The Chance Discovery
WhistlePig began when Founder & Chief Steward of the Brand Raj Peter Bhakta purchased the farm in 2007. After a few years of deep consideration and personal reflection he committed to crafting the best farm-to-bottle rye. With help from Master Distiller Dave Pickerell, they discovered and purchased an incredible stock of blending whiskey in Canada that was profoundly misused. That initial stock of whiskey, for which we are forever grateful, is what allowed us to pursue our vision of a fully farm to bottle distillery.
Farm To Bottle
We started with a vision: our grain, our water, our wood. This was always the dream. We call it Triple Terroir. We grow fields of Rye on our farm, distilling whiskey to be aged in barrels made from our own oak trees, perfect it with water straight from our well. This is our future; we dare you to out-craft this.
Rye Whiskey has the potential to be best whiskey in the world. There is no more flavorful whiskey than Rye; it has a robust, spicy character, and a dark, rich flavor. As rye contains less sugar than any other grain, Rye Whiskey is a challenge to produce, requiring aging longer than other whiskies to attain a desired smoothness. But when handled properly, there is no comparison: the brat rye whiskey, once tamed, emerges from many years in the barrel with the power of a linebacker and the grace of a ballerina.
Located in a 150-year-old renovated dairy barn, WhistlePig’s distillery is the culmination of five diligent years. Opened in 2015, we distill 7 days a week in our unique copper pot still designed by world-renowned Master Distiller Dave Pickerell.
As part of our commitment to Triple Terroir, we cut down our estate-grown oak trees to make our barrels. Why? Vermont is about as far north as oak trees can grow. The shorter growing seasons leads to oak trees with the most growth rings- when aging whiskey encounters a growth ring in a barrel it imparts flavor, so our custom Vermont Oak barrels bring tremendous depth to our whiskeys. One more reason to love Vermont.
When whiskey is fresh off the still, it is clear and colorless. One of the greatest contributors of whiskey’s characteristic flavor, is the wood and barrel it is aged within.
Our portfolio features a variety of woods and custom-developed chars that add complex flavors and depth to our whiskeys. Our Master Distiller Dave Pickerell works with Independent Stave Company to design unique barrel chars while experimenting with unusual and innovative casks, like our Port, Sauternes and Madeira casks that finish our 12 Year Old World Rye.
Vermont To The Core
Our commitment to authentic experience and process doesn’t end when the bottle is capped: while we are growing, harvesting, barreling, and bottling our favorite grain, the animals are also being fruitful and multiplying. Mangalitsa and Kune Kune pigs, sheep, goats, and horses call our farm home. We cultivate oats, barley, alfalfa, honey, maple syrup, and an array of vegetables in a rambling garden. Embracing more than 500 acres, WhistlePig Farm is real in every sense of the word.
no cutting corners
Farming isn't Easy
It takes a lot of sweat and hard work to make whiskey. And even more to farm: There are more than 30 people working around the clock on our farm to bring you the finest whiskey we can make.