Ragtime Rye SIngle Barrel Tom Colicchio Signed

Distillery Information

hen disparate forces unite, the audience invariably assumes this will result in a “win for the good guys.” In a framework where “uniting” carries a positive connotation and the “good guys” are always us, this is a natural expectation, though of course, these wins do not come easily. First we must overcome some seemingly insurmountable opposition, which in this case is one of man’s greatest fears… the unknown. Despite being conveniently located less than an hour away from me, Brooklyn’s NY Distilling Company has largely gone under my radar. This is through no fault of their own, and the heroes of this story are veteran spirits writers Aaron Goldfarb and Robert Simonson, two men who clearly have their thumb on the pulse of the local industry. In joining forces to help me overcome my fear of the unknown (read: selecting this single barrel), these men have unwittingly contributed to the greater good (read: Malt’s readership) by drawing my attention to NY Distilling Company’s whiskey and allowing me to combat my own ignorance today (read: I’m going to drink it). Founded in 2011 by the intrepid triumvirate of Tom and Bill Potter, alongside “the mysterious Allen Katz,” each of them brings a unique and extensive background in food and beverage to the venture. Tom Potter founded Brooklyn Brewery, one of New York’s preeminent beer brands, and retired from the company in 2008 before returning to the alcohol industry. He now serves on the board of directors for both the NY State Distillers Guild and the American Craft Spirits Association. Allen Katz was the former Director of Mixology and Spirits Education for major distributor Southern Glazer’s Wine & Spirits and developed a reputation as a man about town in food and beverage circles, earning “the mysterious” as a sobriquet along the way. He can now be found doing almost everything imaginable for the distillery he founded. Bill Potter, Tom’s son, has experience that runs the gamut from American Sommelier Association member to gaining his Spirits Specialist certification all while spending over a decade in the fine dining service industry.

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