Thank you to our friends at St. Boniface Brewery for dropping everything to help make a batch of surface sanitizer. Thankful to do our small part in these difficult times for our community. Even more thankful for all the first responders, medical staff and anyone else putting personal safety at risk to help those in need. We look forward to raising a glass with you in better times ahead. Until then, stay safe everyone!
2. Pre Purchase Your Bottle(s) by 10pm for Next Day Pickup Wed – Sat from 3-7pm.
3. Receive an Email Confirmation & Instructions for Arranging Curbside Pickup.
4. Arrive at Selected Pickup Time.
5. Wait Inside Car. Call 717-799-4499 to Confirm Arrival. We Bring Bottles to You.
6. Show Valid ID.
7. Receive Bottles for Home Enjoyment.
8. Can’t Make it to The Tasting Room? We Deliver for Orders over $150
Q: Why Can’t I Come Inside the Tasting Room
A: The State of PA closed all bars and restaurants with exception of Takeout Orders. As a courtesy to our guests and to limit potential exposure we’re offering Curbside Pickup Only at our Tasting Room.
Q: Why Do I Have to Order in Advance?
A: Advanced ordering enables efficient scheduling of guest pickup times ensuring guest & staff safety is maximized.
Q: How Long Will You Remain Open?
A: We’re continually assessing the situation based on information as it becomes available.
Honored to announce UnCommon Grain, an upcoming photo exhibit at The American Whiskey Convention. Photographed by Jordan Bush, the exhibit features photographs of Dick Stoll’s first distillation of Rosen Rye in nearly five decades.
Learn more about Dick Stoll’s Return of Rosen Rye.
From Jordan Bush: “I am thrilled to announce “Uncommon Grain” at the American Whiskey Convention this April. The exhibit documents Stoll & Wolfe Whiskey distilling Rosen Rye, a grain brought back to life made possible by many hands to make a rare type of Pennsylvania rye whiskey not seen in decades. Distillation was photographed over two days using black and white Kodak 35mm film.”
A limited number of photographs and prints from the exhibit will be available for sale at American Whiskey Convention and Stoll & Wolfe Distillery Tasting Room.
To view the exhibit, get American Whiskey Convention tickets here.
Jordan Bush is a Lancaster County based Photographer and Writer. The current author of Lancaster County Magazine’s Foodographer column, Jordan’s journey to capture compelling images spans five continents and a diverse range of subjects from professional sports to man made and ecological disasters, as well as current and past Presidents and VPs.
30yrs ago today Dick Stoll locked the doors to the historic Pennsylvania Michters Distillery for the last time in history. Today, a new chapter begins. We’re releasing 60 bottles of White Rosen Rye Whiskey available via lottery. Winners announced 2/29. Please visit our site for more info, pricing & entry form. https://www.stollandwolfe.com/rosen
Want to learn more Rosen Rye’s return to PA Whiskey?
American Whiskey Convention Presents Uncommon Grain by Jordan Bush.
The American Whiskey Convention is proud to present: “Uncommon Grain”, an original art installation by Photographer Jordan Bush. An exclusive selected series of still images taken at Stoll & Wolfe Distillery on September 7th, 2019; the historic day when Rosen rye was distilled into whiskey for the first time in over 50 years. Learn more about American Whiskey Convention in Philadelphia and Get Your Tickets.
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.
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.”
Production Tours and Guided Whiskey Tastings at Stoll and Wolfe
Experience 250 years of local whiskey making traditions as we demystify the process of transforming grain into whiskey. We’ll discuss the equipment, techniques and science behind the journey of grain to your glass.
Tours are offered most Saturdays and begin at 2pm. Tours cost $15, last 1 hour and include a Guided Tasting of 3 (.5oz) samples. Visit here for a list of available dates and to book online. Guests must be 21 or older to participate in tasting.
What’s a Guided Tasting? Experience 3 (.5oz) pours of our award winning spirits as we discuss the art and science of tasting whiskey. Whether you’re a die hard whiskey fan or don’t know a brewery from a distillery – we’re true geeks who love to share.
Visit our Eventbrite Page for a Full Schedule of Events including Tours and Classes or to Purchase Tickets.
Want to arrange a Private Tasting for Your Group?Email us or call to learn more.
