Here’s Hudson’s 1st global Bartender Working Week


Hudson Whiskey celebrate first global Bartender Working Week

Four of the world’s bartenders were selected to join Hudson Global Brand Ambassador Tony Vanaria and Hudson Founders Ralph Erenzo and Brian Lee in a unique Working Week at the Tuthilltown Craft Distillery in Gardiner, New York.

This June, Hudson Whiskey,the first American aged whiskey distilled in New York since prohibition was repealed in 1933, welcomed the first four bartenders from around the world to take part in the Hudson Bartender Working Week.

From the 1st to the 5th of June 2015, the Hudson Valley artisanal distillery opened its doors for this one of a kind bartender experience. Elysha Bush from Penny Black in Melbourne, Australia was the first Australian bartender to take part in this program after winning a Hudson incentive program with Colonial Leisure Group. She was joined by Ahmed Mido Yahi from Café Moderne in Paris, France; Simon Toohey from Callooh Callay in London, UK; and Dirk Hany from the Widder Bar in Zurich, Switzerland joined Hudson Co-founder Ralph Erenzo and Global Brand Ambassador Tony Vanaria for the weeklong trip to the Hudson distillery in New York.


During the trip, the bartenders became ‘Honorary Distillery Men’, and rolled up their sleeves to learn everything about the super premium whiskey brand, from milling, cooking and fermenting to distilling, barreling and bottling. They will follow up this experience by swapping places with one of their fellow bartenders to take part in the Hudson Bartender Exchange, a unique experience giving them the opportunity to shadow their fellow bartenders at another of the world’s best bars and to experience a different bar scene.


Talking about the Hudson Bartender Working Week at the Tuthilltown distillery, Hudson co-founder Ralph Erenzo said: “This was an opportunity for them to meet the people who are making it, they really got in close with the staff and worked with everyone. I’m hoping this is the first of many distillery experiences for bartenders all over the world who can come here and learn about Hudson whiskey first hand.”

Hudson Whiskey Global Brand Ambassador, Tony Vanaria, also commented: “This first group of bartenders to join the crew here at Hudson was selected for their passion for the brand, their contributions to the bartending community and their appreciation of our pioneering spirit. Ralph and I have made many bartender friends during our travels and we were really pleased to welcome these four bartenders – and in the future more of the very best – to be part of the Hudson family.”


In addition to becoming ‘Honorary Distillery Men’ the bartenders also got to know the Hudson Valley where up to 90% of the raw materials that goes into Hudson whiskeys are sourced. They had the chance to learn about its local history, mountains and natural beauty, visit local farm suppliers, stay in a tranquil lodge at a mountain retreat, rock climb in the Gunks and explore NYC’s cocktail scene.


The second Hudson Bartender Working Week will take place October 2015, when a further four bartenders – who have yet to be announced – will join the Hudson family. Australia is currently searching for their second candidate through a national competition where the winner will be announced in July.

From its humble beginnings, Hudson whiskey has come a long way and is recognised by whiskey enthusiasts and experts, winning the coveted Master at the 2014 World Whisky Masters for Manhattan Rye, ‘Spirit of the Year’ by Wine Enthusiast Wine Star Nominees, and 50 titles and accolades since 2008, including four Gold Medals at the Craft Spirits International Competition. At the recent 2015 San Francisco World Spirits Competition gold medals were awarded to the Hudson Baby Bourbon, and Hudson Maple Cask Rye. The Hudson Four Grain Bourbon and the Hudson Manhattan Rye won silver medals.

The range of Hudson craft whiskeys include the smooth Baby Bourbon with rich vanilla wood-driven notes and a classic Bourbon finish; the Manhattan Rye with a balance of grassy, sweet caramel notes with a peppery finish; and finally the more complex Four Grain Bourbon which, through the use of its four different grains, offers a smooth, boldly flavoured whiskey with a unique creamy mouth-feel.

To find out more about Hudson’s entrepreneurial story, please visit #HudsonWorkingWeek. Please enjoy Hudson responsibly – it’ll last longer!


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