Maryland Rye: It's History and Future
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Transcript of Maryland Rye: It's History and Future
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Maryland Rye :Its History and Future
Tales of the Cocktail
July 18, 2015
Presented by: Doug Atwell
Panelists: Allen Katz, Bernie Lubbers, Ned Wight, Ben Lyon
Sponsored by: Heaven Hill, NY Distilling Co., New England Distilling, Lyon Distilling Co.
#totc #marylandrye
wifi password :
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Presented by:
Doug Atwell, Rye Fells Point - Managing Partner and Head Bartender Twitter & IG: riverofrye
Allen Katz, New York Distilling Co. - Owner and Distiller Twitter & IG: nydistilling
Bernie Lubbers, Heaven Hill - National Brand Ambassador Twitter & IG : bernielubbers
Ned Wight, New England Distilling - Owner and Distiller Twitter & IG : nedistilling
Ben Lyon, Lyon Distilling - Owner and Distiller Twitter & IG : lyondistilling
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Thank You to Our Sponsors
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Punch TastingFrom ‘Eat, Drink and Be Merry in Maryland’, originally published in 1932.
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Why Rye?
German Immigrants with Distilling Knowledge / Traditions
Cover crop for Tobacco farmers Increased value for grains with decreased volume
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Why Maryland Rye?
Limestone-rich Water Supply Port City for Shipping Temperature Controlled Rackhouses for Aging Flavor Profile – “smoother” or “rounder” taste than
Pennsylvania style Unique Distillation Method
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Three Chambered Still
Essentially 2 – 3 pot stills stacked in a single column
24 to 30 ft. high Steam injected into mash within
lower chamber Slight majority constructed with
poplar wood
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Pre Prohibition Landscape
13 Registered Distilleries in the State of Maryland
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The Walters
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Pikesville Rye
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Prohibition: 1919-1933
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Baltimore Evening Sun
December 17th, 1933
“Making Some LegalLiquor in a Baltimore
Distillery.”
Annual Production in MD
1935 – 8,894,101 gallons
1936 – 14,125,831 gallons
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Before – Gwynnbrook (1908)
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After - Gwynnbrook
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Before – Calvert City
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After – Calvert City
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World War IIPlans for re-distilling “high wines”, 120-140
proof beverage alcohol, into 190 proof industrial alcohol will be discussed at two conferences, the first at Baltimore, Md., tomorrow and the second at Louisville, Key., Friday, it was announced today by
Andrew J. McNamara, Special Consultant, Materials Division.
Twelve distillers in Maryland and eastern Pennsylvania are to ship a portion of their
output to an industrial alcohol plants in Yonkers, New York for re-distilling. Fourteen
at Louisville will ship to Terre Haute, Ind.
- From U.S. War production board. Division of materials. For immediate
release April 8, 1942.
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Slow Decline 1958 – gallons produced in Maryland
4,727,060 whiskey
5,761,279 grain neutral spirits
48,559,882 warehoused
6.5% of whiskey nationally compared to Kentucky’s 53%
One by One.Brands are bought out by larger companies.
Last functioning distiller shuts its doors in 1972.
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Extinction Theories
Almost every distillery or brand changed hands post-prohibition Overconfident speculation/explosive growth overextended
business Reliance on importing of Midwestern rye meant price increases.
Maryland rye grain not producing a pleasant taste. Changing tastes, trends towards cocktails, imported spirits,
lighter spirits, resulting “blends” not a hit During the post-prohibition surge, supply problems, markup,
taxes.
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Baltimore Evening Sun, April 1962
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Rye Renewal
Within Maryland: Lyon Distilling ( St. Michael’s, Talbot County )
Blackwater Distilling ( Stevensville, Kent Island )
Sagamore Spirits ( Port Covington, Baltimore )
with more to come…
Outside Maryland: New England Distilling ( Portland, Maine )
New York Distilling ( Brooklyn, New York )
Leopold Brothers ( Denver, Colorado )
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Tast ing – Pikesville Rye
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Tasting – Gunpowder Rye
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Ta s tin g – F re e S ta te R y e
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Tasting – Ragtime Rye
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James H. Bready - Baltimore Evening Sun Dram & Grain / Jack Rose – Washington, DC Maryland Department, Enoch Pratt Library Baltimore Maryland Historical Society Maryland State Archives Tales of the Cocktail Staff and CAPs David Wondrich Henry Wright
Acknowledgements