In fact the first batch sold out before many of us knew it existed. By the time the distillery officially opened—an impromptu affair on Christmas Eve 2013—neighborhood patrons were carting off half-cases of white rye as gifts.
It's hard to overstate the charm of Thistle Finch. Its name is the English version of distelfink, a familiar motif in local Pennsylvania German folk art. The bottles are elegantly designed. The 14-foot-tall copper still was hand built by a few of owner Andrew Martin's skilled friends. The warehouse it lives in—hidden down an alley off Charlotte Street—was renovated by a legion of other friends and now includes a spacious tasting room where first samples are free and mixed drinks like the "Martin Mule" sell for $8.
To hear Martin tell it, the whole enterprise was cobbled together from Google searches and IOUs.
The whiskey tells a different story. Multiple local restaurants now feature Thistle Finch cocktails. (Among the best are Lee Noble's creations at Pour.) On Bourbon and Oak, Tim Doty writes:
On the nose Thistle Finch White Rye has a strong corn scent with some fruit notes and a subtle cedar aroma. On the palate [it] delivers an amazing burst of flavors. Corn is the most noticeable flavor with lemon, apricots, ginger, cherries, and wood and grain notes in the background. ... The finish is long and smooth with the same familiar corn flavor with some warm vanilla and tart cherry flavors lingering. This is an excellent whiskey.http://www.thistlefinch.com/
