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| Author | Mitch Mahar, Liz Rhoades |
|---|---|
| Format | Video |
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Filmed on WhistlePig’s farm—where the distillery operates its R&D distillery, grows its own rye and other grains, makes maple syrup, and more—distillers Liz Rhoades and Mitch Mahar guide us through their process of growing, testing, distilling, aging, finishing, and blending.
Liz Rhoades explains why WhistlePig chooses to grow and distill with the Danko rye varietal, both from an agronomic and a flavor perspective. Its precursors in conjunction with their house yeast are ideal for producing 4-vinyl guiacol, among other desirable aroma compounds. The varietal is also ideal for the local climate, contributing to the terroir of WhistlePig’s rye whiskeys. The distillery is devoted to sustainability—it’s fully off the grid—as well as both innovation and whiskey-making traditions. She also discusses some of their products and how they connect back to their distinctive Vermont terroir.
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