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American

WhistlePig PiggyBack Bourbon

$49.99
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OVERALL
RATING

9

Bourbon Review: WhistlePig PiggyBack Bourbon

We review WhistlePig PiggyBack Bourbon. It's one of the first bourbons from a brand well-known for its rye.
  • Jennifer Williams, a former Dallas bartender and PSU graduate, enjoys whiskey, literature, and jazz.
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Tasting Notes:

About:
100 proof (50% ABV), aged 6 years, high corn mash bill, 750ml MSRP $49.99.
Appearance:
Russet
Nose:
Has a mild yet spicy nose with notes of vanilla, caramel, and oak. Toasted walnut and sweet sultana also come through, rounded out by a hint of leather.
Palate:
The spicy cinnamon notes up front give way to a bevy of flavors including maple, vanilla, honey crisp apples, and burnt orange. Oak smokiness segues to notes of leather and a subtle hint of green tea on the back end.
Finish:
Comments:
This whiskey provides a nice long finish full of exceptionally balanced flavors and aromas. The texture is smooth and delicately rich with a slightly creamy mouthful. The broad flavor profile holds up abundantly well on ice. Overall, it’s a great bourbon whiskey to spend a little time with.

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.

Editor’s Note: This whiskey was provided to us as a review sample by WhistlePig. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.
WhistlePig PiggyBack Bourbon is among the latest releases to be launched by WhistlePig Farm and Distillery, and one of the first bourbons in the brand’s history. WhistlePig released its first bottling in 2015, and has steadily became a fan favorite, especially among bartenders. It’s become one of the must haves for many bartenders’ home collection, particularly due to its great performance in cocktails as well as sipping neat. 
Spanning 500 acres of rolling hills, the WhistlePig Farm and Distillery is located in Shoreham, Vermont. WhistlePig started with the purchase of an old dairy farm in 2007 by its founder, Raj Peter Bhakta. The distillery opened in 2015 in the farm’s 150-year-old renovated dairy barn. To kick off their whiskey-making venture they began sourcing rye-based Canadian whisky. Using a unique copper pot still that was designed by WhistlePig’s original consulting Master Distiller, Dave Pickerell, they now distill their whiskey 7 days a week. 

“There is no shortage of bourbon whiskeys on the market, and to be true to WhistlePig, we had to stand out by offering our fans more,” said Meghan Ireland, Whiskey Blender, in a prepared statement. “Just like our Rye, PiggyBack 100 Proof Bourbon offers bigger age, higher proof, and a bolder grain profile than most traditional American whiskeys. We are proud to push each part of the whiskey making process to the limit in the name of quality and taste that stands ahead of the pack.” 

Despite being relatively new to the whiskey making industry, WhistlePig has managed to become one of the most awarded rye whiskeys in the world. In 2017, WhistlePig was awarded “Best Whiskey in the World” in the 2017 San Francisco World Spirits Competition. 

WhistlePig PiggyBack Bourbon review
WhistlePig PiggyBack Bourbon (image via Jennifer Williams/The Whiskey Wash)

Tasting Notes: WhistlePig PiggyBack 100 Proof Bourbon Whiskey

Vital Stats: 100 proof (50% ABV), aged 6 years, high corn mash bill, 750ml MSRP $49.99. 

Appearance: Russet

Nose: Has a mild yet spicy nose with notes of vanilla, caramel, and oak. Toasted walnut and sweet sultana also come through, rounded out by a hint of leather. 

Palate: The spicy cinnamon notes up front give way to a bevy of flavors including maple, vanilla, honey crisp apples, and burnt orange. Oak smokiness segues to notes of leather and a subtle hint of green tea on the back end.

Jennifer Williams

Jennifer Williams honed her appreciation for patrons with a discerning taste for fine whiskey during her 15-year tenure as a bartender in Dallas, Texas. Since relocating to Portland, Oregon in 2019, she graduated from Portland State University with a major in English Literature and a minor in Writing. During her final term at PSU, Jennifer served as the Arts & Culture editor for the university's monthly magazine, The Pacific Sentinel. A voracious reader, outdoor runner, and aspiring photographer, Jennifer also harbors a deep love for classic jazz. She always welcomes the opportunity to share a whiskey and engaging conversation with both her cherished friends from Texas and the many new companions she's made since settling in Oregon.

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