Our 100% Rye Mashbill began with Elbon Rye from Northwest Texas accompanied by crystal, chocolate and roasted rye. Driven by constant curiosity, we distilled our Rye in our copper pot stills, bringing new subtlety and perspective to our approach.

Tasting Notes

NOSE: soft charred oak, black tea and cracked pepper open up to fruit and chocolate covered cherries

TASTE: creamy buttery toffee, building to peppery spice notes with hints of coffee and nuts

FINISH: peanut butter and dark chocolate

Dorothy Arzner made history when she became the first woman to direct a sound film, Manhattan Cocktail, in 1928. Her directing career spanned the 1920s to the early 1940s. She launched the careers of many actresses including Katharine Hepburn and Lucille Ball. Later, in her teaching years at UCLA, she taught a young Francis Ford Coppola and gave him the confidence to become a film director.

In honor of this free-spirited and independent woman we've crafted a 3-year-old straight rye whiskey. 'Grain to glass' in Sonoma County, our straight rye whiskey was aged for three years in 53 gallon new char oak barrels. Our mash bill is high rye meaning that it has a higher than average rye percentage which results in a final spirit that is bold, spicy and robust in flavor.

Bottle Size: 750ml

During the American Revolutionary War, the British Royal Navy imposed a blockade against American ports, which prevented the colonists-turned-revolutionaries from importing crucial supplies into the United States. As a result of blockade, American distilleries, which had been distilling molasses imported from the Caribbean islands into rum, began distilling rye grains instead. By the end of the war, approximately 5,000 log stillhouses were operating in Pennsylvania's Fayette, Allegheny, Westmoreland and Washington counties, producing an incredibly aromatic rye whisky known as Monongahela Rye (the rye was named after the Monongahela River, which was situated adjacent to a number of distilleries). Following the Whiskey Rebellion a bloodless battle that was instigated by an excise tax imposed on distilled spirits a number of these distillers moved south into Kentucky and Tennessee. Rittenhouse Straight Rye Whisky is a Kentucky rye whiskey crafted using the same traditions that Pennsylvanians used to craft Monongahela Rye over two centuries ago. After the grains are mashed and fermented, the whiskey is distilled and aged in new, charred American oak casks for a minimum of four years (although the average age of the rye is closer to six years old). Following maturation, the whiskey is bottled-in-bond at 100 proof. Rittenhouse Rye has an aroma of cocoa, toasted rye and oak spices, along with hints of vanilla and caramel. Notes of rich, intense chocolate, cloves and spices dominate the palate, and are balanced by sweeter notes of vanilla, orange zest and raisins. The finish is long and beautiful, with touches of cocoa beans, baking spices and allspice. Rittenhouse Rye earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the North American Whiskey of the Year. In addition, it earned a score of 94 points from Wine Enthusiast, which named it one of the Top 50 Spirits of 2010. It was also named the Best North American Whisky by Whisky Magazine and "Best Buy Whisky of the Year" by Whisky Advocate. Enjoy the following cocktail recipe: 

60 ml Rittenhouse 100 Rye Whiskey
15 ml Carpano Antica Formula (sweet bitters)
7 ml Luxardo Maraschino Liqueur
Ice
Absinthe, for rinse
Luxardo maraschino cherry

In a mixing glass, add the Rittenhouse, Carpano and Maraschino Liqueur. Top with ice and stir for 15 seconds. Rinse a chilled glass with absinthe and dispose of extra. Julep strain the cocktail and garnish with a Luxardo maraschino cherry.

