"Such a lovely nose on this rye, after which the taste is quite a bummer, it just misses depth, development and a long aftertaste"
(Photo from Whiskybase)
Whistlepig was founded by Raj Peter Bhakta in 2006 on one of the oldest farms in Vermont, USA. Their first releases involved sourced rye whisky, including the rye of I will review here. However, they also started distilling themselves in 2015 helped by the legendary father of craft distilling Dave Pickerel, who worked for 14 years at Maker’s Mark and was also involved in others distilleries including Copper Fox, Watershed, Garrison Brothers and George Washington. Another project included the Blackened blended whiskey in collaboration with Metallica. He unfortunately died in 2018 at an age of 62. The 10-year-old version of Whistlepig consists of different versions either sourced from Alberta, Canada, like the version we have today, or from MGP in Indiana, USA.
Rye spices, clearly, and fruits like pears, raspberries and gooseberries, followed by chocolate. It still has that natural rye scent typical at younger ages, but on the other side smoother and more complex. Many subtle spices like cinnamon, fennel, lemon grass, poppyseed, before it becomes sweeter with coconut. A buttery, almost cheesy, nose. Some vanilla, while it stays very aromatic. Beautifully fruity, beautiful balance, nice developed that supplements the nose with more herbs, bergamot and violets. The empty glass smells very fresh, thin of fresh citrus fruits still on the tree or freshly scenting citrus-scented soap. Lovely nose!
The palate starts of rather soft with a light spicy side and everything seems well balanced Some light fruit juice, lemon grass, which all fades into a vegetal, cucumber-like side. Silky I would call this. In addition, notes of juniper. However, it fades rather quickly, which is a shame, because it is also rather good. Maybe I can get some additional sour berries and bitter lemon, and something aromatic like bergamot tea. A slightly drying aftertaste.
Such a lovely nose on this rye, after which the taste is quite a bummer. It just misses depth, development and a long aftertaste. I suppose they could make this into some kind of air refresher? They have started to mix their sourced rye with their own young distilled rye spirit. I wonder how that would turn out, more things to taste I guess.
Big thanks to for sharing the sample!
• these are my personal views, so do not take them too seriously… nothing beats tasting these for yourself •