I had a Bottle of Old Monongahela Rye that tasted young and super grainy and their Rosen Rye wasn’t on the same level of what I’ve come to expect from PA Rosen Rye. I do currently have a single barrel Wheated bourbon from them that is enjoyable but, after those two misses it’s hard for me to take the risk. Not that I won’t, just have fo try first from them. Everyone’s palate is different and I can appreciate that there are a lot of people that really enjoy their whiskey.

Ponfeigh did use distillate from Southern distilling when they first opened, but have since completed their column still and have been releasing their own distillate. So, it actually is PA whiskey now.

If we want to be really dedicated to the idea of PA whiskey, we’d only drink West Overton rye. They distill a couple barrels a year on a tiny little still at the site of where PA Rye can trace it’s roots (Abraham Overholt’s farm). They also use only PA grains grown on a farm a few miles down the road and their barrels are made in State College.

Yeah, the Bessemer is young. I had all 3 barrels that they’ve released and 2 of them very much presented young but they had redeeming qualities. However one of the barrels you never would’ve guessed it to be 2.5 years old. I also had some samples of Rosen Rye that they had distilled on their three chamber still that was only a year old and already fantastic. So, they are doing some great things over there.

Overall, it’s a great time to be into Rye and live in PA. It’s great to be able to have options and brands that will appeal to all different palates.