You can take the scientist out of the lab (and put him to work at a distillery), but he will always be a scientist. This is true now more than ever. I have started some research collaborations with the folks in the Dept. of Food Science and Penn State. This will open up more opportunities for research as well as create some student learning opportunities here at the distillery...
Just when you thought you had a bit of a handle on blending and aging, nature throws you a curve--in this case, a rye curve. When the American whiskey was being blended, things went the way I expected: a slightly higher proof works better in cocktails, and a little bit lower proof was better for sipping. Well, it turns out rye is a different beast. Rye doesn’t play by the “rules”. Rye is packed with flavors, and as I have found, you can have too much of a good thing. I started with the same approach I used with the American whiskey, by slowly adding water over several weeks and tasting it as I went.
Everyone’s patience is finally paying off as we look forward to our soon-to-be-released straight rye whiskey. Not just patience, but a lot of hard work too. Among distillers and brewers alike, rye is notoriously a pain to work with, particularly because it has some unique starches that get very gooey when heated. As a result, it sticks to everything. This means cleaning everything that it comes into contact with, which translates into more effort and time spent. However, it is a labor of love, as the stuff is loaded with flavor!
Rye whiskey was the main type of whiskey consumed prior to prohibition. Pennsylvania, of course, has a long and storied history involving rye whiskey, including most infamously, the Whiskey Rebellion of 1794...
Big Spring Spirits will be providing Valentine-themed cocktails for the My Fatal Valentine pre-show happy hour from 5-7pm before each performance, February 11th-12th and 17th-18th at Duffy’s Tavern in Boalsburg.
WPSU is running a new feature, called “Reasons to Stay” – profiles on people who came to Penn State for work or school and why they decided to stay in the area. On Thursday, April 14th, Big Spring Owner Kevin Lloyd will be featured at 7:45 am, 8:45 am & 4:44 pm on WPSU radio, 91.5 FM. Visit WPSU If you miss him on the radio.
WHVL’s weekly show, “The Centre of It All” focuses on Centre region events, people and places into perspective. This week, the show will feature Big Spring Tasting Room Manager Lucy Rogers and Owner/Production Manager Kevin Lloyd discussing the Central PA Tasting Trail. The show airs Sunday at 11:30 AM on channel 14 for Comcast viewers.
September 22, 2015 (Bellefonte, PA) -- Big Spring Spirits announced today that it has been awarded LEED (Leadership in Energy and Environmental Design) certified Gold level. The LEED rating system, developed by the U.S. Green Building Council (USGBC), is the foremost program for buildings, homes and communities that are designed, constructed, maintained and operated for improved environmental and human health performance.
Paula Cipar, partner of Big Spring Spirits said, "Big Spring Spirits is thrilled to be the first LEED-certified distillery in the country. Our team has worked diligently throughout the construction process and in all areas operationally to stay true to our reduce-recycle-reuse policy. We look forward to maintaining these high standards and educating the public through tours of our facility, where we highlight how it has been engineered to be energy efficient as well as environmentally friendly."