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Dad's Hat Pennsylvania Rye Whiskey (700ml)
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- ABV 45%
For early German immigrants to America, rye had been the primary grain used in the production of Schnapps and Vodka back in Europe. Consequently, Scotch-Irish immigrant distillers had some exposure to using rye in whiskey production . They continued this distilling practice, particularly in Pennsylvania and Maryland, where Rye whiskey, with its distinctive ''hard-edged'', grainy palate, remained the dominant whiskey type well into the 20th century. The genre largely disappeared after Prohibition, with only a few remaining producers. In the last few decades we've witnessed a significant resurgence in Rye - and not only in the States.Using high-quality, locally-sourced ingredients and a grain bill of 80% rye, 15% barley malt and 5% rye malt, the team at Dad's Hat have committed themselves to creating traditional Pennsylvanian rye. Their recipe was formulated by working with the Artisan Distilling Program at Michigan State University over a two year period.The mash undergoes a week long fermentation before double distillation in a traditional 500-gallon pot still with a modern side column that can tailor the process to craft a flavourful, but clean spirit. Tasting note: Brassy gold. A little shy with dark rye bread, peppermint tea and whitepepper evident on the nose. Light entry builds to a medium bodied , gently peppery mid palate with drier styled flavours of apple mint, rye cracker and restrained vanilla sweetness. Concludes fresh, lightly peppered, delicate, minty and impressively long. Elegant for the genre, but rings true in every other respect. 45% Alc./Vol. Other reviews... Going back to colonial days, Pennsylvania had a long tradition of distilling sweeter, more robust Monongahela rye—also called Pennsylvania rye. Dad’s Hat is giving that style a resurgence. The bright and fruity scent mixes vanilla and tropical fruit. The flavor also has a funky edge, like overripe bananas and honey, finishing with sparks of spicy ginger. Silky texture.
89 points - www.wineenthusiast.com Aged 6 to 7 months in quarter barrels. Sharpish, oaky nose with a sweet grain/golden syrup backing. Spirity in the mouth, with a big slap of young oak up front that quickly subsides, yielding sweet corn muffin, white pepper, and dry cocoa that linger into the finish. Hot, but worth the burn. Some nice components here; age and a bigger barrel could do a better job on integration. 81 points - www.maltadvocate.com (Winter 2012) Reviewed by: Lew Bryson