American By Nino Marchetti / April 17, 2017 If anybody should get how to source a quality whiskey, it is a good barbecue pitmaster. One of the best is said to be Carey Bringle of Peg Leg Porker out of Nashville, Tennessee. Bringle, who we profiled last year, has indeed met some success in his Peg Leg Porker whiskey releases, and now has announced plans for a 12-year-old variant.The new Peg Leg Porker Tennessee Straight Bourbon Whiskey 12-Year-Old, according to those behind it, follows on the heels of two previous expressions, including an 8-year-old released last year which won a gold medal at the 2016 San Francisco Spirits Competition. The latest bottling, sourced from an undisclosed distillery, was aged a dozen years in new charred oak barrels before being filtered through what’s described as Bringle’s “signature filtering technique.”image via Peg Leg PorkerAs to what specifically this technique is, Bringle told us in our interview with him that the whiskey is filtered through hickory charcoal he had burned down in the same smoker where he cooks whole hogs. This is somewhat different then the more traditional Lincoln County process for Tennessee whiskey, in that Peg Leg is filtered before bottling and also that the hickory is used instead of sugar maple coal.“This 12-year old is something very special,” said Bringle in a prepared statement. “After the whiskey is taken from its barrels, it is filtered through hickory creating our signature flavor and color. We continue to grow our men’s lifestyle brand and this new premium whiskey is essential to our brand’s growth.”Plans call for just 136 cases of this 93.9 proof whiskey to be released initially, first in Tennessee and then to select other markets including New York City. The price point is around $86 a bottle. As for how to drink it, Bringle recommends straight, on the rocks, or in a “Pork and Stormy,” mixing ½ parts Peg Leg Porker Bourbon and ½ parts Barritts Ginger Beer, with a splash of lime.