Over the holidays, we had the opportunity to get a behind-the-scenes tour of the New York Distilling Company, and it’s well worth a trip into the hipster wilds of Williamsburg to get to know this new microdistillery. For those who have not been paying attention, microdistilling is the Next Big Thing, and if they’re all nearly this good, I believe it – but more on that later. The distillery is the brainchild of Tom Potter (of ex-Brooklyn Brewery fame) and his son Bill; we got the full Potter Family treatment on our visit, as our good friends are their former neighbours (this is one of many, many reasons I often miss living in Brooklyn, but I digress). Even the many and various children we had with us enjoyed the tour (again, many thanks to Gail Flanery for keeping them occupied!), even if they didn’t get to sample the wares at the end like we lucky adults did.
You enter through The Shanty, an industrial-cozy bar (yes, such a thing exists) with gin-inspired light fixtures and a view into the distillery, which at present is essentially a large, industrial space that would certainly be familiar, though not identical, to anyone who has been on a brewery tour. The difference, of course, is the sparkling new still, custom-made in Germany. Eventually, rye whiskey will begin here, but in the meantime, there are two varieties of really rather wonderful gin being produced: Perry’s Tot and Dorothy Parker. The former, were it made in Plymouth, would carry that town’s name, while the latter is a more ‘American’ gin, with a few unusual botanicals like hibiscus in the mix (and isn’t it nice to see a drink named after a woman famous for her wit, rather than her other attributes?). After touring the distilling operation, we repaired back to the bar, where we got to sample both to fine effect, both alone and in some of the unique cocktails developed by the team there. While I’m normally just a beer drinker, gin is one of the few spirits I do enjoy from time to time, and it was certainly a pleasing experience to taste two that really had a definite (and very distinct) flavor and character (especially on the ‘botanicals’ front).
Future plans include some collaborations with the Brooklyn Brewery (at least insofar as using some of their barrels for aging projects), and the long-term goal, as mentioned above, is whiskey. The gin is certainly much more than a stopgap measure, and while The Shanty is no 30-tap beer bar, it does reserve the beer taps for the good stuff; on our visit, there was a Brooklyn Brewery special release as well as a one-off from a smaller Long Island brewery.
You should most definitely get on the small batch distilling train now, so you can say you liked everything before it went mainstream – and if you’re a cocktail bar, you should be ordering the gin now – it’s tremendous.