Distilling rye used to be common in New York state before Prohibition — Manhattan, anyone? — but even after the sale, manufacture, and transportation of alcohol was permitted again, in 1933, the formerly robust industry often found itself thwarted by zoning restrictions and other local laws. More than 80 years later, Tuthilltown Spirits in the small upstate town of Gardiner became the first company to (legally) make rye in New York since the 21st amendment. I bought a bottle of their Hudson Manhattan Rye Whiskey earlier this year, and it really surprised me — this isn't some "artisanal" brand that you feel all special buying but that actually tastes, well, hand-made. It's good. Really good. It's very smooth, and the rye flavor is distinctive. It's not a blend, and it makes a killer Manhattan. I later bought their Hudson Baby Bourbon, which is also a fine liquor: it's well-balanced, not too sweet (I find, for example, Maker's Mark to be a little on the cloying side) and has just a hint of a caramel note. Tuthilltown distills all their spirits from raw whole grains and fruits, and they use no artificial flavors or colors. They do not chill or carbon-filter. They also make a single-malt whiskey, a four-grain blended bourbon, two kinds of apple-distilled vodka, and a corn whiskey, which I have not tried. But the rye and the baby bourbon definitely count as my favorite booze discoveries of the year.

Hudson Manhattan Rye Whiskey by Tuthilltown Spirits 375ML (Half Bottle), $54.99
Hudson Baby Bourbon from 100% NY Corn by Tuthilltown Spirits 375ML (Half Bottle), $54.99