Several weeks ago I posted a story and photos on the first run of spirits being made at the state’s newest distillery, Highrock Estates, in Ancram, Columbia County.
As further examples of how fast the craft distilling business is growing in New York, the Albany Times Union‘s Steve Barnes has since posted stories on two Capital Region distilleries in development.
One is Saratoga Distilleries, being built in Galway, Saratoga County, by sibling lawyers Rich and David DeVall. You can read his report on that project here.
The other is the Albany Distilling Company, the brainchild of partners John Curtin and Matthew Jager, to be located in a building adjacent to the Albany Pump Station. That story is here.
Expect the trend to continue. Thanks to a 2007 state law that allows farm wineries — establishments using at least 51% of New York-produced products in its process — to make and sell spirits, more and more farms that had limited themselves to growing fruits and, in many cases, making wines from them are adding distilling facilities.
In addition, a bill before the U.S. House of Representatives (“The Equal Tax Act,” or H.R. 777) calls for federal tax cuts to small distilleries, which would make it easier for them to compete in the market, buy local materials, and grow their businesses. That’s the same sort of legislation that acted as a strong catalyst to expansion of the microbrewery movement nationwide.
Check out my New York Drinks Events Calendar, the most comprehensive you’ll find anywhere.