Hudson Whiskey NY Baby Bourbon, 35 cl

Product Information

Hudson bourbon is a type of bourbon that is made in New York. It is a very smooth bourbon that has a lot of flavor. I would definitely recommend it to anyone who is looking for a good bourbon to drink. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery Our Tuthilltown Spirits Distillery is a small, family-owned business that strives to produce the best whiskey it can. Hudson Whiskey is made using only the finest ingredients, such as corn, malted barley, rye, and water.

Why? Well, it’s generally accepted that four years is the prime spot for many bourbons to age. But for whiskey to legally be called “bourbon”— sans the “straight” part — it simply has to touch new American oak for… really any amount of time, up to two years. That can ( and sometimes does) mean a matter of minutes. These days, bourbons that age less than two years are often called “young bourbon” or just “bourbon whiskey.” The distillery re-branded their core lineup in late 2020 as the new whiskey came of age. Gone was the 100% corn mashbill that Hudson Baby Bourbon used and in its place was a new mashbill that uses 95% corn and 5% malted barley. Bright Lights, Big City

Who Makes Hudson Baby Bourbon?

Opening mine up revealed a hat, t-shirt, canvas bag, enameled shaker, brass bottle opener and two bottles of their whiskey. The box felt like opening up a new pair of shoes and was very impressive to receive. If I could award their marketing team a gold star, I would. Out in New Jersey, Sourland Mountain Distillery is bringing the farm experience to their distillery — the place is a working farm. The grain-to-glass distillery is all about offering something local and refined, albeit young. Their bourbon is aged for one year in new American oak, meaning it’s a prime candidate to test right now to see where this distillery will go. C'est dans le grenier de la Tuthilltown Gristmill que naîtra le projet de Ralph Erenzo et Brian Lee en 2003, créer une micro-distillerie. With a bit of ice, nothing really changes. All of the flavors that were there originally remain there, which is not the typical experience. Usually when you add a bit of ice it tones down the stronger flavors and mellows things out a bit, but in this case there might not be anything to mellow out. The flavors were deliciously balanced to begin, so the ice just cools it down. Cleveland Underground has the most interesting story of any modern bourbon. Whiskey innovator Tom Lix developed a new way to age whiskey in hours instead of years. The short of it is this: The hot juice goes into a new American oak barrel to meet legal requirements denoting bourbon. Then the juice, oak staves, and finishing wood chunks go into a proprietary pressure-cooker-like device where a vacuum is created and oxygen-rich air is pumped in forcing the liquid literally through the grains of the wood over and over again until the whiskey is fully “aged.” This process takes about 24 hours.

Share With: This is definitely a bourbon to share with others who know enough about bourbon to appreciate it’s unique production characteristics as well as it’s unique taste. If you have bourbon loving friends who haven’t tried it yet I suggest you all go in on a bottle and try it at your next tasting event. I also think it makes a great entry level bourbon for those that would benefit from something with a milder and sweeter taste before diving into some of the more traditional bourbons. Finish: After the sip is complete, my mouth starts to dry out leaving behind more harsh, young, green wood notes. The sweetness has now completely evaporated and I find myself wanting to stop drinking this after only a couple of tastes. Score: 2/10Yep, it’s made from 100% corn. By definition, bourbon has to be made from at least 51% corn but you don’t really find bourbons on the market made from 100% corn. Another interesting detail is that the bourbon is aged in 3-gallon barrels instead of the industry standard 53-gallon barrels. They’re still new charred oak barrels but just smaller so the wood to liquid ratio is higher which adds a good wood component to the whiskey despite it’s young age. The bourbon is then aged for about 3 months before it’s bottled and sent out for our enjoyment. Baby Bourbon has won Gold Outstanding Medal at International Wine & Spirits Competition 2013. It is an exciting dram. Fresh and lively one. Still a draft of an whiskey on the palate but the aromas are quite good. Definitely a conversation starter because of its uniqueness.

