Lifting a local glass

Here is an excerpt from Craig LaBan's online chat:

Craig LaBan: Welcome to this extra-spirited chat! Rob Cassell is here to talk about the exploding local craft distilling scene, and other local distillers will join in. Now that PA and NJ laws have been revised, we're seeing this national wave landing here in a big, boozy way. Rob was master distiller and a founder of Philadelphia Distilling, the pioneer that produces Bluecoat gin and Shine corn whiskey. He left to cofound Millstone Spirits and soon will open New Liberty distillery in Kensington. What did you bring to drink today?

Rob: I'm drinking Dad's Hat rye, a nod to my fellow PA Distillers Guild members and friends.

  CL: What possessed you and your partners in 2005 to start Philly Distilling when the state's laws were so unprepared?

Rob: So much shelf space was dominated by large-company products. I felt PA's history of distilling was prime for change. We had over a thousand distilleries in PA before Prohibition. And in the '40s and '50s we had the largest stockpile of bourbon anywhere. Right here!

CL: What changes made this movement possible?

Rob: I'm very appreciative of the legislators that support our Limited Distillery bill that Gov. Corbett signed. The PLCB has also been open and supportive.

Guest: Hi, Craig, it's Max Pfeifer at Manatawny Still Works.

CL: Max, why are we seeing the big boom in craft spirits now?

Max: I was looking for a new challenge and this opportunity came at the right time. It's a whole different, but exciting, ball game [from brewing].

Guest: Sean Tracy from Hewn Spirits here.

Guest: Hi, Herman Mihalich from Dad's Hat rye checking in.

Rob: Herman, it's like you're right next to me - because your bottle is!

Max: In response to the question of why are we seeing growth in local distilleries . . . spirits began as a local or even family tradition. Folks are looking for more locally made products, and we at Manatawny are excited to see the movement back to small batch and local spirits.

Guest: James Yoakum from Cooper River Distillers - late but here.

CL: Jersey in the house!

Reader: What other kinds of innovations can we expect? Whiskey seems to be hot right now, but what are some other products and trends?

James: We're having a great reaction to our Jersey-distilled rum.

CL: Lots of interesting rums. Sean makes one, as does Manatawny.

Max: The trend in whiskey is moving away from the standards of bourbon, rye, Scotch, Irish, and Canadian. I think whiskey will rise towards a new category of a distinct American whiskey.

Reader: What crazy experiments do you guys have up your sleeves?

Max: Our facility is full of barrels of aging whiskey, the bulk of which we plan to age for two years.

James: We've had some really interesting malt whiskey experiments . . . tiny, tiny batches.

Sean: Using local ingredients, grains, and innovations to set our spirits apart from the rest - for instance, Hewn's use of alternative local woods.

Reader: I love Clear Creek's eau de vie. Any [of you have] plans for straight distilled fruit juices?

James: We're working on fruit stuff using NJ apples, peaches, etc. - will probably be next fall [2015] before we have anything to release.

CL: Can't wait, James. With all that great Jersey fruit, there is great potential. After all, Laird's apple brandy, which holds America's first distilling license, got its start in Jersey.

Reader: Thank you all! All very exciting - and please try not to come out with a salted caramel flavor of anything . . .