WhistlePig began when we purchased our farm in 2007. After a few years of deep consideration and personal reflection we committed ourselves to crafting the world’s finest and most interesting Rye Whiskeys. With help from Master Distiller Dave Pickerell, we discovered and purchased an incredible stock of 10 year old blending Whiskey in Canada that was being profoundly misused. That initial stock, for which we are forever grateful, is what kicked off our grand adventure.
Dave Pickerell built WhistlePig in pursuit of crafting the world’s finest and most interesting Rye Whiskeys. After years of devotion to patient aging and innovative blending, we’ve turned our attention to experiments with grain – in particular, the bygone practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain’s starch content and set off the fermentation process. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey.
To harness these flavors for our oldest expression of WhistlePig yet, we selected a whiskey distilled from 79% rye, 15% malted rye, and 6% malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice. Its complexity is only heightened after 18 years in the barrel.
At 92 proof & one of our oldest whiskeys, this is the first WhistlePig product finished in Vermont Estate Oak harvested right from our farm. Vermont oak has more rings than the standard oak used in whiskey barrels, and each ring is an opportunity to impart more flavor and depth in the whiskey. With a score of 97 points from Wine Enthusiast and perfected over 15 years, we are proud to offer this pure expression of Vermont’s best.
FarmStock Rye Crop No. 003 is the third release of our limited edition annual Triple Terroir Whiskey™ – created from our rye grain, distilled and proofed with our water, and aged in our custom Vermont White Oak.
This year’s release is a historical step for us – the first ever majority WhistlePig Whiskey. Comprised of 52% of our 3-year-old Rye Whiskey, blended with 31% 6-year aged whiskey and 17% 10 year aged whiskey from Alberta, Canada.
Blended Together, While Apart.
This year’s blend is the result of an experiment to celebrate life and lift spirits in the unprecedented time of social distancing. Fans blended three types of whiskey from the comfort and safety of their homes, shared their perfect blend, and then came together as a community online to taste and vote for the final recipe.
The first crowd-sourced whiskey blended live by thousands of fans. A unique blend of 4 year old Rye Whiskey and 5 year old Wheat and Barley whiskeys, delivering a light, gentle sweetness to balance WhistlePig’s signature bold Rye spice style. Perfect for summer sipping or with a home cooked meal.
Rye inspired by Old World barrel-aging traditions.
This 86-proof 12 year-old Rye Whiskey is a marriage of whiskeys aged in New American Oak and ingeniously finished in Port (7%,) French Sauternes (30%,) and Madeira casks (63%). We’ve taken the elements that are most quintessential in an American rye – boldness and character – and fused them with the elegance and grace of an 18 year old Scotch.
In summer 2018, Dave Pickerell returned to our warehouses to realize his dream of creating the best aged rye whiskey for your cocktail – 100% rye for full spice flavors, aged six years for unprecedented complexity, and bottled at his ideal strength. Stir or shake in good company.
The spirit of entrepreneurship.
Fortune, superb taste, and hustle lead us to the discovery of an aged Rye Whiskey stock in Alberta, Canada. We rescued the stock from misuse as a blending whiskey, aged it in new American Oak, then hand-bottled this rye on its own. We’re honored to present the most awarded Rye Whiskey in the world.
Single Barrel, Bottled at Proof, Powerfully Complex, Distinctly Unique From Anything We’ve Done Before. Stupendous.
On the rare occasion that Dave Pickerell’s five promises are realized, we release a whiskey that epitomizes WhistlePig’s odyssey to unlock the potential of Rye Whiskey.
The Boss Hog Edition 六 is the first American Whiskey finished using Japanese Umeshu, the result of a true collaboration between WhistlePig and Kitaya brewery on Japan’s Kyushu island.
This well aged Straight Rye Whiskey was created using koji fermentation. Each bottle is adorned with The Samurai Scientist – Jōkichi Takamine – who pioneered koji fermentation in the American whisky industry over a century ago.
Each bottle barrel is bottled at strength, between 120 – 122 proof.