What we can learn from Hudson Whiskey is, you can do (almost) anything if you try. Its founders, Ralph Erenzo and Brian Lee, had no distilling experience but taught themselves how to distil whiskey and build the distillery from scratch. Hudson Whiskey is now an award-winning small batch whiskey (also the first to be distilled in the state of New York since prohibition), and their dedication has never faltered since the start.
The label recently made its debut in Singapore at Burnt Ends, where Ralph and Global Brand Ambassador Tony Vanaria shared the story and entrepreneurial spirit behind making Hudson Whiskey.
Each bottle of Hudson Whiskey is hand crafted and produced, handled at least seven times, and receives the best attention and care during every step of production. Each bottle also uses Sonic Maturation, an innovative method of moving and ageing the whiskeys in the barrels with sound waves.
Burnt End’s distinctive menu paired perfectly with Hudson’s range of whiskeys – the pairing expertly put together by Tony. Classic New York-inspired Hudson Cocktails were also put together by select bartenders from the local bar scene including Peter Chua from 28 Hong Kong Street, Jamie Gibb from House of Dandy, Ricky Paiva from Manhattan Bar.
Ralph and Tony also hosted masterclasses at Manhattan and Fine Spirits by La Maison Du Whisky to give a more in-depth sampling of the full range of Hudson craft whiskey such as the smooth Baby Bourbon, the classic Manhattan Rye, the bold and rich Single Malt, Four Grain Bourbon and lastly, the un-aged creamy New York Corn.
The Hudson’s Baby Bourbon and Manhattan Rye is currently available for sale in Singapore at La Maison Du Whisky for SGD95, and bottled at 46% ABV.
