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WhistlePig Flaviar Chef's Blend 2019
This product is available in: CA, NH, ND Unfortunately, we can't ship to PO Boxes and APO addresses.Size750mL Proof86 (43% ABV)
This product is available in: CA, NH, ND Unfortunately, we can't ship to PO Boxes and APO addresses.
About WhistlePig Flaviar Chef's Blend 2019WhistlePig has once again teamed up with Flaviar, this time adding four top chefs into the mix, in order to create a very special blend — WhistlePig Flaviar Chef's Blend 2019. This edition follows in the footsteps of last year's battle between the East and West, bringing together the worlds of blending and culinary delight. Since both professions are based on the same senses, the world-class chefs felt right at home, especially with the expert guidance of Master Blender Pete Lynch. Under his watchful eye, they came up with a perfect blend, consisting of 40% Madeira, 30% Sherry, 20% Port and 10% Sauterne. Limited to 1000 bottles, this special blended 12YO rye whiskey has a wonderfully fruity aroma, accompanied by notes of spice and vanilla. Expect a palate of figs and apricots, as well as tobacco, spice, and honey, culminating in a finish that is as rich as it is long.
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About WhistlePigFounded 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. In 2017 WhistlePig was awarded the coveted "Best In Show Whiskey" title from the San Francisco World Spirits Competition. Until his passing in 2018 the WhistlePig farm had been home to the founding father of craft whiskey, Master Distiller Dave Pickerell.
Their vision is to respect tradition and embrace progress, protecting what makes rye whiskey great, and at the same time innovating to make it better. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention to experimenting with grain, namely the 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.
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.