Farmstock

WhistlePig's origin is rooted in a chance encounter: in 2007, founder Raj Bhakta purchased a run-down dairy farm in Shoreham, Vermont, inspired by a hiker's warning about a groundhog—locally called a 'whistle pig'. He adopted the name, the animal, and a vision to craft American rye whiskey on his own terms.

Farmstock embodies that ambition. Rather than a single-distillery expression, it blends rye stocks from different American and Canadian sources—what WhistlePig calls 'triple terroir'. The blend is finished in new, charred American oak, lending its signature sweetness and spice.

On the nose, expect vanilla, toffee, and baking spices, with softer undertones of crème brûlée and rose petals. The palate delivers oak, toffee, and warming spice, finishing with a pleasant rye heat that lingers. This is a whiskey that drinks with more maturity than its youth might suggest—neither raw nor overly soft.