WhistlePig Straight Rye Whiskey Review

Where spice, sweet and rye meet, a there’s a pig making the grand introductions. It doesn’t have to toot it’s own horn or oink it’s own…well, think you’re get the idea. WhistlePig Straight Rye Whiskey is 100 % rye, 10-year old and 100 proof…are you seeing a theme here?

This is the first single estate rye distillery where all the inputs are grown on this farm. The whiskey is hand selected by Dave Pickerell, who spent around 14 years a decade crafting Maker’s Mark and who we interviewed regularly in our early days of BourbonBlog.com. Businessman, TV personality from Apprentice, and Congressional Candidate, Raj Peter Bhakta, is the owner and founder of Whistle Pig Farm Distillery.

Retailing at a suggested price of $69.99 for a 750ml bottle, WhistlePig is already being served at New York’s trendsetting restaurants like Blue Hill, Pastis, Union Square Café, Gramercy Tavern, Eleven Madison Park, The Standard Hotel and speakeasies like PDT and Death & Co.

WhistlePig, bottled at 100 proof and born of 100 percent rye grain, has already won Wine Enthusiast’s “HIGHEST EVER” rating for a rye whiskey at 96 points, and here is BourbonBlog.com’s review

WhistlePig Straight Rye Whiskey Review

Raj Peter Bhakta, founder & owner WhistlePig Farm Distillery

Whiskey: WhistlePig Straight Rye Whiskey

Distillery: Hand Bottled at WhistlePig Farm, Shoreham, Vermont, label reads “aged in Canada”

Age: 10 Years minimum

Proof: 100 Proof, 50% ABV

Color: Medium to dark golden amber

Nose: Diffusion of creamy aroma

Taste: Strikes a balance of mellow and bold while showing age in an elegant fashion. The entry is smooth, minty with elegant herbal, opens into a mellow pecan and hints of other nuts balanced by sweet floral notes. The full-bodied, warming flavor doesn’t quite taste the 100 proof, in a surprising and pleasant fashion.

Finish: Lingers with delicate marshmallow and butteriness, with notes reminiscent of butterscotch.

Bourbon review by Tom Fischer of BourbonBlog.com

(L to R) Dave Pickerell of WhistlePig Rye and BourbonBlog.com's Tom Fischer