Dad’s Hat Rye Whiskey, a micro-distillery in Bristol, first hit the Philadelphia market in fall 2011, making a victorious splash as the first rye whiskey to be produced in the state in more than two decades.
Now the driving forces behind the locally produced spirit, John Cooper and Herman Mihalich, are expanding their artisanal repertoire with a limited-edition aging series that includes the Vermouth Barrel-Aged Rye Whiskey. As an offshoot of their flagship, this craft batch extends the aging process of the rye by finishing it for three months in a sweet vermouth barrel.
The final product? We’re dubbing it an “insta-cocktail,” similar to a manhattan without the work of mixing a cocktail. The bold brown liquor weighs in with vibrant reddish hues, and wafts with a pronounced aroma of orange and cinnamon. The sharp, peppery bite seen regularly in the aged mainstay continues to arrive up-front, with the sweet vermouth hijacks the tail end of the imbibing session by offering a smooth, lingering finish.
Dad’s Hat has also released a limited-edition rye aged in port barrels. For more information, visit dadshatrye.com.
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