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Founded in 2008 by Dave Pickerell and a team that saw the potential in Rye Whiskey. WhistlePig is now the most awarded Rye Whiskey maker in the world. WhistlePig lives by a simple ethos: protect what makes Rye Whiskey great; toss out the rest; and then innovate to make it better. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments in blending and finishing. This innovation continues to deliver a leading portfolio of deeply complex Rye Whiskeys. In 2017 WhistlePig was awarded the coveted “Best Whiskey in the World” title from the San Francisco World Spirts Competition.

Our Vision

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.
Our Grain

Why Rye

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.
Our Distillery

Working Overtime

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.

Our Wood

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.

Innovating

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.

Our Farm

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.