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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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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