BONUS: What to expect from Skurnik at BCB

Alex Clark

"As a brand, you have to have an identity. It's easy to just make products, but why you exist is much more important that what you produce. The "why" for us is recreating this classic New York rye style that hadn't been around for over 100 years." – Alex Clark The Battle of Brooklyn began over stolen fruit in a neighborhood watermelon patch, a piece of borough history that now inspires one of New York’s most distinctive spirits. In this week's episode, Whiskey Specialist James Pellingra talks with Alex Clark, founder of Brooklyn’s Fort Hamilton Distillery [https://www.skurnik.com/producer/fort-hamilton/]. Alex traces his path from London DJ to the center of the New York classic cocktail boom, sharing how his hospitality roots and love of American Revolutionary history inform his approach to distilling. The conversation centers on Fort Hamilton’s reason for existence: bringing back the pre-Prohibition style of New York rye whiskey [https://www.skurnik.com/sku/rye-whiskey-fort-hamilton/]. Long before corn subsidies made bourbon dominant, rye was a true foundational spirit of American distilling. Alex breaks down what makes an Empire Rye Whiskey and what it means to resurrect a distillate that the US government sought to eradicate. Alex also reintroduces Fort Hamilton’s New World Gin [https://www.skurnik.com/sku/gin-new-world-dry-gin-fort-hamilton-new-package-strapped/]. Built on a New York corn base, it balances cucumber with fresh watermelon, a direct tie to that historic battlefield skirmish located just a block from the modern distillery in Industry City.   BCB is held at Industry City in Sunset Park, Brooklyn on June 9th and 10th. The Skurnik bar will be open both days from 11am-7pm in Building 7 for you to meet our spirits specialists and visiting distillers. Register for BCB here [https://www.barconventbrooklyn.com/en-us/about/register-today.html]. Skurnik Wines & Spirits [https://www.skurnik.com/skurnik/] Follow us on Instagram [https://www.instagram.com/skurnikwines/]

BONUS: What to expect from Skurnik at BCB

The biggest spirits event of the year is right around the corner. Bar Convent Brooklyn is an annual 2-day festival of tastings and seminars from the best in the spirits business. In preparation for Skurnik’s third appearance at BCB, we’re giving you a bonus episode inside our spirits portfolio with Adam Schuman (Spirits Portfolio Director) and Amanda Elder (Spirits Content & Education Manager). In this episode, they survey the beverage landscape from the early 2010s cocktail boom to the spike in demand for consumer education during COVID lockdown, and how Skurnik is meeting the moment in a world still dealing with ripple effects from the pandemic and new challenges brought by trends and the global economy. BCB is held at Industry City in Sunset Park, Brooklyn on June 9th and 10th. The Skurnik bar will be open both days from 11am-7pm in Building 7 for you to meet our spirits specialists and visiting distillers. Register for BCB here [https://www.barconventbrooklyn.com/en-us/about/register-today.html]. Automatically generated transcripts often make mistakes. Find a corrected one here [https://www.skurnik.com/bonus-episode-what-to-expect-from-skurnik-at-bcb/]. Skurnik Wines & Spirits [https://www.skurnik.com/skurnik/] Follow us on Instagram [https://www.instagram.com/skurnikwines/]

Noah Dorrance

"If you're really tapped into what wine is, giving back is a very natural extension of that. You realize that wine exists in this harmony with its environment, and if you're not giving back out to that environment, you're like the dead end in the ecosystem. It's important that the ecosystem keeps moving around and that good keeps flowing in all directions." – Noah Dorrance Noah Dorrance's philosophy is clear and consistent: wine is connection. Paying close attention to the weather and the rhythms of the seasons connects him to the health of the planet. Donating a portion of his revenue to local nonprofits helps him connect with his community in and beyond the Sonoma Coast. And involving his wife and teenage kids in the Reeve Wines [https://www.skurnik.com/producer/reeve-wines/] and BloodRoot [https://www.skurnik.com/producer/bloodroot/] projects brings their family closer together. In this week's episode, New York sommelier Mackenzie Khosla guest hosts Noah for a discussion over a bottle of Reeve Wines 'Rice-Spivak' Pinot Noir [https://www.skurnik.com/sku/pinot-noir-rice-spivak-vyd-reeve-wines/]. Together they reflect on ways to find connection, generosity, and intentionality through the making and sharing of wine. Automatically generated transcripts often make mistakes. Find a corrected version here [https://www.skurnik.com/episode-24-noah-dorrance/]. Skurnik Wines & Spirits [https://www.skurnik.com/skurnik/] Follow us on Instagram [https://www.instagram.com/skurnikwines/]

Shane Fraser

"Perfection in a spirit is to do things very consistently and don't change things. I'm certainly not perfect, but I think what we're doing at the distillery is close to the best whisky I've made for a long, long time. It's grain to glass, and it's all grown and made in New York State." – Shane Fraser Tenmile Distillery [https://www.skurnik.com/producer/tenmile-distillery/] in Wassaic, NY is making the closest thing to Scotch outside of Scotland, thanks to their secret weapon, the acclaimed master distiller Shane Fraser from Aberdeen. Tenmile's focus is on American Single Malt Whisky, a relatively unheard-of and misunderstood category only officially defined as recently as 2025.  In this episode with whisk(e)y expert James Pellingra, Shane describes the ins and outs of producing single malt whisky, the advantages of aging whisky in California Pinot Noir casks, and how he defines perfection in a category still establishing its identity. Automatically generated transcripts often make mistakes. Find a corrected version here. Skurnik Wines & Spirits [https://www.skurnik.com/skurnik/] Follow us on Instagram [https://www.instagram.com/skurnikwines/]

Alice Jun

"Sool is an ancient style of rice wine. It has over two-thousand years of documented history. Our style is distinctly influenced by the style of brews that I grew up with—a wilder, more natural, more gastronomical style of Korean wine. And for those who are curious about going deeper, there is always something more." – Alice Jun Alice Jun remembers makgeolli as an important ingredient of her upbringing in the '90s in her Los Angeles Korean American community. Her father, a first-generation immigrant, taught her how to brew the mixed-culture sedimented rice wine at home. His style, brewed from brown rice, was rustic and traditional—much stronger and drier than the lighter, aspartame-sweetened version exported to grocery store shelves, which many in the Korean diaspora had become used to. In this week's episode, Alice tells the story of how she went from bootlegging her father's recipe from her NYC shoebox apartment to starting Hana Makgeolli [https://www.skurnik.com/producer/hana-makgeolli/], the first craft makgeolli brewery in the US, and how the explosion of Korean pop culture and a rapid consumer-driven appetite for craft Asian beverages is changing the landscape of American gastronomy. Automatically generated transcripts often make mistakes. Find a corrected version here [https://www.skurnik.com/episode-22-alice-jun/]. Learn more [https://www.youtube.com/watch?v=MRbhiFQl9bY] about the different types of sool. Skurnik Wines & Spirits [https://www.skurnik.com/skurnik/] Follow us on Instagram [https://www.instagram.com/skurnikwines/]