Hudson Whiskey NY Baby Bourbon, 35 cl

Product Information

Okay, so we know “straight bourbon whiskey” has been aged over two years and we know “bourbon whiskey” has not met that legal requirement. Is it even worth seeking out bourbon without the “straight” moniker? Yes. There are nuances and innovations happening that are upending the norm and leading to wholly new expressions. They’re not going to bear the slowly unfolding qualities of a 15-year-old Pappy, but they’ll certainly grab your interest.

We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery After Gable’s overview, we dove right into tasting the whiskey and that’s when Hudson Whiskey won me over. I enjoyed every single whiskey I tried that night – even the Baby Bourbon. Each whiskey was so distinctly different and unique compared to other bourbons on the market. The flavor profiles were a huge change in pace compared to what I’m used to and they really agreed with me. Knowing that the Hudson Whiskey line consists of very young spirits I’ve definitely changed how I think about aging when it comes to bourbon. As I stated earlier I didn’t like Hudson Baby Bourbon the first time I tried it. But now I’m a huge fan. I’m not sure if my palette changed over the course of a few months or if I simply learned enough to appreciate what went into its production. Either way, the takeaway is to always give a bourbon a few tries before you put it on your list of things to never drink again. You never know when revisiting a bourbon will result in a lifelong friendship.

Hudson Bourbon Review

Some of you refer to this as the “finish” but let’s be honest. Don’t we all just want to know if it burns good? Opening mine up revealed a hat, t-shirt, canvas bag, enameled shaker, brass bottle opener and two bottles of their whiskey. The box felt like opening up a new pair of shoes and was very impressive to receive. If I could award their marketing team a gold star, I would.

Hudson Whiskey was one of the earliest pioneers of the craft whiskey movement in the United States. Tuthilltown Spirits was the first distillery in New York to open since Prohibition, and it served as the state’s first whiskey since Prohibition.

Ethanol is prevalent but it is sweetened up by the scent of just… sugar. No, it’s not really caramel or brown sugar or anything fun and exciting, just a kind of confectionaries’ sugar or something. There’s not much to like here. Ownership changes came when Tuthilltown Distillery (the name of the distillery that makes Hudson products) was bought out by Scottish distilling giant William Grant & Sons in the spring of 2017. WG&S saw the potential in having an American Distillery in their portfolio and saw that Hudson Distilling had a lot of room to grow. It’s a deep and rich flavor that’s delicious and enjoyable. Something you could sip all afternoon and late into the night. On Ice Moins de 150 kilomètres au nord de Brooklyn, cette petite productrice de spiritueux, se fond dans un décors ultra rural, au flanc de la Wallkill River. Nose: Sweet creamed corn scents butt up against youthful notes like green wood, sharp cinnamon and lots of botanical scents. The rest of the nose has pretty standard traits of caramel sauce and some light vanilla.

One of Hudson’s earliest products was Hudson Baby Bourbon. This youthful bourbon managed to sell based on clever marketing techniques and fierce territorial pride from their locals rather than because it was actually good. My previous review of it was not kind and I took a lot of flak from those who had a fierce loyalty to the brand. In 1834 a Scottish chemist called James Crow invented the sour mash process. Or it might be better to say, he perfected and explained the process as it was probably something that some distillers were doing before. In the sour mash process a portion of the last ferment is added to the next to get things going rather like with sourdough bread, only better because you end up with whiskey. This raises the acidity of the fermentation which makes it hard for bacteria to survive so you’re less likely to get spoilage. The sour mash process meant getting a consistent ferment every time. But as with any bourbon it all comes down to the taste. So how did Hudson’s Baby Bourbon fair in my personal review? Let’s read on to find out… Despite the fact that the barrels have not yet been aged, they are still new charred oak barrels that have been reduced in size so that the wood to liquid ratio is higher. This improves the wood component of the whiskey, even at its very early stages. Bourbon is then aged for about 3 months before being bottled and sent to us for enjoyment.Illinois’ FEW Bourbon is a unique expression. The mash of corn and Northern rye with a slight dose of malt adds a very North-meets-South feel to the spirit. The juice is then aged in barrels that range in size from five to 30 gallons. The final ripple is the wood used in the barreling, Minnesota oak. That particular species grows much faster than other oaks and has a much tighter grain, making absorption broader in the smaller format. The new variant names reflect New York attitude and embrace the kind of characters, places and moments that only exist in New York.” C'est dans le grenier de la Tuthilltown Gristmill que naîtra le projet de Ralph Erenzo et Brian Lee en 2003, créer une micro-distillerie.

On a positive note, the young, grainy scents that I found in previous Hudson products have been toned down considerably with this release. They also changed the name to “Bright Lights, Big City.” If that doesn’t sound like a name you’d give to a bourbon, I’m right there with you. But Hudson explains it away by saying that they want to be different from the other guys both in attitude and the way they market their whiskey. I suppose by giving it a name like that, they have achieved their objective. With a bit of ice, nothing really changes. All of the flavors that were there originally remain there, which is not the typical experience. Usually when you add a bit of ice it tones down the stronger flavors and mellows things out a bit, but in this case there might not be anything to mellow out. The flavors were deliciously balanced to begin, so the ice just cools it down. Out in New Jersey, Sourland Mountain Distillery is bringing the farm experience to their distillery — the place is a working farm. The grain-to-glass distillery is all about offering something local and refined, albeit young. Their bourbon is aged for one year in new American oak, meaning it’s a prime candidate to test right now to see where this distillery will go. Baby Bourbon has won Gold Outstanding Medal at International Wine & Spirits Competition 2013. It is an exciting dram. Fresh and lively one. Still a draft of an whiskey on the palate but the aromas are quite good. Definitely a conversation starter because of its uniqueness.Nose: Wow, this smells young. The raw, grainy note is reminiscent of other distillery’s White Dog (unaged spirit). The “breadiness” of the nose gives way to astringent, green notes. Previously they had been using barrels as small as 3 gallons but now they were able to switch to the 53-gallon variety. The underlying message of the switch was meant to signal that they intended to age their products for much longer now.