Whistlepig 12 Year Old

WhistlePig put Vermont on the whiskey map, and the 12 Year Old — the 'Old World' bottling — is where the distillery shows off its finishing. This is a rye, not a bourbon: bold, spicy and grown-up, given a European twist for its final stretch.

After a dozen years in oak, the rye is finished in a mix of Madeira, Sauternes and port casks, then married together. The Madeira does most of the talking — it rounds off rye's sharper edges and adds a dried-fruit sweetness you don't often get in an American whiskey.

The nose gives cinnamon and clove, dark cherry, honey and a little orange peel. The palate is rich and warming: rye spice up front, then caramel, stewed fruit and a nutty, oaky depth from all that cask work. At 43% it's smooth enough to sip neat, and the finish is long, spiced and gently sweet.

One for rye drinkers who want something with a bit of polish.

How to Serve

Neat in a tulip glass, or over one large ice cube if you prefer it cool. It also makes a superb, more complex Manhattan.

Where to Drink It

The American Bar at The Savoy for a proper Manhattan. Scarfes Bar at the Rosewood. Black Rock in Shoreditch for a serious whisky crowd.

Food Pairings

The rye spice was built for barbecue, so give it a slab of glazed, smoky ribs. Failing that, a board of cured meats and aged Gouda keeps things simpler without losing the plot.