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DAD❜S HAT RYE

Region - St, Bristol, PA, USA

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Though in the 1800s Pennsylvania distillers were making over 6 million gallons of rye whiskey annually, prized across the United States and across the world, the Prohibition of 1920 was a disaster, and the Rye whiskey industry never fully recovered from the damage.

Herman Mihalich, who grew up on the second floor of his family’s tavern in Monessen, Pennsylvania recalls how his father and grandfather were fond of the all-American spirit. After spending 30+ years in the Chemical Industry, in the year 2006 he read a story in the New York Times about the reemergence of rye, and together with his fraternity brother, John Cooper, founded the Dad’s Hat distillery in Bristol, Buck County. The name has another interesting story – Mihalich who has been wearing his father’s fedora hats since the late 80s remembers how these hats were a symbol of optimism, and not a fashion statement. They cared about the quality, polish and finish and it came from an era when taking the time to do it the right way mattered.

Dad’s Hat Rye was founded to do it the right way. Tapping into the agricultural richness of Pennsylvania, the distillery partners with local farms to obtain the highest quality grain while offering fair pricing. Right down to the glass bottles and the distinctive labels, all are produced with strategic partners from Pennsylvania. The recipe was formulated when both Cooper and Mihalich worked with the Artisan Distilling Program at Michigan State University over a two year period and is modeled after the 200 year old traditional Pennsylvania rye whiskey using traditional 500-gallon pot still with a more modern side column. Aged in charred quarter casks, the mature whiskey is blended by the master distiller to produce the right balance and complexity.

In other words, Mihalich’s father always said, `if you want something done right, do it yourself’, and Dad’s Hat is a result of that.

DAD’S HAT PENNSYLVANIA RYE WHISKEY

45% Abv - 700ml

Dads-Hat-Rye

High quality, locally sourced ingredients, and made in the traditional Monongahela-style (very high rye and no corn), it has a grain bill of 80% rye, 15% barley malt, and 5% rye malt yielding a flavorful mash that undergoes a weeklong controlled fermentation to develop complex flavor. Aged in 15 gallon charred new white oak quarter casks between 6-9 months, this allows for a genuine rye flavor to evolve quickly. This small batch whiskey reaches the right balance of complexity and smoothness.

Tasting Notes: Floral and spicy on the nose; a peppery bite with cinnamon on the mid-palate, and underlying notes of dried fruit, grasses and black cherry with hints of tobacco, vanilla and oak. With the overall character being spicy and fruity, the finish is dry and sweet.

MRP: Rs.8200

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