Buckwheat isn’t technically a grain (thanks, Internet!), so this isn’t, technically, whiskey. But buckwheat tastes and acts like a grain when cooking and distilling, making for one of the most interesting and exciting "whiskeys" we’ve tasted. It’s rich and earthy (that's the buckwheat!), with hints of dried fruit, spice and vanilla.
Catskill Distilling Company got its license through the New York State Farm Distillery Act, which not only allows micro-distilleries to flourish, but also helps out local agriculture in a big way. Catskill Distilling buys its grain and buckwheat from a local mill and feeds spent mash to local farm animals. We love this, of course.
tip of the tongue
We're mixing this flavorful "whiskey" into an innovative take on the classic Manhattan: Combine 2 oz Buckwheat with 1/2 oz. Vya Sweet Vermouth, and 2 to 3 dashes Hella Bitters Aromatic Bitters in a mixing glass with lots of ice. Stir well, strain into a chilled cocktail glass and garnish with a Jack Rudy Cocktail Cherry.
The New York Times Says...
Distilled from 80% buckwheat, 20% corn and malted barley; 42.5% alcohol by volume; comes in a 750ml bottle.