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Whisky Advocate: WhistlePig Offers Rare Tastes Through Its Single-Finish Program

January 29, 2020

One-of-a-kind whiskies are not so easy to come by, but guests at a recent dinner presented by Vermont’s WhistlePig enjoyed the rare treat of being the first in the world to taste experimental cask-finished ryes. The members-only WS Club in New York City—home to the Whisky Advocate bar—played host to the dinner, the first of many planned events bringing together distillers and blenders with whisky lovers in an intimate, conversational setting. Considering the caliber of the whiskies poured—including WhistlePig 18-year-old Double Malt and the Boss Hog VI: The Samurai Scientist—the bar has been set high.

WhistlePig has, at any given time, up to 20 unique casks being used in its experimental single-finish program, from rum (Jamaican, Guyanese, Peruvian, Havanan) to brandy (Spanish, French, and more) to a variety of wines and beyond—even non-oak casks from time to time. The results can be all over the map, flavor-wise.

Because each single-finish cask yields a limited number of bottles of truly one-of-a-kind WhistlePig, the whiskies are all highly sought-after. Some will be poured for a select few at events, while others may be offered as private picks for retailers and restaurants.

But when a cask finish works especially well, master blender Peter Lynch and his team take note: These whiskies have the potential to become something more permanent in WhistlePig’s range. Whisky Advocate has the full story.—Susannah Skiver Barton

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