Authentic Pennsylvania Rye
What is Pennsylvania Rye?Pennsylvania-style rye or Old Monongahela rye is characterized by having a mash of just rye and malted barley, there is no corn in Pennsylvania style rye.
Dad's Hat - Pennsylvania
Bringing authentic Pennsylvania Style Rye Whiskey - rye grain, malt, no corn, sweet mash - back, one batch at a time, at our distillery in Bristol, PA
Our recipe was formulated working with the Artisan Distilling Program at Michigan State University over a two year period and is modeled after traditional Pennsylvania rye whiskey. Using high-quality, locally-sourced ingredients, a grain bill of 80% rye, 15% barley malt and 5% rye malt yields a flavorful mash that undergoes a weeklong, controlled fermentation to develop complex flavor. At the end of this week, the mash is ready for the first of two distillations. Dad's Hat Pennsylvania Rye Small Batch....$37.99
Our classic rye recipe features only rye grain and malt to deliver a pure expression of Pennsylvania Rye Whiskey. Barrel aging for least six months in charred, new oak quarter casks allows the genuine rye flavor to evolve quickly. As a result, the small batch whiskey is ensured of reaching the right balance of complexity and smoothness. The final product is a very smooth spirit that delivers the up-front spice that rye is known for while finishing with a full, round mouthfeel.
Whisky Advocate magazine named Dad’s Hat Pennsylvania Rye Whiskey as its Craft Whiskey of the Year for 2015.
“An excellent young rye. The nose is clean and complex; crushed grain, grasses, sweet spice and the bitter herbal note of rye. It’s all there on the tongue with a light barrel character, moving to a neatly integrated finish.”
Dad's Hat Pre-Prohibition Straight Rye Whiskey...$44.99
The first Straight Rye made in Pennsylvania in over 25 years, this delicious whiskey is distilled farm-to-bottle in Pennsylvania with locally harvested grain and aged for a minimum of four years. The classic Pre-Prohibition flavor profile is the result of time-tested distilling methods and painstaking attention to detail.
Renowned whiskey critic & journalist Fred Minnick praises Dad’s Hat Straight Rye Whiskey in his video review… “This is what a Pennsylvania Rye is supposed to be. Like opening a bag of sweet feed — molasses, oats, dirt… This is a rye! This is how a rye is supposed to taste. Herbs, sweetness, spice. Really, really nice… Dad’s Hat tastes like Pre-Prohibition Pennsylvania Rye.”
Dad's Hat Pennsylvania Straight Rye Bottled in Bond....$64.99
This is a whiskey of integrity that should be tasted in its full, bond-certified glory.
A blend of five specifically selected barrels, distilled in the same season, were used to blend this spirit, resulting in deep, rich, concentrated flavor. After maturing in these barrels for 5 years, the emerging whiskey is a classic Pre-Prohibition Pennsylvania Bottled in Bond.
Vermouth Barrel Finish
Dad's Hat Pennsylvania Rye Finished in Vermouth Barrel....$44.99
For our modern classic Vermouth Finish Rye, we’ve selected casks previously inhabited by Quady Winery’s Vya Sweet Vermouth to create an amazing double finish rye. The process takes our classic rye, already matured for at least six months, and ages for an additional three months in select vermouth barrels. The warm, balanced flavor of American vermouth coupled with our smooth, spicy rye delivers an exceptional nose with a distinctive taste and character all its own.
Dad's Hat Pennsylvania Rye Finished in Port Barrel...$39.99
Rich port wine flavor meets genuine rye spice as we add another unique double finish rye to the ranks with our Port Wine Finish Rye. This rye is double finished for an additional three months in separate barrels which previously contained port wine, made with red grapes and known for a fruity, pleasant sweetness.
Gold Medal winner and a 91-point rating from the Beverage Testing Institute in Chicago.
Dad's Hat Pennsylvania Rye Finished in Maple Syrup Barrel...$44.99
We take our used whiskey barrels, fill them with delicious maple syrup sourced from Somerset County, Pennsylvania and allow that maple syrup to rest in those barrels for several months – picking up the wonderful essence of the whiskey flavor. In turn, these wooden barrels become saturated with the flavor of the maple syrup. Then we empty the maple syrup from the barrels (and sell it), and refill the barrels with aged whiskey. We let this whiskey age another several months to allow it to absorb the natural maple flavor left behind. We do not add any artificial flavors or chemicals to our whiskey – we only want the maple flavor to influence the whiskey, not overwhelm it.