LANCASTER CO. MAGAZINE - 250 YEARS OF LANCASTER COUNTY HISTORY
“Whether or not you’re a whiskey drinker, it’s difficult to imagine Lancaster’s countryside filled with rye fields and dotted with distilleries. Such a scenario existed during the 18th and early 19th centuries. According to an article read before the Lancaster County Historical Society in the 1920s, 183 distilleries had existed in Lancaster County in 1813…What was the reason behind the proliferation of distilleries? A need grew out an abundance of rye grain harvested across the region’s farmlands. Rather than let crops go to waste, farmers could preserve their rye yield and turn it into a tradable commodity, a currency by the gallon or barrel.” -Jordan Bush, Lancaster County Magazine. Click Here to Read More.
STOLL & WOLFE SCORES 95/100 IN 2018 ULTIMATE SPIRITS COMPETITION
Stoll & Wolfe Pennsylvania Rye Whiskey received a 95/100 "Extraordinary, Ultimate Recommendation" in the 2018 Ultimate Spirits Challenge. Tasting Notes: Bold and brash rye and cinnamon greet the nose on this craft whiskey. Dried apricot, thyme, and maple syrup join them. The palate is dominated by rich oaky flavors of brown sugar and toasted coconut, with wisps of vanilla and pear lingering on the tongue. Recognition as a "Finalist" and "Best Value" were also awarded. Click Here to Read More.
'BEAMING' WITH HISTORY - DICK STOLL & SYLVIA BEAM TALK PA WHISKEY
From The Beam Boys in Kentucky to PA Michter’s and now Stoll & Wolfe in Lititz - talking family, history and whiskey at Stoll & Wolfe Distillery. Honored and excited to play a small role in helping preserve Charlie Beam's legacy in Pennsylvania whiskey history.
"Charles was one of the ‘Beam Boys,’ as they were affectionately known,” Sylvia said proudly. Sadly, the facility fell into disrepair, and eventually closed its doors for good on Valentine’s Day in 1990. By the time the last barrel rolled off the line, the national landmark, which produced “The whiskey that warmed the Revolution,” was known as the smallest commercial distiller in America.
Trained by Beam, Dick Stoll, of Stoll & Wolfe whiskey of Lititz, was the final master distiller at Michter’s. And despite all he and Sylvia have in common, surprisingly, they only met recently for the very first time." Read more of Lititz Record's article here.
Thanks for taking the time to come out and discuss. We're honored to play even a small role in helping to preserve Charlie Beam's legacy, contributions to Pennsylvania Whiskey (Bourbon and Rye) and the knowledge he passed on to Dick Stoll.
BREAKING BOURBON - STOLL & WOLFE TASTING NOTES
Stoll & Wolfe Pennsylvania Rye Whiskey is a mix of old and new. Created and distilled by legendary distiller Dick Stoll, this sweet mash rye is aged in 30 gallon barrels by the upstart Stoll & Wolfe Distillery. If the name Dick Stoll rings a bell, that’s because Mr. Stoll was the last master distiller at Pennsylvania’s Michter’s where he also distilled bourbon for the A.H. Hirsch Bourbon brand. He was trained by Charles Everett Beam who was the grandnephew of the legendary Jim Beam himself. Currently the Stoll & Wolfe Rye is mainly sold in the distillery tasting room in Lititz, PA. The bottle that was tasted is from Batch 1117.
Sweet notes of honey, vanilla, and orange rind lay on top of a large dose of rye grain. Beneath these lie distinct hits of corn and oak which come with the territory of this young whiskey. Rye and honey carry through to the palate and dominate the experience along with a dash of cinnamon. The sweet spiciness is mellowed out by the new oak layer that mingles with it. The finish brings about a lingering mixture of rye spice, honey, and hints of sweet orange and dry leather.
The old adage that there’s no substitute for experience clearly holds true as Stoll & Wolfe Pennsylvania Rye shows a ton of potential for such a young whiskey. To read the full post click here.
DICK STOLL MAKES DAILY BEAST WITH BUFFALO TRACE & MAKER'S MARK.
"Is the Secret to Kentucky Bourbon Limestone Water?" BY LEW BRYSON.
"...I 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.
Sometimes our Tasting Room becomes a studio for a video shoot. Big Thank You to the good folks over at Webrestaurantstore for letting us talk about tips and tricks for hosting your own whiskey tasting.
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.
"...bright, fresh, delicate, making the best of the youth with a lovely rye herbaciousness. Light honey and chamomile on the nose. The palate adds green stem and barrel-aged grappa notes, and there’s fresh apple on the finish. Refreshing."
"...This is a great aperitif whiskey. It’s not going to wear you out, but it does have an appropriate complexity: the sweet elements of bourbon and savory elements of rye are discrete and discernable...This is a bottle you could safely bring to a summer BBQ that would make pretty much everybody happy."