PDA

View Full Version : Who's tried Dad's Hat? What did you think?



humchan2k
11-17-2012, 13:26
I recently acquired 2 bottles of Dad's Hat Pennsylvania Rye.....and I'm pretty impressed. For a product with VERY little aging, it's flavor profile is pretty developed. It has that malted rye mouthfeel similar to Old Potrero, but don't let that dissuade you, it's got a lot to like about it.

http://dadshatrye.com/

It does not hold up well in cocktails, as I discovered when mixed with good quality ginger beer, it tasted a bit thin....but on it's own, neat or with 1 cube, it's pretty solid.

Not a bad value for $45.

Anyone else give this one a try yet?

ethangsmith
11-17-2012, 14:42
Yes. I am actually friends with Hermann and John. You would be amazed at the research that went into crafting Dad's Hat. Both men are well-versed in the industry and are experts at what they are doing. At only about 9 months in a small barrel, I am amazed at what they've done. I have a feeling in a few years they will have a fully aged rye that will blow everyone else out of the water. It's a great deal in craft rye! I always recommend it to my friends.

humchan2k
11-19-2012, 17:59
Oh, you are? What's their plan for Dad's Hat, do they want to get it to a mature, 6-8 year product down the line? Honestly, I really like how they thought about details, especially as a dude who rocks a hat everyday, I totally get the emotional bond between product and "Dad" in this release. I've since bought another bottle of it, think I'll work on it during MNF tonight a bit again.....

The only thing I wish for their product is more time, which only comes with time, as I think once it has a couple years of age on it, it IS going to be dynamite stuff.

Josh
11-19-2012, 18:07
Is this a companion product to Old Overcoat?

humchan2k
11-19-2012, 18:11
Josh will be here all week, ladies and gentlemen! Two shows nightly! Try the veal and don't forget to tip your waitresses, folks! :)

ethangsmith
11-19-2012, 18:35
I think the eventual goal is to push into the 6-8 range- The reason I say this is that they are trying to reenact a proper Monongahela Rye and most of them were aged into that amount of years. Since they just started about a year or so ago releasing some product and only this summer started the release of aged product, I think we can all look forward to further aged products in the future. They currently are in the midst of their first single barrel releases. They are available at their Bristol distillery.

jinenjo
11-19-2012, 19:33
Not a bad value for $45.



This did look promising, but here in California, it's got a $100 price tag. OUCH!

Josh
11-19-2012, 21:01
Josh will be here all week, ladies and gentlemen! Two shows nightly! Try the veal and don't forget to tip your waitresses, folks! :)

Thank you for giving me the attention I so desperately crave.

humchan2k
11-19-2012, 22:25
This did look promising, but here in California, it's got a $100 price tag. OUCH!

Woah, what part of Cali are you in, sir!?!?! I live in LA, and I can get it for $55/bottle at Vendome and $50 at K&L. I mean....no matter where in Cali you are, you could buy it online at K&L and get it shipped for less than $100!!!!!

Check it out, man, it's worth the dough.

BourbonJoe
11-20-2012, 10:15
I took a couple bottles of the white dog to Bardstown for John Lipman. Tasted it down there. Not my cup of tea.
Joe :usflag:

callmeox
11-20-2012, 11:06
I took a couple bottles of the white dog to Bardstown for John Lipman. Tasted it down there. Not my cup of tea.
Joe :usflag:

Not entirely unexpected. You're not RyeJoe here on the forum after all.

mopgcw
01-20-2013, 16:41
found a bottle here for $60, not too bad at all, a nice bite and with a fiery tail. I like the opening rye, but you can tell it is young. 90 proof. would have been a good trade at $40, but at $60 need to think about it.

Ejmharris
01-21-2013, 08:35
I think I will pass on this one!


Mike

ChainWhip
12-05-2013, 00:11
Now that this has been out for a while, is there any more feedback on this Rye? Are they trying to recreate any of the ryes made @ Pennco/Michter's, Publicker, etc., or are they making something entirely different?

