American distillers have been turning their attention to single malts, defined in Scotland as whisky produced in one distillery from 100 percent malted barley. In the United States these rules are usually followed, but have yet to be mandated by government regulators; it should happen soon. In Wassaic, N.Y., in the Hudson Valley, John Dyson is betting on the appeal of American single malts at his Tenmile Distillery. A former state Commissioner of Agriculture and Tourism who owns Millbrook Vineyards & Winery nearby and Williams Selyem winery in California, Mr. Dyson hired Shane Fraser, a master distiller from Scotland, to run the distillery. Their Little Rest Whisky, with whisky spelled as it is in Scotland since the distillery produces the spirit as is done in Scotland, is the second edition, recently released after a very limited first run. It’s light bronze and scented of toast and honey, with notes of hazelnuts on the palate, and excellent to sip with or without ice. If terroir can shape a whiskey, this one evokes the gentle, welcoming Hudson Valley. The distillery also produces gin and vodka.
Tenmile Distillery Little Rest Single Malt, $100 for 750 milliliters, tenmiledistillery.com.
S’mores Hot Chocolate and More
On the Upper East Side, hot chocolate is drawing crowds you might expect for a sample sale of designer sneakers. It’s no ordinary hot chocolate, but a complex version at the ice cream shop Glace by Noglu, a tiny nook owned by Sasha Zabar and Noglu, the gluten-free pastry shop and cafe by Frédérique Jules and Eli Zabar, Sasha Zabar’s father. Dark chocolate is the base, and the cup is rimmed in meringue and torched with a summit of whipped cream. The flavors are peppermint, salted caramel, black-and-white cookie, hot chocolate, white chocolate brûlée, hot chocolate sundae and s’mores, $7.50 to $16. The innovative confection is sold from 11 a.m. to 7 p.m. daily.
Glace by Noglu, 1266 Madison Avenue (91st Street), 347-502-6445, glaceny.com.
New Vinegars That Lean on Fresh Produce
Let a molecular biologist into the kitchen and chances are that something fermented will result. That’s the story of Jessica Huszar who founded the food company Häxan in Seattle in 2018: hot sauces and vinegars that depend on Pacific Northwest produce, beer and wine for their bases. Her latest, a mellow green garlic vinegar with rich notes of the bulbs, and celery with a strongly herbal thrust, make nice additions to the vinegar wardrobe. The green garlic puts a new spin on a vinaigrette and a splash of the celery blooms in a Bloody Mary and could do more for fish and chips than the usual malt (which Häxan also makes). Both work wonders on potatoes.
Häxan vinegars, $14 for 12 ounces, haxanferments.com.
The Foods That Define a Nation
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