25. April 2011 20:19

Speakers of Bar Convent Berlin 2011: Allen Katz

The American micro-distilling industry has been booming for years. Small American wiskey and gin brands have not only won the hearts of American consumers, but have also caught the interest of European bartenders in their quest for new and authentic flavours.

Least to say that there are now numerous small distillery start-ups in European capitals like London based Sipsmith or Persephone Distillery in Munich. So what's it like to open a distillery? When we heard that a group of New Yorkers are currently working on opening a distillery in the heart of this great cocktail city, we decided to invite them over to speak at Bar Convent Berlin. Allen Katz is one of the people behind the New York Distilling Company, that plans to start production in Brooklyn later this year. Allen is also well-known in the international bar industry as he has been serving as Director of Spirits Education and Mixology for Southern Wine & Spirits of New York for some time. Southern Wine & Spirits is the United States' largest distributor of wine and spirits. We asked Allen about his background and what he will be talking about at Bar Convent Berlin 2011.

Allen, please tell us about your background. Where are you from and
when did you enter the liquor industry?

I am originally from Baltimore and have lived in New York City for nearly 20 years (save for two when I helped to run a cooking school in Italy). I have worked in the hospitality industry for the same period of time and firmly entered the liquor industry for good after contemplation and consideration as to what, if anything, the United States has contributed to the vast world and history of gastronomy. (I would still contend that Barbecue from the American south and Cocktails are the only significant contributions.)

Over the last ten years I have had a keen focus on food and beverage heritage in America, including the once and future revival of cocktail culture, craft brewing, and cider making.

The American micro distilling industry has been booming over the
last decade. How come?

It goes back to the revival of a self-respecting food culture in the US, a movement that is, in it greatest mass appeal, 20 years old. Once a reconnection to food (as well as sourcing) was firmly established, American gastronomy could then move in logical course to wine (a clear result of a strong dollar to most European currencies in the late 1980's and 90's which allowed ease of travel to Italy, France, and other historic wine making and drinking countries).

A burgeoning craft beer movement in the US practically saved nearly extinct styles of beer and created a useful business model for craft distilling - which only recently has begun to come into its own. The rejuvenated cocktail industry combined with a concerted effort to modernize once antiquate laws, have created a new interest and opportunity for craft distilling

When did you get the idea to build a distillery right in the middle
of New York?

It was an ongoing fantasy of mine for nearly five years when I met my business partner, Tom Potter (himself a co-founder of the renowned Brooklyn Brewery) in 2009. We both shared a passion to bring a significant distilling operation to New York City, specifically Brooklyn (where zoning is more favorable for industrial business).

New York had both a thriving and underground distilling industry throughout the 19th century and we have used this as inspiration to create products that of historic nature as well as contemporary flavor. Most of all, we live in New York City and our only consideration was to establish our business here - the largest market in the world for food and drink.

You're starting with gin and rye whiskey. Why are these two spirits
your choice?

My personal passion for rye whiskey goes back to my hometown of Baltimore. Once upon a time the state of Maryland was a major supplier of rye grain for distilling as well as for rye whiskey itself. This association all but ended with Prohibition (most American rye whiskey is now distilled in Kentucky). Nevertheless, rye whiskey, uniquely American, has had a wonderful resurgence in recent years and seems an area that we can make a true impact in coming years.

Nevertheless, we realize that proper rye whiskey takes several years to age and we will need products that can be produced and released more immediately to create revenue streams to support the business. We settled on a variety of gin styles (some of which have not been seen in the US for decades) as a perfect companion to our whiskey production. Gin distilling in New York City dates back to the early 19th century with the original Anchor Gin produced by Hezekiah Pierrepont. Both gin and rye whiskey offer an ideal context for us to pay homage to the history of distilling in New York and to look forward to the continued growth and connection to a professional and enthusiastic cocktail culture.

What are the most interesting recent new bar openings in New York?

I look forward to sharing experience on the dual topics of opening a new distillery as well as the historic and contemporary outlook on a variety of American whiskeys.

You can find out more about Allen Katz and the New York Distlling Company project at: http://nydistilling.com