October 26, 2015

Sweet, Sticky & Ready: New Finds from the NYC Wine & Food Festival

Laura Grimmer READ TIME: 1 MIN.

Wandering the floor at the Food Network and Cooking Channel New York City Wine & Food Festival presented by FOOD & WINE was a bit like a cross between a Cinco de Mayo fiesta and a sorority rush party. The crush of samplers crowded the whiskey stations, vodka and small-batch gin were given a run by some new Mexican brews in town, and a few sweet European ap�rtifs and digestifs seemed to be making a resurgence.

Here are a few highlights to look for at your friendly neighborhood bar and booze shop:

Made in the U.S.A.
American-made standby Bourbon whiskey is typically made from corn, often with grains like rye and barley, always aged in wooden barrels. Some names to watch:

  • is the same Kentucky bluegrass, horse-racing Calumet Farms that has spawned two Triple Crown winners. The Bourbon is well-balanced, with soft notes of butterscotch, white pepper and brown sugar.
  • Bird Dog Whiskey offers a classic Kentucky Bourbon. And then it tarts it up with easy-to-mix infusions like peach, hot cinnamon, maple, apple, chocolate and blueberry.
  • It's not Bourbon, but The Real McCoy Rum is aged in American oak Bourbon barrels, giving it dark, caramel notes of oak and toasted coconut.

    by Laura Grimmer

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