The story of WhistlePig begins in 2007, with Raj Peter Bhakta buying a farm in Shoreham, Vermont, with the idea of creating some ace rye whiskey. Teaming up with Master Distiller Dave Pickerell, who was the Master Distiller at Maker’s Mark for 14 years, WhistlePig sourced a top quality, 100% rye whiskey from Canada, then finished and bottled it at the WhistlePig farm. The WhistlePig chaps are also growing their own rye grain on the farm and started distillation on the 4th of July, 2015.
Farm Stock Rye Crop No. 003 is the third release of the limited edition, annual, Triple Terroir Whiskey. Created from WhistlePig’s own rye grain, distilled and proofed with their own water, and aged in their own custom made Vermont White Oak casks.
This year’s release is a historical step for them – the first ever majority WhistlePig Whiskey. Comprised of 52% of their own 3-year-old Rye Whiskey, blended with 31% 6-year aged whiskey and 17% 10 year aged whiskey from Alberta, Canada.
Nose: Vanilla custard, cinnamon and cherry jam, with toasted walnut and new leather.
Palate: Crème caramel, toasty oak, sweet baking spice, Turkish delight, toffee penny and a pinch of tobacco.
Finish: Warming rye spice really comes into its own on a lengthy finish.