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Dad’s Hat Whiskey Dinner and New Releases

Dad’s Hat Whiskey Dinner and New Releases

It seems like a lot of the distillery talk of late has been coming from the Fishtown neighborhood of Philadelphia, but Mountain Laurel Spirits has been making waves and paving the way for local distilleries with their Dad’s Hat rye whiskeys out of Bucks County for almost six years now.  The distillery has grown immensely over those six years and their two new releases coming up are a testament to that growth.

straight-whiskeyAvailable now is the new Dad’s Hat Straight Rye Whiskey. This new take on their Rye Whiskey is a blend of three and four year old whiskeys. When the distillery started, the whiskey was all aged in smaller 15 gallon barrels which allowed for shorter aging periods, but after about nine months, they started filling more traditionally-sized 52 gallon barrels, the barrels that were used to produce the new Straight Rye. This new, more complex take on their Rye Whiskey is available now at their tasting room and through special order via the PLCB.

A second new product will be releasing on November 5th, exclusively at the tasting room. Bottled in Bond Straight Rye Whiskey is a single-barrel version of their Straight Rye Whiskey that is bottled at 100 proof compared to the 95 proof of the regular version. There will be only 200 bottles of this limited release and they will be available for $100 each.

For those looking for a great opportunity to sample some of the Dad’s Hat spirits, founder and blender, John Cooper will be hosting a multi-course whiskey dinner at Nectar in Berwyn on November 15th. Chef Patrick Feury has put together a four course dinner that will also feature chocolates from local chocolatier, Christopher Curtain of Éclat. The menu is below and you can get your tickets by calling the restaurant at the following: 610-725-9000.


Matsutake Mushroom and Avocado Maki
Sex on the Bay, Oyster Fritter
Yellow Springs Farm, Blue Velvet Quiche
Tasting of Straight Ryes from Dad’s Hat

First Course

Lobster and Sunchoke Veloute, Black Truffle Scallop En Croute
Paired with Dad’s Hat White Rye, Shiso, Yuzu

Second Course

Tea Smoked Squab, Roasted Foie Gras, Pumpkin Dumpling, Walnut Pesto
Paired with Maple Old Fashioned, Dad’s Hat Port Finished Rye

Third Course

Roasted Rack of Lamb, Curry Lamb Sausage, Crispy Noodles, Crispy Brussles Sprouts
Paired with Ginger Sazarac, Dad’s Hat Vermouth Finished Rye


Éclat Chocolate
Paired with Dad’s Hat Straight Rye with Drunken Cherries

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