"From the fertile farms of America come the carefully slected Number One quality grains: from the lake-studded Michigan, the hearty dry flavor of Rosen Rye,..."
Nearly 600 lbs of Rosen rye provided by the Delaware Valley Fields Foundation and partner, Penn State, was added to about 300 lbs of locally grown corn and 100lbs of malted barley to create the mash for Stoll & Wolfe's Rosen rye whiskey. The grains simmered and stirred within the mashtun and filled the distillery with the delicious aroma of warm bread...
For the first time in over 50 years, Dick Stoll transferred his Rosen rye sweet mash into his still to begin the distillation of Keystone Rosen rye "new make" spirit. The "candy-coated rye" flavors of the white rye whiskey that would be produced that afternoon were not only reminicient of the whiskeys Mr.Stoll made long ago, but also showed off the potential in heritage grains for Pennsylvania distillers and the farmers that will grow them in the years to come.
We were priviledged to have expert distiller and distillery consultant, Lisa Roper Wicker, at the SeedSpark event on September 7th at Stoll & Wolfe Distillery. She was thrilled with the clarity and nuanced flavor in the Rosen Rye new make whiskey.
"It tastes like rye that's been rolled in sugar," she says. "Like candy-coated rye. It's delicious!"