirit by providing desirable elements from the cask. Charring essentially opens the wood up, making it easier for bourbon to extract flavors. It also catalyzes key chemical changes that are essential to bourbon.

This is a picture of two guys that blend whisky  Their job is to blend different types of whiskeys and sometimes also neutral grain spirits, coloring, and flavorings. It is generally the product of mixing one or more higher-quality straight or single malt whiskies with less expensive spirits and other ingredients.

The production of whisky from barley to bottle (top), swan necked copper stills. large fermentation tanks where yeast is added. Yeast is a micro organism that eats up all the sugar and converts it to alcohol and carbon dioxide. This process is called fermentation and it is the same method used for making beer. Alcohol needs to be extracted from the wash and this done using a process called distillation. The wash is transferred into large copper pots called stills.

During the tour I got to try all 5 of these flavors.

1.Straight bourbon. It was smooth, the smell was really sweet to me, easy to taste.

2. Peated bourbon, this is mixed with scotch

3. Honey Moonshine, this is parfit for drinking in the spring I was told.

4. Chocolate whiskey, I really enjoyed this one.