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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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. 

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From the Distiller...And the Aging Goes On

Well, I’ve learned a lot about barrel-aging since I started working at Big Spring Spirits. When I took on the duties of the distiller, this was the area I knew least about, and it has been quite fun to learn more about it, and not just the sampling either! I’ve read all the scientific papers on aging that I can find but also learned that reading about it and having knowledge about it cannot replace tasting it. (well, I knew it already, but this drove the point home)...

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