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What happens when 10 nearly forgotten rye seeds become the foundation for a distinctly New York whiskey?
On this episode of Bar Hacks, host David Klemt sits down with New York Distilling Company founder Allen Katz and creative director Jamie Gordon to explore the intersection of distilling, cocktail culture, creativity, and hospitality in Brooklyn.
Allen shares the remarkable story behind Horton rye—from just 10 seeds to hundreds of acres under cultivation—and challenges one of American whiskey's most familiar shortcuts: that bourbon is sweet and rye is spicy. The conversation gets into what actually gives rye its character, why New York belongs in the American whiskey conversation, and what it takes to build a spirits brand in one of the world's most competitive markets.
Then, the conversation moves behind the bar at Jaywalker, where affordability is intentional, $12 Manhattans push against today's cocktail-pricing trend, and a menu inspired by New York, from bodegas and flower stands to green markets, turns the city itself into a source of flavor.
Along the way, Allen and Jamie share lessons on building something purposefully different, creating hospitality around belonging rather than exclusivity, collaborating without ego, and remembering something the industry can occasionally over-complicate: going to a bar is supposed to be fun.
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