Dave Pickerell built WhistlePig in pursuit of crafting the world's finest and most interesting Rye Whiskeys. After years of devotion to patient aging and innovative blending, we've turned our attention to experiments with grain - in particular, the bygone 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. Floral, earthy flavors imparted by malted rye would add nuance to the bold, peppery spice character of classic rye whiskey. To harness these flavors for our oldest expression of WhistlePig yet, we selected a whiskey distilled from 79% rye, 15% malted rye, and 6% malted barley. These grains form a harmony that spans the flavor spectrum, at once soft and floral, rich and savory, and full of spice. Its complexity is only heightened after 18 years in the barrel.
Tasting Notes: Sweet and aromatic, with toasted oak, berries, and nutmeg nose. Elegant and spicy, mildly fruity, and pleasantly floral. Vanilla and oak notes appear with time. Wonderfully long, clean, and spicy finish.
Named "double malt" because in addition to 79% (unmalted) Canadian rye, this bottling also is made with 15% malted rye and 6% malted barley. Clove and peppery spice enlivens rounded vanilla and nutty tones accented with cherry and horehound. Adding water brings out more cinnamon heat.