$15 for 3 spirits,
Four hundred years of history and hospitality make the Hudson Valley an ideal location for production of our own native spirit – bourbon whiskey. The Coughlin family purchased a former cattle farm in Stanfordville, NY, and renamed it Rolling Hills Farm in 2010. The farm’s 115 acres became the inspiration for Taconic Distillery’s entrance to Dutchess County’s local agribusiness market. The spirits business is a second career for both Paul and Carol Ann Coughlin, and they operate it with the help of their three daughters. What started out as a hobby has now grown into a thriving business operating in 16 states.
Three of Taconic’s whiskeys have been rated 90+ by Jim Murray’s Whisky Bible. “Well done, people of Taconic Distillery,” wrote Murray. “You sure know how to make a rye whiskey!” The distillery was also voted “Best Bourbon” by Maxim Magazine, who compared their bourbon to “being kissed in a sunny field.”
In the fall of 2016, Taconic opened its 4,200 square foot distillery, which includes a bottling, aging, retail, and tasting facility. The cozy tasting room and adjoining patio overlook scenic Dutchess County farmland and provides visitors with a unique setting to explore its products as well as more than 100 bottles of bourbon from various distillers. Says founder Carol Ann Coughlin, “We firmly believe you should enjoy bourbon in whatever form you choose, whether it be neat, on the rocks, or in cocktails.”
An American foxhound is prominently featured on the label of Taconic Distillery’s products. The origin of foxhounds in the United States can be traced back to an English hunter named Robert Brooke, who settled in the Hudson Valley in the 1650s. In the early 20th century during the Prohibition era, foxhounds were notable for helping to alert moonshiners when government agents were closing in on their operations. For this reason, Taconic Distillery likes to credit the American foxhound with bringing the phrase “Man’s Best Friend” to the New World. The spirit and image of Copper, the Coughlin’s American foxhound, lives on in each of Taconic’s bottles.
Taconic Distillery was recently awarded Gold and Silver Medals for their spirits at both the prestigious San Francisco World Spirits Competition and the consumer-judged SIP Awards. They received a Silver Medal from The 50 Best Bourbon competition and the Hudson Valley Wine & Spirits Competition, and were voted “Best Bourbon” by Maxim Magazine and Hudson Valley Magazine, and “Official Bourbon” of the Culinary Institute of America – Annual Beefsteak Dinner.
IN THE SPOTLIGHT
New in 2021, Taconic Distillery’s Bourbon Cream is handcrafted using straight bourbon whiskey, fresh New York State cream, and organic maple syrup. The result is a delicious, creamy treat that can be enjoyed on the rocks, in coffee, or poured over ice cream.
Double Barrel Maple Bourbon
Taconic’s seasonal creation, Double Barrel Bourbon Whiskey with Maple Syrup, comes from teaming up with Catskill Mountain Sugarhouse. The distillery fills emptied maple syrup barrels with aged straight bourbon whiskey. After a few months in the barrels, soaking up the maple sweetness, the liquid is bottled. A favorite among fans, it is a limited release, available in autumn until it runs out!
Stubbornly Different American Dry Gin
Offers a balanced nose of citrus and juniper with a hint of anise and angelica. On the palate, there is a citrus-forward note followed by the juniper. On the finish, find hints of earthiness from the anise and angelica combination. Coriander gives the gin a blast of spice at the end
but with a smooth finish.
Dutchess Private Reserve
Subtle and sophisticated. A beautiful bouquet of spice and honey with gentle notes of vanilla coming out to provide for a smooth finish. This is a bourbon for sharing with friends.
Founder's Rye Whiskey
Named for our country’s founding fathers, Taconic Distillery’s Founder’s Rye Whiskey is aged in virgin American white oak barrels to a golden caramel color. Rye lovers will appreciate its bold, spicy flavor with a mildly sweet finish. Founder’s Rye is delicious in cocktails and decidedly smooth when sipped neat or on the rocks.
New Year’s Day, Thanksgiving, Christmas Day
MEET THE TEAM
Paul Coughlin, Founder
Paul is the founder of Taconic Distillery. “We wanted to create a business where we could build a brand, work the land, create local jobs and have fun,” says Coughlin. Prior to entering the spirits business, Paul was the founder and Managing Partner of Longroad Asset Management, LLC. He earned a degree from Georgetown University, is a three-time Ironman triathlon finisher and competed several times in the Manhattan Island Marathon Swim.
Carol Ann Coughlin, Founder
Carol Ann is Taconic Distillery’s chief mixologist. When developing a recipe, she uses the tasting notes in the spirit as a jumping-off point and complements them with fresh, seasonal ingredients. She holds a BA degree from Hartwick College and an MBA from New York University. When she’s not behind the bar, Carol Ann can be found running or biking in the rolling hills of Dutchess County.
Brandon T. Collins, Distiller
Raised in Carlisle, OH, Brandon grew up with a love of chemistry that led to his passion for producing whiskey. During his tenure as Distillery Supervisor at Buffalo Trace, the oldest continuously operating distillery in the U.S., Brandon was named “Whiskey Distiller of the Year” and “Brand Innovator of the Year” by Whisky Magazine.