Social Still begins where one great institution ends. Born in the ruins of the former Bethlehem Steel empire, Social Still began. Bethlehem Steel is a story way to common in America. Our city was once the greatest producer of steel in the world. We built bridges, buildings, fought wars, and created a proud history of the industrial revolution. The great people of our city were proud to create the infrastructure of America. Now we are committed to creating something amazing again. Hand crafted, small batch spirits made from the best ingredients on earth.
Adam was kind enough to speak with us about his micro distillery, bar and restaurant all in one.
Adam, can you give us a glimpse into your background? How did you get into whiskey?
A: I am born and raised in the wine business. I grew up on a small grape farm and winery in eastern Pennsylvania. I have worked every aspect from vineyard labor, production, packaging, retail, and administrative. I recognized the trend of small wineries, small breweries, and had a vision for a small batch distillery. Taking my unique set of skills from the wine business, I started the first distillery in our region since prohibition. Specializing in high quality, top shelf spirits directly from the distillery to the consumer.
Give us a history lesson on Social Still Distillery? How did it all start?
A: The distillery started with a vision of spirits combined with an experience. We did not want to be just another brand that would compete in an emerging market. I wanted a place were world class spirits met hospitality. We nestled our distillery inside 100 year old bank recognized as an national landmark. We wanted our guest to explore great spirits, amazing food, in an inspiring facility. We wanted a place where you eat, drink, and explore your social side. Honoring the past while enjoying the future of craft spirits.
How did you come to the decision to actually pursue distilling?
A: It was on a flight home from a trip to Colorado. I just visited my first craft distillery and though “I can do that”. I wanted to catch the wave of the next big thing in “craft”. I knew if I combined my experience in wine making with my love to all things delicious it would be a dream business. Within a week I had a deposit down on my still without ever distilling anything.
What is your role and your day to day activities?
A: There is no job above or below me. I try to inspire everyone on our team to be the best they can be. I work side by side with our master distiller Maria every day. Facility management is a huge job here since we restored a 100 year old bank to be our production facility. There are no garage doors or fork lifts. We do everything by hand. Then I will work with our chef to create a food experience like no other. Then our doors open to the public. At that point I will engage in every part of running our restaurant and retail store. Cooking, sweeping, mopping, food running, dishes, retail, or whatever else needs to be done. All while engaging with our guests to provide an educational look at distilling with tours and basic table side discussions.
Tell us about all the whiskey you carry and how they all differ from each other.
A: We currently sell 9 different products in our distillery. Vodka, gin, rum, and whiskeys. Our signature whiskey is The Vault Bourbon. Produced from Pennsylvania corn, Pennsylvania rye, and Irish malted barley, we are proud to support our local farmers. This bronze medal winner is our best seller. We also have a spectacular Rye Whiskey. This silver medal winner is balanced, smooth, with just the right amount of spice. We source 90% of all of our whiskeys from PA grown products. PA farmers are the best in the world and we want to honor the tradition of farming in our spirits.
What was the biggest key in building your brand ?
A: The key to our brand is living the story that I tell. I am telling the story first hand to the people in our community. The message in authentic and it gives honor to craft. I dig in every day and take part in every aspect of what we do. It gives me a unique prospective on what we do. We don’t sit in a board room discussing marketing strategies, we use our hands to produce the best product we know how every day.
Where do you see your distillery 5 years from now?
A: I think the American dream can get in the way of quality and integrity. Getting big and rich often gets in the way of why we originally started. I see me doing much of the same stuff in 5 years that we do today. Working with our hands to create the best spirits on the planet. Meeting with our guests and talking about the industry that I am so passionate about. Hopefully there will be some regional success for our brand. We never want to be the next big thing. Staying small is honorable and keeps you working hard at being great at what you do.
What was your first dram? Is there a story behind it?
A: My personal first dram was a two finger dip in grandma’s manhattan when I was 5 years old. She would let me and my sister dip our fingers so we could taste the whiskey. I loved doing it but hated the taste. The first spirit produced by Social Still was a vodka. We worked so hard to meet some deadlines that we were still bottling our first batch as the doors opened to the distillery. I had just a couple of bottles full when we made our first cocktail. It was so smooth and easy drinking that we knew we were on to something.
Do you feel now is the most exciting time for a whiskey lover?
A: I think is is a curious moment for whiskey lovers. There is so much out there available that it is really hard for the consumer to choose. Finally there are small producers making regional whiskeys for a whiskey lover to enjoy. Endless choices make for an exciting time to drink whiskey.
Do you see yourself doing some port or sherry cask finishes of your bourbons sometime in the future?
A: We already work with different oak finishes. I also own a winery so we are cross pollinating our portfolios. Wine in whiskey barrels, then back to the distillery for wine finishes on our whiskeys. The options are limitless. I really look forward to what unique blends we will come up with over the next couple years.
Is there anything else you’d like to share with our readers?
A: I think there is a revolution in all things tasty. Whether it is food, wine, spirits, or whatever, you should only consume things you like. There are plenty of people out there telling you what is good, but only one person’s opinion matters, YOURS! If you like it, drink it. If it taste good, eat it. Cheers!
G: If you’re in PA, stop by and give these guys a try. I know you will not be disappointed.
