Free guided tour open to the public, with a $5 tasting and tour at Cacao Prieto and a $10 tasting at Red Hook Winery ($15 total). Purchase tickets at brownpapertickets
61 Local is proud to announce the kick off of their summer bike riding series. Join us the first Saturday of every month as we traverse through Red Hook for an inside look into the process and production of some of Brooklyn’s finest crafts people, including Red Hook Winery, Sixpoint Brewery, Saxelby Cheese and many more. Each tour will include two stops, with ample time to sample the goods at each location and buy some tasty treats to take take home. Bring your own bike, or rent one from nearby establishments, like Bike Smith or Ride Brooklyn.
Our inaugural ride of the season will take place on June 2. Meet up at 61 Local at 11am with extra cash to grab a quick cup ‘o joe and some breakfast before we head over to our first stop, Cacao Prieto. With $5 you get a tour and tasting of their chocolate wonders, then we’ll pedal over to Red Hook Winery for their barrel tasting and tour of local wines ($10). We’ll even be sprinkling in some pauses by the water front so you can take in the waterfront views and history that make this area of Brooklyn so special. We’ll round out our day of two wheel transit back at 61 Local for lunch, beers, and good conversation sparked by a day of exploration.
What to bring: A bike, helmet (NO EXCEPTIONS), backpack to transport home any goodies you purchase along the way, water, sunglasses, and some cold hard cash for breakfast, products from our visits, lunch at 61 Local, and tips for your hard working cycling guides.
Saturday Jun 02, 2012 11:00 AM – 3:00 PM
61 Bergen Street
Kris De la Torre 347-763-6624
MONDAY, MAY 14, 2012
The Brooklyn Brewsers Tour Cacao Prieto
(click here to read the article)
The Brooklyn Brewsers had the privilege to tour Cacao Prieto in Red Hook, Brooklyn. Cacao Prieto is a combination; single origin, bean-to-bar chocolate manufacturer and a small-batch rum distiller.
First off, the street was very lively with a large overflow crowd of patrons enjoying a beautiful day in the bar next door. Cacao Prieto is in a charming, re-purposed warehouse space that is replete with many focal points of eye candy. Brick walls and wide plank hardwood floors blend nicely with more modern, segmented glass walls that divide the retail space from the production space. Just beyond the retail space, the copper distiller looms like a shimmering sculpture…but more on that later. At the rear of the production space there is a inner courtyard with a tree juxtaposed against industrial facades. If you are into aesthetics, this is a great space to see in person.
The weekend has passed, but what a fun weekend! After a fantastic evening at the Manhattan Cocktail Classic opening gala on Friday, I headed on over to my first MCC event on Saturday afternoon, the Hands-On Distilling Workshop: The Art and Science of Distilling. The seminar was held at Cacao Prieto in the Red Hook part of Brooklyn…
Our heirloom scarlet barley in process of malting. It is done germinating and is now being transferred to our dehydrator.
As part of The Manhattan Cocktail Classic we are offering a Hands-On Distilling Workshop – The Art & Science of Distilling on Saturday May 12, 2012 at 1:30 pm, only a few tickets are still available. Hurry up!
Click Here to read this article as a PDF.
The food business has even more startups than the tech business: Every new restaurant, coffee cart, farm, dairy, and butcher shop is a story of micro-entrepreneurship. (In the case of restaurateurs who think very small, the advantages are clear.) The model is pretty straightforward: Come up with the idea, find the space, get the money, find your ingredients (preferably local and/or organic), sell your value-added product. But a new breed of owners are flipping the equation.
Don Estaban Chocolate Liqueur Receives 90 points from Ultimate Beverage Challenge – “Excellent, Highly Recommended”
The Ultimate Beverage Challenge rated our Don Estaban Chocolate Liqueur 90 points in the 2012 Ultimate Spirits Challenge. This high mark reflects the passion for Rum Liqueur we put into each bottle of organic Don Esteban sweetened rum, and we are delighted to report that the Don Esteban is rated as “Excellent, Highly Recommended.” See the full results on ultimate-beverage.com.
Story by Paul ClarkePhotos, from ImbibeMagazine.com
One thousand to one. As ratios go, this one’s pretty fierce. It’s also roughly the ratio of the number of small-scale distilleries scattered across New York at the state’s 19th-century peak to the number that existed in New York less than 10 years ago.
One thousand to one would also have been the likely odds of New York’s distilling industry ever bouncing back, had you wished to place a bet on such a thing in 1920, after the Volstead Act shuttered the state’s last legal distilleries. But some people are attracted to long odds, and when that happens, something that seemed less than possible can suddenly appear inevitable. As the old slogan for the New York State Lottery put it, “All You Need is a Dollar and a Dream”—a dollar doesn’t go quite so far nowadays, but a dream? That still counts for something.
Our distillery’s custom designed copper still is the heart of our Brooklyn distilling operation. It was designed by Cacao Prieto founder Daniel Prieto and manufactured by Christian Carl, one of Europe’s oldest still makers. Our custom still is quite possibly the only fully automated, computer controlled still in the artisan distilling world.