WhistlePig 10 Year Small Batch Rye Whiskey is the bottle that launched WhistlePig and, arguably, the premium rye category. In 2010, WhistlePig’s founders and the late master distiller Dave Pickerell discovered a stock of aged 100% rye whiskey in Alberta, Canada that was destined to be blended away, rescued it, finished it in new American oak and bourbon barrels at the WhistlePig farm in Shoreham, Vermont, and bottled it on its own at 100 proof. WhistlePig calls it the most awarded rye whiskey in the world.
Breaking Bourbon describes a rye-forward profile for enthusiasts who want intense spice: peppery rye spice with apricot and citrus zest, dill and baking spice on the nose, green apple, juicy citrus and floral mint building into rye spice on the palate, and a bold, lingering finish of rye spice with honey and brown sugar and peppery oak. Ten years and 100 proof give it the weight for a great Manhattan and the polish for sipping neat. The pig on the label is a nod to the founders’ farm, and the bottle remains the reference point for aged Canadian rye.
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