American

Whiskey Review: WhistlePig Piggyback Rye

We review WhistlePig Piggyback Rye, a WhistlePig whiskey made from 100% rye and aged for six years in char three American Oak barrels.

OVERALL RATING

8
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Tasting Notes

About:

WhistlePig Piggyback Rye is 96.56 proof, made from 100% rye and aged for six years in char three American Oak barrels. Expect to pay $49 for 750mL.
Appearance:
The whiskey is a very clear, medium gold that slowly forms medium legs.
Nose:
A bit fiery on the nose, this spirit opens up to spice and more spice: white pepper and clove. Vanilla bean and jasmine follow.
Palate:
On the palate, it’s thin, bracing and not without smoothness. The strong clove goes straight to the sinuses, with a clean dark cherry blooming on the mid-palate. There are glimmers of caramelized sugar here, counterbalanced with an herbal bitterness on the back-palate.
Finish:
Comments:
The Piggyback is surprisingly smooth neat for nearly 100 proof. I went with the intention of the bottling and made manhattans side-by-side with an another craft rye, and WhistlePig’s shone through spicier and richer than the other, lifting up and warming the vermouth.

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.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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