Distilling Bourbon

Column Still Running at Stoll and Wolfe Distillery

Still cooking away at Stoll and Wolfe distilling Bourbon using the same recipe and process Dick Stoll learned from his mentor Charles E. Beam.

At Stoll and Wolfe we are humbled to learn from such an accomplished teacher and honored/daunted to help preserve and represent a legacy of dedication and hard work of making small batch spirits by hand.

Visit out site to learn more about Dick Stoll’s Legacy and 250 years of local whiskey production.

Dick Stoll and Return to Rosen Rye in Distiller Magazine

Thank you to Distiller Magazine and David Furer for visiting Stoll & Wolfe last September for Dick Stoll’s return to distilling Rosen Rye Whiskey in Pennsylvania. The project, made possible by Laura Fields Seed Spark Campaign and Greg Roth with Penn State’s Agriculture Department is the result of years of their dedication and hard work.

The Return of Rosen Rye

“Until the 1970s, Rosen was one of the dominant types of rye grown in Pennsylvania, owing in no small part to having been marketed by (Pennsylvania) Michter’s as a preferred distilling grain since the 1950s. It’s taken four years of growing Fields’ Keystone Rosen rye to yield her enough for a distillation run using over 500 pounds of rye for a 1,000-pound mash that included corn and barley, producing about 50 gallons of spirit.”

To read the full article of The Return of Rosen Rye by David Furer visit Distiller Magazine here.

  • Click here to learn more about Mashing Rosen Rye.
  • Click here to learn more about Dick Stoll’s Return to Rosen Rye.

Today marks 29 years and 11 months since Dick Stoll last closed the doors to the Historic Pennsylvania Michter’s Distillery, February 14th 2020 is the 30th Anniversary of the historic closing.