Award winning grain to glass whiskey distillery in Washington, PA – home of the Whiskey Rebellion.
Honoring the original name of Washington, PA, we make this colonial style whiskey from local rye, triple distill it, and leave it in an oak barrel only about as long as it takes to get it over the mountain on the back of a strong horse. Our mash bill consists of 61% Rye, 13% Wheat, 13% Rye Malt, and 13% Barley Malt
Awarded a Gold Medal at the American Craft Spirits Association Competition, February 2017. The rebellious farmers were of Scotch Irish decent. We believe they would be proud that the New Mingo Creek Society is adding a touch of the homeland with peated barley, creating an earthy smooth bourbon. Our mash bill consists of 59% Bloody Butcher Corn and 41% Barley Malt and Peated Barley Malt
Awarded a Bronze Medal at the American Craft Spirits Association Competition, February 2017. We’ve heard that the farmers of the Mingo Creek Society left the area at the end of the Rebellion and moved to Kentucky where they began to distill whiskey from corn. We are bringing bourbon home, using bloody butcher corn, local wheat, and deeply charred new oak barrels. Our mash bill consists of 57% Bloody Butcher Corn, 18% Wheat, and 25% Barley Malt
We make this from local rye, soften it with wheat, triple distill it, and age it in new oak charred barrels until it is mellow and spicy and can make a rebel cocktail. Our mash bill consists of 61% Rye, 13% Wheat, 13% Rye Malt, and 13% Barley Malt