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Hudson Valley 'Heritage-Methods' farm distillery founded in 2011 by Angus MacDonald, one of only a handful of American distilleries to floor-malt its own heirloom grain; ferments in open wooden vats and distills in direct-fired copper alembic stills, a founding member of the Empire Rye consortium.
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A founding Empire Rye expression made from 100% Hudson Valley rye that Coppersea floor-malts itself, one of only a handful of American distilleries to still use this labor-intensive, centuries-old method, then distills in direct-fired copper alembic stills.
The first 100% New York bourbon since before Prohibition, made from Hudson Valley grain, floor-malted on site, and aged in barrels coopered from New York-harvested white oak.