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The big, rich, spicy cousin to every other rye whiskey. Oakey and caramely at first, with a distinctive black pepper finish that you feel up in your nose. Made with organic rye, organic wheat, organic malted barley
Pittsburgh was the original home of whiskey-making in America. The German immigrants were familiar with Rye grain and the Scottish immigrants knew how to distill, so it made for a natural marriage. These farmer-distillers eventually grew it into a massive industry, far out-pacing the corn whiskey sales coming out of Kentucky. Going into Prohibition, we had 15+ rye whiskey distilleries in Western Pennsylvania, with many of them being some of the biggest in the country.
The mashbill will change depending on the flavor potency of each grain (i.e. sometimes the rye tastes spicier) so that the distillate always ends up being nicely consistent in flavor.
42% ABV (84 PROOF) - 750ml
This rye is a tribute to the man who unwittingly sparked the Whiskey Rebellion of 1791. Sipped neat, it boasts a big, spicy flavor and a caramel-like sweetness.
—Saveur Selects: February 2015, Saveur
Strong, bold aromas of rye grain, fruit (raspberries, black grapes), and dry cinnamon. Punchy rye on the tongue, starts 42% tame but quickly catches fire, roaring toward a barnburner of a finish. As the fire dies down, you find cocoa and rye oil in the embers...the roots are good. 83/100
—Lew Bryson, Whiskey Advocate Vol. 23, #4
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