In March 1791, at the behest of Treasury Secretary Alexander Hamilton, President George Washington signed into the law the Whiskey Excise Act. The law levied taxes on spirits distilled within the United States and was the first tax ever levied by the federal government on a domestically-produced product. Farmers living west of the Appalachian Mountains the western frontier at the time were vehemently opposed to the tax. These farmers often operated small stills and distilled the excess grains they harvested from their farms into whiskey, which was easier to transport over the Appalachian Mountains as compared to cumbersome grains. When agents of the Treasury Department were forcibly prevented from collecting the whiskey tax by the farmers turned distillers, George Washington led a federalized militia of nearly 13,000 soldiers into western Pennsylvania in order to suppress the "Whiskey Rebellion." Without firing a shot, the rebellion collapsed, although many Pennsylvanian farmers continued to evade the tax. "Dad's Hat Pennsylvania Rye Whiskies pay homage to our state's rich tradition of making small-batch whiskey," says Herman Mihalich, master distiller at Mountain Laurel Spirits. Raised in Monessen (a small city situated in southwest Pennsylvania) and armed with a Bachelor's degree in Chemical Engineering from the University of Pennsylvania and an MBA from Wharton, Mihalich has spent most of his life in Pennsylvania. "I really wanted to revive that entrepreneurial spirit and rich rye heritage we have here,"he says. Dad's Hat Rye is made from a mash of 80% rye, 15% malted barley and 5% malted rye. After Mihalich sources all of the grains from local farmers in Pennsylvania, he slowly ferments the mash for approximately seven days before distilling it though a 500-gallon Christian Carl copper-pot still imported from Germany. The still, which is augmented by a side-column, allows Mihalich to remove any impurities in the whiskey, while simultaneously refining its flavor and texture. After distillation, Dad's Hat Pennsylvania Rye is aged in charred, white oak quarter casks (15-gallon casks) for just under one year in a temperature-controlled warehouse. The small casks and climate-controlled aging give the whiskey hints of cinnamon, dried fruits, nuts and candied apple, which nicely balance out the flavor of the spicy rye. After maturing, each cask of Dad's Hat Rye Whiskey is brought to proof and bottled by hand. Inspired by the old-fashioned fedora hats his father used to purchase in Philadelphia, Mihalich's goal was to recreate the sentiment that these hats represented with Dad's Hat Whiskey: quality, tradition and integrity.

Our most popular whisky!  Roundstone Rye® is a very unique rye whisky, made completely from scratch at our distillery in Purcellville, Virginia.  This pre-Prohibition style rye whisky is made from 100% rye grain, sourced locally when available.  It is mashed, fermented, distilled and aged completely in our distillery, before bottling it at a very sippable 80 proof.  Aged in new charred white oak casks for a period of around two years, the whisky is smooth, woody, with that full-bodied fruity-nutty grain flavor typical of a Virginia rye whisky. Roundstone Rye has a delicious woody taste, with notes of caramel, rich butter toffee, and just a hint of lemon in the nose.

Roundstone Rye is a superb sipping whisky, a great whisky in Manhattans, or your favorite rye whisky cocktails.

AWARDS

Double Gold Medal

– New York World Wine and Spirits Competition, September 23, 2018

Gold Medal

– The Good Food Awards, January 19, 2018

– F. Paul Pacult's Spirit Journal, September 2016

– American Craft Spirits, September 22, 2010

Silver Medal 

– Beverage Testing Institute, February 24, 2011

– Paste Magazine, November 20, 2017

– Paste Magazine, September 19, 2015

– Men's Journal, September 3, 2014

– Modern Distillery Age, November 25, 2011

DESCRIPTION
A combination of straight rye whiskey, a pinch of rock candy, raw honey, navel oranges and importantly, Angostura Bitters, it's like drinking the perfect Old Fashioned. Just pour over ice and enjoy. 

TASTING NOTES: Hints of citrus, honey, spice and bitters.

The principal author of the Declaration of Independence and one of the greatest Founding Fathers, Thomas Jefferson was elected the third President of the United States in 1800. During his tenure, Jefferson authorized the purchase of the Louisiana Territory, dispatched Lewis and Clark westward in order to explore the remainder of the continent and repealed the Whisky Excise Tax. After Jefferson retired from public office in 1815, he often tended to the garden that he had cultivated on his Monticello estate. At the time, it was customary for wealthy farmers, including Jefferson, to distill the excess grains they harvested from their farms into spirits (George Washington was one of the country's largest distillers of rye whiskey). As a result, each farmer's spirits were unique and reflected the local terrior of their farm. Made in collaboration with Chef Edward Lee of 610 Magnolia and Milkwood restaurants in Louisville, Jefferson's Chef Collaboration Straight Whiskey pays homage to the spirits Jefferson distilled over two centuries ago. "We started to think about what foods would pair well with bourbon," says Trey Zoeller, Jefferson's founder and master blender. "When we started to think about pairing whiskey with some dishes from Chef Lee's cookbook pork dishes, spicier dishes, and his fried chicken particularly it really came together." Crafted from a blend of straight bourbon and rye whiskies, Jefferson's Chef Collaboration has an aroma of cherry, dried citrus and oak that gives way to notes of buttered biscuits, peaches and tart apples on the palate. Subtle touches of rye bread and spicy oak tannins linger, and lead to a finish accented by touches of citrus and cloves. We have only a handful of bottles of this whiskey available.