First batch of Stoll & Wolfe Apple Brandy fermenting away using 5 varieties of apples grown on a family farm less than 2 miles from our distillery. It’s also the first Apple Brandy (legally) fermented in Lancaster County since Prohibition.
A swig of Applejack a day will keep the doctor away” was more apt to be the slogan of our ancestors than the familiar one heard today.
Hiram Eberly “Spirits of Warwick Township
With a documented history of local farmers growing apples for alcohol production stretching back to the 1730’s and detailed records of (Jim and Erik’s) ancestor John George Klein’s orchards on distillery property dating back to the 1750’s, we’re honored to return the tradition to Lancaster County and eager for what the future holds for Stoll & Wolfe Apple Brandy.
Local historian Hiram Eberly wrote: “A swig of Applejack a day will keep the doctor away” was more apt to be the slogan of our ancestors than the familiar one heard today. While corn and rye were among the first crops the German Settlers planted after the forest was cleared, they lost no time in starting orchards.
These were ‘cash crops’ that could be sold by the ‘gallon’ when necessary.
Reference is made in the Royer Family History that during the 1730’s Sebastian Royer who is credited with settling Brickerville “did a thriving business with the Indians, trading his famous ‘Ciderlung’”. The Nanticokes were then on a reservation nearby adjoining the Brubaker and Eberly tracts.
Before the still was available our first farmers would put down as much as fifty barrels of hard apple cider every fall. After the water content froze the hard stuff would be removed and the demand was constant throughout the cold winter months.
Grain whiskies were valued as medicines. While some of the old reliable Indians’ remedies were soon adopted, they were seldom used without alcohol being added to increase their efficiency and these became our first patent medicines. Alcohol was the one sedative available then and practically everybody drank to some degree. They got an early start for peevish infants were often given a soothing mixture of Paregoric and spirits. The eye-opener was quite popular among early risers. Then there would be “lifts” and appetizers during the day, finally ending with a nightcap — and all from the same jug.
Grain was hard to transport to the city markets and oft times just as hard to keep from spoiling when stored. The very survival of many of our first settlers depended on turning their crops into “liquid” which could easily be carried to the city and sold for cash.
Life was hard and short for most of our ancestors and they felt that strong drink was a necessity of life. In fact they did not live long enough to realize the effects of prolonged over drinking as something else was sure to get them first. They knew that spirits disinfected, brought warmth as well as good humor and cheer to their uncomfortable lot.
The first commercial distillery in operation in Lititz is believed to have been built in Rome along the Lititz creek in the 1760’s. What became of it is a mystery but we do know that a thriving business was done at the Inn in the Pilgerhaus (Hershey Apartments until 2008). It can also be assumed that George Klein’s interest in large orchards was not due to an excess demand for applebutter. When the Inn moved to the new Zum Anker building (Sutter Hotel), it became so popular that the Church Fathers complained that too many young people were getting drunk on Sundays. Later on it was ruled that no one should be served drinks at the Inn on Easter and Christmas “except in cases of necessity.” – Hiram Eberly “Spirits of Warwick Township“
Rye Whiskey distilling in our custom column still and doubler. Hand made in Kentucky using over 2,000 pounds of copper, our still was custom built to craft our Pennsylvania Rye Whiskey and Bourbon. Our sweet mash PA Rye is made with local Pennsylvania Rye and Corn using the recipe taught to Dick Stoll by Charlie Beam. After distilling we proof our white whiskey down to 109 before barreling in 53 gallon barrels for 2+ years.
With hot, humid summers and cold winters Eastern Pennsylvania offers a unique climate to age our whiskeys. Planning a trip to Lancaster County? Visit us the Tasting Room or plan a tour and tasting.
The countdown begins as we fill our first PA Rye Whiskey barrels with whiskey distilled in Lancaster County, PA. Don’t worry, there’s still plenty of delicious Rye Whiskey we distilled prior to opening to help pass the time.
To become American Straight Rye Whiskey we need at least 2 years of barrel aging in a charred, new oak barrel at 125 Proof or less. To carry on tradition taught by Charlie Beam to Dick Stoll, our Rye Whiskey is proofed down to 109 before entering the barrel. Stay tuned for updates on the whiskey as it ages on Facebook and Instagram.