113 Spring Street/NYC
Altitude, weather, local corn/wheat/barley--- and particularly the artesian water sourced from the Madison Formation-with its natural limestone aquifer---the Big Four factors that distinguish one cult fav bourbon from other high end sips from Kentucky---so we learned last night at the jam packed Frye Spring Street store-that served as the ideal spot for a Big Apple bite of the new premium bourbon whiskey-aptly named, Wyoming Whiskey.
Our new found knowledge came courtesy of the positively out going, super nice master distiller, Steve Nally-who clued us in how he was lured away from retirement in Derby land (aka Kentucky)...by the trio founders/owners of this soon to be collectable bourbon, founded in 2007...who heard of this legend in the biz- when they sourced distillery equipment.
Fortunately the journey out West (and north-ish) has been wonderful for this outdoorsman and his gracious wife, Donna (we met too-first time in NYC!!!!)...
Nally patiently clued us in on the basics of what makes a premium bourbon (milling, cooking, fermentation, distillation, maturation) AND primo water sourced from a pure clean source in frack/fish- FREE- Kirby, Wyoming (pop. 57 fyi).
|Each batch is numbered on back label...|
So basically-small-batch, hand-made=tough to find. Lucky us then...we sipped away-and fyi, the line to the bar was never less than 6 deep when we were there...
|busy, busy, busy-straight up, freshly mashed/made mint julep-and some ginger based drink served in mason jars w/ handles|
Its always nice to catch up with Fyre Creative Head, Michael Petry--and all the new company stores that are in the process of getting going-installed by way of the coolest buildings too---in locales like Boston and DC. IMO-they'll do great and as consumers-really key way to see the entire line-up of merch-including bags, boots, shoes, sandals...and accessories.