The Hudson House & Distillery sits on Route 9W in West Park, New York, occupying a restored 1800s farmhouse that overlooks the Hudson River Valley. Founded by distiller and entrepreneur Michael Kinstlick, who previously worked in the technology sector before pivoting to craft spirits, the operation launched in 2018 as both a working distillery and hospitality venue. The historic building houses copper pot stills and fermentation tanks alongside dining spaces and event rooms, creating a unique combination of production facility and destination restaurant. They produce small-batch bourbon, rye whiskey, and seasonal spirits using locally sourced grains when possible, with a focus on traditional mash bills and longer aging processes than many craft operations. The property combines industrial distilling equipment with restored period architecture, maintaining the building’s original wide-plank floors and exposed beam ceilings while accommodating modern production needs. Kinstlick’s journey into distilling began during frequent business trips to Kentucky, where he developed an appreciation for traditional bourbon-making techniques and the hospitality culture surrounding distilleries. He spent several years learning the craft before acquiring the West Park property, which required extensive renovation to house both distilling operations and food service. The team includes head distiller Sarah Chen, who trained at larger operations in Kentucky before joining to oversee the grain-to-glass process. Their approach emphasizes longer fermentation times and careful barrel selection, aging spirits in a climate-controlled warehouse built into the property’s lower level. The philosophy centers on creating spirits that reflect the Hudson Valley terroir while respecting traditional methods, with decisions driven by flavor development rather than rapid production cycles. Visitors experience both the production side and hospitality elements, with guided tours of the distilling floor followed by tastings in the main house’s tasting room. The atmosphere blends working distillery functionality with the warmth of a restored farmhouse, complete with original fireplaces and river valley views. Tours typically include barrel sampling and explanations of their specific processes, while the attached restaurant serves farm-to-table cuisine designed to pair with their spirits. The combination creates an experience that goes beyond typical distillery visits, positioning itself as both educational and culinary destination.