Local Distilleries

HISTORY OF DISTILLING

Western Pa’s Distilleries to Explore

Western Pennsylvania has a deep-rooted history in the spirits industry, a tradition that modern distillers continue while adding their own innovations.

Records from Woodville indicate that stills, like the one used by Neville, typically held around 100 gallons. Made of copper and heated by wood fires, these stills produced both sweet and sour mash whiskeys. Water was sourced from local springs or creeks, and distillers could produce 5 to 10 gallons of whiskey per day at around 100 proof. The whiskey was stored in jugs, which were commonly used for barter. After distillation, the spent mash was repurposed as livestock feed, ensuring nothing went to waste.

To increase the whiskey’s value, distillers often refined it through a process known as rectification. They filtered the spirits through barrels filled with charcoal, white sand, and flannel, which smoothed the flavor and removed impurities.

Unlike later practices, aging whiskey in barrels was uncommon in the 18th century. When barrels were used, they were generally not charred, as the earliest known reference to charring dates to 1825. At that time, barrels were primarily viewed as storage containers rather than a part of the whiskey-making process. Due to their cost and large size, barrels were less practical for everyday barter compared to jugs.

In 18th-century Western Pennsylvania, distilling was rarely a full-time occupation. Most distillers were farmers who supplemented their income with whiskey production. Their role extended beyond spirits-making, contributing to the broader economy of the region.