Spirits newcomer Dad’s Hat Rye started by launching an unaged, white rye, and then brought an aged rye to market. Now the Bristol, PA company is launching a special vermouth-finish rye, which spends at least three months aging in barrels used to make Quady Winery’s Vya Sweet Vermouth, after its regular six-month turn in new oak barrels.

The extra step adds a warm, slightly fruity note to the spicy rye — think of a rye Manhattan — and creates a totally unique spirit. Dad’s Hat’s vermouth and regular ryes are now available in eight states, including NY, PA, DC, NJ, MA, ID, RI and CA. If you want the other new product founders John Cooper and Herman Mihalich have come up with, however, you’ll have to travel to the distillery (which gladly welcomes visitors for tours).

If you make it over to Bucks County, PA, a port-finished Pennsylvania rye awaits. The additional three months of aging in port wine barrels imparts a dark color and a floral, deep fruit scent with a finish of black cherry. It’s a special treat with cheese or charcuterie.

Look for more releases from the craft distillery in the future, including a “straight rye whiskey,” a designation reserved for rye aged at least two years.