Moving to New York City from a state flowing with craft brews, local spirits, and wines lining either side of the highway through the heart of Texas Hill Country, I didn’t believe there was a land more proud of their distilleries. Texas is a state that wears its pride on its sleeve as a badge of honor; whereas, New York is the kid everyone knew was talented, but now they’re charming everyone with a whole new bag of tricks.
Wednesday night, All the Tastes of New York threw an intimate launch party at Ben & Jack’s Steakhouse to kick off their book, Discovering the New York Craft Spirits Boom by Heather Dolland. The evening featured tastings from over 20 local craft distillers along with passed hors d’oeuvres and first-hand discussion on the importance of “Farm to Glass” movement. Guests enjoyed sips of gin, moonshine, vodka, cider, bourbon, and more… each went down smoothly with a bite of slider and helping of chicken parm. My favorite cocktail of the night goes to a spicy blend of Port Morris moonshine muddled with jalapeño dubbed the “Salma Hayek”. However, I could sip (or gulp) a whole bottle of Sorel, the wheat spirit distilled with hibiscus, ginger, nutmeg, cassia and clove, and sweetened with cane sugar from distillery Jack from Brooklyn.
The book Discovering the New York Craft Spirits Boom dives deeply into the movement “Farm to Glass”, sharing the journey of 30 craft distillers, their journey to success, and what it means to grow locally in terms of spirits. The book is set to release on July 4, 2015 for $29.95 and will be available through retailers such as Amazon.com. You may not be able to get your hands on a copy just yet, but you can read below to gain a little insight into Heather’s background, what this “Farm to Glass” movement is all about, and what you should be sipping on this summer.
Could you give me a little more of your background and how you got into the wine and spirits industry? What interests you most about it? I am the founder and owner of All The Tastes of New York, a startup firm that organizes and hosts themed “food crawl” dining experiences at some of Manhattan’s top restaurants. Launched in 2012, All the Tastes of New York enables groups of eight to 30 participants to enjoy appetizers, entrees and desserts at three restaurants within walking distance of each other.
For more than 8 years, I was also a Brand Ambassador for many premium wine and spirit brands. Working with these brands and creating Food and Wine Festivals to promote them, led to my awareness of the increasing number of distillers in New York State. After getting to know many of these craft distillers, I was inspired to tell their story.
What do you hope to achieve with your book? By writing this book, I will like to aid in the awareness of what it means to be a craft distiller and help support this budding New York industry. Because my business focuses on promoting brands, my desire is that we can grow together.
What is your connection to the “Farm to Glass” movement? Why do you think the importance is behind it? For years we have heard about eating local and the farm to table movement. Now with the influx of craft distillers, we are able to drink local and embrace the farm to glass movement. It’s important to remember that the Farm Distillery Act that passed in 2007 to make distilling easier in New York State, was about allowing farmers to increase the value of their crops. Many of these distillers make Vodka and Gin distilled from New York apples and Whiskey and Bourbon from New York corn. A large number of these distillers come from generations of farmers.
What is your go-to drink and food pairing? I really do not have a ‘go-to’ food and drink pairing. I have a tremendous love of food and drinks. Most of this is the joy of creativity and exploring new tastes and flavors. I rarely eat the same food and drink combination because I thrive on new experiences!
Do you have a favorite spot in the city to grab a drink? One of my favorite spots to have a drink is Middle Branch. A speakeasy in Murray Hill.
What is your top summer cocktail recipe? I am very fond of Tequila and generally spicy cocktails. My top summer cocktail is a Passion Fruit Margarita with Jalapenos.