While Kentucky might be home to the bourbon trail, WhistlePig has made inroads to proving that the Bluegrass state is not the only land where great spirits can be crafted. From their picturesque setting in Vermont, the talented and innovative distillers have dug up new ways to look at rye, whiskey, and bourbon. With its new WhistlePig Snout-to-Tail Bourbon, the distillery flips the script barrel aging.
A great aged liquor might start with a superb spirit poured into a barrel, but the end result is more than just liquid sitting over time. As the liquid marries with the surrounding wood, there is a give and take. From the smokiness of a char to the sweetness of sugar, the expanding and contracting over time allows for layers and depth of flavor to develop.
Great distillers appreciate that innovation is just as important as honoring the past. From specialty finishes to controlling the surroundings in the rickhouse, each element is vital to creating the best possible liquor.
WhistlePig gained notoriety for its rye. The spicy, nuanced, aged spirit changed people’s perception on that type of whiskey. Whether sipped slowly by the fire or mixed into a cocktail, it has become a staple in many people’s bars.
The distillers did not stop with that success. They pushed the boundaries with techniques, partnerships, and creativity. Whether it is using the power of the sun or working with special partners, the team is always rooting around for something new.
The new WhistlePig Snout-to-Tail Bourbon is another great example of the liquor brand trying a unique technique and reaping the benefits from the experimentation. While the idea of nose to tail is a concept well known in the food world, this idea is slightly different in the beverage space.
According to Meghan Ireland, WhistlePig’s Head Blender, "After years pushing the boundaries of Rye whiskey, we have a point of view on age and experimental finishing that brings something new to Bourbon. The equal and opposite of our flagship 10 year Rye, Snout-to-Tail Bourbon takes toasted barrel aging to ten with bold flavors and new complexity earned before and after the barrel flip. With honey, brown sugar and toasted cashew on the ‘snout’, roasted almonds and baked cornbread on the sip, and a fresh crust and cedar ‘tail’, it’s a Straight Bourbon Whiskey born to crash the party in Kentucky.”
To clarify, this bourbon whiskey is flipped mid-aging, taking advantage of two different barrel heads. The “stout” is a Vermont oak medium toast at “the snout” end versus the tail, a Vermont oak smoked maple wood toast. During the aging process, the barrels are flipped 180 degrees, giving ample time on both the stout and tail.
The flavor captures both of the woods’ influence. First and foremost, it is a bold bourbon whiskey. Even though it is just 88 proof, the flavor and aroma demands attention. This is a spirit that stands on its own and pleases from the first sip.
At first blush, it is a sweetness that envelopes the senses. The sweet honey and slightly nutty sugars invite that sip. It is warm, familiar, and enticing.
When the luscious liquid hits the lips, the flavor is slightly roasted, even a touch bready. While the brand says cornbread, it feels more rounded with a little underlying taste that defies description.
Lastly, the finish is woody, almost masculine. It feels strong, willing to stand up to any test or task standing in its path.
Overall, the WhistlePig Snout-to-Tail Bourbon is a quite enjoyable sip. Personally, served over a single cube is the best way to enjoy. While it could be shaken into a cocktail, some of its nuances might be overshadowed.
Additionally, serving this spirit with a roasted pork would be delicious. Although a little campy nod to the porcine connection, a smoked pork loin with a maple glaze would be tasty. It could also stand up to some classic Southern barbecue or even a burgoo.
The WhistlePig Snout-to-Tail Bourbon is now. The suggested retail price is $89.99 a bottle.