A cracking cask finished rye whiskey from Dad’s Hat.
Time was when Pennsylvania was the number one distilling region of America, particularly well known for producing wine. Prohibition, and the rise of Kentucky Bourbon, changed all that, but there has been something of a revival in recent years, with companies like Dad’s Hat leading the way.
The spirit is distilled at the Grundy Mill Distillery in Bristol, Pennsylvania. Dad’s Hat is made with a mashbill of locally sourced grains, including 80% rye, 15% malted barley, and 5% malted rye. The eagle-eyed amongst you will note the lack of corn in the mashbill, which makes for a spicier, chewy spirit.
This particular bottling has been aged for six months in charred, new American oak quarter-casks, before being finished in Quady Winery Vya Sweet Vermouth barrels for another 3 months.
The final result is a richly coloured and flavoured rye, which serves up notes of peppery spice, vanilla, cinnamon, nutmeg, gin-like botanicals, sweet red wine, charred oak, red cherries, orange zest, black tea and chewy malt. Youthful and spritely.
An intriguing and striking rye whiskey, which is bottled at 47% ABV for extra body and warmth.
Would make an excellent Manhattan – as it is nearly both ingredients in one go!