There’s a lot to learn from the past. But we believe the best era for Whiskey is in front of us. We are constantly pushing ourselves to try new things and to unlock the potential of Rye Whiskey. We protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.
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.
With every step of the Whiskey making process we ask ourselves 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.
Our commitment to authentic experience doesn’t end when the bottle is capped: while we are growing, harvesting, barreling, and bottling our favourite grain, the animals are also being fruitful and multiplying. Kunekune pigs, sheep, goats, bees and horses call our farm home. Not to mention the 20 acres of maple trees we tap for syrup. Embracing more than 500 acres, we think our farm is the perfect place to experiment and provides us with ample access to the highest quality ingredients.
Fortune, superb taste, and hustle led us to the discovery of an aged Rye Whiskey stock in Alberta, Canada. We rescued the stock from being used as a blending whiskey, aged it in new American Oak, then hand-bottled this rye on its own. We’re honoured to present the most awarded Rye Whiskey in the world.
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.