WhistlePig just turned dessert into a rye whiskey, and the trick is all in the barrel. The Vermont distiller finished its 12-year-old rye for about a month in barrels that held its own barrel-aged maple syrup. Then it re-charred those casks, so the maple sugars caramelized straight into the oak. The distiller adds nothing to the whiskey. That is the whole point: the crème brûlée character comes from the wood, not flavoring.
The result is the classic caramel and spice of WhistlePig’s 12-year rye, with a sweeter maple layer on top. It comes in at 86 proof. I have not cracked a bottle yet, so no tasting notes from me. For the bourbon drinker who likes their rye on the sweeter side, this one fits the season. It also works for anyone hunting a holiday bottle that doubles as a gift. It is a limited edition, available now on WhistlePig’s website and at select retailers for $124.99. And when it is gone it is gone.