As I stated earlier I didn’t like Hudson Baby Bourbon the first time I tried it. But now I’m a huge fan. I’m not sure if my palette changed over the course of a few months or if I simply learned enough to appreciate what went into its production. Either way, the takeaway is to always give a bourbon a few tries before you put it on your list of things to never drink again. You never know when revisiting a bourbon will result in a lifelong friendship. De manière globale, la maturation est relativement courte, mais compensée par une interaction plus forte entre le bois et le liquide. Ownership changes came when Tuthilltown Distillery (the name of the distillery that makes Hudson products) was bought out by Scottish distilling giant William Grant & Sons in the spring of 2017. WG&S saw the potential in having an American Distillery in their portfolio and saw that Hudson Distilling had a lot of room to grow. The spirit is smooth and delicious with a medium weight, not too viscous and not too thin either. Right on the nose for a 46% ABV spirit. There’s a bit of alcohol burn on the finish that lingers for a while, but it’s not significant or unpleasant. So what was the point of that story? It makes me think that all is not right with this brand. For every review that calls it out for being young, astringent, ethanol-forward and unpleasant, there is a one where the reviewers claims their eyes have been opened to just how great this whiskey is and how it’s changed their views on the brand.

Hudson Baby Bourbon Mash Bill

The facility itself dates to 1788, when the eponymous Mr. Tuthill founded a grist mill to supply flour and other grains to the local region. The area became known as Tuthilltown (although that won’t help if you put that in Google – try Gardiner, NY instead) and is the quintessential bucolic New York location. Nose: Sweet creamed corn scents butt up against youthful notes like green wood, sharp cinnamon and lots of botanical scents. The rest of the nose has pretty standard traits of caramel sauce and some light vanilla. Okay, so we know “straight bourbon whiskey” has been aged over two years and we know “bourbon whiskey” has not met that legal requirement. Is it even worth seeking out bourbon without the “straight” moniker? Yes. There are nuances and innovations happening that are upending the norm and leading to wholly new expressions. They’re not going to bear the slowly unfolding qualities of a 15-year-old Pappy, but they’ll certainly grab your interest. Ethanol is prevalent but it is sweetened up by the scent of just… sugar. No, it’s not really caramel or brown sugar or anything fun and exciting, just a kind of confectionaries’ sugar or something. There’s not much to like here.

There is a mild, friendly, bright aroma as well as a warming sensation throughout the beverage. Popping, as he’s known to his friends, is the founder of Bourbon, Banter, and claims to hold the title of Chief Drinking Officer (CDO). His passion for Bourbon and his professional experience will allow him to spread the message of Bourbon. Moins de 150 kilomètres au nord de Brooklyn, cette petite productrice de spiritueux, se fond dans un décors ultra rural, au flanc de la Wallkill River. It is rare that I go into a review with a negative mindset for a whiskey I’m getting ready to partake, but I couldn’t really help it. The thing about this bourbon is that it already gives you all of the warning signs before you reach the edge of the cliff. It’s basically your own fault if you end up driving off the edge. Previously they had been using barrels as small as 3 gallons but now they were able to switch to the 53-gallon variety. The underlying message of the switch was meant to signal that they intended to age their products for much longer now. Did you know that since prohibition, Hudson Baby Bourbon is the first legal pot still whiskey produced in New York? Before prohibition farm distillers were a common sight in the state of New York. There were more than 1000 alcohol makers producing spirits from local grains and fruits.On a positive note, the young, grainy scents that I found in previous Hudson products have been toned down considerably with this release. Hudson knows that they can’t rely on a rebranding alone to sell new bottles, so a vast marketing team was assembled. Whatever went on during their brainstorming sessions, some of the most impressive looking media boxes that I’ve ever seen came out as a result. Hudson Baby Bourbon is a craft bourbon made by Hudson Whiskey, a New York-based distillery. The company was founded in 2010 by Ralph Erenzo and Brian Lee, who are also behind the successful Tuthilltown Spirits distillery. Hudson Baby Bourbon is made with a mash bill of 60% corn, 30% rye, and 10% malted barley. The whiskey is aged for at least nine months in new, charred oak barrels. Illinois’ FEW Bourbon is a unique expression. The mash of corn and Northern rye with a slight dose of malt adds a very North-meets-South feel to the spirit. The juice is then aged in barrels that range in size from five to 30 gallons. The final ripple is the wood used in the barreling, Minnesota oak. That particular species grows much faster than other oaks and has a much tighter grain, making absorption broader in the smaller format.