Press Coverage

Rye-1Our company and products have been fortunate to get plenty of positive attention in the news, in publications around the Finger Lakes region as well as nationally. See the latest here!

All American Spirit- Three Non-Kentucky Bourbons To Keep Your Eye On,” Tasting Panel Magazine, June 2013

McKenzie Rye Whiskey Review, Cocktail Enthusiast, October 2012

“In Albany, Honoring Producers Of Alcohol,” The New York Times, October 24, 2012

Corn Whiskey Makes A Comeback,” Chicago Tribune, September 16, 2012

Take On Summer With Gin From Experienced Hands,” Eric Asimov, The New York Times, June 12, 2012

A Bourbon Picking Guide For Father’s Day,” Tony Sachs, Huffington Post, August 14, 2012

Free Spirit,” Joseph Guinto, American Airlines Magazine, August 2012

“Blending North and South, the McKenzie boys bring whiskey to wine country.”  Mountain Home Magazine, October 2012
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Never Too Late- Rather Than Waning, Rye Whiskey Boom Appears to Be Gaining Steam,” Josh Noel, Chicago Tribune, May 27, 2012

Raising Spirits,” Amy Zavatto, Acura Style, April 30, 2012

Start Spreading The News: The Made-In-New York Spirits Movement Is Booming,” Tony Sachs, Huffington Post, March 30, 2012

Gin Is In!,”Chris Erikson, New York Post, February 14, 2012

Super Drinks,” The Wall Street Journal, February 4, 2012

Still Life, New York’s Distillery Boom Revives A Spirited Tradition,” Paul Clarke, Imbibe Magazine, March/April 2012

Whiskey Rebellion- An American Spirit Boldly Comes Of Age,” Rebecca Barry, Saveur Magazine, October 21, 2011

20 White Dog Whiskeys Reviewed,” Geoff Kleinman,, September 2011

White Is The New Brown,” Kevin Sintumuang, The Wall Street Journal, March 19, 2011

America’s Best New Whiskeys,” Rob Willey, Details Magazine, April 2011

Just Don’t Call It Moonshine,” Toby Cecchini, The New York Times, December 21, 2010

Will The Real Peach Brandy Stand Up?,” Jason Wilson, The Washington Post, October 19, 2010

ABC Kitchen Rye Whiskey Manhattan,” Eric Asimov, The New York Times, July 16, 2010

“McKenzie Rye Whiskey, which uses New York State grain, conjures the warm woodsy-ness of a campfire in the Finger Lakes region.” Lucinda Scala Quinn, Martha Stewart Living, July 2010
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