WHISTLE PIG RYE WHISKEY, RESPECT TRADITION, EMBRACE PROGRESS

There’s a lot to learn from the past. But we believe the best era for Whiskey is in front of us. We are constantly pushing ourselves to try new things and to unlock the potential of Rye Whiskey. We protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better. Rye is a bratty grain. It’s difficult and like a great Bordeaux takes many years to truly reach its potential. Fortunately for us we have a significant inventory of exceptionally aged Rye Whiskeys, beginning with our original release, WhistlePig Rye - Aged 10 Years. But age isn’t just a number. We challenge ourselves to see if we can push the boundaries to redefine exceptional aged Rye Whiskey. That’s how our obsession with finishing started.

We scoured the globe to find some of the most unique and interesting casks available and even developed our own cask using oak straight from our Farm. We painfully surrendered some of our Whiskey to rest in these casks and then proceeded with the hardest part of our jobs. We waited. Patience paid off in the form of WhistlePig Old World Rye. This marriage of 12 Year Straight Rye Whiskey finished in Port, French Sauternes and Madeira casks is a symphony of flavor, uniting the bold character of American Rye with the elegance of Old World barrel aging traditions. WhistlePig Estate Oak Rye brings the art of finishing back home. This 15 Year Aged Straight Rye Whiskey is finished in sustainably harvested Vermont Estate Oak from the forests surrounding our Farm - a pure expression of Vermont's best.

After years of devotion to patient aging and blending, we turned our attention to experiments with grain - in particular the bygone practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain's starch content and set off the fermentation process. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey. To harness these flavors for our oldest expression of WhistlePig yet, we selected a whiskey distilled from 79% rye, 15% malted rye, and 6% malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice. It's complexity is only heightened after 18 years in the barrel.

In 2013, WhistlePig's founder Dave Pickerell released The Boss Hog - a manifestation of his dream to transcend even our limits for Rye Whiskey. Since then, each rare edition of The Boss Hog, has realized the five promises Dave set forth - to be Single Barrel, Bottled at Proof, Powerfully Complex, Distinctly Unique From Anything We've Done Before, and Stupendous. The Boss Hog Edition 六 is the first American Whiskey finished using Japanese Umeshu, the product of a genuine collaboration between WhistlePig and Kitaya brewery on Japan's Kyushu island. This sixteen year old Straight Rye Whiskey was created using koji fermentation, a technique first introduced to the American Whiskey industry by Jōkichi Takamine - The Samurai Scientist. His moniker and likeness adorn each bottle of this groundbreaking release.