Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant, and formerly partner in a winery and brewery in Maine. Now, my new partner and I are currently in the process of starting an artisanal, farm distillery located on 370 acres in New York State called Dutch's Spirits. We will be specializing in premium, hand-made spirits. These will include bourbon, rye, and malt whiskey, peach and apple brandy, a variety of aged rum, gin, liqueurs, and cocktail bitters.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
XML FeedsBrandy Visions - Ethan Kelly
By Jonathan M. Forester on Apr 1, 2009 | In Spirits, Mixologists & Cocktailians, Artisanal Distilling
“I believe the production of these spirits is wildly important. When a distillery opens up it is very important to bottle as quickly as possible, because alas, money must be made in order to stay in business. While the standard is to create vodkas, I think the pioneers playing with fruit brandy are a wonderful alternative. I have tried a number of them, and each one shows great character. As far as I am concerned Steve McCarthy (Clear Creek Distillery) out of Oregon is the pioneer in this field, and my go to guy. I also think Lance Winters (St. George Spirits) is at the top. The average consumer does not know much about these and it will take a lot of effort, but the exciting part is that the quality is already there, so that is the most important thing.”
–Ethan Kelly, Brandy Library, NYC-
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