You’re driving through Hershey, Pennsylvania. It’s that familiar scent—the weirdly comforting mix of chocolate and dairy that lingers in the air near the park. Most people are there for the roller coasters or the giant Reese's cups. But if you take a turn down toward the old Hershey chocolate factory—specifically the Press Building—you’ll find something that smells a lot more like charred oak and high-proof rye.
Hidden Still Hershey PA isn't exactly "hidden" anymore, but it still feels like a local secret that's just starting to boil over. It’s a massive, industrial-chic distillery and restaurant that has taken up residence in the very bones of the town’s history.
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Honestly, I’ve seen plenty of "craft distilleries" that are basically just a copper pot in a garage with some Edison bulbs. This isn't that. This is a legitimate operation that moved from a tiny space in Lebanon, PA, to this sprawling facility in Hershey because they literally couldn't keep up with the demand for their bourbon.
What is Hidden Still Spirits?
Basically, they are the largest craft distillery in the region. When they moved into the historic Press Building on Chocolate Avenue, it changed the game for the Hershey food scene. It’s a cavernous space. Brick walls. High ceilings. You can see the massive stills through glass partitions while you’re eating a burger. It’s a vibe.
David Stein is the founder, and he’s been pretty vocal about the fact that he didn’t just want to make "okay" whiskey. He wanted to make spirits that could actually compete with the big Kentucky houses while keeping a Pennsylvania identity. Pennsylvania, after all, was the original home of American rye whiskey before Prohibition basically gutted the industry. Places like Hidden Still Hershey PA are essentially trying to reclaim that title.
They do a bit of everything: bourbon, rye, gin, vodka, rum, and even agave spirits (don't call it Tequila, because, you know, geography). But the bourbon is the anchor.
The Pennsylvania Rye Connection
You can’t talk about a distillery in this part of the state without mentioning Monongahela Rye. It’s a specific style—spicy, bold, and dry. While Hidden Still experiments with various mash bills, their "Hidden Still 12-Year" and their small-batch releases often lean into that robust profile that Pennsylvanians historically loved.
It’s interesting.
A lot of people think bourbon has to come from Kentucky. It doesn’t. It just has to be made in America, from at least 51% corn, and aged in new charred oak containers. Hidden Still follows the rules but lets the PA climate do the work during the aging process. Our humidity and temperature swings actually play a huge role in how the wood interacts with the spirit.
The Food: More Than Just Bar Snacks
Usually, when a place focuses this hard on distilling, the food is an afterthought. Maybe a frozen pizza or some pretzels.
Not here.
The menu at Hidden Still Hershey PA is surprisingly sophisticated. They’ve got these short rib pierogies that are basically a requirement if you’re visiting for the first time. It’s a nod to the local Pennsylvania Dutch influence but elevated.
They do a lot of wood-fired stuff. Think steaks, high-end burgers, and salmon. The "Hidden Still Burger" uses a custom blend of beef and usually features some kind of bourbon-infused glaze or topping. It’s heavy. It’s messy. It’s great.
A Quick Look at the Drink List
If you’re not a straight-whiskey drinker, the cocktail program is where they show off.
- The Old Fashioned: They use their own David E. Black Label bourbon. It’s classic.
- Seasonal Sours: They often use fresh juices and house-made syrups.
- The Flights: If you’re indecisive, you can get a flight of four different spirits. It’s the best way to see the difference between their young ryes and their aged bourbons.
Why the Location Matters
The Press Building is historic. It used to be where Hershey’s chocolate wrappers and materials were printed. By moving here, Hidden Still preserved a piece of Milton Hershey's legacy while modernizing it.
The patio is a huge draw in the summer. It’s one of the few spots in town where you can sit outside with a high-quality cocktail and not feel like you’re trapped in a tourist bubble. You’ll see locals there. You’ll see people who just got off work at the medical center. It feels like a real community hub.
What Most People Get Wrong About Hidden Still
There's this weird misconception that "craft" means "small and unreliable."
Hidden Still has a massive production capacity. They aren't just sourcing "MGP" (Midwest Grain Products) juice and slapping a label on it like a lot of other "local" distilleries do. While many startups buy bourbon from Indiana to get started, Hidden Still has been putting their own distillate into barrels for years.
When you drink their David E. line, you’re tasting something that was actually fermented, distilled, and aged by them. That matters to whiskey nerds.
Another thing: people think it’s just a "man cave" vibe.
It’s actually pretty family-friendly during the day. The dining room is separate enough from the bar area that you can bring kids in for lunch without it feeling weird. Though, obviously, the evening crowd gets a bit more spirited.
The David E. Series
This is their flagship. Named after David E. Stein, it comes in a few different "labels."
- Red Label: Usually the entry-level, younger bourbon. Great for mixing.
- Black Label: A bit more age, more complexity. This is the sweet spot for sipping.
- Double Oak: They take aged bourbon and put it into a second fresh charred oak barrel. It’s a vanilla and caramel bomb. If you like Woodford Reserve Double Oaked, you’ll probably love this.
It’s not just about the bourbon, though. Their gin is surprisingly floral and doesn’t taste like you’re licking a pine tree.
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The Experience: What to Expect When You Walk In
You walk in and the first thing you hit is the retail shop. It’s dangerous for your wallet. You can buy bottles, glassware, and apparel.
Then the space opens up.
The bar is the centerpiece—a massive square island where the bartenders are constantly shaking, stirring, and pouring. The noise level can get high. It’s an energetic place. If you want a quiet, romantic candlelit dinner, this might not be the first choice on a Friday night, but for a lively dinner with friends, it’s perfect.
Tips for Visiting Hidden Still Hershey PA
- Reservations are a must. Especially on weekends. You can sometimes snag a seat at the bar, but don't count on it.
- Try the "Screaming Mule." It’s their take on a Moscow Mule but with a kick.
- Check the "Vault." They sometimes have limited releases or distillery-only bottles that you can't find in the Fine Wine & Good Spirits stores.
- Parking can be tricky. There is a lot, but it fills up fast. You might have to walk a block or two.
The Reality of Craft Distilling in PA
It's tough. The laws in Pennsylvania are historically restrictive, though they’ve loosened up lately. Hidden Still Hershey PA has managed to navigate the LCB (Liquor Control Board) mess to become a dominant player.
They’ve also embraced the "grain to glass" movement where possible, sourcing local corn and rye. It supports PA farmers and keeps the flavor profile tethered to the region.
Practical Next Steps for Your Visit
If you're planning a trip to Hershey or you're a local who hasn't stopped by yet, here is the most efficient way to do it.
First, book a table online at least three days in advance if you're going on a weekend. The wait times for walk-ins can easily hit 90 minutes during peak tourist season.
Second, start with a flight. Don't just jump into a cocktail. Taste the David E. Black Label next to their Rye. It gives you a baseline for what their distillers are actually trying to achieve.
Third, don't skip the appetizers. The kitchen here is genuinely better than it needs to be. The menu changes seasonally, so look for anything involving local peaches in the summer or root vegetables in the winter.
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Lastly, if you're a collector, ask about the Single Barrel picks. These are often tucked away or mentioned on a chalkboard. They are bottled at a higher proof and haven't been blended, meaning you get the raw, unfiltered character of one specific barrel.
You’re not just going for a drink; you’re going to see what happens when someone takes the industrial history of Hershey and turns it into something you can pour over ice. It's a massive operation with a local heart, and it's easily one of the best stops in Central PA right now.
Go for the pierogies, stay for the bourbon, and make sure you have a designated driver, because those pours are generous.