There’s a lot to learn from the past. But WhistlePig believes the best era for Whiskey is still to come. They are constantly pushing themselves to try new things and to unlock the potential of Rye Whiskey. They protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.
WhistlePig began when they purchased their farm in 2007. After a few years of deep consideration and personal reflection they committed ourselves to crafting the world’s finest and most interesting Rye Whiskeys. With help from Master Distiller Dave Pickerell, they discovered and purchased an incredible stock of 10 year old blending whiskey in Canada that was being profoundly misused.
With every step of the Whiskey making process they ask themselves 3 questions:
- “How was this done in the past?”
- “Have we learned anything since then that can make this better?”
- “Is there another way to do this that’s worth exploring?”
More often than not the answer is there’s always something worth exploring. We know the path forward isn’t always a straight line. So we push ourselves to innovate and we’re reassured by our mistakes. They’re what keep us great.
Their commitment to authentic experience doesn’t end when the bottle is capped: while they are growing, harvesting, barreling, and bottling their favourite grain, the animals are also being fruitful and multiplying. Kunekune pigs, sheep, goats, bees and horses call the distillery farm home. Not to mention the 20 acres of maple trees that is tapped for syrup. Embracing more than 500 acres, the WhistlePig farm is considered the perfect place to experiment.
Nose: Allspice, orange peel, anise, oak, char and caramel
Palate: Sweet; hints of caramel and vanilla, followed by rye-spice and mint
Finish: Long finish; warm butterscotch and caramel.