At Tenmile Distillery, in the town of Wassaic, for example, the grain used to make whiskey comes from a farm in Tivoli, 30 miles away, while the gin and vodka it produces are served at stylish addresses like the Troutbeck, a hotel in Amenia, and the restaurant Stissing House, in Pine Plains.
'Our plan doesn't have to be about growth,' says Nora Allen, who runs Mel the Bakery, which moved to Hudson from Manhattan last year. 'There's no better feeling than looking outside and seeing people enjoying their pastries on a sunny day with their friends or their family, or just their dog.'
So began LeVangia's deep dive into whiskey making. About a decade later, he and his father-in-law, John S. Dyson turned a 70-acre farm in the rolling hills of Wassaic into the Tenmile Distillery. Their secret weapon: master distiller Shane Fraser, who was hired from Wolfburn, one of Scotland's northernmost distilleries.
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