BARTENDERS AND DISTILLERS SERVE AS CULTURAL CUSTODIANS OF CUSTOMS AND RITUALS...CHARGED WITH PRESERVING AND PROMOTING CULTURAL HERITAGE AND TRADITION THROUGH THOUGHTFUL REINTERPRETATION OF HISTORIC RECIPES.
— Meehans Bartender's Manual

BACKGROUND & LEGACY

AMERICAN RYE WHISKEY HISTORY BORN IN LANCASTER CO, PA.

“The Bomberger Distillery Complex (just over 5 miles from Stoll & Wolfe) represents the transformation of whiskey distilling from a seasonal agricultural enterprise into a large-scale industry specializing in the year- round production of distilled spirits.” -National Register Historic Places

  • The site has a documented history of spirit production since 1753. Bomberger's was listed on the National Register of Historic Places in 1975, declared a National Historic Landmark in 1980, and was America's smallest commercial distiller at the time of its 1989 closure.

  • The National Register of Historic Places lists Bomberger’s Distillery amongst the most significant locations in American Manufacturing History amongst the original Anheuser-Busch Brewery, Coca-Cola Bottling Plant in Georgia, Duke Homestead and Tobacco Factory in North Carolina, and the Milton Hershey Mansion. 

FULL 250+ YEARS OF LOCAL WHISKEY HISTORY TIMELINE HERE

NATIONAL REGISTER HISTORIC PLACES

National Register of Historic Places Nomination: The distillation of spirituous liquors is a major American industry, and the Bomberger Distillery, whose origins can be traced back to 1753 is both the Nation’s oldest distillery and a primary extant example of the small scale commercial distilling operations which enabled the United States...to become “the world’s largest producer and largest consumer of whiskey.”  Click Here for Full 1975 Submission – PA Historical & Museum Commission.

"STOLL & WOLFE BRINGS WHISKEY BACK TO ITS LANCASTER ROOTS"

“Wolfe breaks it down for me. Lancaster’s always had the most productive farmland in America, he says, making it the best place to grow grain back before the rest of the country was settled. This area – even though we don’t think of it as the frontier or the West – it was for the colonial settlers. That’s how you got your Conestoga wagon – here. Your Kentucky rifle – actually Lancaster County. You bought it here and went to use it in Kentucky,” Wolfe says. “This area was basically the last place you would go before you went west. So you could either take 55 pounds of grain or you could take one gallon of whiskey. The whiskey was medicine, it was food. Even the Single Sisters (Moravian Church) in Lititz were distilling whiskey back in the 1700s. So it’s sort of new, but very rooted in history.” Full Article Here.

PENNSYLVANIA DRAM DEVOTEES

"Every once in a while you get to see a circle completed. The last distillery to close its doors in Pennsylvania was Michter’s Distillery in Schaefferstown in 1990. The closing of this distillery marked the end of an era. The Michter’s brand name was sold to a company in Kentucky and the brick and mortar distillery was left to decompose. The last distiller to work on site in Shaefferstown was a man named Dick Stoll. Now, in his eighties, Mr. Stoll and his youthful, energetic partner, Erik Wolfe are determined to bring back that which was lost. Their new Stoll & Wolfe distillery will incorporate the old with the new by employing the talents and experience of Mr. Stoll with the a modern vision of Pennsylvania distilling."      Full Article Here.

DICK STOLL

WHISKEY ADVOCATE "THE MAN COMES AROUND"

"The white dog has been proofed down to 109 for barrel entry (109 was the entry proof at his last distillery job, before cost cutting measures forced it to 115) and cooperage is lined up to be filled. Dick takes the faucet and fills the first barrel. He’s then handed a dead-blow hammer and drives the bung home with the same solid delivery he’d applied as a much younger man. Satisfied, he poses with the first filled barrel of Stoll & Wolfe rye whiskey and smiles.

Life can be truly unpredictable, even unfathomable. When Dick locked up that now-demolished Pennsylvania distillery all those years ago, the whiskey business was in the doldrums worldwide, and at the time there was no end in sight. Distillers like Jimmy Russell and Parker Beam felt the hard times too, but working for well managed companies with deeper pockets they were able to weather the storm and stay in the business. 

Life dealt Dick Stoll a different hand, but with the renaissance of American whiskey came new opportunities, and one of those just happened to have Dick’s name engraved on it. Now, more than a quarter-century later, Dick Stoll is back in the whiskey business and happy as all hell to be part of it again.
Welcome back, Dick. It’s been a long time coming."  Full Article Here.

AH HIRSCH - THE BEST BOURBON YOU'LL NEVER TASTE

"A quick summation offers that the bourbon was distilled in early 1974, at what would eventually be known as the Michter’s Distillery near Schaefferstown, Pennsylvania. It was the standard bourbon recipe used at the distillery by master distiller Dick Stoll, who learned it, and his trade, under Everett Beam. When the distillery faced bankruptcy, this bourbon, which had already been aged for far longer than was standard or typical, had never been put to use. Gordon Hue acquired it in 1989, and had Julian Van Winkle III bottle the brand — A.H. Hirsch Reserve." Full Article Here.