The mashbill they use is 80% rye, 15% barley malt and 5% rye malt - does anybody know if this matches any of the mashbills for the dusty PA sourced Old Overholts (or other old PA Ryes for that matter like Rittenhouse, Pikesville, WTR101, etc.,?)

squire
12-05-2013, 07:24
Overholdt was about 60% rye as I recall but I won't pretend I remember the flavor well enough to draw comparisons today.

zillah
12-05-2013, 11:01
I met the Master Distiller and was blown away by his knowledge and his plan for his whiskies. I think people don't know about Dad's hat is that they stay true to the Pennsylvania rye tradition by using a mashbill of Rye, malted barley and malted rye. I may not purchase the standard rye, but the spirit is great and it is amazing how much those small barrels did in 9 months. What he did with the vermouth finish was anything but spectacular. Fantastic stuff. Dat's hat has some full 53 gallon barrels sitting there. If that gets released as a straight rye in 4 years I think it is going to shake up the rye market as unparalleled. Can't wait!

I don't really like rye though...I only drink Rittenhouse on occasion. So take that at whatever value you wish to deem it.

squire
12-05-2013, 12:17
I appreciate your thoughts even though it's not your subject. Small barrels and vermouth finish are hardly traditional Pennsylvania Rye though, did the gentleman share the historical source(s) for his mash bill?

ChainWhip
12-05-2013, 12:18
Overholdt was about 60% rye as I recall but I won't pretend I remember the flavor well enough to draw comparisons today.

Thanks Squire!

I don't see this in the whiskey tree... Do you know what the other component %-ages are?

I found this in the whiskey tree thread for the Ritt & Pikesville ryes:

(37/51/12, aprox.)**

So it sounds like Dad's Hat is not replicating any of the historical big house PA ryes?

tanstaafl2
12-05-2013, 12:58
Thanks Squire!

I don't see this in the whiskey tree... Do you know what the other component %-ages are?

I found this in the whiskey tree thread for the Ritt & Pikesville ryes:

(37/51/12, aprox.)**

So it sounds like Dad's Hat is not replicating any of the historical big house PA ryes?

What is in the whiskey tree reflects current day bottlings by HH. I would guess neither mashbill is similar to what they once were in their glory days 30-40 years ago.

squire
12-05-2013, 13:06
60% rye, 30% corn and 10% malted barley I believe (very close to what George Washington used) but I wouldn't say there was any specific formula all the Pennsylvanian distillers used.

Distilling with unmalted grain is an Irish tradition but the historical reason was taxes. Beer/ale was made with malted barley and the Authorities decided to tap into that by levying a tax on malt. The distillers promptly used the minimum malt necessary for starch conversion with the bulk of the mash being unmalted. This did create a style but the intention was to avoid taxes rather than make a better flavored whisky.

The 200 year distilling history repeatedly mentioned on the Dad's Hat website (and by implication suggesting they are a part of it) doesn't go into any details of why they can claim their use of barley and rye malt is emblematic of that tradition.

My own thoughts are Colonial Era distillers brought techniques over from the Old World and used the grains at hand, wheat for bread, corn and oats for livestock, barley for beer and rye for whisky. Customers liked the whisky, bought more of it and the reputation spread.

There is a letter from a Boston distiller written during the Reveloutionary War complaining the the British seizure of Boston had cut off the supply of rye grain for making his whisky. His real complaint though was if he couldn't make whisky to sell he couldn't pay his taxes.

Remember it was a change in the tax laws that allowed the Scottish Distillers to go legit in 1824. Whisky and taxes are a joined theme throughout distilling history. To paraphrase Burns, 'Whisky and Taxes gang thegither'.

zillah
12-05-2013, 13:35
I appreciate your thoughts even though it's not your subject. Small barrels and vermouth finish are hardly traditional Pennsylvania Rye though, did the gentleman share the historical source(s) for his mash bill?

I think he was talking in terms of how it was distilled. I think the small barrels and vermouth finish is more about making something decent until the real stuff comes out. As for the mash-bill, I took him at his word, but their website (http://dadshatrye.com/distilling-process/) is very forthright about the mashbill being modeled after traditional PA rye whiskey.

I plan on visiting the distillery one day so I might as well ask him, but I am sure if you sent an email they would respond kindly.

Luna56
03-09-2014, 21:45
Sorry to revive an old thread, but.. I was gifted a bottle of this last night in Philadelphia. Just got back home and I'm trying this right now.

