PA RYE GOES TROPICAL! To craft Rum cask rye, we started off by double distilling regional rye, wheat, and malted barley grain in our traditional copper pot still. After aging in our traditional copper pot still. After aging in new charred American oak barrels for at least 4 years, we transferred the whiskey to rum casks to age for another 6 months in our Pittsburg barrelhouse. With notes of orange blossom, pink peppercorn, and caramelized sugar, and a nose of black pepper, this whiskey is a great sipper all year long.