Clear water



Gold Medal
Maple Liqueur
New York Wine & Food Classic, 2012

Double Gold Medal & Best of Class
BEE Vodka
New York State Fair, 2011

91 Points, "Highly Recommended" rating
Maple Liqueur
Ultimate Spirits Challenge, 2011

85Points, "Highly Recommended" rating
Judd's Wreckin' Ball corn whiskey
Beverage Testing Institute, 2012

81 Points, "Recommended" rating
Bee Vodka
Ultimate Spirits Challenge, 2011

Gold Medal
Maple Liqueur
New York Wine & Food Classic, 2010

Gold Medal & "Exceptional" rating 91 points
Maple Liqueur
Beverage Testing Institute, 2010

Gold Medal & Best of Class
Queen's Flight
Indy Int'l, 2009

Silver Medal
88 Points "Highly Recommended"
International Review of Spirits
Chicago - September 2008
BEE Vodka
Clear. Mild earthy honey, custard and nutshell aromas follow through on a soft, satiny entryto a dry light-to-medium body with touch of siltand a flat texture. Breezy, peppery finish. Interesting.


Beverage Testing Institute - Silver Medal - Highly Recommended 85 Points
Judd's Wreckin' Ball Corn Whiskey

Wood toned aromas of salty roasted whole nuts and corn and lumberyard with a soft, dryish light-to-medium body and a and a mild nutshell, powdered sugar, and grain husk finish. Nov. 13, 2012

Christopher Null of
Judd's Wreckin' Ball Corn Whiskey

White whiskey is always a dicey affair. One named “Wreckin’ Ball” — complete with a picture of a wrecking ball on the label — sounds downright dangerous.

Made in the back room of Montezuma Winery, in New York’s Finger Lakes region, this spirit is column distilled from 100% corn mash and bottled at 80 proof. The initial nose of grain and corn on the cob is powerful and pungent. Much sweeter on the palate than you expect, the corn character here develops into something akin to buttered popcorn, crisp and fragrant — and fresh and young.

As white whiskey goes, Wreckin’ Ball is surprisingly far away from the brash monster its name and label would suggest. Smooth and simple (being a standard proof level instead of straight-off-the-still strength helps), this lightly sweet libation doesn’t scream with complexity, and it knows it doesn’t need to. Nov. 7, 2012

Whiskey Advocate - Score 84
Judd's Wreckin' Ball Corn Whiskey

Rich, full and clean cornbread nose with just a hint of herbal zip; not what I expected at all from a white whiskey with a jokey name and label. Light, vaporuos corn glides over the tongue with a hint of fresh grass, easing off the palate to an airy corn finish; a lingering thought of corn. Corn eau de vie, with an accomplished touch on the still; very impressive. -Vol. 21, #3

Chris Carlsson of Spirits Review
Judd's Wreckin' Ball Corn Whiskey

A vey impressive first product by a new distiller. One of the best Corn Whiskeys we have tasted. We have high hopes for anything else he produces and look forward to his further efforts !

Notes:  From the people at Hidden Marsh Distillery who brought us Bee Vodka  comes a corn whiskey made from  100 % organic heirloom corn. Distilled to 140 proof to maintain plenty of the flavors and characteristics of the corn ( rather than distilling to 190 proof to strip any character out the way most vodka producers do) then rested, cut to 80 proof and bottled .

Appearance: Faultlessly clear bright appearance, nice heavy body to it with a good oily edge line on swirling with rapidly forming thin legs, then tears forming.

First Impression: Very promising creamy corn notes with a almost seductive heavy bouquet that promises a lot of corn grin,butter, and a slight creamy sweetness with lovely smooth alcohol notes and no cutting, spiritous notes. Just about every nice smell a good aged spirit can give.

Taste: Somehow grainy and creamy at the same time, think ground corn in a creamy, slightly oily almost batter like mouthfeel with a nice fatty mouthfeel to it.Slightly corn sweet entry with a nicely lingering drying finish.