So far, everything about the nose, mouthfeel, taste and finish screams "White Dog."

This stuff is odd to me and, though I may end up enjoying it, I wouldn't recommend it as a rye, per se.

Regardless, it is encouraging to see some new whiskey from my Pennsylvania homeboys.

Cheers!

tanstaafl2
03-10-2014, 10:35
Sorry to revive an old thread, but.. I was gifted a bottle of this last night in Philadelphia. Just got back home and I'm trying this right now.

So far, everything about the nose, mouthfeel, taste and finish screams "White Dog."

This stuff is odd to me and, though I may end up enjoying it, I wouldn't recommend it as a rye, per se.

Regardless, it is encouraging to see some new whiskey from my Pennsylvania homeboys.

Cheers!

At 6-9 months of age or so in quarter casks kept in a temperature controlled environment it is probably more of an ecru dog!

AnotherCigarGuy
03-10-2014, 12:20
Sorry to revive an old thread, but.. I was gifted a bottle of this last night in Philadelphia. Just got back home and I'm trying this right now.

So far, everything about the nose, mouthfeel, taste and finish screams "White Dog."

This stuff is odd to me and, though I may end up enjoying it, I wouldn't recommend it as a rye, per se.

Regardless, it is encouraging to see some new whiskey from my Pennsylvania homeboys.

Cheers!
Funny. I like rye and always wondered what a "traditional" PA(Philly OR West) rye would taste like, being
PA born and raised. Looks like we are not there yet.......:(

risenc
03-11-2014, 10:19
I like what Dads Hat is doing in trying to resurrect PA style rye, and I think their flagship aged rye is better than most new craft ryes. I'm looking for great things from them, but don't go into it expecting the second coming of Rittenhouse, just yet.


Sent from my iPhone using Tapatalk

squire
03-14-2014, 16:54
Some good points, of course we don't have to resurrect traditional rye (the recipes have been around since George Washington wrote down his favorite formula), we just have to do a good job of making it.

ramblinman
03-23-2014, 23:31
Sorry to revive an old thread, but.. I was gifted a bottle of this last night in Philadelphia. Just got back home and I'm trying this right now.

So far, everything about the nose, mouthfeel, taste and finish screams "White Dog."

This stuff is odd to me and, though I may end up enjoying it, I wouldn't recommend it as a rye, per se.

Regardless, it is encouraging to see some new whiskey from my Pennsylvania homeboys.

Cheers!

Had some at a company party with open bar, basically the same impression. I might put it a little further down the aging path than White Dog, but its its not far down that path at all.

I tried to work through it and find something redeeming about it, but I just couldn't do it. Hopefully it gets a lot better with another few years of age on it.

squire
03-24-2014, 13:31
I (along with a lot of others I suppose) want these outfits to succeed and produce products that are a genuine alternative to the standard brands. Not to the extent of paying for their experiments though.

sailor22
03-24-2014, 18:55
Recently had the opportunity to taste some pre-pro Old Overholt. If that is similar to the flavor profile that traditional Pennsylvania Rye was then Mr. Hat shouldn't spend his creative energies trying to duplicate it.

MauiSon
03-24-2014, 21:30
Nasty, he said, eh?

ethangsmith
03-30-2014, 15:14
Was down at the distillery yesterday with Dave Ziegler. I told Herman about the conversation on here, so hopefully he stops by and reads it.

As for duplication of Monongahela ryes- You have to keep in mind there are many styles and Herman has taken years to come up with his whiskey's profile and distillation process. I still rank it as one of the best craft whiskeys on the market. And look out for Dad's Hat that's aged in traditional 53 gallon barrels- They've been aging whiskey in that size now for about a year and a half and once the 2 year mark is reached, they will begin the sampling process to determine when they will be ready to dump.

squire
03-30-2014, 17:02
I wish he would read our posts Ethan, and add some comments of his own. Speaking for myself, and I believe most of the others here, we appreciate a hands on maker joining in the conversation.

ethangsmith
03-30-2014, 18:19
Yep. That's why I mentioned this site to him. He's been quite busy recently down there, so I don't know if/when he will have some time to read it.

squire
03-30-2014, 18:28
Well he's welcome anytime.

