PHOTO BY KRISTY GRAVER

I‘ve sipped a lot of whiskey in my life, but not one drop of it was produced in a three-chamber copper still — until last night.

Iron City Distilling, the spirits-making arm of Pittsburgh Brewing Co. in Creighton, unveiled a new piece of equipment that produces booze the old-fashioned way.

Made by Kentucky-based Vendome Copper & Brass Works, the still is one of only three of its kind in the world. More than 150 years ago, three-chamber models were commonly used by distilleries throughout Pennsylvania, putting Monongahela rye whiskey on the map. After Prohibition, the labor-intensive method fell by the wayside in favor of more efficient pot and column stills.

PHOTO BY KRISTY GRAVER

It’s been more than six decades since a three-chamber still was in operation in the Keystone State. Leopold Bros. Distilling in Denver is the only other distillery in the United States that uses one.

Alcohol-laden vapors bubble up from the bottom chamber through the second and third chambers, eventually drain into a condenser to meet constantly circulating cold water and come out as alcohol. This process pulls extra oils and aromas out of the rye mash, resulting in a richer, more flavorful beverage.

Iron City contracted an area farmer to plant 250 acres of Keystone Rosen Rye, an heirloom grain that defined Western Pennsylvania whiskey in the 1800s. The clear alcohol produced on Nov. 13 will be barreled and stored in the rickhouse for at least three years. Pittsburghers can book a distillery tour while they wait to take a sip of the past.

Master distiller Matt Strickland is excited to resurrect the nearly defunct style of whiskey-making. The Nashville native was hired three years ago to serve as a consultant on the distillery project and never left. He’s been busy making whiskey, bourbon, rum and gin at the sprawling facility.

From 1883 to 2018, PPG used the industrial site along the Allegheny River to fabricate glass for cars, planes and buildings. Pittsburgh Brewing’s been cranking out beer there since 2022. Plans for the 40-acre campus include a museum, restaurant and marina.

I took my stepdad Gary to the dedication ceremony last night, so he could raise a toast to the past on his 71st birthday. I swear we didn’t drink it all.