From the Distiller...Cheers to Science!

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...

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From the Distiller...More Learning' To Do

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.

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From the Distiller...It’s Ryeday! No foolin’!

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...

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