GSN Review: Tuthilltown Coffee Liqueur


Before Prohibition more than 1,000 farm distillers produced alcohol from New York grains and fruits. In 2005, Tuthilltown Spirits brought the tradition of small batch spirits production back to the Hudson Valley.

For 220 years, Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2003, Ralph Erenzo and Brian Lee created Tuthilltown Spirits LLC, converting one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant.

Today, innovation at Tuthilltown is snowballing thanks to the input of over 50 hardworking and creative team members. In creating their Coffee Liqueur, Tuthilltown teamed up with Irving Farm Roasters that captures the true essence of coffee. After carefully testing several single bean and blended batches the team narrowed it down to the Rainforest Foundation Project blend.

Tuthilltown Coffee Liqueur (60 proof)
Visual: Dark cola brown.
Nose: Intense dark roast coffee with a backbone of sugar
Taste: Tight, strong coffee flavor with a slightly bitter and burnt edge that cuts into the sweetness of the liqueur.  Imagine an espresso with double rich simple syrup and you get the idea.  As the minutes go on, a dryness gives a sharp and freshly ground bean taste unlike any of the usual coffee liqueurs that have been around for decades.
Finish: Long and very much like you’ve just finished a fresh cup of Joe.  The sweetness fades and leaves a strong coffee essence on the taste buds.
Overall: A shot of this served neat is a perfect way to end a meal.  Tasty and well worth seeking out.
GSN Rating: A-

For more information go to: Tuthilltown


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