It begins, as it should, with the grain. Rye and barley—nothing more. No corn. No wheat. No compromise.

We source exclusively from Pennsylvania farmers, because a true Pennsylvania rye is only as noble as its roots. Ours are sovereign. Where most choose the simplicity of sour mash—recycling part of one batch to start the next—we choose the path of greater care. We follow the original Meadville Rye recipe. And we do it the hard way.

Every batch begins with fresh yeast and a sweet mash, allowing longer fermentation and deeper complexity. It’s a method that requires patience, precision, and trust in the process. There is no margin for error—and that’s exactly how we prefer it.

From there, our whiskey passes through an American-made 7-plate copper column still before resting in 53-gallon, charred American oak barrels for no less than four years—aged in bond, as tradition demands.

When the time is right, each barrel is bottled at 100 proof, one at a time. No blending. No shortcuts. Just bold, honest rye. Meadville Rye is bottled in bond, but born in legacy—a 21st century whiskey, forged from 19th century mastery.