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Dad's Hat Pennsylvania Rye Single Barrel Cask Strength Whiskey #8 129 Proof - Selected by Seelbach's
  • Dad's Hat Pennsylvania Rye Single Barrel Cask Strength Whiskey #8 129 Proof - Selected by Seelbach's
  • Dad's Hat Pennsylvania Rye Single Barrel Cask Strength Whiskey #8 129 Proof - Selected by Seelbach's

Dad's Hat Pennsylvania Rye Single Barrel Cask Strength Whiskey #8 129 Proof - Selected by Seelbach's

Regular price $69.99 Sale

 

Age: 5-Years

Proof: 129 proof

Barrel: #8

Barrel Date: 4/18/2017

Bottle Date: 5/2/2022

Mash Bill: 80/15/5 Rye/Malted Barley/Malted Rye

Bottle Count: 192

Tasting Notes: Ripe cherries and concentrated orange oil move to toffee and Nips coffee candy. The spice notes are incredible. It's initially pepper. Then it changes to a balancing touch of herbal and mint notes. The palate is bright with more cinnamon bark and granny smith apple. The finish is long. Apple cider and fresh cracked black pepper. 

About Dad's Hat:

Starting from scratch is the only way to make genuine small-batch rye. Our mission is to distill and deliver classic Pennsylvania Rye spirits following over 200 years of American distilling tradition.

Our mission from the outset was to ultimately produce a great, flavorful whiskey while ensuring genuine Pennsylvania Rye would live on in its purest form. Cultivating relationships with local farms to source the rye locally is vital to that goal. We work with local partners to develop sustainable relationships – tapping into Pennsylvania’s agricultural richness to obtain the highest quality grain for our use while offering fair pricing to farmers and suppliers in our region.

Our recipe was formulated working with the Artisan Distilling Program at Michigan State University over a two year period and is modeled after traditional Pennsylvania rye whiskey. Using high-quality, locally-sourced ingredients, a grain bill of 80% rye, 15% barley malt and 5% rye malt yields a flavorful mash that undergoes a weeklong, controlled fermentation to develop complex flavor. At the end of this week, the mash is ready for the first of two distillations.

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