Dad's Hat Pennsylvania Rye Whiskey Finished in Vermouth Barrels
more floral
Distilling the first rye whiskey in the state of Pennsylvania since 1989, this is made in the traditional Monongahela-style (that is to say, with a very high rye content and no corn).
The mash bill is comprised of local Pennsylvania grains: 80% rye, 15% barley malt, 5% rye malt.
Distilling the first rye whiskey in the state of Pennsylvania since 1989, this is made in the traditional Monongahela-style (that is to say, with a very high rye content and no corn). The mash bill is comprised of local Pennsylvania grains: 80% rye, 15% barley malt, 5% rye malt. It is aged in 15 gallon white oak quarter-casks from 6-9 months.
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ageNAS
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Cost
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abv45.0
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RyeUnlike bourbon, rye whiskey can be made anywhere in the world. But if made in the US, the mash bill recipe must be at least 51% rye and it must be aged in new, charred oak barrels with no age requirement. Elsewhere, the rye whiskey will be made keeping the country of origin's rules regarding the recipe and minimum aging.
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Cask Typenew, charred American oak quarter-casks
Tasting Notes
"The aroma is quite robust and spice filled, both from the grain and the wood. There is a touch of cherry juice and caramel found as well. Cherry notes continue on the palate, but an herbal and grassy component takes over, though this is not unwelcome. The finish is dry with a slight prickle, and has a nice tangy quality to it. Those looking for a sweet whiskey should look elsewhere."
Added by
Stephanie Moreno
Score
88