This rye takes its cues from the original American whiskey, Monongahela Rye, which Western Pennsylvania produced for more than 100 years. This rich, spicy rye, an alembic run on our traditional pot still, is a cousin to the mass- produced column ryes. Oak and caramel hit the palate first, followed by tart cherry and the whiskey finishes with a distinctive black pepper spice. Made with organic rye, organic wheat and organic malted barley sourced from regional farms. Wigle mills, ferments and pot-distills these local grains at its family-owned distillery in Pittsburgh’s Strip District. Aged for two years in new oak casks.
— Distiller's notes