Founded in 2008, WhistlePig is now the most awarded rye whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex rye whiskeys.

In 2017 WhistlePig was awarded the coveted “Best In Show Whiskey” title from the San Francisco World Spirits Competition. Until his passing in 2018 the WhistlePig farm had been home to the founding father of craft whiskey, Master Distiller Dave Pickerell.

Their vision is to respect tradition and embrace progress, protecting what makes rye whiskey great, and at the same time innovating to make it better. After years of devotion to patient aging and innovative blending, WhistlePig has turned its attention to experimenting with grain, namely the practice of malting rye.

Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain’s starch content and set off the fermentation process.

WhistlePig The Boss Hog VII: Magellan’s Atlantic is a nod to the spirit of discovery of the Portuguese explorer. This unique single-barrel expression is a 17-year-old rye whiskey that has had two consecutive rounds of finishing after its period of aging in American oak.

First are the rare oak staves from northern Spain which bring notes of cinnamon and allspice to the table. Then there’s South American teak wood which adds another layer of spice and caramel, resulting in a complex, unique, and powerful rye whiskey that is bottled at barrel strength.