(This is an excerpt of an article originally posted here by The Whiskey Reviewer)
By Richard Thomas
Taconic Distillery has come a long way since opening its doors and introducing its brand with a sourced bourbon. They got a relatively late start for a craft distillery in New York, and that matters more than in most parts of the U.S., because New York State is one of the places where craft whiskey and micro-distilling got its start. It’s a crowded field in the Empire State now, so standing out isn’t easy. Nonetheless, Taconic was the official bourbon of the Culinary Institute of America’s Beefsteak last
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