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.Read More
Check out our feature on wPSU's SciTech Now! Click on the read more link below to watch the video.Read More
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...Read More
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.Read More