Flavour to savour from Vermont

Artisanal rye whiskey with a crisp-yet-creamy finish and a curious name

When it comes to whiskey, I’m no expert, but I know what I like. A friend and spirits connoisseur had been raving about WhistlePig’s 100/100 – a 100 proof, 100 per cent rye whiskey, double-barrel aged for 10-plus years in new American oak and bourbon barrels. It hails from Vermont, and as a born and bred Vermonter myself, my curiosity was piqued. When one thinks of American whiskey, Kentucky pops to mind, but New England? Very interesting. This heady blend was released in 2010 by the US’s first single-estate distillery and is known by a growing number of whiskey enthusiasts as “America’s Single Malt”.

The distillery is located on 500 acres of beautiful farmland in the quaint town of Shoreham, nestled in the Green Mountain state and WhistlePig is the brainchild of owner Raj Bhakta and his master distiller, Dave Pickerell, previously of Maker’s Mark. Together they have created 100/100 which, they claim, embodies “the perfect balance of proof, purity and age” and hits what they hope is “the sweet spot in all three categories”.

This dark, golden-amber liquid had me at “hello”. With its notes of allspice, ginger, nutmeg, clove, anise and orange peel, together with strains of charred oak, caramel and honey it fills the nose and mouth with a mélange of sweet, floral and spicy flavours. A heavy beginning segues into a crisp-yet-creamy finish and is a rich sensory experience.

Whistlepig’s 100/100 has quickly gained a following and can be found in the finest restaurants and bars across the US – Per Se in New York and Bouchon in Beverley Hills among them – with plans for global expansion next year.

The mix of subtle spices and lingering cocoa still dance in my memory. It’s tongue tantalising: I’m looking forward to many a mean Manhattan and perhaps an Old Fashioned or two in the near future.