The product is named for the still house that existed near the company's downtown Montgomery Street production facility more than 300 years ago.
The rum is made from Albany municipal water, yeast, and fancy-grade Caribbean molasses. The rum now has new packaging for its amber style and is featured this month in Food & Wine magazine as one of its "Spirits of the Year" selections. Both the white and the amber versions are sold in 750ml bottles at a suggested retail price of $26.99.
“Rum distilling in Albany is a rich tradition with its roots in the pre-Revolutionary era. We honor the Quackenbush family’s early contributions to our industry through producing a smooth, rich spirit we hope they would be proud of,” said John Curtin, distillery co-founder and co-owner.
According to the company, "the Quackenbush Still House opened in 1758 and operated through the American Revolution and the War of 1812. The construction of the Erie Canal in the mid 1820s would bury the distillery, now abandoned."
• Go here to visit the Capital Region Brew Trail
• Go here to visit Dowd's New York Wines Notebook
• Go here to visit Notes On Napkins
No comments:
Post a Comment