ALBANY DISTILLING COMPANY WRI TTEN A ND PH OTOG RA PH ED BY CH RIS L O ZI E R
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ounded in 2011, Albany Distilling Company is located in the warehouse district of Albany, New York—a oncebustling, later abandoned, and now reawakened group of massive buildings in the state capital. Alongside the distillery, two breweries, one winery, a cidery, and
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food carts are attracting more business to this part of town, and co-owners John Curtin and Rick Sicari plan to open a new bottle shop and tasting room just down the street from their current production facility this year. Albany Distilling holds two licenses:
one that allows them to use out-of-state ingredients to make their rum and vodka, and another called a farm distillery license that gives them tax and retail advantages in exchange for using at least 75 percent New York-grown ingredients. “We really like that idea and what it is
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