History

Thistle Finch Distillery is located in Lancaster, Pennsylvania, in the former Walter Schnader Tobacco Warehouse. The building was constructed in the early 20th century and has since been listed on the National Register of Historic Places (1990). Beyond the distillery itself, the building also houses a craft brewery and offers guided tours on weekends. It is highlighted that the primary raw material and the artisanal focus lie in small batches and in preserving a historic atmosphere around the distillation process. The flagship whiskey is Small Batch White Rye Whiskey, described as an award-winning first step toward an older, aged whiskey.

Production

Thistle Finch uses traditional distilling practices adapted to modern techniques to create an un-aged whiskey with character. The production process uses locally sourced grain from the Lancaster and Lebanon counties and resembles a whole-grain process where the mash is not separated from the liquid before fermentation. The grain is milled to a fine flour-like consistency and mashed continually through the milling system in the mash tun. The mashing process goes through saccharification and is cooled to about 95°F, after which the yeast is added and the mash is pumped to fermentation tanks. Fermentation occurs hot and fast in temperature-controlled fermentation tanks, typically 3–4 days. After fermentation, the mash is pumped to a hand-built 150-gallon copper pot still, designed in a German-hybrid style with four valve plates and a dephlegmator (reflux condenser). The distillation is carried out with a deliberately toned-down operating approach to keep the average strength lower, which means less water added before barreling and less water to dilute to bottling strength. This approach aims to provide a smoother and fuller flavor in the un-aged whiskey. Bottling is performed manually, with labels on products often applied by volunteers.

Products / Whiskey range

The flagship product is Thistle Finch Small Batch White Rye Whiskey, described as an award-winning first step toward an older, aged whiskey. In addition to white rye, there are other whiskies and spirits in the range, including: - Thistle Finch Bottled In Bond — 50% ABV, 750 ml - Thistle Finch Burley Bourbon — 43% ABV, 750 ml - Thistle Finch Straight Rye Whiskey — 45% ABV, 750 ml - Thistle Finch White Rye Whiskey — 40% ABV, 750 ml - Thistle Finch Black Coffee Rye — 40% ABV, 750 ml - Thistle Finch Black Pepper Rye — 40% ABV, 750 ml The site also mentions Penn Premium Square Vodka, Market Alley Gin and other variants, but they are not whiskey types in themselves. Additional spirits include Market Alley Gin and Penn Square Vodka as well as spiced rum (NecroNomNomRum), but the focus here is primarily the whiskey range.

Visiting / Experiences

Thistle Finch offers experiences in the form of visitor facilities and guided tours. Distillery Tours are offered every Saturday at 1:00 PM and 2:30 PM, with space for about 20 participants per tour and typically including a product tasting. Private group events and room rentals are also available outside opening hours. Bottle Sales take place daily from 12:00 PM to 4:00 PM with the option for to-go bottles. The Tasting Room and Burley Bar & Restaurant offer food and drinks near the distillery. The address is 417 W. Grant St., Lancaster, and specific directions are provided on how to get there and where to park, including recommendations to park in the large parking lot on the left side of the street and to avoid the spots on the right side, as well as small spots on weekends when parking can be more challenging. Entrance to the tasting room is via the loading dock stairs to the unmarked door in the large brick building.

Philosophy

Thistle Finch describes an approach that blends nostalgic elements and modern distilling techniques. They uphold traditional methods such as distilling on the grain and using locally sourced ingredients to achieve depth and flavor in their un-aged whiskey. The grain is malted and milled to optimize the conversion of starches into sugars, and their focus on staying on the grain throughout the process is believed to yield more flavor. The specific distillation method, where runs are tuned down to achieve lower average strength, and the need for less water during dilution to bottling strength, highlights the aim of a smooth, full-bodied un-aged whiskey. A commitment to local production and handcrafted elements is also evident through the description of hand-labeled bottles and the use of a hand-built copper still. At the same time, emphasis is placed on a destination with a nostalgic atmosphere and a selection of house-made infusions for cocktails in the Burley Bar & Restaurant.