Monongahela Rye was the original American whiskey, produced for over 150 years in Pittsburgh, which was once the whiskey capital of America. The document discusses the history of Monongahela Rye, from its origins with German and Scottish settlers in Pittsburgh, to its decline in the early 20th century. Modern distilleries like Wigle Whiskey are now working to bring back Monongahela Rye by using local grains and production methods reflective of the region's terroir, in order to reconnect consumers with this historic American whiskey style.

1. Monongahela Rye: America’s Original Whiskey
#MonRye
#totc

2. #MonRye
#totc
Meredith Grelli, Co-Owner Wigle Whiskey
Hal B. Klein, Pittsburgh Magazine Dining Critic/Food & Drinks writer
Wes Shonk, Wigle Whiskey Educator

3. HERE’S WHAT WE’RE DOING
1. Monongahela Rye: What the hell is it?
2. History
3. Why was it made?
4. Where has it gone?
5. Bringing it back
6. Why that matters. (It does.)

4. MONONGAHELA
RYE WHISKEY
For 150 years, Pittsburgh was the whiskey capital of America,
producing the gold standard of American whiskey --
Monongahela Rye.

5. THE ORIGINAL AMERICAN WHISKEY
Let’s try some.
Wigle Organic Deep Cut
Monongahela Rye.

6. AMERICAN WHISKEY
WAS BORN IN PITTSBURGH

7. SETTLED BY TWO GROUPS OF EUROPEANS

8. GERMANS:
GOOD AT FARMING

9. SCOTTISH:
GOOD AT DRINKING

10. GERMANS BRING RYE, SCOTS BRING STILLS

11. TOGETHER, THEY MAKE A NEW PRODUCT
+ =

12. EXCISE TAXES ARE BORN

13. A FIGHT ENSUES

14. THE REBELLION

15. PITTSBURGHERS PROVE MOST PASSIONATE

16. THE REBELS ARE OVERWHELMED

17. PHILADELPHIA

18. MOST ARE PARDONED

19. A BIG FAN OF RYE

20. LIFE GOES ON AFTER THE REBELLION

21. Pittsburgh had 12
major distilleries
by the 1850s.

22. ONE OF THE FIRST TO SCALE UP
IS ABRAHAM OVERHOLT

23. FROM FIELDS TO HOGS

24. THE AMERICAN WHISKEY

25. BIG DREAMS DIE HARD

26. DIRTY DANCING

27. SHACKING UP

28. HENRY CLAY FRICK
(LOVECHILD/KING OF COKE)

29. ALWAYS A BUSINESSMAN

30. COAL

31. THE JUDGE

32. US STEEL

33. A TRICKY INHERITANCE

34. WHY WAS IT MADE?

40. WHERE ARE WE THESE DAYS?

41. A DIFFERENT INDUSTRY

42. AT THE TURN OF THE 20TH CENTURY,
A DISTILLERY FOR EVERY 9,500 PEOPLE

43. 3 FORCES USHERED IN NEW LANDSCAPE
• Invention of the Coffey Still
• Prohibition
• Consolidation of the Suppliers and Distributors

44. SUPPLIER AND DISTRIBUTOR
CONSOLIDATED LANDSCAPE

45. Nearly half of
American Rye
sold in PA in 2013 was
produced by MGP

46. The Other Half

47. IN 2013, MORE THAN 80% OF THE RYE
WHISKEY SOLD IN PENNSYLVANIA WAS FROM
2 SUPPLIERS, WHO HAVE KEPT RYE ALIVE
DESPITE DECADES OF LAGGING CONSUMER
INTEREST.

49. TIME TO BRING TERROIR
BACK.

50. THE RETURN OF SMALL
DISTILLERIES
Source: Kinstlick, Michael. “The US Craft Distilling Market: 2011 and Beyond” (Unpublished paper, http://www.coppersea.com/wp-content/uploads/2012/04/Craft_Dis
tilling_2011_White_Paper_Final.pdf).

51. HOW WE ARE TRYING TO
BRING MON RYE BACK

52. Principle No. 1
Our business is only as sustainable as our
community is educated and engaged.

53. REBIRTH OF MONONGAHELA RYE.

54. MULTIPLE POINTS IN WHISKEY PRODUCTION
FOR ENVIRONMENTAL INFLUENCE
Grains Fermenting Distilling Ageing Proofing
Climate
Soil
Technical
Qualities
Climate
Yeast
Water
Cuts
Technical
Qalities
Climate
Wood
Barrel Size
Water

55. QUALITIES OF LOCAL GRAINS

56. WESTERN PENNSYLVANIA SOIL
CONDITIONS
● Pittsburgh Plateau Soil dominated by clay and silt (read: terrible)
● Well-drained soil, but steep slopes experience erosion
● Washington County (where we get most of our grains) has deepest soil and
“best” growing conditions

59. REGIONALITY (TERRIOR) IN SPIRITS?
● 2014 Study on Burgundy Wines
● Grains as Product of Environment
● Regional Distinctions in Spirits are common
o Think: Speyside vs. Highlands vs. Islay
o Or: Tequila vs. Mezcal
● Can harsh growing conditions grow better products?

60. STYLE OF DISTILLATION

61. REGIONALITY OF RYE WHISKEY?
● Conducting study of protein, carbohydrate, mineral content of rye grains
● What will happen down the line?
o Can you make Monongahela Rye anywhere?

62. CLIMATETAKE THE BEST OF ALL 3
TINKER
INTERNAL
FAST CYCLE
BARTENDER & INTERNAL
SLOW CYCLE
ACADEMIC
INNOVATION 3 WAYS
TINKER
INTERNAL
FAST CYCLE
BARTENDER & INTERNAL
SLOW CYCLE
ACADEMIC

63. WHY IT MATTERS

64. TASTE AGAIN!

65. THANK YOU!
Sponsors:
Wigle Whiskey @wiglewhiskey
Beam Suntory @jimbeam @oldoverholt
#MonRye #TOTC
Slides will be available at tales365.com

66. RYE: THE GRAIN OF THE PEOPLE
● Adapted to less-fertile conditions
● Frost resistant
● Docking resistant
● Resistant to fungal diseases and produces fewer fusarium mycotoxins
● Lower flour yield, but higher biological value
*All compared to wheat and barley