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Rye Whiskey

Liberty Pole Spirits

Rye Whiskey

92 Proof, 46% ABV

Liberty Pole’s distillers make their Rye Whiskey from local rye, soften it with wheat, triple distill it, then age it in new oak charred barrels until it is mellow and spicy. They honor the proud Pennsylvania Rye Whiskey tradition with this product. They mash a high rye mash bill with a bit of wheat to add just a hint of smoothness. Pot-distilled in their American-made still, this rye has a beautiful spice on the nose and palate, with layers of apricot and toasted marshmallows that can make an excellent rebel cocktail. Aged in quarter casks and 25-gallon barrels, each batch is blended for balance and complexity. This mash bill consists of 61% rye, 13% wheat, 13% rye malt, and 13% barley malt. Mashed, distilled, and bottled in Washington, PA, home of the Whiskey Rebellion.

Recipes made with Rye Whiskey

Lone Pear Sour

  • 0.5 oz. fresh pear juice or pear nectar
  • 0.5 oz. Liberty Pole Spirits Rye Whiskey
  • 1 oz. pear liqueur (or a nice pear moonshine)
  • 1 oz. sours mix
  • 1 oz. sweet red wine
Shake all but the red wine on ice. Strain into a wine glass and add ice. Pour red wine slowly over the back of a bar spoon so that it floats on top. Garnish with a sprig of fresh rosemary.\n

The Ciderkin

  • .5 oz. fresh squeezed lemon juice
  • 1 oz. fresh local apple cider
  • 1 oz. local maple syrup
  • 2 oz. Liberty Pole Spirits Rye Whiskey
Shake on ice. Strain into snifter glass. Add ice and garnish with a dried apple slice. Our whiskey cocktails always taste best when they are made from the freshest local ingredients. We particularly prefer Rossell's Maple Syrup ( from Coal Center, Pennsylvania. You can pick it up at several locations near our distillery. We purchased a fairly inexpensive food dryer and then sliced a cored apple thinly. We placed the apple slices on the racks of the dryer and

Tim Brown

  • 1 barspoon of fresh squeezed lemon juice
  • 1 oz. Cinnamon Vanilla Honey Simple Syrup
  • 1 oz. red wine
  • 1 oz. Rye Whiskey
Shake on ice, strain into a goblet, add ice, and garnish with a sprig of rosemary.\n>>>>\nCinnamon Vanilla Honey Simple Syrup:\n16 oz. honey\n12 oz. water\n3 sticks of cinnamon\n1 vanilla bean, split\nHeat gently in a saucepan over medium heat for 20 minutes. Let cool overnight. Strain off the cinnamon and vanilla and keep refrigerated until use. (If the vanilla beans are hard to find, leave it out of the heating process and when the syrup is cool, add 2 tsp of high quality vanilla extract.)