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Eat + Drink: Spirits in the Strip and a Party at the Pier


Eat + Drink is...well, this week, it's just about drinks.

Wigle Whiskey will introduce organic bitters

After just a year of hand-crafting small-batch spirits, Wigle Whiskey will launch its first line of bitters next month with a September 13th release party at their distillery in the Strip District.

Chris Kuhn of Social at Bakery Square and Wes Shonk of Meat & Potatoes outgrowth Butcher and The Rye have each created specialty cocktails designed to showcase Wigle’s first two varieties of bitters, Aromatic and Rosemary Lavender. Both will be available at the party, along with small plates and a very particular kind of art exhibit.

“The Allegheny Highlands Botanical Art Society has illustrated all of the botanicals that we used in the bitters,” says Wigle co-owner Meredith Grelli. The society’s works will be on display, as will some of the actual plants Wigle used to craft the bitters, thanks to the Phipps Conservancy.

Grelli says that because the federal government treats bitters as a category apart from other alcohol products, an entirely different set of “nice, easy standards” applies. While bitters typically include certain chemicals, such as dyes or acids, Wigle’s bitters are entirely organic.

“Since we’re using whole, real botanicals, it’s been a six-month process of their lab doing tests to certify that people wouldn’t be able to drink it on its own,” Grelli says.

Wigle plans to release two new varieties of bitters in the Spring of 2014.

Maggie’s Farm Rum distillery coming to the Strip District
Between whiskey makers, wineries and breweries large and small, what more could Pittsburgh possibly want from its alcohol culture?

“There’s nobody making rum or brandy here right now,” says Tim Russell. “I don’t think there are any good American-made rums available to people in Pennsylvania. The state stores have the Caribbean products, and that’s about it.”

Russell is aiming to change that. His company, Allegheny Distilling, LLC, is set to begin making Maggie’s Farm Rum within the next month in his distillery at 3212A Smallman Street.

“Right now, the equipment is in place. I need to get a small ventilation system for my still,” says Russell, who’s already been approved for state and federal permits. “Other than that, we should be able to start production in a couple of weeks.”

Russell says production at Maggie’s Farm will start with white rum, but that he hopes to also produce a few varieties of brandy. He also says that within the next few months, he hopes to add a cocktail bar and a tasting room to the distillery.

Riverlife's Party at the Pier
Looking for something fun to do next Friday? Riverlife is hosting its annual Party at the Pier at the North Shore Riverfront Ampitheater.

The evening of dining, drinking and dancing features fresh local food, signature cocktails and music from DJ Espy. There will be 20-minute boat rides aboard the Gateway Clipper at 7:30 and 9:30 p.m., as well as firedancing performances. 

If you're looking to get to one more great party on the water before summer's over, we heartily suggest checking this out.

Writer: Matthew Wein
Sources: Meredith Grelli, Tim Russell
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