WhistlePig PiggyBack Rye Whiskey

A group of ardent Rye lovers bought a 500-acre dairy farm in the Champlain Valley of Vermont’s rolling hills in 2006. Master Distiller Dave Pickerell had lived on the WhistlePig farm until recently, when he passed away.

One of the last expressions made by the late Master Distiller and whiskey legend Dave Pickerell is this gorgeous 100% rye. His goal was to produce the finest aged rye whiskey that would go well with any rye drink. piggyback whistlepig time spent in oak casks gives it a very strong, peppery flavor. Expect smooth, complex tones that come through without overpowering your beverage. An exceptional mixture in any form. Bottled at 96.56 proof after 6 years of aging (Dave Pickerell was born in 1956).

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Notes on Tasting

There is a hint of citrus and grapefruit zest in the aroma, along with freshly ground black pepper and cinnamon. It has a strong spicy flavor with notes of cardamom, chocolate, and treated leather. With hints of citrus, baking spice, and vanilla, the finish is strong and lasting alfa Romeo f team stake.

Concerning WhistlePig Rye

Since its founding in 2008, WhistlePig has won more awards than any other rye whiskey manufacturer worldwide. Their hard-working, rural 500-acre farm in picturesque Shoreham, Vermont, is the ideal setting for refining their blending and finishing trials, which will eventually result in a portfolio of rye whiskeys with a deep complexity. The San Francisco World Spirits Competition gave whistlepig piggyback bourbon the coveted “Best In Show Whiskey” honor in 2017. Master Distiller Dave Pickerell, the pioneer of handmade whiskey, lived on the WhistlePig farm until his death in 2018.

Their goal is to uphold history while embracing innovation, preserving the qualities that make rye whiskey exceptional while also developing new ways to improve it. whistlepig piggyback single barrel rye has shifted its focus to experimenting with grain, namely the process of malting rye, following years of dedication to patient maturing and creative mixing. Prior to the introduction of industrial catalysts to boost efficiency, farmer distillers would access the starch content of their rye harvest and initiate the fermentation process by malting a tiny piece of the grain.

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