Referred to as uisge beatha, Scottish Gaelic for “water of life,” whiskey is renowned for its ability to raise spirits. Of the distillate’s derivatives, however, rye has recently undergone a resurrection of its own, thanks in part to Vermont-based WhistlePig. Founded in 2010 by entrepreneur and bon vivant Raj Peter Bhakta, WhistlePig has been the industry’s young outlier—a David among old-world Goliaths. And its aim has been true, as its latest release—the Boss Hog: The Black Prince—was named best in show for whiskey in a blind tasting at the 2017 San Francisco World Spirits Competition.
In the midst of this rye revolution, WhistlePig’s master distiller, Dave Pickerell, is creating one-of-a-kind cask finishes of its 12-year-old expression (95 percent rye) using wine barrels that potentially stored Chardonnay, Chablis, Pineau des Charentes, Tokaji, oloroso, and Monbazillac. As part of an unprecedented package, one Robb Report reader can be the first to own a single barrel from this boutique series.
The purchase—made through an authorized retailer—includes a 2-night stay at the WhistlePig farm via first-class round-trip flights (within the United States) for two. While there, the pair will have lunch with either Bhakta or Pickerell and be given a private tour and tasting to make their cask selection. The buyer can also arrange to have the barrel bottled. After that, all that remains is delightful depletion by the dram.
WhistlePig, Todd Bellucci, email@example.com, 802.897.7700
Terms and conditions
The visit to WhistlePig’s farm will take place at a mutually agreed-upon date.