WhistlePig FarmStock Rye (Farmhouse Batch)

Celebrating the start of a 6.5-week vacation, four days before departing for Europe. My sister-in-law shared this, my second Whistlepig tasting. This blended expression combines three straight ryes: 15% Vermont rye aged 4 years in medium-toasted American oak, 37% Vermont rye aged 6 years in heavily toasted American oak, and 48% Canadian rye aged 6 years in medium-toasted American oak. The nose is light with a hint of acetone, stewed raisins, dusty oatmeal, and an earthy undertone. The palate is surprisingly juicy and round, featuring vanilla notes reminiscent of bourbon (from barrel char and oak), juicy pear and peach, abundant herbal menthol, and spicy notes of cardamom, clove, and a touch of anise. It's crisp but the intense spice is overwhelming. The finish is medium, with slightly astringent oak tannins and a chocolate-covered marzipan character. This blend clearly reveals its components, with distinct flavor threads. While it could have been good, it feels too busy. A mixture of barrel char vanilla, heavy rye spice, menthol, and harsh acetone struggles to harmonize into a balanced and cohesive profile, which is surprising given it's an all-rye blend. It would likely excel in a cocktail but as a standalone dram, it's somewhat ordinary yet still enjoyable. This differs from the Whistlepig 10 Year Old Small Batch Rye, which offers an oily, leathery character and better balance. Whistlepig scores: WP 10 Year Small Batch Rye: 3.25/5 WP Farmhouse Rye Farmhouse Batch: 2.75/5

The aroma is nearly non-existent, with just ethanol initially. With time, the ethanol dissipates, revealing faint vanilla and an unspecified sweet scent, but little else. It's like smelling an empty bag of candy corn. In a blind tasting, I would likely mistake this for a budget bourbon like Evan Williams Black Label or Old Barton. It's acceptable, but not very complex. The palate is an improvement, but still not outstanding. It's sweet, with vanilla, nutmeg, and a whisper of clove before ending abruptly. The finish is the only point where I can confidently identify it as a rye, offering a surprising, fleeting burst of sharp baking spices that vanishes almost instantly, leaving little impression. This bears no resemblance to the 10-year Small Batch or the single barrel versions. While not as expensive as those, it's certainly not cheap. Try it at a bar if you're curious, but Old Forester Rye costs a third as much, is twice as good, and will remain my go-to rye.

Nose: Fruity, like gummy worms, with pumpkin spice notes, unlike the peach notes in the 12-year version. Body: Smooth with a slight bite, it's sweet and fruit-forward, with spice at the end. The gummy worm flavor is noticeable. It's quite complex, with a pleasant interplay of sweet, juicy fruit and a spicy finish. There's a subtle bitter or darker note at the very end.

It wasn't as spicy as many ryes, so I enjoyed it. Almost a little sweet.

Very earthy and smooth. Fruity aftertaste. Excellent for sipping in the summer.

This is the best Whistlepig I've tried to date. Excellent in an Old Fashioned.