WHISKED BACK INTO HISTORY

PENNSYLVANIA DRAM DEVOTEES 

"There are many new distilleries popping up in Pennsylvania, but none carry the Pennsylvanian distillery torch quite like Stoll and Wolfe. You see the name Stoll and Wolfe, which is named after founders of the brand, Dick Stoll and Erik Wolfe, was originally named Bomberger’s as a tribute to the old Bomberger’s Distillery (known to most as Michter’s). They planned to reopen the distillery in Lititz, PA where Mr. Dick Stoll was distiller in the 70’s. Mr. Stoll is now famous for being the man behind the famous A.H.Hirsch Reserve 16 year old bourbon... Bomberger’s would become Stoll and Wolfe instead. This may seem like a great loss for Pennsylvania, but in my humble opinion, there is a great deal to be said about a fresh start for Stoll & Wolfe whiskeys." Full Article Here.

LATEST PRESS

STOLL & WOLFE PENNSYLVANIA RYE FINISHES IN TOP 3 AMERICAN RYE WHISKEYS, SCORING 95/100 "Extraordinary, Ultimate Recommendation" in 2018 ULTIMATE SPIRITS COMPETITION.

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DAILY BEAST - IS THE SECRET TO KENTUCKY BOURBON LIMESTONE WATER?

DICK STOLL INTERVIEWED WITH MASTER DISTILLERS FROM MAKER'S MARK & BUFFALO TRACE.

"...I (Lew Bryson) grew up in eastern Pennsylvania, and limestone bedrock literally poked up through the grass in my neighbor’s yard. Our well pumped water that was so hard you could taste it. They produced whiskey not far away, at a distillery that’s since closed down: the original Michter’s distillery, where they made the excellent whiskey that has become a legend under the A.H. Hirsch name.

Though the distillery has been closed for almost 30 years, the master distiller, Dick Stoll, still lives nearby. He’s more than 80 years old and in startlingly good health, and is helping a new distillery, Stoll & Wolfe, get started there. I asked him what made the water at Michter’s good for making whiskey.

“The alkalinity in it, as opposed to acid,” he told me. 'Everyone said that was better for fermentation. Much more than that, I can’t tell you, but it worked very well.' The new Stoll & Wolfe distillery will be using that same water..." Full Article Here.

WHISKEY WASH - PENNSYLVANIA RYE WHISKEY REVIEW - 1.28.18

4 of 5 Stars "For spending barely a year in a cask, Stoll & Wolfe Rye Whiskey punches well above its figurative weight in terms of maturity. While further aging may have given it more depth, it still covers the sweet and spicy characteristics of rye without straying too far in either direction...an easy drinker suitable for sipping and mixing."

Nose: The first sniff hits the nose like a surprisingly earthy wave that’s heavy on rye and oak with notes of clove, ginger, and citrus giving it additional zest. That mellows down into a sweeter bouquet caramel, orange, and a hint of spices.

Palate: The first sip eases onto the tongue with a faint twinge of smoke and spices, specifically rye. That rye twinge grows stronger as it sits on the tongue – skewing the flavor a bit toward an earthy caramel with a bit of cinnamon – but never building to an overwhelming degree. Swallowing strips that flavor profile down to a bare, yet slightly sweet rye flavor with a slight tingle in front of the mouth. That’s followed by a subsequent wave of spiciness that develops in the back of the mouth and marches forward. That leaves a sweet caramel aftertaste in the mouth alongside a faint hum of spicy rye. FULL REVIEW HERE.

WHISKEYREVIEWER.COM - PENNSYLVANIA RYE WHISKEY REVIEW - 1.25.18

"The whiskey dances in the glass when held up to the light reflecting a sparkly copper-amber color. The nose is young with a distinct hint of fresh off the still sweetness, vanilla and oak. The mouth fell is warm and spicy with creamy soft butterscotch, vanilla, young oak flavors and coats my tongue with a light oily herbal essence. The finish is minty, with warm corn sweetness melded with hints of butterscotch, vanilla, oak spice in the back of the throat and a final touch of astringent dry after taste.

This is a great first step for a new rye whiskey, and the juice will only get better as it matures with the barrel influences to the distillate. I really enjoyed sampling this youthful juice. It is a good rye whiskey with non-traditional doses of butterscotch and vanilla. This is going to get very interesting in year 2, 4, 8, and beyond..." FULL REVIEW HERE.

PRESENT

STOLL & WOLFE IN THE DAILY BEAST "Is the Secret to Kentucky Bourbon Limestone Water?" WITH MAKER'S MARK AND HEAVEN HILL.

"...I (Lew Bryson) grew up in eastern Pennsylvania, and limestone bedrock literally poked up through the grass in my neighbor’s yard. Our well pumped water that was so hard you could taste it. They produced whiskey not far away, at a distillery that’s since closed down: the original Michter’s distillery, where they made the excellent whiskey that has become a legend under the A.H. Hirsch name.

Though the distillery has been closed for almost 30 years, the master distiller, Dick Stoll, still lives nearby. He’s more than 80 years old and in startlingly good health, and is helping a new distillery, Stoll & Wolfe, get started there. I asked him what made the water at Michter’s good for making whiskey.

“The alkalinity in it, as opposed to acid,” he told me. 'Everyone said that was better for fermentation. Much more than that, I can’t tell you, but it worked very well.' The new Stoll & Wolfe distillery will be using that same water..." Full Article Here.

LOCAL INK

ALCHEMISTS CABINET INTERVIEW

UNITED AIRLINES HEMISPHERES MAGAZINE