Exploring the Spice of Whiskey: Pennsylvania Rye Whiskey

Pennsylvania rye whiskey carries a legacy that’s as bold and distinctive as the spirit itself. Long before bourbon became America’s favorite, rye was the country’s original whiskey, and Pennsylvania --particularly the region around Pittsburgh -- was its beating heart. Early settlers in the 1700s found rye grain far easier to grow in the rocky Mid‑Atlantic soil than corn, and distilling it into whiskey quickly became both a practical necessity and a profitable craft.  In fact, the origins of American grain distilling can be traced back to 1753 when Shenk's Distillery (later Bomberger’s Distillery, then Michter’s Distillery) opened as the nation’s first grain distillery - transforming distilling from an agricultural enterprise to a large-scale industry. By the late 18th century, Pennsylvania rye had become so economically important that it fermented the Whiskey Rebellion, George Washington's first presidential crisis. 

The character of Pennsylvania rye has always been shaped by the grain itself. Traditional mash bills leaned heavily on rye—often 80% or more—producing a whiskey known for its dry, spicy, and earthy profile. Farmers used several rye varieties, including heirloom strains like Rosen rye, which was prized for its intense aroma and robust flavor. Modern distillers have revived interest in these heritage grains, recognizing that the specific rye variety can dramatically influence the whiskey’s personality, from peppery and sharp to floral and subtly sweet.

Geographically, Pennsylvania’s rye distilling industry once stretched across the state, but two hubs stood out. In western Pennsylvania, the Monongahela River Valley became synonymous with a rich, full‑bodied style of rye that carried the region’s name: Monongahela rye. Towns like Brownsville, West Brownsville, and Connellsville were dotted with distilleries, warehouses, and river ports that shipped whiskey across the country. Eastern Pennsylvania had its own pockets of production, but it was the Monongahela region that defined the state’s reputation, producing some of the most sought‑after rye in the 19th and early 20th centuries.

Prohibition dealt a devastating blow, and by the mid‑20th century, Pennsylvania rye had nearly vanished. Yet the story continued. A modern revival -- fueled by craft distillers, whiskey historians, and grain researchers -- has brought the style roaring back.  In 2015, Laura Fields of the Delaware Valley Fields Foundation and Greg Roth of Penn State’s Agricultural Extension reintroduced Rosen rye by planting a test plot using seed from the USDA.  In 2019, Master Distiller Dick Stoll of Stoll and Wolfe Distillery (Lititz, PA) became the first person to distill Rosen Rye Whiskey in nearly 50 years.  The reunion was fitting as Dick Stoll was also the last distiller to run Rosen during his time at the historic  Michter’s Distillery. 

Other distilleries quickly joined the movement with Dad’s Hat (Mountain Laurel Spirits) in Bristol leading the charge with traditional Pennsylvania-style rye made from locally sourced grain. Wigle Whiskey in Pittsburgh has embraced the region’s heritage with organic rye expressions and historical recreations. New Liberty Distillery in Philadelphia has resurrected the famed Kinsey brand, while smaller producers across the state experiment with heirloom rye varieties and old‑world techniques. Even outside Pennsylvania, distillers such as Leopold Bros. in Colorado have collaborated with agricultural researchers to revive Rosen rye, reconnecting modern whiskey drinkers with flavors once thought lost.

The resurgence of Pennsylvania rye isn’t just a nod to nostalgia -- it’s a rediscovery of a uniquely American spirit shaped by place, grain, and generations of craftsmanship. As more distillers return to the roots of rye whiskey, Pennsylvania’s influence continues to grow, reminding us that some traditions are too good to fade away.