Whiskey Wash – PA RYE WHISKEY REVIEW

WHISKEY WASH – PENNSYLVANIA RYE WHISKEY REVIEW – 1.28.18

4 of 5 Stars “For spending barely a year in a cask, Stoll & Wolfe Rye Whiskey punches well above its figurative weight in terms of maturity. While further aging may have given it more depth, it still covers the sweet and spicy characteristics of rye without straying too far in either direction…an easy drinker suitable for sipping and mixing.”

Nose: The first sniff hits the nose like a surprisingly earthy wave that’s heavy on rye and oak with notes of clove, ginger, and citrus giving it additional zest. That mellows down into a sweeter bouquet caramel, orange, and a hint of spices.

Palate: The first sip eases onto the tongue with a faint twinge of smoke and spices, specifically rye. That rye twinge grows stronger as it sits on the tongue – skewing the flavor a bit toward an earthy caramel with a bit of cinnamon – but never building to an overwhelming degree. Swallowing strips that flavor profile down to a bare, yet slightly sweet rye flavor with a slight tingle in front of the mouth. That’s followed by a subsequent wave of spiciness that develops in the back of the mouth and marches forward. That leaves a sweet caramel aftertaste in the mouth alongside a faint hum of spicy rye. FULL REVIEW stoll-wolferye

Dick Stoll Quoted in Daily Beast by Lew Bryson

Is the Secret to Kentucky Bourbon Limestone Water?” BY LEW BRYSON.

“…I grew up in eastern Pennsylvania, and limestone bedrock literally poked up through the grass in my neighbor’s yard. Our well pumped water that was so hard you could taste it. They produced whiskey not far away, at a distillery that’s since closed down: the original Michter’s distillery, where they made the excellent whiskey that has become a legend under the A.H. Hirsch name.

Though the distillery has been closed for almost 30 years, the master distiller, Dick Stoll, still lives nearby. He’s more than 80 years old and in startlingly good health, and is helping a new distillery, Stoll & Wolfe, get started there. I asked him what made the water at Michter’s good for making whiskey.

“The alkalinity in it, as opposed to acid,” he told me. ‘Everyone said that was better for fermentation. Much more than that, I can’t tell you, but it worked very well.’ The new Stoll & Wolfe distillery will be using that same water…”

Full Article Here.