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WhistlePig PiggyBack Rye Whiskey
This product is available in: CA, CT, DC, FL, IL, KY, MN, NE, NH, NJ, NY, ND, WA Unfortunately, we can't ship to PO Boxes and APO addresses.Size750mL Proof96.56 (48.28% ABV)
This product is available in: CA, CT, DC, FL, IL, KY, MN, NE, NH, NJ, NY, ND, WA Unfortunately, we can't ship to PO Boxes and APO addresses.
About WhistlePig PiggyBack Rye WhiskeyIn 2006, a band of dedicated Rye enthusiasts purchased a 500-acre dairy farm in the rolling hills of Vermont's Champlain Valley. Just until recently, until his passing the WhistlePig farm had been home to Master Distiller Dave Pickerell.
This stunning 100% rye is one of the final expressions created by late Master Distiller and whiskey luminary Dave Pickerell. His dream was to create the best aged Rye Whiskey perfect for any rye cocktail. PiggyBack has an intensely powerful, spicy profile, imparted by its time in oak barrels. You can expect complex and smooth notes that shine through, yet don’t overpower your drink. An outstanding in any concoction. Aged 6 years and bottled at 96.56 proof (’56 is the year Dave Pickerell was born).
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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.