In the 18th century, John Shenk, a Swiss Mennonite farmer, settled in Pennsylvania's Blue Mountain Valley. He worked tirelessly and harvested more grains than he could sell locally. Shenk decided to distill the excess grains into whiskey, establishing Michter's, the first distilling company in the United States. Prohibition in 1919 led to the closure of Michter's and other distilleries. In the early 1990s, Joseph J. Magliocco and Richard Newman revived the brand, focusing on creating exceptional whiskey. Michter's US*1 Single Barrel Straight Rye Whiskey is crafted from plump rye grains, fermented, distilled, and aged in charred American oak barrels. The heat-cycled warehousing process enhances the mingling of whiskey and wood, resulting in marmalade and light caramel notes.

Michter's Barrel Strength Kentucky Straight Rye Whiskey is the limited, overproof version of their Single Barrel Rye, with a bold aroma of butterscotch, golden raisins, and vanilla. The palate offers flavors of morning toast, maple syrup, and fresh fruit, followed by a spicy finish with hints of mint, cinnamon, and honey.

Distilled from a unique blend of thoroughbred grains from the Northern Neck of Virginia; 2/3 rye, 1/3 barley, hand-malted and kiln-dried with applewood and cherrywood smoke. Double pot-distilled at a low 150 to 160 proof to enhance the fruitiness and matured in ex-bourbon barrels with progressive infusions of toasted apple wood and oak chips.

TASTING NOTES

Color: Copper and Macintosh apple

Nose: Sensual aromas of butter roasted chestnuts, clay, dried apple and pickling spices, rye grain sacks

Palate: Silky, with dried fruit and nuts, medium-to-full body, warm and inviting

Finish: Honeyed rye toast, peppery spice, cola, fig and mineral rich

Non-chill filtered. 45% ABV/90 proof

Wonderfully balanced with a great combination of creamy, spicy and subtle understated smoke perfect for all applications and occasions. A great crossover for inquiring bourbon drinkers.

In the early 1800’s, New York produced more than half the young nation’s Barley and Rye and the Hudson Valley was the country’s breadbasket. With abundant high quality grain, local craft spirits flourished and over 1000 farm distilleries produced Whiskey and Gin reflecting the unique terroir of the region. In the 1930’s, Prohibition forced these distilleries to shut their doors and this wellspring of American spirits was left dry.

Hillrock Estate Distillery is changing this. Our mission is to produce the finest hand-crafted spirits made with our own grain, floor malted, craft distilled in our copper pot still, aged in fine oak and hand bottled at our estate in the Hudson Valley Highlands. Crowned by a fine 1806 Georgian house built by a successful grain merchant and Revolutionary War Captain and meticulously restored to its original beauty, Hillrock Distillery overlooks our rolling barley fields and the distant Berkshire Mountains. Like our premier spirits, every detail refined, no expense spared, quality steeped in the tradition of 200 years of rich history.

Hillrock is proud to be one of the few “field-to-glass” whiskey producers in the world and the first USA distillery since before Prohibition to floor malt and hand craft whiskey on site from estate grown grain. Hillrock’s commitment to quality embodies the rich history of artisanal distilling in the Hudson Valley. By controlling every aspect of production from planting & harvesting heirloom grains, to smoking our malt, to crafting whiskies in our copper pot still, to aging in small oak barrels and hand bottling, we are able to create the highest quality whiskies reflecting the unique local terroir.

