Before prohibition, started in USA in 1919 with the XVIII amendment and the Volstead Act, more than 1,000 artisan distilleries flourished in the state of New York, until the forced closure of all existing realities for the abolition of the marketing of alcohol.
In 2001, when the Erenzo brothers purchased the Tuthilltown Gristmill to open a shelter farm for rock climbers, the neighbors opposed it.
The 240-year history of the mill inside the property naturally led them to do something else: wheat and water for a new local whiskey.
With their skills and together with the Master Distiller Brian Lee, they converted the two barns into the first whiskey micro-distillery in New York State from prohibition onwards. For two years the two Erenzo brothers traveled to distilleries and talked to experts from around the world, while permits were acquired and the stills run in order to finally become operational.
It took six months of experimentation to start producing large whiskeys in small batches, but it was worth it! The production is based on the use of locally sourced materials with a low environmental impact, copper pot stills and maturation in small American oak barrels.