Drinks: We did a number of cocktails with this whiskey and even came up with some new recipes . It proved itself quite versatile and charming, adding a lot of nice flavors and some serious weight to the body and mouthfeel without overpowering a drink.

Bottle: Heavy  clear glass with heavy decanter like bottom.Very reminiscent of an old style clay jug in shape – down to th finger ring handle in the shoulder/neck area of the bottle. What really sets it apart from some other similar bottles is the amassing label art work and the wrecking ball on a chain neck seal. Altogether a distinctive and attractive package that will stand out on a bar shelf (either a home or professional bar )

Cigars : Try it with a Ashton Shade Grown wrapper, Macanudo Cafe′ or similar spicy cigar

Final Thoughts: Definitely one of the best corn whiskies I have tasted.  Only reason we didn’t give it a 10 olive rating is I think the proof is a bit modest and could be a touch higher. A 100 proof edition would show off the product a bit better and give it a touch more taste and authority. A barrel strength  limited edition would be a real show stopper even at a premium price.

Chris Carlsson of Spirits Review

Maple Liqueur
Made from 100% locally sourced New York maple syrup and using the "farm to bottle" green/environmental approach working with local people and resources.

First Impression:  Maple, caramel, hints of cinnamon, nutmeg and vanilla.

Appearance:  Slightly pale gold like of course, maple syrup.  Very thin coating on glass. Slowly goes from scalloped edgeline to legs, then droplets.

Taste:  Thick body and entry to it. Nice maple flavor wihtout being overdone or tasting sickly sweet.

Drinks:  Works well with rum. Swap out orgeat syrup in Tiki drinks for an interesting spin on a cocktail. Could be substituted for St Germain in many drinks calling for it. Also think about using it instead of an Amaretto for a maple rather than almond flavor. Excellent over pastries or ice cream also.

Bottle:  Clear glass, cylindrical eau de vie type bottle. Metallic paper label, black plastic neckwrap with pull top cork closure.

Final Thoughts:  Nicely done liqueur. A touch pricey compared to somoe but excellent quality and innovative.

Chris Carlsson of Spirits Review

Raspberry Liqueur
First Impression:  Raspberry in a slightly woody, natural way - not some overamped fake chemical way.

Appearance:  Raspberry red in a natural appearing way - not a neon colored fake. Very thin coating on glass. Slowly goes from scalloped edgeline to legs then droplets.

Taste:  Slightly thick body and entry to it. Nicely authentic flavor to it without being over sweetened. Nice berry and slight seedy/acidic notes to it.

Drinks:  Works well with rum. Swap out grenadine syrup or cherry heering in drinks for a somewhat drier interesting spin on a cocktail. Could be substituted for St Germain in many drinks calling for it. Excellent over pastries or ice cream also.

Bottle:  Clear glass, cylindrical eau de vie type bottle. Metallic paper label, black plastic neckwrap with pull top cork closure make it a atractive package.

Final Thoughts:  Nicely done liqueur. A touch pricey compared to some but excellent quality and innovative.

Chris Carlsson of Spirits Review

BEE Vodka
First Impression:  At first whiff you can immediately tell this is not a grain vodka, and certainly not a potato either. A blind taste test guess would probably be a eau de vie of some sort. Honey and slight floral notes.

Taste:  No nasty grain/rubbing alcohol scents to it, good body to it. Very nice smooth taste to it with a hint of honey, citrus, dry not sweet. Slight and very pleasant warming finish to it with a echo of a dry honey at finish.

Appearance:  Crystal clear, no sediment whatsoever. On swirling, it leaves a thin clear coat on the inside of the glass with crenellated edge line (meniscus) then quickly dissolves to droplets. Wonderful bright appearance.

Final Thoughts:  I was actually quite impressed with it. Altogether very nicely done and deadly smooth. Highly recommend. The only vodka we know of made entirely from honey (not a rectified alcohol and honey vodka mix), making a vodka made from one of the most expensive base materials around (maple syrup in Vermont Gold being a close second). While it is pricey, it is by far one of the best vodkas in the Ultra Premium Category and given the price of raw materials costs a lot more than the others to produce so the price is more justified. If you intend to spend around $50 for a bottle of vodka and want real quality rather than a name and flash-buy this one and enjoy it.

