For over a hundred years, American rye whiskey was commonly produced in what was called a Three Chamber Still to extract not only distillate, but also oils and aromas hidden in the grains. The resulting spirit was marketed as “heavy-bodied” whiskey, but production stopped just after World War II and the still in which it was made became a lost American tradition.
Leopold Bros. painstakingly re-engineered a Three Chamber Still from old manuscripts and grew the heritage grain Abruzzi rye that was favored by Pre-Prohibition distillers to resurrect this one-of-a-kind whiskey. We hope you enjoy this rebirth of an American classic as much as we enjoyed making it.
From our family to yours. --The Leopold Bros.
Three Chamber Rye Whiskey
A Revival of a Lost American Tradition
To truly understand the story of the Three Chamber Rye, please see our video on the Three Chamber Still at the link below: