Freelance Food & Drinks Writer

Tuthilltown Hits Cowtown

White whiskey’s all the spirits rage these days, and another is now available in Missouri—Hudson New York Corn Whiskey, made by Tuthilltown Spirits of New York. It’s a 100% corn whiskey, unaged and bottled at 46 percent alcohol by volume. I haven’t tasted it yet, but distiller and co-owner Ralph Erenzo says it has a corny sweetness and softness that works well either straight or in cocktails that would ordinarily call for vodka or whiskey. So far, I’ve seen it at Gomer’s Midtown, where a 750mL bottle retails for $54.49. I’m hopeful that local bartenders will soon be pouring their own white whiskey cocktails. For now, here’s a recipe for a Jack Collins, courtesy of Christian Krogstad (co-owner of Portland’s House Spirits Distillery) by way of Max Watman, author of Chasing the White Dog.

Jack Collins

2 ounces white whiskey

1 ounce fresh lemon juice

1 teaspoon superfine sugar

club soda


brandied cherry, optional garnish

orange slice, optional garnish

Fill a cocktail shaker partway with ice, add white whiskey, lemon juice and sugar. Shake, and then strain into a tall glass filled with ice. Top with club soda, stir once and garnish if you like.

hud.ny.corn.wsky (Image courtesy Tuthilltown Spirits)