The December field trip was a step back in time to an earlier era of colonial inns and locally produced spirits. Members enjoyed a wonderful lunch at America’s oldest inn along the Delaware River, the King George II. Mountain Laurel Spirits then provided a wonderful in-depth tour of the value-added process of distilling a classic rye whiskey from grains grown in Pennsylvania. Members received a detailed and technical review of the distilling process and equipment – all very modern and efficient. We viewed the barrel area with a variety of aging products, including specially finished varieties in barrels that added the flavor of vermouth, port, honey, or maple syrup. Unique! But that wasn’t the end – an expert tasting tour followed! Members had the opportunity to taste all the varieties of the Dad’s Hat rye whiskey flavors on offer (in very small quantities!). The distillery owner, Herman Mihalich, offered not only a fascinating commentary on both the history of his family and the distillery operation, but also insights into the various flavors and uses of rye whiskey. We may not have become experts, but Society members left the tour with a better appreciation of adding value to agricultural products through the distillery process – and in some cases, a bottle of the value-added product to enjoy over the holidays!