Chris Carlsson of Spirits Review

Apple Brandy
First Impression: Subtle apple and vanilla scents and undertones of oak, pepper and hints of leather, tobacco, from the wood aging.

Taste: Apples,vanilla and lingering notes of tobacco, char, leather that develop after a bit. As it is only aged for 1 year it still tastes and smells strongly of apples (in a nice way) the wood has not overwhelmed the apple tastes but is extremely smooth. A lot of calvados this age tastes like it would take the paint off a car.

Appearance: Straw colored, a trace more yellow than a cognac of similar age: very small particles/sediment - but you have to look hard. Light coating on the glass when you swirl it, a crenellated edge on swirling with long thin legs developing after a bit.

Final Thoughts: This is a very nice and subtle apple brandy, especially for one that is only a year old.

Spirit Journal
June 2009

BEE Vodka
Limpid, pewter/tarnished silver color; impeccable purity.  Opening aroma is gently sweet and, no shock, honeyed; the depth of the honey aromatic base deepens broadly with seven minutes of further exposure to air and turns alluringly succulent.  Entry is sap-like and delicately sweet, with side flavors of vanilla bean and cocoa; midpalate is long, more bittersweet than honey sweet, and chalky in texture.  Finishes bittersweet, bean-like, and a bit gravelly/sandpapery in texture.  I liked it and found it interesting. 3 out of 5 star rating "Recommended"


"Spirits take root in Finger Lakes, Micro-Distilleries"
The Post Standard - June 2009
"Distilling really is the next big thing around here," says Bill Martin, who makes wines and distills spirits at his family's business, Montezuma Winery/Hidden Marsh Distillery in Seneca Falls. "Spirits are the next big artisanal farm product." 

The mini-boom was spurred by changes in state law two years ago that allowed small distillers to make and sell their products on the same site (much as the wineries do), and which also offered benefits like lower fees to distillers who use New York-grown source products.

"Montezuma Winery's Buzzin' Along; Winery Expands, Releases Sweet Liqueurs"
Finger Lakes Times - January 2009
Montezuma Winery, on Routes 5&20 near the Montezuma National Wildlife Refuge, produces a new line of distilled spirits and approximately 30 products made from grapes, fruits and honey.

Despite the highly sophisticated equipment involved, it is still an art that requires skilled human input, and Bill Martin oversees the production of these small batches of artisan-distilled vodka and brandies.

"New distillery boasts unique concoction:  honey vodka"
Rochester Democrat & Chronicle - October 2008
A new buzz brought dozens of wine trail tourists to Montezuma Winery's back production room Saturday as co-owner and winemaker Bill Martin unveiled his
newest product.

Bee Vodka, distilled entirely from New York state honey, was released to the public, and Martin joined center stage with state Sen. Michael Nozzolio, R-Fayette, Seneca County, to cut the ribbon on Montezuma's new sister operation, Hidden Marsh Distillery.


Finger Lakes Wine Show featuring Montezuma Winery & Hidden Marsh Distillery
June 2009

CLICK HERE to view this video of Bill Martin, the distiller at Montezuma Winery and Hidden Marsh Distillery discuss the process of making Apple Brandy, Bee Vodka and Queen’s Flight Honey Brandy. 
June 2009



Montezuma Winery and Hidden Marsh Distillery


American Distilling Institute

Beverage Testing Institute reviews on spirits, beer and wine

DrinkUpNY online order site for shipping craft distilled products

MicroShiner for the lastest craft distilling news

Modern Age Distillery a must read for anyone who is serious about getting the scoop on what is going inside the distilling industry.

Spirit Journal by F. Paul Pacult the world's leading authority on spirits, beer, and fortified wines.

Spirits Reviews by Chris Carlsson