You went from lobbying on farm policy in DC to distilling on your family's old dairy farm. What sparked that change?
I fought for agriculture for over 20 years in state and federal legislatures. I got tired of the rat race and the lack of their ability to get things done. There were many times that 3 years of my work didn't even get to the floor because I was one of the good guys fighting for family farms. I would have the votes but without the PAC power to get things through. So, I eventually decided to follow my dreams and dust off my business plan I had been writing for 15 years and putting it off. Everything happens for a reason, and I could never imagined our success thus far 8 years ago when I started this journey.
What is Monongahela rye, and why did it nearly disappear?
Mon Rye is a style of whiskey that was made in Western PA for generations up until prohibition. We believe because of the terroir of the region it created a sweeter type of rye which used to be world renown. If you taste our ryes, you can tell they are sweeter than most ryes which are spice forward. Our county alone had over 16 distilleries, so we are bringing back those lost traditions and heritage. I am related to one of those master distillers. I am also related to one of the two men that were arrested during the whiskey rebellion and later pardoned by George Washington. Our tours go over that lost history before we walk through production.
Somerset County had 14 distilleries by 1893. How does it feel to bring that history back?
It feels great to educate locals and tourist on what we lost. Moreover, to be related to many folks instrumental to our whiskey heritage was a surprise to me. Most people don't even know how extensive our whiskey heritage was but for hearing about one or two distilleries in our region. When I tell them about the amount of production and how many distilleries and show them the old maps, they are bewildered as I was. Everyone loves that we are bringing it back.
What makes your West Sylvania Rye, at 95.5% rye, special?
The grain that we use is grown naturally and in the same region. Thus, when we distil our rye, we get the same sweet notes our ancestors did and with modern cooperage our ryes hit the pallet of even the snobbiest bourbon drinkers. The spiciness and oak finishes take a back seat to maple and vanilla notes that hit your pallet first. We are also excited for our Maryland Rye is aging too which has a little corn in the recipe. Remember the whole country was mostly drinking rye, and rye was one of the dominant crops for whiskey production before the invention of commercial fertilizer.
What was the hardest part of building a distillery from scratch over three years?
HA! Lead times for materials during Covid almost killed me. We were supposed to have a completed distillery in 9 months and yes it took 3 years. In fact, we were completed and had to wait another year and half for our HVAC unit for we could not get an occupancy permit without it.
How does grain-to-glass farming change what ends up in the bottle?
It gives you full responsibility for the spirit. You can control all the inputs and thus you are fully responsible for that spirit when it is ready to bottle. It's fun to control the entire process and make sure you get the quality you desire. We are a full PA product. Our Rye is grown here and even our glass is made in PA.
What's the history lesson you wish every rye drinker knew?
That RYE was KING before prohibition. Moreover most the the cocktails we all love were designed for rye.
Rye has had a big comeback. Why do you think younger drinkers are into it?
They are into Quality not Quantity. If you don't have premium spirits that work in cocktails then you will see your business suffer. The brand story is also important: authenticity is important to younger drinkers.
Best way to drink Ponfeigh: neat, in a Manhattan, or something unexpected?
All the above. But Rye always makes the best Old Fashioneds or Manhattans. Use the Cask strength for sure.
How does Ponfeigh support the rural community around it?
We do a lot of charity events in our event center to raise funds for many organizations.
What's your favorite cigar or food pairing with your rye?
Anything that is mild to medium but not a Connecticut wrapper.
What's next for Ponfeigh?
Our Maryland Rye will be ready soon and the competing notes of the rye and corn are aging very nicely. We also have a collaboration with Saris Chocolates and will be coming out with a Chocolate Rye soon
