Still Working

There's an interesting article in today's NY Times Dining section about stills.Yes, stills, those symbols of illicit Prohibition fun. These are different though than those , however. They represent a kind of new wave of micro distillery,.

The article written by Toby Cecchini tells about a variety of distillers who use organic products. Distilling is nothing new to these parts. New Jersey first had applejack while Massachusetts surprisingly manufactured rum. Pennsylvania and Delaware made ryes long before bourbon came into being. it was a large part of the colonial trade. Nowadays it has a slightly different twist. Distillers are offering more wholesomely grown products appealing to the push for all things natural including spirits.

One good thing is that smaller distillers can put a twist on regular flavors. For example molasses can be added to rm for a sweeter, huskier flavor. Fruits can be added to brandies much as they did two or three centuries ago. Botanical can be added to gins to produce something purer in form to the Dutch genever. Another plus is that the alcohol is distilled in aged wooden casks too, similar to European wines.

Smaller distilleries , it seems are making a comeback, It should be interesting to watch what the public thins of them and how they'll grow. They may be the next trend in organic spirits.