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George Washington's Rye Whiskey and Distilled Spirits

Availability: Out of stock

Item #: 0WSKY01

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George Washington was once the largest whiskey producer in America. Today we continue the tradition of producing whiskey as well as other small batch distilled spirits at our historic Distillery & Gristmill site. 375ml bottles of the distilled spirits produced at Mount Vernon are available for purchase at the Shops at Mount Vernon.

Note: Virginia ABC regulations do not permit us to ship whiskey or take online orders. Purchases must be made in person with valid government issued ID.

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In-Store Exclusive
George Washington’s Rye Whiskey

Details

George Washington’s Rye Whiskey

In Washington’s time, whiskey was not aged and was sold in its original clear form. George Washington’s Rye Whiskey® is the most authentic version of Washington’s whiskey available today. Mount Vernon staff used Washington’s original mash bill and traditional 18th-century methods in the production of this rye whiskey. The mash bill, or recipe, was discovered by researchers examining the distillery ledgers for 1798 and 1799. His whiskey consisted of 60% rye, 35% corn and 5% malted barley. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Straight Rye Whiskey

This whiskey was made according to Washington's original recipe then aged on-site in charred oak barrels for two years. Mount Vernon staff produced this whiskey based on traditional 18th-century methods. After aging for two years in barrels, this straight rye whiskey was bottled and labeled by hand. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Peach Brandy Eau de Vie

The distillery’s historic ledgers indicate that Washington had small amounts of peach brandy produced in both 1798 and 1799. Washington maintained orchards on his estate and the fruit from these orchards supplied the peaches needed. A portion of the peach brandy produced was sold and the remainder was moved to the Mansion for use by the Washington family.

Mount Vernon staff working with Master Distiller, Thomas McKenzie of Finger Lakes Distilling, and with assistance from Ted Huber of Starlight Distillery, produced this peach brandy based on traditional 18th-century methods. The peach juice was fermented on-site for 12 days, then double-distilled in copper pot stills heated by wood fires. This unaged brandy was bottled and labeled by hand. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Apple Brandy

The distillery’s historic ledgers indicate that Washington had small amounts of apple brandy produced in both 1798 and 1799. Washington maintained orchards on his estate and the fruits from these orchards supplied the apples needed. Based on plantation records, Hewes, Newtown, and Roxbury apple varieties were used to produce Washington’s apple brandy. A portion of the brandy produced was sold and the remainder was moved to the Mansion for use by the Washington family.

Working hand in hand with whiskey expert and former master distiller at Maker’s Mark, Dave Pickerell, craft distillers from Catoctin Distillery, and Tim Welly, a winemaker from New York, Mount Vernon produced approximately 50 barrels of apple brandy in the course of three days. The apple brandy is double-distilled in copper pot stills heated by wood fires, the first apple brandy made on-site in over 200 years. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington's Peach Brandy

The distillery ledgers indicate that the distillery produced small amounts of peach brandy in both 1798 and 1799. George Washington maintained orchards on his Estate and the fruits from these orchards supplied the peaches needed to produce peach brandy at the distillery. A portion of the peach brandy produced was sold and the remainder was moved to the mansion for use by the Washington family.

Mount Vernon staff, working with the assistance of several craft distillers, produced this brandy based on traditional 18th-century methods. This peach brandy was double-distilled in copper pot stills heated by wood fires. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington's Rye Whiskey and Distilled Spirits

George Washington’s Rye Whiskey

In Washington’s time, whiskey was not aged and was sold in its original clear form. George Washington’s Rye Whiskey® is the most authentic version of Washington’s whiskey available today. Mount Vernon staff used Washington’s original mash bill and traditional 18th-century methods in the production of this rye whiskey. The mash bill, or recipe, was discovered by researchers examining the distillery ledgers for 1798 and 1799. His whiskey consisted of 60% rye, 35% corn and 5% malted barley. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Straight Rye Whiskey

This whiskey was made according to Washington's original recipe then aged on-site in charred oak barrels for two years. Mount Vernon staff produced this whiskey based on traditional 18th-century methods. After aging for two years in barrels, this straight rye whiskey was bottled and labeled by hand. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Peach Brandy Eau de Vie

The distillery’s historic ledgers indicate that Washington had small amounts of peach brandy produced in both 1798 and 1799. Washington maintained orchards on his estate and the fruit from these orchards supplied the peaches needed. A portion of the peach brandy produced was sold and the remainder was moved to the Mansion for use by the Washington family.

Mount Vernon staff working with Master Distiller, Thomas McKenzie of Finger Lakes Distilling, and with assistance from Ted Huber of Starlight Distillery, produced this peach brandy based on traditional 18th-century methods. The peach juice was fermented on-site for 12 days, then double-distilled in copper pot stills heated by wood fires. This unaged brandy was bottled and labeled by hand. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington’s Apple Brandy

The distillery’s historic ledgers indicate that Washington had small amounts of apple brandy produced in both 1798 and 1799. Washington maintained orchards on his estate and the fruits from these orchards supplied the apples needed. Based on plantation records, Hewes, Newtown, and Roxbury apple varieties were used to produce Washington’s apple brandy. A portion of the brandy produced was sold and the remainder was moved to the Mansion for use by the Washington family.

Working hand in hand with whiskey expert and former master distiller at Maker’s Mark, Dave Pickerell, craft distillers from Catoctin Distillery, and Tim Welly, a winemaker from New York, Mount Vernon produced approximately 50 barrels of apple brandy in the course of three days. The apple brandy is double-distilled in copper pot stills heated by wood fires, the first apple brandy made on-site in over 200 years. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

George Washington's Peach Brandy

The distillery ledgers indicate that the distillery produced small amounts of peach brandy in both 1798 and 1799. George Washington maintained orchards on his Estate and the fruits from these orchards supplied the peaches needed to produce peach brandy at the distillery. A portion of the peach brandy produced was sold and the remainder was moved to the mansion for use by the Washington family.

Mount Vernon staff, working with the assistance of several craft distillers, produced this brandy based on traditional 18th-century methods. This peach brandy was double-distilled in copper pot stills heated by wood fires. Check mountvernon.org/whiskey for current availability or sign up to join our email list.

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