Dad’s Hat Pennsylvania Rye sits in a converted warehouse along Canal Street in Bristol, Pennsylvania, about 25 miles northeast of Philadelphia. Herman Mihalich and John Cooper founded the distillery in 2013, bringing authentic Pennsylvania rye whiskey production back to the state after a century-long absence. Mihalich, a former tech executive, and Cooper, who has a background in brewing, spent years researching historical rye recipes before launching their operation in this 6,000-square-foot facility. The name comes from the colloquial term for Pennsylvania rye whiskey that was popular in the 1800s—bartenders would ask for “the good stuff, the dad’s hat rye” when they wanted quality Pennsylvania whiskey. The duo installed a 500-gallon copper pot still from Vendome Copper & Brass Works and sourced their grain from local Pennsylvania farms when possible. Their flagship product uses a mash bill of 80% rye, 15% malted barley, and 5% malted rye, staying true to historical Pennsylvania rye traditions. What started as a mission to revive a lost regional spirit has grown into one of Pennsylvania’s most respected craft distilleries. You’ll find them aging their whiskey in 15, 25, and 53-gallon barrels, experimenting with different aging techniques while maintaining their commitment to traditional Pennsylvania rye character. The tasting room opened in 2014, giving visitors a chance to try their growing lineup of ryes alongside seasonal cocktails made with their spirits.