Whiskey makers and experts on the drink from across the country talked to the New York Times about how the American malt whiskey trend is gaining recognition in the global market, catching up to the fame that single malts from Scotland have had for decades.
And Long Island’s very own Pine Barrens Single Malt, a new product of Long Island Spirits in Calverton, plays a big part in the feature story published this week. Long Island Spirits owner Richard Stabile described how fermenting his whiskey with barley wine from nearby Blue Point Brewing Company and then aging it in oak barrels gives the drink a unique mellow smokiness.
“It’s part of the pioneer spirit to try to do something by putting your own signature on it,” he told the Times. “I’m not trying to make someone else’s product.”
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