THE ART OF FINE CRAFT DISTILLING HAS MADE THE JOURNEY HOME…

When Prohibition outlawed the manufacture and sale of alcoholic beverages in 1920, a few enterprising residents of Iowa chose to become outlaws rather than teetotalers. Alphonse Kerkhoff, a farmer by trade, began cooking batches of rye whiskey near his home in Templeton to supplement his income. "The Good Stuff," as Kerkhoff's rye was known, was so popular that he began tying a white horse named Babe to a polein his front yard as a signal to residents that another batch of Templeton Rye was ready. Shortly thereafter, Kerkhoff partnered with notorious bootlegger Al Capone to distribute his rye across the country. Capone bootlegged hundreds of barrels of Templeton Rye to speakeasies in New York, Chicago and as far west as San Francisco legend has it that he even had a case smuggled into his jail cell at Alcatraz. Following Prohibition, Kerkhoff continued to cook Templeton Rye for his friends and family, before eventually passing the recipe on to his son, Meryl. Today, nearly a century after it was first distilled, Templeton Rye pays homage to that recipe by Keith Kerkhoff, Alfonse's grandson. Templeton Rye is made in Indiana from a variety of winter and spring rye grains that possess specific organoleptic qualities. The rye (which comprises over 90% of the mashbill, with the remainder being malted barley) is fermented for 72-84 hours using a yeast culture that was developed specifically for whiskey production. After fermentation, the mash is double-distilled and then aged in charred, American white oak casks (sourced from a Missouri cooperage) for a minimum of four years. The whiskey is bottled in Templeton, Iowa, where Iowa's hot summers, cold winters and wet springs (monthly average temperatures range from a high of 86.2 F to a low of 6.3 F) result in more contact between the whiskey and the oak prior to bottling, helping the whiskey mature faster and giving it more complexity and flavor. Templeton Rye earned the Gold Medal at the 2009 and 2010 San Francisco World Spirits Competition and was named "Rye Whiskey of the Year"in the 2009 Whisky Bible. It also earned the title "Best of Whiskey"at the 2008 Los Angeles Wine and Spirits Competition, beating out more than 4,000 other entrants in the competition. Now that Prohibition is over, you can enjoy Templeton Rye conspicuously.

Straight Rye Whiskey has experienced a strong resurgence in the American whiskey landscape, yet Colonel Edmund Haynes Taylor, Jr. was making this style more than 100 years ago. This small batch, Bottled-in-Bond 100 proof straight rye whiskey pays tribute to the former Distillery owner with a unique rye whiskey reminiscent of days long past.

TASTING NOTES

An altogether different recipe and profile than Sazerac Rye, this recipe contains just rye and malted barley, no corn. The result is an aroma full of dried fruit, black pepper, and a touch of fresh dill. A small sip brings an array of flavors both sweet and savory with a terrific balance of dark spices and subtle caramel overtones. The finish is especially pleasing with an oaky dryness that lingers just long enough.

"Simply spectacular!" - John Paddon, blind tasting notes - 2015 International Whisky Competition

Since 1989, the Federation of Quebec Maple Syrup Producers has regulated the supply of Canadian maple syrup in order to ensure that prices remain stable. Maple trees need optimal climate conditions cold nights and temperate days in order to produce sap, which in turn, is used to produce maple syrup. In order to keep prices stable, the FQMSP purchases and warehouses maple syrup in years where trees produce abundant sap, and sells maple syrup in years where production is lacking. It may seem bizarre, but Quebec produces 77% of the world's maple syrup. Tap Port Finished Canadian Rye Whisky is matured for up to eight years in a combination of traditional North American oak casks and casks that were previously used to mature port wine. Once the whisky has matured, it is finished with an aliquot of port wine. "Because Canadian distillers are dealing with a severe shortage of aged rye whisky, Tap Rye Port Finished has been made in a finite, limited quantity," says Michel Marcil. "There will not be another bottling once this small batch is sold out." Tap Rye Port Finished Canadian Rye Whisky has an aroma of red fruits, berries and plums. The aroma gives way to notes of honey, milk chocolate, dates, figs and nougat that are balanced against a spicy backbone. The finish is gentle and slightly sweet, with a hint of citrus, ginger and rye. Pick up a bottle of Port finished Canadian Rye today!

The cask proof version of our ever-popular Roundstone Rye is a very special expression.  Released at approximately 58% ABV (it varies depending on the individual barrels), this is seriously strong whisky!  Delicious, dark, complex and ridiculously smooth for the proof, Roundstone Rye Cask Proof is released only about twice per year.

