Dad's Hat Pennsylvania Straight Rye Whiskey

I acquired this bottle in early 2020, just before transitioning to remote work due to the pandemic, thanks to a promotional price reduction. Considering its usual cost, this deal was exceptional and the only reason I'd try an unfamiliar regional spirit. Tasting it brought back memories of my initial encounter with red wine. My teenage years were spent abstaining from alcohol; while peers sought older friends to buy them beer, I remained sober. It wasn't until a college study abroad trip to Rome that I tried red wine. On our first evening, while exploring dining options with new roommates and a girl from the program, we chose a place that offered house red. Not wanting to appear inexperienced, I accepted a pour when offered. I reasoned that since it was made from grapes, it would likely taste like grape juice and couldn't be that bad. Upon sipping, I winced, suppressing the urge to discard it. It certainly didn't resemble grape juice. It brought to mind a scene from a 90s movie where a character, after trying a beer for the first time, warns everyone that the beer has gone off. With this particular spirit, I had a comparable experience. Despite having consumed whiskey for 17 years by the time I opened it, its taste was unlike any rye I had encountered. By that point, however, I was open to the unexpected and embracing new experiences. I had tried various ryes, but this one was entirely different. Unlike those others, its dominant characteristic wasn't sweetness but rather the aroma from the glass, which was distinctly rye. I detected notes of rye spice, dill, and a yeasty, bready scent, possibly with a hint of spicy mustard. The aroma was reminiscent of a premium deli sandwich on rye bread, omitting everything but the mustard. Subtle hints of vanilla and caramel were present, adding depth, but they became more noticeable after the glass had sat for some time. If one samples it immediately without preparation or prior experience with rye, they might complain it's undrinkable, akin to the wine anecdote. Given the mixed reviews for this product, it's likely many tasters either didn't know what to expect or didn't allow the glass to rest sufficiently, though many would argue this is common for ratings on this platform. A faint black licorice or Earl Grey note was also detectable. On the palate, the rye spice remained prominent, accompanied by cardamom, caramel, and the yeasty, bready quality from the nose transformed into a smooth creaminess. A spicy red bell pepper flavor concluded the palate and finish. I recently purchased a second bottle, over three years after my initial tasting. At its current price point, I find it a bit expensive, even though I enjoy it. The reason is that the cask strength version, which I prefer more, is only slightly more expensive. However, this bottle was again on sale with a discount, prompting me to buy it for comparison. Frankly, if its price were lower, I would purchase it more frequently, particularly because of its distinctive character as a rye. Its current cost pushes it just beyond my regular buying range. In my opinion, it's an acquired taste, somewhat like an American take on Islay Scotch – appreciated by those who understand it, while those seeking simpler whiskies might dismiss it. Nevertheless, I remain interested in this brand and plan to try their bottled-in-bond expression soon. The pricing structure remains a consideration, as the bonded version is more expensive than the straight rye, and the cask strength is even higher. If the producer were to adjust the pricing of the straight rye and bottled-in-bond, I would be a more frequent customer. Consider this feedback.

Nose: Fresh Rye/Dill/baking spice, menthol/eucalyptus, light vanilla. Taste: A pleasant warm spice, with very little heat. Pepper, Clove, fresh cut grass, a touch of honey. Finish: Medium to long with menthol/eucalyptus, pepper, and baking spice. I was hesitant about this one, as some other craft Pennsylvania Ryes have disappointed me. I'm pleased to report this one is very good and reasonably priced. I believe I paid around $60, which might seem steep, but in today's market, you won't find a High Rye “Straight Rye” whiskey aged 3-4 years for much less. Kudos to the creators for crafting this Rye. This was my first bottle from this brand, but it definitely won't be my last. I'm eager to try their entire range. They offer a Port-finished Rye that I must acquire... They also have a vermouth-finished rye – sounds intriguing, but I might need to sample that one first. Overall Grade: B+

I must admit, I'm unfamiliar with what defines a Pennsylvania-style rye. Nevertheless, this is a pleasant sipping rye. Its 80/20 rye/barley composition is amusing because it tastes like a blend of 80% MGP rye and 20% Old Forester Rye. The nose presents a combination of sweet vanilla and spicy rye. The palate begins with the sweet herbal notes characteristic of MGP 95/5 rye. Then, the rye spice and cinnamon dominate, concluding with sweet vanilla and cocoa flavors.

This is a bold, highly aromatic rye with a grassy, spicy character true to its Pennsylvania origins. Adding a cube brings out hints of dill pickle and a faint smoky peat, which, while seemingly unusual, is quite interesting. Devotees of hardcore Pennsylvania rye should be captivated, but it's certainly an acquired taste. I love it!

The nose is predominantly herbal and floral, but more flavors emerge on the palate. These notes are joined by caramel apple and a subtle honey sweetness that carries into the finish. The oak is subdued, presenting as a light dryness. I find this superior to the standard black label.

Nose: Smells like a freshly opened bag of cereal with a hint of citrus Palate: Oily texture. Starts sweet on the palate, building into a baking spice flavor Finish: A quick, oaky finish with spearmint, continuing that spicy flavor long after it's gone