A very exciting expression from the Dad's Hat chaps in Pennsylvania - this rye has been finished in casks which had previously held sweet vermouth! The rye is made to their classic recipe (80% rye, 15% malted barley and 5% malted rye) and aged for at least six months in charred new oak quarter casks. Following this, the whiskey spends a further three months in casks that were home to sweet vermouth. We'll be rather interested to see how this does in cocktails...