This episode is all about rethinking rye whiskey.

We’re drinking WhistlePig 10 Year Small Batch Rye, a Vermont whiskey that helped change our minds about rye.

WhistlePig started as a non-distilling producer, sourcing whiskey before eventually building its own distillery. Under the guidance of legendary Master Distiller Dave Pickerell, the brand became one of the most recognised names in American rye.

The whiskey itself is surprisingly fruity and approachable. We’re picking up apricot, nectarine, spearmint freshness, white chocolate sweetness and a gentle pepper spice on the palate.

Along the way we talk about why rye grows better in northern climates, how bourbon drinkers often evolve into rye drinkers, and the growing whiskey tourism scene including WhistlePig’s impressive tasting experience in Louisville called The Vault.

Most importantly, we talk about how one bottle can completely change your opinion about a style of whiskey.

If you’ve ever said “I’m not a rye drinker”, this episode might convince you otherwise.

Chapters

00:30 WhistlePig 10 Year Small Batch Rye