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Monongahela Rye: America’s Original Whiskey
#MonRye#totc
#MonRye#totc
Meredith Grelli, Co-Owner Wigle WhiskeyHal B. Klein, Pittsburgh Magazine Dining Critic/Food & Drinks writerWes Shonk, Wigle Whiskey Educator
HERE’S WHAT WE’RE DOING
1. Monongahela Rye: What the hell is it?2. History 3. Why was it made?4. Where has it gone?5. Bringing it back6. Why that matters. (It does.)
MONONGAHELA RYE WHISKEY
For 150 years, Pittsburgh was the whiskey capital of America, producing the gold standard of American whiskey --
Monongahela Rye.
THE ORIGINAL AMERICAN WHISKEY
Let’s try some.Wigle Organic Deep Cut
Monongahela Rye.
AMERICAN WHISKEY WAS BORN IN PITTSBURGH
SETTLED BY TWO GROUPS OF EUROPEANS
GERMANS: GOOD AT FARMING
SCOTTISH: GOOD AT DRINKING
GERMANS BRING RYE, SCOTS BRING STILLS
TOGETHER, THEY MAKE A NEW PRODUCT
+ =
EXCISE TAXES ARE BORN
A FIGHT ENSUES
THE REBELLION
PITTSBURGHERS PROVE MOST PASSIONATE
THE REBELS ARE OVERWHELMED
PHILADELPHIA
MOST ARE PARDONED
A BIG FAN OF RYE
LIFE GOES ON AFTER THE REBELLION
Pittsburgh had 12major distilleriesby the 1850s.
ONE OF THE FIRST TO SCALE UP IS ABRAHAM OVERHOLT
FROM FIELDS TO HOGS
THE AMERICAN WHISKEY
BIG DREAMS DIE HARD
DIRTY DANCING
SHACKING UP
HENRY CLAY FRICK
(LOVECHILD/KING OF COKE)
ALWAYS A BUSINESSMAN
COAL
THE JUDGE
US STEEL
A TRICKY INHERITANCE
WHY WAS IT MADE?
WHERE ARE WE THESE DAYS?
A DIFFERENT INDUSTRY
AT THE TURN OF THE 20TH CENTURY, A DISTILLERY FOR EVERY 9,500 PEOPLE
3 FORCES USHERED IN NEW LANDSCAPE
• Invention of the Coffey Still
• Prohibition
• Consolidation of the Suppliers and Distributors
SUPPLIER AND DISTRIBUTOR CONSOLIDATED LANDSCAPE
Nearly half of American Rye
sold in PA in 2013 was produced by MGP
The Other Half
IN 2013, MORE THAN 80% OF THE RYE WHISKEY SOLD IN PENNSYLVANIA WAS FROM
2 SUPPLIERS, WHO HAVE KEPT RYE ALIVE DESPITE DECADES OF LAGGING CONSUMER
INTEREST.
TIME TO BRING TERROIR BACK.
THE RETURN OF SMALL DISTILLERIES
Source: Kinstlick, Michael. “The US Craft Distilling Market: 2011 and Beyond” (Unpublished paper, http://www.coppersea.com/wp-content/uploads/2012/04/Craft_Distilling_2011_White_Paper_Final.pdf).
HOW WE ARE TRYING TO BRING MON RYE BACK
Principle No. 1
Our business is only as sustainable as our community is educated and engaged.
REBIRTH OF MONONGAHELA RYE.
MULTIPLE POINTS IN WHISKEY PRODUCTION FOR ENVIRONMENTAL INFLUENCE
Grains Fermenting Distilling Ageing Proofing
ClimateSoil
Technical Qualities
ClimateYeastWater
CutsTechnical Qalities
ClimateWood
Barrel Size
Water
QUALITIES OF LOCAL GRAINS
WESTERN PENNSYLVANIA SOIL CONDITIONS
● Pittsburgh Plateau Soil dominated by clay and silt (read: terrible)● Well-drained soil, but steep slopes experience erosion● Washington County (where we get most of our grains) has deepest soil and
“best” growing conditions
REGIONALITY (TERRIOR) IN SPIRITS?
● 2014 Study on Burgundy Wines● Grains as Product of Environment● Regional Distinctions in Spirits are common
o Think: Speyside vs. Highlands vs. Islayo Or: Tequila vs. Mezcal
● Can harsh growing conditions grow better products?
STYLE OF DISTILLATION
REGIONALITY OF RYE WHISKEY?
● Conducting study of protein, carbohydrate, mineral content of rye grains● What will happen down the line?
o Can you make Monongahela Rye anywhere?
CLIMATE TAKE THE BEST OF ALL 3
TINKER INTERNAL
FAST CYCLE BARTENDER & INTERNAL
SLOW CYCLE ACADEMIC
INNOVATION 3 WAYS
TINKER
INTERNAL
FAST CYCLE
BARTENDER & INTERNAL
SLOW CYCLE
ACADEMIC
WHY IT MATTERS
TASTE AGAIN!
THANK YOU!
Sponsors: Wigle Whiskey @wiglewhiskeyBeam Suntory @jimbeam @oldoverholt
#MonRye #TOTCSlides will be available at tales365.com
RYE: THE GRAIN OF THE PEOPLE
● Adapted to less-fertile conditions● Frost resistant● Docking resistant● Resistant to fungal diseases and produces fewer fusarium mycotoxins● Lower flour yield, but higher biological value*All compared to wheat and barley
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