Article by Christopher Ross – printed Saturday, April 30th in the Wall Street Journal Magazine
A distillery in Upstate New York aims to make a single-malt whiskey to rival Scotland’s best.
Single-malt whiskey is a spirit of place, inheriting the peaty smoke of Scotland’s moors or the clarity of Japan’s mountain waters. Now John Dyson–a veteran of New York State politics and proprietor of California winery Williams Selyem–wants to put the Hudson Valley on the map of the world’s great single-malt makers.
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