Visit Stoll and Wolfe on November 16th at the 2019 West Overton Whiskey Smash. We’ll be on hand pouring our award winning whiskeys and talking Pennsylvania Whiskey past, present and future.
We’ll also be donating 1 of 50 bottles released of Stoll & Wolfe Un Aged Rosen Rye. Signed by Master Distiller Dick Stoll, this bottling is the first Rosen Rye sold in Pennsylvania in nearly 50yrs.
From the Whiskey Smash Site:
“Bring your love of whiskey and join us for our 5th annual Whiskey Smash on Saturday, November 16th. The Whiskey Smash celebrates local craft distilleries and the re-surging popularity craft whiskey and distilled products. As our signature annual event, The Whiskey Smash, provides for ongoing preservation and interpretation efforts.
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.