WhistlePig has roots in one of the oldest farms in Vermont which dates back to the early 19th century. The farm continued operations and until 2006 when it was purchased and renamed by WhistlePig’s founder Raj Peter Bhakta. WhistlePig Farm is dedicated to producing the finest rye whiskey in the world. The farm is over 500 acres and various livestock, bees and 20 acres of maple trees call the farm home.
WhistlePig is committed to crafting the world’s finest and most interesting Rye Whiskeys with Master Distiller Dave Pickerell.
WhistlePig’s proudest wood innovation is the Vermont Oak Barrels made from trees harvested directly from the farm and the surrounding area. Vermont is about as far north as oak trees can grow. The shorter growing seasons leads to oak trees with more growth rings. When aging Whiskey encounters a growth ring in a barrel it imparts flavor, so the Vermont Oak barrels, with custom chars & toasts designed by Dave Pickerell, bring tremendous depth and complexities to the whiskey.
Originally distilled in Canada, the new WhistlePig distillery is located in a 150-year-old renovated dairy barn. WhistlePig’s distillery is the culmination of five diligent years. Opened in 2015, the distillery is open 7 days a week. The whiskey is distilled in a unique copper pot still designed by Master Distiller Dave Pickerell. Rye is a fickle grain and needs careful tending to have it reach its full potential.
This whiskey was discovered in Canada and was, at the time, being used as a blending whiskey. With its superb taste, it was “rescued” from misuse as a blending whiskey, aged in new American Oak with a bourbon barrel finish, then hand-bottled on its own. WhistlePig is honored to present the most awarded Rye Whiskey in the world.
WhistlePig 10 Year Straight Rye:
Nose: Allspice, orange peel, anise, oak, char and caramel
Palete: Sweet; hints of caramel and vanilla, followed by ryespice and mint
Finish: Long finish; warm butterscotch and caramel.
The Boss Hog has currently gone through four iterations. The first was released in 2013 and won the Double Gold at the 2014 San Francisco Spirits Competition. The second version, featured in our restaurant is the 2014 Boss Hog “Spirit of Mortimer”. It was the first bottling to feature the Danforth Pewter Topper of Flying Mortimer. The barrel strength reached 117 to 124 proof and was aged 13.5 years. The topper memorializes Mortimer, who laid down his life to defend the honor of his pig-spouse, Mauve. After the rye is distilled, WhistlePig Boss Hog is aged in a combination of new American oak and second-use bourbon casks for over thirteen years. Each bottle of WhistlePig The Boss Hog Spirit of Mortimer Straight Rye Whiskey is the product of a single barrel, and only 50 barrels of this whiskey have ever been bottled.
Nose: Warm rye bread, allspice, herbal, fruit, big and complex with with soft hints of vanilla, caramel and butterscotch.
Palate: Spice, rye bread, nutmeg, mint, and the taste lingers like a velvet coating.