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Review: WhistlePig Maple Old Fashioned Kit

We review an Old Fashioned kit from WhistlePig. It includes WhistlePig PiggyBack rye, Runamok maple syrup, and bitters made with WhistlePig's whiskey.

OVERALL RATING

8
  • Jacob Wirt, former cook and researcher, now explores the world of whiskey with curiosity.
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WhistlePig Maple Old Fashioned Kit (image via Jacob Wirt)

Tasting Notes

About:

Appearance:
Color me surprised at the similarity in tone between the branded maple syrup and the Piggyback Rye.
Nose:
It shouldn’t be at all surprising that big, sweet maple aromas are the headliner here.
Palate:
Once again, the maple syrup stands out and it works well. I have a healthy skepticism around added flavors or what I suspect may be gimmicky ingredients, but the syrup is very good and combines the youthful “green” aromatics of sap and syrup with the “older,” woodier flavors imparted by the barrel. The flavor isn’t all flapjacks at the campground though; there is just a hint of rye spice lingering around the edges. Final Thoughts: As much as I enjoyed WhistlePig’s recommended cocktail recipe, knowing that the syrup and bitters work well as ingredients is a fantastic excuse to experiment with both proportions and other recipes. I’ll certainly be experimenting a bit myself with turning up the bitters just a little to see what effect a more pronounced herbal presence in the flavor might have as well as trying out the bitters in a handful of other sours, juleps, or highballs. The syrup is delicious as well. As part of my scrupulous review of these ingredients, I’ve conducted additional research proving that the syrup and rye can also contribute to the production of phenomenal baked beans.
Finish:
Comments:
As much as I enjoyed WhistlePig’s recommended cocktail recipe, knowing that the syrup and bitters work well as ingredients is a fantastic excuse to experiment with both proportions and other recipes. I’ll certainly be experimenting a bit myself with turning up the bitters just a little to see what effect a more pronounced herbal presence in the flavor might have as well as trying out the bitters in a handful of other sours, juleps, or highballs. The syrup is delicious as well. As part of my scrupulous review of these ingredients, I’ve conducted additional research proving that the syrup and rye can also contribute to the production of phenomenal baked beans.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Jacob Wirt

Jacob Wirt, whose past lives as a cook and cultural studies researcher, continues to shape his deep appreciation for fermented grain beverages. His understanding extends beyond the mere enjoyment of the drink; he recognizes the knowledge, labor, and rich history behind every glass. With a passion for homebrewing beer, Wirt finds a similar fascination in whiskey, exploring how techniques, ingredients, and nuanced variables create the distinctive character of each expression.

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