Although a tasting can take many forms, we’re comparing multiple whiskeys using similarities and differences to better understand each spirit. Have fun! Unless you’re being paid to taste whiskey (if so, congratulations!), then the idea is to better your understanding and appreciation and to have fun while doing it. If you can’t smile and laugh during a whiskey tasting, then you might be doing it wrong.
How Many & How Much?
Amount you pour for your guests is up to you but will likely depend on the number of spirits you’ll sample. As a responsible host you don’t want to over serve guests, especially if they’re driving. That said, anywhere from a 1/2 to 1 oz pour works well.
It’s always a good idea to offer water to your guests to keep them hydrated and to reset their palate between samples. Age old debate as to whether one should water down the sample or whether whiskey should be served neat or on the rocks. For a tasting whiskey should always be served at room temperature so no ice. However, adding a drop or two of water can unlock or reveal certain aromas or flavors difficult to observe at higher concentrations of alcohol.
Why Analyze Whiskey?
We’re looking to do our best to objectively observe the individual components of the whiskey and move beyond basics of I like it or I don’t like it. To help better understand the reasons you may enjoy or dislike a particular whiskey we focus on 3 basic criteria we’ll use to compare and contrast.
By focusing on these 3 variables we can guide our senses through the tasting process.
They’re also in order of how we’ll interact with each whiskey and conduct the tasting.
First we’ll take a look at each of the samples. After taking whatever visual cues we can we’ll smell each sample and then move onto tasting. Following this process allows us to break down each of the three steps further without compromising any of the senses we’ll need for the next step of the process while also picking up any information we can to inform the next step.
Excited for the Craft Show? Visiting with a Grumpy Gus Who Isn’t?
We get you. Stash your less-than-enthusiastic partner/spouse/friend at our Tasting Room. Shop (and enjoy) the show. Come back later and claim your now slightly buzzed former buzz kill. Happy Craft Show, everyone! Open 2-11pm. For more info and a full menu, click here. Happy Craft Show Weekend!
Summertime and the livin’s easy(er) with a Grilled Peach Whiskey Sour. Made with fresh Lancaster County Peaches, Stoll & Wolfe Rye Whiskey, Brown Sugar, Maple Syrup. and Orange Bitters. It’s the perfect beverage for enjoying hammocks, patios, verandas, sunsets, fishing holes, gatherings, shindigs, and outings. Available in our Tasting Room in downtown Lititz while they last. Best enjoyed in good company.
Thank you to Fig Magazine for the shout out in “Cheers To The Rise Of Lancaster City’s Local Craft Beer & Drink Scene”
“Stoll & Wolfe is on a mission to honor the past while protecting the future legacy of Pennsylvania whiskey. Dick Stoll and Erik and Avianna Wolfe are now producing a distillation of liquor once again right outside of Lancaster City, in Lititz, PA. They want to encourage the community to shop local.
“Dollars are votes to preserve our local history and traditions,” said Avianna. “Buying local is investing in regional diversity. We love the history, traditions, sense of community, robust farmland, and family values of this area.”
Lititz is only a few miles away, and boasts a great food and culture scene to check out in addition to downtown Lancaster.”
So many of our friends and colleagues listed across the county. For a full list, check out the bottom of the article.
Horting’s Rye Whiskey, distilled by John C. Horting less than a mile from our Tasting Room in Lititz prior to Prohibition. Although distilled here in Lititz, much of the whiskey was sold via retail in Lancaster City (as indicated by the label and link below). For Lancaster County residents, the building is the current home to M&E Roofing located behind The Gatehouse.
Bricks from the distillery where Horting distilled now support our back bar and a portion of our whiskey still. Happy to add this one to the collection and can only hope one of our bottles brings so much excitement to a future generation. For more information on Horting, his distillery and other associated businesses, click here.
Local residents have known since the 1740s we’re sitting atop large aquifers brimming with limestone rich water. In fact, there’s an old joke that our water is so hard if you throw it at the barn window, it will break the window.
Luckily for us, water with high amounts of dissolved limestone (especially limestone with dolemite) is among the best for making whiskey. Interestingly, very similar to water makeup in large parts of Kentucky. Definitely not a coincidence the American Rye Whiskey Industry was born in Lancaster County.