Though unfortunately for him but
very fortunately for us, his plans were soon scuppered following objections
from the locals. But no sooner had his plans hit the buffers he met Brian Lee, a
technical whiz in the broadcast industry, who at the time was looking for a new
project to get his teeth stuck into.

Then as if it were a case of dramming
destiny, they did what anyone with no distilling experience or no initial ambition
to work in the industry would do, they decided to use the land to build and open
New York’s first whisky distillery since prohibition.

After two years of building the distillery, learning the
ropes and devising some unique techniques, such as blasting out hip hop and rap music in the warehouse as an effective alternative to hiring someone to rotate the barrels. The stills at the Tuthillton distillery were now well and truly flowing.

I was very fortunate to meet and spend some time with Ralph
at this year’s Whisky Live London. Not only did he dish up a plethora of
dramming delights and highlights of the night, he did so in a manner which was
as infectious as it was inspiring.

To be honest I could have gone on all night
listening to him or at the very least until there was no more Hudson Manhattan
Rye left in the building, which for me was the outright star of the evening and an all-round amazing drop of ‘Liquid Americana’.

The nose kicks off with a text book whirlwind example of all
the foundations that make up a great rye; garishly glorious and giving grains,
a wanton wave of wood spice and a brazen but balanced bout of bitter orange.

A slow dissolving hot pan of demerara sugar and a tin of
peaches in syrup make for the next set of delights, along with a glorious glug
of white pepper and spearmint infused honey.

Toasted almonds and a clove heavy wedge of fruitcake then add
an amazing level of enhancement and depth. As does the arrival and presence of
some particularly vibrant vanilla and a smidge of alluring anise.

The palate kicks off with a tower of toasted rye bread
that’s been smeared with Frank Cooper’s Vintage Oxford marmalade, followed by a
real ‘wham bam thank you dram’ dose of gutsy and giving wood spice.

A trio of syrups in the corn, maple and cherry cough variety
then flow their way into the proceedings, as does a petite protuberance of
Pernod and oodles of opulent oak.

Clove spiced honey with echoes of cough candy make for the
next set of palatable pleasures, along with yet more of those toasted almonds
and an ever elevating presence of pepper, which works superbly on the balancing
front.

It has to be said that with regards to its finish your left
feeling tantalised and teased, as it lingers marvellously for a few moments, then
before you know it drifts off to become a distant but much loved memory.

But to
be honest I think this adds to the charm of a dram that in my mind could only
be improved if enjoyed on the observation deck of the Empire State Building, whilst listening
to a band play Gershwin’s ‘Rhapsody in Blue’ and being surrounded by the stunning skyline views of a Manhattan summer sunset.