Dannabis
04-06-2014, 11:25
I am Very curious about this Dad's Hat Pennsylvania Rye.
It is allegedly one of few old school Pennsylvania ryes from a time when there were many more 'distinct' regional styles.
I believe it is termed Monongahela Rye. Which is allegedly 90+% Rye in the Mashbill.
Could be completely wrong about all this.
Seems very tempting.
But I have only had RR BIB so far which I enjoy. and it retails here for $46 - $50 ish before tax.

One review I read said that they will certainly make amazing rye once the age comes up a bit. I generally take all reviews exceedingly lightly myself.

squire
04-06-2014, 11:35
I believe the traditional mashbill as developed by the late 1800s contained close to 60% rye. Early Colonists used the grains at hand of course but as the industry grew grains were chosen for specific properties and the truth is rye whisky, while quite flavorful, can be a bit thin if there isn't some corn in the mash to beef up the texture.

Dannabis
04-06-2014, 16:20
Squire, here's one place I read about the 90%+ Rye. not certain of its sources or reliability though.

http://drinks.seriouseats.com/2012/10/guide-to-rye-whiskey-cocktail-101-basics-what-is-rye-how-is-it-made-brands.html

"Originally, Pennsylvania-style rye, also known as Monongahela-style, was a full-on rye bomb of a whiskey, 100% rye. It was a blend of malted and unmalted rye, with no corn or barley. The malted rye served the same role that malting provides in making Scotch; malting prodded along the fermentation process by providing the enzymes that open up the grain kernels and convert starches to sugars.
By the end of the 19th century, though, Pennsylvania distillers moved from malted rye to malted barley in their mash bills. Anywhere from 80–95% was unmalted rye, with malted barley as the remainder. Still no corn."

Dannabis
04-06-2014, 16:21
Even if that 90%+ bill is phony, it sounds incredibly tempting. I would love to try a 100% rye whiskey aged to at least 4 years in new charred white oak.

Dannabis
04-06-2014, 16:22
that article goes on to say about the Dad's Hat Mash bill:

"Dad's Hat has a mash bill of 80% rye, 15% malted barley, and 5% malted rye. It's aged in small barrels (so-called quarter casks) for six months. The company is also reportedly working on a straight rye that will be aged in standard barrels for at least two years."

squire
04-06-2014, 18:13
As an historical reference I think Washington's mash bill (developed by his Scottish born distiller) is typical of the times. There are some early books on distilling (Samuel McHarry pub. 1809, M.L. Byrn pub. 1830) yet before we get into what might be called 'historically accurate' formulas we should be mindful that for the first two hundred years from Colonial times forward whisky wasn't aged prior to sale. Aging whisky in charred barrels was developed as a common practice along with the development of the column still in the 1830-1840s. Current Master Distillers have stated in recent interviews that the barrel contributes between 60 -80% of the flavor in whisky with the balance made up by the mash bill and yeast. An even more striking difference in flavor is determined by warehouse location.

I understand the marketing aspects of a distiller claiming to return to a whisky formula as it was made in olden times but that presupposes there was some standard (100% malted rye for example, or 80/20 rye and barley) when in fact there was no such standard. Successful distillers were a practical bunch who developed their own mash bills, yeast culture and production techniques and used what worked most profitably.

Fanciful stories might sell the first bottle but only by making a good product will you sell the second.

jmj_203
04-25-2014, 22:24
Great info for a new person learning squire, as always much appreciated. Love the percentages master distillers say make up final flavor, not surprising this early in my new obsession as i predominantly taste charred oak and all the sweet caramel burnt flavors. Still working on nosing all the intricacies out of a dram.

That said I will try this just to support a local Pa group. There are a few available here with interesting finishing barrels, and I totally respect what seems like their gameplan of providing things until they have an aged rye. Time is money and we rarely appreciate decades in preplanning the market, but I think these guys are going to be big if time allows them to stay afloat to get later aged stuff out. They have money in aging right now, and I assume they ned to make money somehow to pay back investors in their venture. They cant all be heaven hills with decades of stock already covered financially with current selling items in the market. Little fish in a big corporate sea.

shoshani
05-04-2014, 21:35
Fanciful stories might sell the first bottle but only by making a good product will you sell the second.

Preach it, Brother Squire. This should be required reading for all producers.