Location: Shoreham, Vermont
Lead Distiller: Emily Harrison Whiskey Blender: Meghan Ireland
Mash bills: Undisclosed
Located in a 150-year-old renovated dairy barn, WhistlePig’s distillery is the culmination of five diligent years. Opened in 2015, they distil 7 days a week in unique copper pot stills designed by world-renowned Master Distiller Dave Pickerell. With help from Master Distiller Dave Pickerell the Whistlepig founders purchased an incredible stock of 10 year old blending Whiskey in Canada. This stock was the beginning of the Whistlepig’s origins. Committed to an authentic experience, the working farm is not just growing, harvesting, barrelling, and bottling, they are also tending to their stock of pigs, goat, horses and, bees. The 20 acres of maple trees also produce their own Whistlepig syrup. The 500 acres farm is the perfect setting for experimentation whilst providing them with access to the highest quality ingredients.
With every step of the Whiskey making process Whistlepig ask 3 questions:
- “How was this done in the past?”
- “Has anything been learned 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. Whistlepig know the path forward isn’t always a straight line. So they push themselves to innovate and are reassured by their mistakes. They’re what keep them great.
Whistlepig’s commitment to authentic experience doesn’t end when the bottle is capped: while they are growing, harvesting, barreling, and bottling their favorite grain, the animals are also being fruitful and multiplying. Kunekune pigs, sheep, goats, bees and horses call the farm home. Not to mention the 20 acres of maple trees they tap for syrup. Embracing more than 500 acres, Whistlepig think their farm is the perfect place to experiment and provides them with ample access to the highest quality ingredients.
Rye is a bratty grain. It’s difficult and like a great Bordeaux takes many years to truly reach its potential. Fortunately, Whistlepig have a significant inventory of exceptionally aged Rye Whiskeys. But age isn’t everything. They challenge themselves to see if they can take this great Whiskey and make it truly exceptional. That’s how their obsession with finishing started.
Whistlepig scoured the globe to find some of the most unique and interesting casks available and even developed their own cask using oak straight from their farm. They painfully surrendered some of their Whiskey to rest in these casks and then proceeded with the hardest part of our jobs. They waited.
The results were mixed. Some finishes failed or added nothing. But many introduced new levels of complexity and depth to the Rye. Their 12 Year Old World Cask Finish Rye was the first line of finished Rye Whiskeys released, originally as 3 separate finished Ryes: Sauternes, Madeira, Port. And now The Boss Hog features a new favorite finish with each release.