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!
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.
“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.
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.
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.
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.
Column still churning away as Dick Stoll distills Rosen Rye for 1st time in 50 years at Stoll and Wolfe Distillery. Learn more about the journey from 5ozs of seed to 500lbs of grain here.
Thank you to everyone including Delaware Valley Fields Foundation‘s SeedSpark Campign, the Agriculture Department of Penn State University, the many Pennsylvania Farmers who turned 5ozs of seed into 500lbs over 4 years, and team of friends/colleagues who’ve shared so freely of themselves and their knowledge.
PENNSYLVANIA WHISKEY BLOG: 1st BATCH OF ROSEN RYE IN DECADES.
“American whiskey nerds rejoice- Stoll & Wolfe Distillery in Lititz, PA has done a thing. A big thing. One of the amazing and unique things about the rye whiskey that was distilled in Pennsylvania is that much of it was made with a variety of rye called Rosen rye. On the earliest Michter’s jugs, it was even specifically called out as the variety of grain used to produce the Michter’s Pot Still Whiskey.” Read the full post.
FERMENTED ADVENTURE: HISTORY IN THE DISTILLING
“Dick Stoll was the last man to distill Rosen rye into whiskey at Michter’s Distillery in Schaefferstown, Pa. Liquid began to flow into the still and Dick looked on with a very watchful eye. It was an emotional moment for Erik Wolfe as he explained the process of what was about to take place in the distillation. Finally, all of the hard work and preparation would become a reality.” Read the full post.
At 9am this morning Dick Stoll opened the steam valve heating Rosen Rye mash for the first time in 50 years. Thank you to everyone who came out to witness the occasion. Now the mash is cooked and cooled, yeast is pitched and fermentation is bubbling away.
The project is made possible through tireless efforts by Delaware Valley Fields Foundation’s SeedSpark Campaign and the Agricultural Department at Penn State University in State College, PA. We’re thankful to be involved in such a historic project and appreciate their years of hard work and dedication to returning Rosen Rye to Pennsylvania.
Started in 2015 with only 5 ozs of grain sourced from the USDA, after four harvests there’s enough grain to spare 500lbs for distillation while ensuring enough seed for next year’s crop.
“It’s under a two-hour drive from Philadelphia, but Lancaster County may as well be a world away. Drive carefully—it won’t be long before you come upon an Amish horse and buggy, making you feel as if you’ve been transported back to a simpler time. Of course, it’s not all country cooking and shoo fly pie; the towns of Lancaster, Leola, and Lititz are buzzing with energy—and bars and restaurants, too.
Just off the main street of Lititz, PA, Stoll & Wolfe Distillery is proudly reviving the art of whiskey making in Pennsylvania. Stoll, an octogenarian, trained with Jim Beam at a now-shuttered nearby distillery, and Wolfe is the brains and engine behind the business, with youthful ambition and energy. Together, they’re making waves in the spirits world; and despite their small-town origins, they’ve been named one of the top three rye whiskeys in the U.S.
The tasting room, where you can sample the tipples that have earned them recognition, is just off the main street; it has an inviting ambience, with dark walls and exposed brick, where you’re as likely to sit next to a spirits aficionado couple as you are a group of friends having fun.” Read the full article here.
To learn more about Stoll and Wolfe Distillery or plan your next visit, click here.
“Whether or not you’re a whiskey drinker, it’s difficult to imagine Lancaster’s countryside filled with rye fields and dotted with distilleries. Such a scenario existed during the 18th and early 19th centuries. According to an article read before the Lancaster County Historical Society in the 1920s, 183 distilleries had existed in Lancaster County in 1813. Twenty-seven years later, just ahead of the temperance movement and the Civil War, the county total fell to 102 distilleries (along with 135 grist mills and eight breweries).
What was the reason behind the proliferation of distilleries? A need grew out an abundance of rye grain harvested across the region’s farmlands. A surplus of rye could fall plague to ergot mold, a hallucinogenic, which some theorize spurred on the Salem Witch Trials. Rather than let crops go to waste, farmers could preserve their rye yield and turn it into a tradable commodity, a currency by the gallon or barrel.”
Click here to read the full article on the Lancaster County Magazine Site.
“If I may interject a bit of foreshadowing before we temporarily depart from the subject of Kentucky, it’s of note that many early frontier-bound settlers traveled through Pennsylvania. Jacob Boehm was one of them, emigrating from Germany in 1740 to what is now Berks County, which was once a part of Lancaster County. The Boehm family owned land purchased from William Penn in Willow Street, where the Boehm Chapel stands to this day. The family name later changed to one you may find more familiar, “Beam,” which we see today on thousands of bourbon bottles from Kentucky. In 1788, Jacob moved to Kentucky ahead of a legal revolution in the distilling community.”
Click here to read the full article on the Lancaster County Magazine Site.
Room Rental for Private Parties, Tours & Tastings, and Cocktail Classes.
Looking for gift options? We offer Gift Cards in any amount. Custom Packaging Featuring our Bottle with Your Logo. Private Barrel Selection. We also offer Gift Experiences for Private Tours, Whiskey Tastings or Cocktail Classes scheduled at their convenience.
Drop us a line at 717-799-4499 or send us a request for more info.
Learn about 250+ years of local whiskey making tradition with Stoll & Wolfe’s very own Jim Wolfe.
Discover more about the people, places and products behind our local whiskey history and find out why the National Register of Historic Places recognizes our area as the birthplace of the American Whiskey Industry.
Have a historical item (bottle, book, photo, etc.) you’d like to share? Stop on by. Admission is Free.
Thank you to MainLineToday.com for the Stoll & Wolfe mention in their September 2018 Article Where to Stay, Eat and Explore in Lancaster County.
“This Fall ditch your preconceived notions of Lancaster County. For an upscale experience, the area has plenty to offer. From First Class Accommodations and Dining to a rich slate of recreational activities and culture.
While Lancaster County still offers scenic, family owned farms and honors the rich agricultural traditions of our past, there’s also many new options to explore including restaurants, craft beverage producers (whiskey, beer, wine & mead), museums, galleries, and much more.”
Click here to read the rest of the article and learn more about their recommendations for your next visit.
