First Release of Stoll and Wolfe Pennsylvania Rye aged in a Ruby Port Cask, aged 16 months and bottled at 100 Proof. Now available in our Tasting Room and online for PA Shipping.
Tasting Notes from Coming Whiskey:
“Nose: Rye spice. Apple cider. Tart cherry. Toffee. Bazooka gum.
Palate: Rye spice. Black cherry. Plum. Grapefruit. Pecan. Honey.
Finish: Warm. Medium-long finish. Pecan. Ginger. Black pepper.
Overall thoughts? Pennsylvania rye was once bigger than Kentucky bourbon… it’s simply fantastic. If you’re chasing loads of oak, this isn’t for you. If you want a beautiful rye with loads of complexity… this is for you.”
Curious to learn more about Port?
Port wine is a rich, sweet fortified wine that has been produced in the Douro Valley in Portugal for centuries. It is a well-known dessert wine that has gained popularity all over the world. Here’s more about the interesting journey from Port’s humble beginnings to its rise as a global luxury beverage.
Port wine’s history dates back to the 17th century when the British were at war with France and required an alternative source of wine. The Methuen Treaty, signed in 1703, made it possible for the British to import Portuguese wine at a lower duty rate than French wine. This led to an increase in demand for Portuguese wine, and the Douro Valley became a primary source of the wine.
The production of port wine was initially limited to the upper Douro Valley, where the grapes were grown and harvested. The wine was then transported down the Douro River to Vila Nova de Gaia, where it was aged and blended in the wine cellars. The wine’s aging process was critical to its flavor and quality, and it was during this period that the wine acquired its distinctive taste.
In the early days of port wine production, the wine was transported in barrels that were prone to breaking during transportation. This led to the development of a new type of barrel, known as the “pipa,” which was smaller and sturdier than the traditional barrel. The pipa allowed for easier transportation of the wine down the river and was instrumental in the growth of the port wine industry.
The popularity of port wine grew in the 18th century, with the wine becoming a favorite of the British aristocracy. This led to an increase in demand for the wine, and the Douro Valley began to expand its production to meet this demand. The production of port wine became an integral part of the Portuguese economy, with the wine becoming one of the country’s most valuable exports.
In the 19th century, the phylloxera epidemic devastated many of the vineyards in Europe, including those in the Douro Valley. This led to a decline in the production of port wine, but the industry recovered with the introduction of new grape varieties and the implementation of better vineyard management techniques.
Today, port wine is produced by over 50 producers in the Douro Valley, with many of them being family-owned businesses that have been passed down through the generations. The wine is aged in oak barrels for a minimum of two years before being bottled and sold.
In conclusion, the history of port wine is a rich and fascinating story that spans centuries. From its humble beginnings as a wine for the British aristocracy to its status as a global luxury beverage, port wine has played an important role in the Portuguese economy and culture. Its distinctive taste and aging process continue to make it a favorite among wine enthusiasts worldwide.
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