Dad's Hat Pennsylvania Rye Whiskey

This Pennsylvania or Monongahela style Rye aims to replicate the Rye whiskey tradition from Pennsylvania before President Washington suppressed the Whiskey Rebellion in 1794. It's America's original distilled spirit. The mash bill is 80% Rye, 5% malted Rye, and 15% malted barley – crucially, no corn, which is evident in the palate's lack of sweetness. It has a medium to dark amber hue and leaves a thick, oily film on the glass with slow-moving legs. While it has a "minimum 6 months" age statement, the use of 15-gallon casks suggests a faster maturation, giving it a profile closer to a 3-4 year old spirit. The nose is intensely rye, like rye bread with dark honey, accompanied by bitter orange marmalade, hints of cherry cough syrup, a slight alcohol burn, and some oak char. The palate is quite different: woody, spicy, leathery, and tasting of malted cereal, with very little sweetness and none of the typical bourbon flavors like vanilla and caramel. It has an oily mouthfeel, and adding water brings out the malty/cereal notes. The finish is initially a bit hot with a lingering dry oak spice. This is a truly distinct whiskey, sharing little with most ryes found on store shelves. It costs $45-50 online. While I might not keep it as a regular, it's certainly worth trying to experience a piece of American spirits history. A solid 4.0/5. Cheers!

This rye is unlike any I've had before. The aroma is intensely reminiscent of rye bread and dill, with hints of pine sap and turpentine. The palate comes alive as a rye whiskey. Initially, there's caramel and vanilla, leading to spices like cinnamon, black pepper, and chili pepper. A slight note of spruce needles is also present. The finish is very herbaceous, with rye bread and a blend of dill and sage, possibly oregano. While it's not my top choice for sipping neat, it's not excessively spicy and offers more complexity than other ryes I've encountered. It would likely be fantastic in mixed drinks or paired with suitable food.

You've been exploring the visitor center area, and you spot a velociraptor walking by with a bartender's arm in its mouth. Miraculously, the bartender is still holding this bottle. The aroma has plenty of rye spice, along with some orange. You'll find rye bread, leather, oak, and a distinct earthy flavor. The heat is very prominent initially, then almost completely disappears by the middle of the palate. It's not terrible, but don't put yourself through the trouble of wrestling that velociraptor. Saving this bottle isn't worth the effort.

This is for serious rye enthusiasts. High-rye content whiskeys aged under a year possess a very distinct character, and this one delivers it prominently. It's reminiscent of a young Lot 40. Despite being only 90 proof, it's packed with flavor. For my friends in NC, Dad's Hat isn't stocked in our state-run stores, so consider purchasing Doc Porter Rye instead. It's produced similarly and offers a comparable flavor profile.

Recommended for rye enthusiasts. The aroma presents sweet cherry, Mexican vanilla, and orange spice. The initial taste has a touch of wood, a sharp note, maybe some faint cherry, and then green peppercorns. There's no corn sweetness or buttery quality. The finish is dry and robust, with lingering notes of semi-bitter dark chocolate, grass, dry leaves, and the burn of rye alcohol.

Initial aroma: cherry cola, menthol, rye spice, with a faint dryness and dustiness. Taste: minimal burn, good mouthfeel, sweet, with cherry cola and a mild peppery character. Finish: medium, featuring dark fruit and a slight drying sensation. Overall, a very enjoyable and distinct rye.