Delicately expressive on the nose, with lemon icebox cookies, pistachio ice cream, almonds, lemon-lime soda, toasted oak, and a hint of dried chili. There’s zingy citrus zipping through the oak-led palate, which also has sweet vanilla, hints of nuts, spice, and some savory dried chili. It finishes short, with sweet oak. A blend of whiskeys made with wheat and malted barley, and oats and malted barley. (Utah only)

Reviewed by: Susannah Skiver Barton (Winter 2019)

Contract-distilled and aged in Danville, Ky. and bottled by Danville-based Luca Mariano, the whiskey company owned by entrepreneur Francesco Viola. Oak influence and licorice on the nose lead to a light palate of orange peel, grapefruit, bitter oak, and pepper spice. Water unlocks dark chocolate, toffee, and peppery heat. Melon and orange peel punctuate the finish, with hints of almond and coconut. Barrel-forward and youthful, but with some interesting notes. (20,000 bottles)

Reviewed by: David Fleming (Winter 2019)

A puzzling whiskey, with golden raisin and treacle aromas, as well as cereal and butternut squash. The palate is dry and herbal, with faint hints of vinous fruit, herbs and spices, and plenty of oak. It finishes short, with almond, chocolate, and amaro-like herbaceousness. The third batch of FarmStock, this includes 52% WhistlePig’s own 3 year old rye, along with 31% 6 year old rye from MGP and 17% 10 year old rye from Alberta Distillers.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Clearly young and grain-driven, this suffers from a few oddball aromas of pencil eraser and Play-Doh. The palate delivers heaps of sweetness, and an overload of vanilla, along with citrus oil and white pepper notes that succumb to a finish of new oak and mocha. Has merits, but lacking in structure and balance.

Reviewed by: Jeffery Lindenmuth (Winter 2019)

Piney and herbaceous on the nose, with Popsicle stick, lemongrass, fresh oregano, Lemon Pledge, and a hint of vanilla. Light-bodied and silky in texture, it has plenty of vanilla and toasted wood sweetness, along with hints of herbs. The finish is short and a bit hot, with simple oak flavors.

Reviewed by: Susannah Skiver Barton (Winter 2019)

Pencil shavings, Popsicle stick, vanilla, cinnamon, toasted coconut, and marshmallow on the nose. The palate is led by dry oak, integrating orange, cinnamon, nuts, iced tea, and apple, leading into a sweet finish. There are some interesting flavors here, but the barrel seems to be overpowering them.

Reviewed by: Susannah Skiver Barton (Winter 2019)

The amber color portends a nose of stewed fruits—apples, prunes, and pears—as well as hazelnut and a hint of oak char. Red berries and cooked fruit on the palate, with overtones of oak tannin. Water brings out flavors of creamy milk chocolate, orange, and peanuts. The finish offers straightforward chocolate notes, and water adds length and depth. Youthful but solid, with flavors that don’t quite come into full balance.

Reviewed by: David Fleming (Winter 2019)

Distilled from a mashbill of oats, malted barley, rye, and wheat, then aged in heavily charred new oak barrels from Minnesota. The grains are sourced from a Midwestern organic farmer collective. The nose is herbaceous, offering sarsaparilla, vanilla, licorice, and menthol. A somewhat jagged palate has notes of pine, ginger root, vanilla, sweet oak, heat, and pepper. The finish reprises the flavors of the palate—notably menthol, pine, oak, ginger, and vanilla.

Reviewed by: David Fleming (Winter 2019)

Aromas of black tea, clove, allspice, horehound, Vicks VapoRub, new wood, and wet leaves on a forest floor give way to a chewy palate led by green oak, with flavors of cinnamon, semi-dark chocolate, tarragon, mint, licorice, and allspice. It finishes with spiced dark chocolate, menthol, and a slight nuttiness. Water helps integrate the herbal and spice flavors with the oak.

Reviewed by: Susannah Skiver Barton (Winter 2019)