The Blog For Insatiable Westchester Diners
Sep 12, 2008
08:46 AM
Tuthilltown Tasting at Pour
Just a heads up—Ralph Erenzo of Tuthilltown will be showcasing the distillery’s fantastic—and fantastically well received – locally-made bourbons at Pour Mount Kisco on Tuesday, September 16th from 7-9 PM, $60 per person. According to Pour’s owner Anthony Colasecco, attendance is limited “…to ensure the comfort and enjoyment of our guests.” (Translation: Pour’s rooms are small, and you’ll definitely want to hear what this guy is saying.) RSVP for the event by phone (914) 864-0606, or by email, anthony@pourmtkisco.com. Cheers.
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Julia Sexton
Westchester County
Julia Sexton is a Westchester-based food writer whose work has appeared in The New York Times, the Boston Globe and a host of other publications. An avid traveller and eater, she is currently on the United States Agricultural Department's Most Wanted list for crimes involving the illegal importation of lardo.
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Reader Comments:
"Locally-made bourbons?" That's like calling sparkling wines "locally-made champagnes" - it's just not right (or legal.) If it's not from Kentucky, it's not called bourbon. Period. But I'd love to come to Pour's locally-made whisky tasting. . .
Just a heads up since I have gotten a few emails regarding calling it local bourbon. It seems that most are under the impression that to be called bourbon it must be made in Kentucky, which is not the case, please read below. Thanks...Anthony from Pour
Geographic Origin
Bourbon may be produced anywhere in the United States where it is legal to distill spirits. Currently most brands are produced in Kentucky, where Bourbon has a strong association. Other states producing bourbon include Tennessee, Virginia, Ohio, Missouri, Kansas, Indiana, New Jersey, and New York.[4] In the past, bourbon has also been made in Illinois and Pennsylvania.
Legal requirements
On 4 May 1964, the U.S. Congress recognized Bourbon Whiskey as a “distinctive product of the United States," creating the Federal Standards of Identity for Bourbon. Federal regulations now stipulate that Bourbon must meet these requirements:
Bourbon must be made of a grain mixture that is at least 51% corn.[1]
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Bourbon must be 100% natural (nothing other than water added to the mixture).
Bourbon must be aged in new, charred oak barrels.[1]
Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.[2]
Bourbon aged for a period less than four years must be labelled with the duration of its aging.