Delicate grapes, through assiduous hands-on maintenance, the use of rigorous scientific analysis, plus the trademark Hudson Valley pioneer and cooperative spirit, are reaching their full flavor potential in the Hudson Valley.
Eating local produce and food is a powerful movement for the foodie community, and drinking alcohol beverages from craft producers is certainly not excluded from eating local. But what goes into crafting these local beers, wines, and spirits?
Over the last few years, New York has seen a growth in the number of people involved in home winemaking and brewing. Wine and beer aficionados are stepping up their game at home and experimenting with new production methods, local ingredients, and—of course—family involvement.
Remember when going out to grab a drink meant a mass-market beverage trucked in from afar? So 2008. These days, it’s all about #drinkinglocal, and bars and restaurants not just carry, but feature, New York-made wine, beer, cider, and spirits.
If you’ve ever driven extensively around the Hudson Valley, chances are you hit a GPS dead zone en route to your destination, only to find yourself delighted to be wherever you ended up.
Visit Applewood Winery in the heart of the historic Hudson Valley and discover the oldest working farm in Orange County and one of the oldest farms west of the Hudson River.
Brotherhood remains the oldest winery in America, continuously operating from 1839 to today, even throughout Prohibition.
Karen wanted to be a farmer and Frank thought he was retired. That’s how it started. They set out to make quality wines from organically grown grapes.
Demarest Hill Winery is the largest winery in Warwick, NY, stocking 40 varieties of wine, ports, and ciders. They also make their own vinegars and an impressive array of spirits including five different varieties of grappa, their award-winning gin, brandies, vodkas, rum, schnapps, and more.
The story begins in the orchard. In 1989, Warwick Valley Winery purchased an orchard and began to learn how to cultivate fruit. The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since Prohibition.
In 1982, the Baldwins purchased a farm which had been the Hardenburgh Estate since 1786. The estate included a stone home and 18,000 square feet of outbuildings situated on 37 acres of prime alluvial farmland.