For Dad’s Hat founder Herman Mihalich, Rye Whiskey is a family legacy. Raised above a family tavern in western Pennsylvania, Mihalich has whiskey running in his veins.  

His father and grandfather also were fans of the traditional Pennsylvania spirit, according to an interview with the London Spirits Competition’s blog. 

When Herman Mihalich stumbled upon a New York Times article in 2006 discussing the state’s whiskey history, a spark ignited. He was determined to “bring back rye whiskey to its historical home.” 

By 2011, Mihalich and business partner John Cooper established their business in Bristol.  Today, Mihalich oversees the production and development of new whiskey at the distillery.  

His day-to-day involves evaluating the whiskey as it matures and selecting barrels for their line of products.  

Environmentally conscious, the distillery returns its production waste to the farms supplying their grain. Plans are in the works to introduce a dewatering system.  

Sourcing rye grain directly from local farms, Mihalich and Cooper remain committed to the local geography of the Northeast.  

As for Mihalich’s personal whiskey preference? He enjoys it in a simple Old Fashioned. 

To learn more about Herman Mihalich and get an in-depth dive of the daily operations visit the London Spirits Competition website.   

Dad’s Hat: Pennsylvania Farm-To-Bottle Whiskey