Gardiner, NY

Gable Erenzo was no stranger to the world of running a business. In fact, he was no stranger to distilling either. Gable and his father started Tuthilltown Distillery where Gable was the chief distiller for many years. Tuthilltown distillery was built from a two-person operation with one, one hundred gallon still, to 7 stills, over fifty people, and international distribution. While watching a company grow and prosper is incredibly rewarding, there is an art and personal touch that as a business owner, you sometimes must step away from. Roles start to change, and before you know it the logistics of the business become the most important, rather than the craft that the business was built from. This was what had happened to Gable as he found himself operating more of the sales, marketing, and brand management end of the business. He was spending a lot of his time on the road opening new markets and meeting with distributors, but at some point, he decided he was ready to get back into distilling.

In 2014, the Craft Beverage Act paved the way for Gable. Farm producers were now allowed to have a distillery in one location and have a branch office in another, as well as serve on-premise cocktails. This allowed for tasting rooms to become more like bars instead of a space to simply purchase retail. Producers no longer had to have a location that accommodated both the production and sale of their product.

Excited to take advantage of the new abilities the beverage act provided producers, Gable would be able to produce, sell wholesale, retail, and sell directly to his customers

in whatever space he decided to create. The building that is now The Liquid Mercantile had been on the market for some time before this, Gable had known about it and he also knew that the price had dropped drastically. Ideas were coming together to start something of his own and something for the community.

Gable began working with Time Dressel of Dressel Farms and the Kettleborough Cider House in New Paltz, to lease space in the cider house for distilling. This was an ideal arrangement because it gave Gable access to the wide variety of produce that the Dressel family grows. Although mainly apples, as the farm is known for, Gable distills with a wide variety of fruit to serve at the Liquid Mercantile. His apple brandy is distilled from fresh pressed apple cider. The distilled eau de vie (unaged brandy) is then aged in oak barrels to create an aged version. Although for now, the apple brandy is the only spirit Gable is selling retail, he also makes peach, pear, and strawberry eau de vie, kirschwasser (cherry brandy), and grappa, which are all used for cocktails served at their bar.

What was most important to Gable was getting back to the art of distilling, not for the sake of growing a company, but for his own pleasure. He wanted to have time to play around with different flavors, utilizing the local resources to be able to create something special for the community. Gable can distill twice a week for a month and have enough product for the bar and for bottling. It’s a bit of a break from the constant hustle he grew accustomed to.

The Gardiner Liquid Mercantile officially opened in November 2015. Walking in through the front entrance there are different seating areas and an assortment of games from apples to apples to connect four. This area is dedicated to providing a retail space for products made by local farmers, cider makers, winemakers, and brewers. Through two old western style doors is the bar and more seating. There is an 1800’s John Deere Plow suspended from the ceiling that apparently plowed the fields of Modena for many years. Local artists’ work is displayed on the walls. As a farm distillery, everything The Mercantile sells in their retail space and serves off their menu is from New York State. They aim to keep products as local as possible, with an ultimate goal being within 20 miles.

In addition to their happy hour Tuesday, Thursday, and Friday from 4:30 to 6:30, the Liquid Mercantile serves dinner seven days a week and brunch on Sundays. Their menu is a one-stop shop for “hyper-local” eats from apps like local cheese boards, siracha deviled eggs, and sliders, to fuller plates like burgers, salads, and noodle bowls, as well as daily specials. One of the ways the Mercantile likes to highlight local producers is to have different companies do tastings out front. Cocktail and beer dinners are another way that they showcase new producers, pairing together specific courses with handcrafted drinks.

Listed as one of the “Top 27 restaurants in Upstate New York for 2018” and under Michael Neff’s, “Most Important Whiskey Bars in America, it is no secret that the Gardiner Liquid Mercantile has something special going on. Gable told us one of the most important parts of his business was surrounding himself with the right people. Although some of them seemed to think he had a pretty crazy idea to begin with, it is clear they’ve built a team of supportive, knowledgeable individuals who couldn’t imagine doing anything else. According to Gable, Zoli Rozen who really runs the restaurant takes great pride in the fact that he has never kicked anyone out and has never called last call.