History

Tirado Distillery was introduced as Bronx's first whiskey and rum distillery since Prohibition. The owner, Renee Hernandez, was a doctor by day and a creative mixologist by night, and the distillery grew out of a passion for organic chemistry and craftsmanship. Hernandez was inspired by the Bacardi plant in San Juan, Puerto Rico, and began with rum production before experimenting with local ingredients and whiskey. Tirado is a patronym in honor of his mother, who hails from Aguada, Puerto Rico. The distillery emphasizes an organic approach without pesticides and using very locally sourced raw materials – about 80% of the ingredients come from New York state farms. The products are described as being filtered to become smoother, and the distillery highlights a chemistry-minded approach in its processes: fermentation, distillation and filtration as part of making a more pleasant and headache-free experience.

Production and products

Production includes corn whiskey and maple-based liqueurs, as well as a smooth rum. They use corn and maple from local farms to create corn whiskey, maple liqueurs, and a smooth rum. El Caribe is described as a sweeter whiskey, with fruity notes (apricots are mentioned in the descriptions). Tirado Gold is referenced in connection with a cultural tasting, and Tirado Maple Delight appears as a maple-based spirit. The organic-chemical approach is claimed to contribute to a more filtered and smoother experience. Additionally, there is mention of the intention to use the distillery's surplus to support cancer- and research initiatives in the future.

Production and manufacturing

General approach

• 80% of the ingredients come from New York state farms. The distillery states that the products are organic and pesticide-free.
• The filtration process is claimed to make the alcohol smoother and reduce typical side effects such as morning headaches.
• The production involves a locally rooted approach and downplays the use of molasses in new production, which had been a source of inspiration in the original vision.

Aging and technique

• According to the descriptions, whiskey is aged in oak barrels for three months, and this is claimed to give flavor and complexity, which can also cause the bottle to resemble longer aging (a claim that three months can simulate flavor equivalent to 15 years of aging).
• The distillery describes its approach as “organic chemistry in practice” and compares it to a personal approach to distilling – Hernandez is mentioned as a doctor alongside his role as distiller.

Products and whiskey series

• Tirado Gold – whiskey produced in the Bronx, based on the local raw-material profile and the earlier mention as a cornerstone in the series.
• El Caribe – a sweeter whiskey, described as fruity and well-defined with notes of fruit (apricots are mentioned in the descriptions).
• Tirado Maple Delight – a maple-based liqueur/spirit developed by fermenting, distilling and aging the maple syrup.
• Corn Whisky – mentioned as one of the core products produced by the distillery.
• Rum – described as part of the distillery's range and as part of the time-based portfolio in the Bronx.

Visits and experiences

Experiences and historical descriptions

• Tirado Distillery celebrates its historical status as the “first distillery in the Bronx since Prohibition.”
• LatinPost articles from 2014 describe an on-site visit and an interview with the owner, where processes and the use of local ingredients were discussed. During a tasting at the New York Hot Sauce Expo 2014, Tirado Gold was highlighted, with a focus on the use of maple syrup and rural ingredients.
• The distillery is described as part of New York's local eco- and craft movement and as a model for using regional ingredients and organic practices.

Philosophy and intentions

• The distillery describes itself as organic and locally rooted with a philosophy around natural ingredients, filtration, and a chemistry-based approach to achieving smoother products.
• Additionally, there is mention of the intention to use future revenues to establish a fund for cancer- and research initiatives (breast- and gastric cancer research).

Philosophy

• Tirado Distillery presents distilling as a form of organic chemistry, where fermentation and distillation are combined with filtration to achieve a smoother and potentially more pleasant spirit without the typical migraines or headache-inducing effects.
• Emphasis is placed on local rootedness through most of the raw materials, an organic approach without pesticides, and support for local communities and health initiatives in the future.