Working as a spirits industry lawyer, I come across a lot of cool spirit varieties.  I am working with five new farm distilleries and am amazed at some of the flavors they plan to “brew” when they open.  I was speaking with several of these entrepreneurs about using New York ingredients and did some research on flavor profiles used around the globe that they could consider and still use ingredients available in New York.  Here are some of my findings:

• Coffee liqueur
• Apple liqueur
• Pear liqueur
• Raspberry liqueur
• Sugar Maple liqueur
• Ginger liqueur
• Plum liqueur
• Honey liqueur
• Jalapeno liqueur
• Bourbon-based liqueur
• Peach liqueur
• Cherry liqueur
• Herbal liqueur
• Blackberry liqueur
• Donut liqueur
• Maple flavored rum
• Honey vodka
• Apple vodka
• Wine Grape vodka
• Sweet Tea vodka
• Cinnamon vodka
• Rosemary vodka
• Hot Pepper vodka
• Saffron vodka
• Tarragon vodka
• Hay whiskey
• Smoked vodka
• Pumpkin vodka
• Hops vodka
• Spelt whiskey
• Apple brandy & eau de vie
• Pear brandy & eau de vie
• Gewurztraminer Grape brandy
• Plum brandy
• Apricot brandy
• Wine brandy
• Hard Apple Cider brandy
• Strawberry brandy
• Basil brandy
• Spruce gin
• Grappa
• Absinthe