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 “The US Craft Distilling Market: 2011 and Beyond” (Unpublished paper, http://www.coppersea.com/wp-content/uploads/2012/04/Craft_Distilling_2011_White_Paper_Final.pdf).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