Wigle Whiskey is releasing just 500 bottles (two barrels) of its five-year reserve whiskey as its Strip District Reserve Whiskey. Like many of Wigle’s limited releases, this bottle features a label designed by a local artist, in this case it is Sarah Zeffiro capturing the energy and businesses of the Strip District. The five-and-a-half year aged whiskey is described as featuring malt, tobacco and baking spices. Order the 750 ml bottles of the 80 proof whiskey for delivery across Pennsylvania, pick up at the distillery or at Wigle’s Ross Park Mall location.
Maggie’s Strip Reserve Rum will be released on Saturday, October 24th. The rum is their standard 50/50 Dark Rum (half white rum, half aged Central American blend) aged for two years versus the normal six months of aging.
Maggie’s Farm Strip Reserve Rum will be $45 for a 750 ml bottle, and available at the Strip District distillery as well as available for shipping across Pennsylvania.
Manatawny collaborates with Pennsylvania’s Whiskey Hollow to make the whiskey. First the distillery lends used whiskey barrels to the maple syrup producer, where they age their maple syrup for up to a year. After the barrels are emptied, the syrup-soaked casks go back to the distillery and aging whiskey is added. Before bottling, Manatawny adds in some aged maple syrup to create a “decadent, slightly-sweet whiskey.” It makes for a fantastic Old Fashioned or if you’re feeling lazy, it works really well when poured over a large cube.
For the past several days, Manatawny Still Works’ social media feeds have been featuring scorpions. Perhaps triggering for those with Arachnophobia but intriguing nonetheless. Today, the Pottstown distillery lets us in on what they’ve got planned. This Friday, September 25th, Manatawny is releasing Scorpiones, whiskey aged in Mezcal barrels.
Scorpiones, begins life as the distillery’s four-grain white whiskey and then aged in Scorpion Mezcal barrels to add extra layers of smoky-sweet toasted flavors. Suggestions are to sip it neat or mix it in to your favorite Mezcal cocktail. A suggestion that jives with Manatawny’s white whiskey, which often finds itself standing in for tequila in margarita-inspired cocktails.
If we’re admitting it’s pumpkin season then that means it’s also Oktoberfest season. And that normally means malty German lagers and beer festivals. But with festivals on hold, maybe its time to update your Oktoberfest traditions with a whiskey?
Wigle Whiskey’s O’zapft is is back. The whiskey is distilled from Penn Brewery’s Oktoberfest Lager and is said to have a taste “reminiscent of Scotch whisky, with notes of cherry, vanilla, and oak.” And why “O’zapft is” for the name? Well that’s the traditional proclamation that the mayor of Munich kicks off Oktoberfest with. In English, it translates to “it’s tapped.”
Wardog Spirits at Black River Farms Vineyard & Winery in Bethlehem, PA released its Peach infused Bourbon this past week. Co-owner Andy Warner tells us that the peach bourbon has already been a big hit and with Labor Day weekend coming up, we imagine it will continue to be a favorite.
The whiskey starts with Wardog’s Black River Bourbon that then has a handmade peach puree blended in. The final product comes in at 70 proof and goes for $42.42 per 750ml bottle.
Wardog Spirits is open Monday through Thursday, from 2 pm to 5 pm and Saturday and Sunday, from noon to 5 pm.
The bourbon is made with Zea Mays Everta Corn. And what is the exotically named Zea Mays Everta Corn? Well it’s the variety of corn typically used for making popcorn. Perfect perhaps for whiskey and a movie? The bourbon also blends Yellow Dent Corn and malted barley. It’s described as beginning “warm on the nose with notes of apple blossom and creamy sassafras. Drinking neat, you’ll find a lightness that carries flavors of vanilla, ripe cherries, and a lingering candied spice.”
Malvern’s Pennsylvania Distilling has just released its first entirely from scratch American Single Malt Whiskey. This limited release is made from 100% two-row malted barley grown and malted in Pennsylvania. Some of the malt is smoked over PA cherry wood, giving the whiskey an even more Pennsylvania exclusive terroir.
The whiskey is available for pickup in-store or curbside. Free local delivery is also an option, as is shipping to PA residents.
One of the first craft distilleries I went to was Cooper River Distillers along the River Line light rail line in Camden, NJ. The old garage was a ramshackle setup and the epitome of bootstrapped endeavor. But the bartenders were friendly, the cocktails were great, the setting sun blinding, and the promise of something new and exciting was real.
Unfortunately it didn’t work out for James Yoakum and his fledgling distillery. He shut the distillery down two years ago and sold his barreled inventory to Recklesstown Farm Distillery in Columbus, NJ, about 27 miles north from Cooper River’s location. There, the spirits have continued to age and on Saturday, August 29th at 12 pm, the first batch (300 bottles) of Straight Bourbon Whiskey will be placed on sale.
Recklesstown has another connection to Cooper River as head distiller, Ben Donia previously worked at Cooper River and played a part in the production of the bourbon.
The whiskey is described as having sweet vanilla flavor, rye spice and “plenty of age.” The 15-gallon barrels were rested for more than two-and-a-half years.
The bottles are $55 each and there will be a limit of two per customer.
Philadelphia Distilling is known for its Bluecoat Gin but it has been dabbling in whiskey production with its occasional Tough Broad Whiskey made in collaboration with Yards Brewing Co.
But in a recent newsletter, the Philadelphia distiller has made note that the first quarter of 2020 is going to be about whiskey production. Philadelphia Distilling will be using 100% local grains for their malt and rye whiskeys.
Be patient though, the whiskey won’t be ready till 2025.
Litiz, PA distiller Stoll & Wolfe has just announced a lottery to purchase the first 60 bottles of its Rosen Rye. The first PA produced Rosen Rye to be released in nearly three decades.
Rosen Rye is a heritage grain that had fallen out of use but was once a staple at the old Michter’s Distillery in Pennsylvania. Master distiller Dick Stoll may have been the last man to distill from the grain from before Michters closed its distillery in 1990. Now with the help of Laura Fields and her SeedSpark Campaign, the grain has found its way into Stoll & Wolfe’s latest whiskey.