AWARDS

Double Gold Medal 

– San Francisco World Spirits Competition, April 24, 2017

Gold Medal

–The Spirits Business American Whiskey Masters 2016

Gold Medal and US Craft Other Grain Whiskey of the Year

– Wizards of Whisky World Awards 2016

– American Whiskey June 2018

– Jim Murray's Whisky Bible 2014

High West Distillery was founded in 2006 by David Perkins and his wife, Jane. David, a former biochemist, was inspired to open his own distillery after seeing the parallels between the fermentation and distilling process and his own work in biochemistry during a trip to a whiskey distillery in Kentucky. In 2004, David and his family relocated to Park City, Utah to begin their new venture, where they began distilling in 2007. They chose Park City because of David’s love of the Old West and Utah’s little-known whiskey history.

High West began with humble roots, opening a small, 250-gallon still and Saloon in an historic livery stable and garage. What was once a small operation in downtown Park City has grown to be an internationally-recognized, award winning brand.

Tasting Notes

Nose: Brandied cherries, fig jam, sun-dried raisins, dried orange peel, baking spice, French oak toast.

Taste: Quince paste, strawberry rhubarb crumble, vanilla caramel, molasses, toffee, leather.

How to Enjoy
We recommend that you enjoy this special spirit neat, due to its many layers of complexity, next to a warm fire as the snow piles up on the window sill. It also pairs beautifully with fig cookies!

In the 18th century, John Shenk, a Swiss Mennonite farmer, settled in Pennsylvania's Blue Mountain Valley. He worked tirelessly and harvested more grains than he could sell locally. Shenk decided to distill the excess grains into whiskey, establishing Michter's, the first distilling company in the United States. Prohibition in 1919 led to the closure of Michter's and other distilleries. In the early 1990s, Joseph J. Magliocco and Richard Newman revived the brand, focusing on creating exceptional whiskey. Michter's US*1 Single Barrel Straight Rye Whiskey is crafted from plump rye grains, fermented, distilled, and aged in charred American oak barrels. The heat-cycled warehousing process enhances the mingling of whiskey and wood, resulting in marmalade and light caramel notes.

Michter's Barrel Strength Kentucky Straight Rye Whiskey is the limited, overproof version of their Single Barrel Rye, with a bold aroma of butterscotch, golden raisins, and vanilla. The palate offers flavors of morning toast, maple syrup, and fresh fruit, followed by a spicy finish with hints of mint, cinnamon, and honey.

Pikesville Rye traces its Maryland roots all the way back to the Civil War from 1861-1865, the Civil War drew thousands of outsiders to Maryland, outsiders who would grow accustomed to the state's particular style of rye whiskey. After the war's end, these people returned to their homes with a lingering thirst for Maryland rye, and a few pioneering businessmen with the help of a recently-improved railway infrastructure began to produce and sell this style of whiskey all across the country. One such producer was the L. Winand and Brothers Distillery, which was founded in Scott's Level (just northwest of Baltimore), Maryland in 1895. The distillery began producing its flagship product Pikesville Rye, named after the adjacent town shortly thereafter, choosing the name because Scott's Level sounded too much like Scotch. After the passage of Prohibition, L. Winand and Brothers Distillery was forced to close, and though subsequent owners Pikesville continued to distill the whisky in Maryland until 1972, the brand was ultimately sold to Heaven Hill in 1982, making it the last-standing Maryland rye whiskey. Produced today at the famous Bernheim Distillery in Kentucky, Pikeville has maintained its popular status in Baltimore after all these years. Crafted by Heaven Hills Co-Master Distiller Denny Potter, Pikesville Straight Rye Whiskey is made from a mash of rye, corn and barley, and evokes the spicy character of traditional Maryland rye whiskies. To set it apart from other ryes, I selected barrels at a minimum of six years old from high storage and bottled it at a proof that allows the most character from the barrel to come through without overpowering the spicy grain notes, says Potter. As a result, Pikesville Straight Rye Whiskey has a pale copper color and an aroma of dark cocoa and burnt oak. The palate is filled with layers of honey, clover and white chocolate, and leads to a finish accented by vanilla bean, butterscotch candy, maple syrup and caramel. Pikesville Straight Rye Whisky won a Double Gold at the 2015 San Francisco World Spirits Competition and earned 95 points at the 2015 Ultimate Spirits Challenge.