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NY Times: Long Island Whiskey Is Now World-Class

The New York Times takes a look at the new wave of American whiskeys giving the Scotch variety a run for its money.

Whiskey makers and experts on the drink from across the country talked to the New York Times about how the American malt whiskey trend is gaining recognition in the global market, catching up to the fame that single malts from Scotland have had for decades.

And Long Island’s very own Pine Barrens Single Malt, a new product of Long Island Spirits in Calverton, is a big part of the feature story published this week. Long Island Spirits owner Richard Stabile described how fermenting his whiskey with barley wine from nearby Blue Point Brewing Company and then aging it in oak barrels gives the drink a unique mellow smokiness.

“It’s part of the pioneer spirit to try to do something by putting your own signature on it,” he told the Times. “I’m not trying to make someone else’s product.”

Read the full article from the New York Times here.

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Leeann January 17, 2013 at 12:02 AM
Kudos and Cheers on the recognition. The best, world class Homegrown whiskey.
Richard Olsen-Harbich January 17, 2013 at 02:43 PM
Good work Richard!
Rich Stabile January 17, 2013 at 03:58 PM
Thank you, much appreciated..

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