WhistlePig

This 100 proof Bourbon is hogging all the attention and for good reason.

In 2007 a man named Raj Bhakta purchased a scenic piece of land nestled in the rural areas of Shoreham, Vermont. This idyllic location started serving as the main operation grounds of WhistlePig, homing a wide array of pigs, sheep, goats, bees, horses, and maple trees — as well as one big mighty dream of producing premium, high-quality Rye Whiskey. Raj’s vision caught the eyes and ears of Maker's Mark distiller Dave Pickerell who avidly hopped onto the team, and just like that, the most awarded Rye Whiskey-making team in the world was born. Their principle of distilling follows one rule: our grain, our water, our wood. Okay, maybe they follow three rules, but you get our point. With a 500-acre playground at their disposal, the WP team grows and harvests the best ingredients and experiments with barreling and bottling, making it super hard for anyone to out-craft them.

The WhistlePig team really declared with confidence: "We don’t need no run-of-the-mill Bourbons. We're going all out." And then they churned out PiggyBack 100 Proof Bourbon, a testament to their daring approach to ingredients, aging, and potency, but with a delightful twist of sweetness. Boasting a triumphant trifecta of corn, rye, and barley, aged for a full six years in Char #3 barrels, it stands tall above its competition, exuding the fearlessness of its mash bill, the impressive maturity of its aging, and a high-octane kick. The nose hints of caramel corn and oak, maple and vanilla reign supreme on the palate, and a sweet honey finish seals the deal.