An incredible project (and a fascinating story for rye drinkers), this spirit's 6,000 mile journey started at the 500-acre Whistlepig farm in Shoreham, Vermont. Half the rye remained in the original Vermont oak barrels and the other half was racked into used red wine barrels from Jordan Winery, celebrated for its rich and complex Cabernet Sauvignon for over 40 years. The barrels were loaded into a specially-designed mobile rickhouse on an 18-wheeler which then drove to Chicago, got onto Route 66, and continued the westward journey to Paso Robles, California and the Firestone Walker Brewing Company. There the rye was racked into barrels that once held Bravo Imperial Brown Ale, Helldorado Blonde Barley Wine, and Parabola Imperial Stout.  Then the barrels were loaded back into the mobile rickhouse and returned right back to the farm in Shoreham.

The constant vibration of the road, in conjunction with the changing temperature, altitude, and barometric pressure have a profound affect on how the whiskey interacts with the oak barrels.

NOSE: Ripened red berry fruit, with hints of maple syrup and marmalade

PALATE: Brown sugar and mocha heightened in the presence of stewed fruit and barrel spice

FINISH: Roasted malt, tanned leather and fresh cracked pepper

Founded in 2008, WhistlePig is now the most awarded rye whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex rye whiskeys.