WhistlePig Farmstock Rye
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Sweet and aromatic, with vanilla, maraschino, roasted chestnuts and hints of cigar box. On the palate, oak, toffee and baking spices followed by soft notes of crème brûlée and rose petals. Finishes warm and lasting with a pleasant rye spice.
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Wine Enthusiast
This rye is complex and palate-coating, especially with a dose of water added. Each sip opens with honey, coconut and white chocolate, and finishes long with delicate candied ginger, lemony acidity and white pepper. Made with 100% rye, this is the third version of Farmstock, with the goal of eventually moving toward a fully estate-sourced whiskey. For now, about half the liquid in the bottle comes from a three-year-old Vermont rye, supplemented with six-year-old Canadian rye and a small amount of 10-year-old Canadian rye.
WhistlePig began in 2007. After a few years of deep consideration and personal reflection the owners committed themselves 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. That initial stock, for which they are forever grateful, is what kicked off the grand adventure.
With every step of the Whiskey making process the team at WhistlePig asks 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. The team knows the path forward isn’t always a straight line. So they push themselves to innovate and they are reassured by their mistakes. They’re what keep WhistlePig great.
Known for its peppery, spicy bite, Rye serves as the ideal base for cocktails like the Sazerac, Manhattan or Old Fashioned. In order for a spirit to be labeled an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer.