Heartland Brewery Experiments With Whiskey-Making


Brooklyn Brewery isnt the only one getting into the distilling business. Heartlands brewmaster, Kelly Taylor, tells us that Tuthilltown Spirits, the only New York distillery to open since Prohibition, is currently using unfermented samples of his brewerys Farmer Jons Oatmeal Stout to make a small-batch whiskey that should be restaurant-ready in about four months. Two versions of the stout (one with hops and one without it remains to be seen which will work better) have been augmented with Tuthilltowns distillers yeast and run through a still twice (so as to extract the beers alcohol and subtle flavor). The whiskey is now aging in oak barrels, and when its ready for consumption, youll be the first to know.