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A top quality rye whiskey with an interesting backstory. The spirit is distilled in Canada, and aged for a time before following the old bootlegging route over the border to Vermont, USA. Here it is matured at WhistlePig Farm until it reaches 10 years old. The final result is a bold, spicy dram.
Shoreham, Vermont, USA
Many rye whiskies contain just 51% rye grain in the mashbill – the legal minimum to be considered a “rye”. At WhistlePig, they don’t do things by halves. This is a whiskey made with 100% rye, giving the drinker the unadulterated taste of the grain.
WhistlePig 10 is matured initially in New American oak casks, which provide bright notes of vanilla and oak spice, before being finished in former bourbon barrels – imparting vanilla and toffee notes. At 50% ABV, this is a warming, full-bodied whiskey. The distillery is in the process of introducing spirit with its own farm-grown grain, so watch this space…
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Punchy rye spices of cinnamon, white pepper and anise attack the nose, followed by waves of peppermint, green apples and toffee. Some bittersweet oak invites the drinker to taste.
Soft and supple, with flavours of cola cube lollies, vanilla and fresh mint. Cinnamon returns, this time accompanied by a little chilli and nutmeg. Underpinned by a rye bread sweetness.
Medium length and drying, with subtle dark chocolate, liquorice, cloves and tingling rye spice. Warmth, without aggressive heat.