Whistlepig 12 Year Old World Cask Rye

WhistlePig's 12 Year Old World Cask is a straight rye built from a high-rye mash. The whiskey is 12 years old, is made from 95% rye, and was distilled at MGP in Indiana. It was then moved to WhistlePig's farm in Vermont's Champlain Valley, where it was finished in three kinds of wine cask. About 63% of the blend spent time in Madeira casks, 30% in Sauternes casks, and 7% in Port casks, and the three were then married and bottled at 43% ABV. That proof is a little lower than many rye bottlings, so it drinks softly without any added water. A rye of this grain bill usually leads with baking spice, dill-like herbal notes and a dry pepper bite, and a long stay in oak adds toasted wood and caramel. The wine finishes should push it toward the fruitier side. Expect dried fruit and nut character from the Madeira, honeyed stone fruit from the Sauternes, and a trace of red berry from the Port. Those are typical expectations for these casks, not a measured profile for this bottle. The wine influence should soften the rye's edge without turning it sweet. Pour it neat first. A Glencairn glass suits that, because the tapered rim concentrates the spice and fruit aromas that a wide tumbler lets escape. If the pepper feels sharp on the first sip, add a few drops of room-temperature water to open up the fruit. A large ice cube in a rocks glass is the better choice for slower sipping, since it chills the whiskey with little dilution. Serve it at room temperature or with a single cube, not over crushed ice. This bottle also works in cocktails. In a Manhattan, rye is the classic base, and here the wine-cask fruit can stand in for some of the sweet vermouth's richness, so use a lighter hand with the vermouth and keep a dash of aromatic bitters. An Old Fashioned made with a small measure of demerara syrup keeps the rye's spice in front without covering the finish. A Whiskey Sour is a more modest use for a bottle like this, but it still works. For a highball, a tall glass of dry ginger beer or soda water with a lemon peel stretches the pour well. For food, dark chocolate, aged cheddar, roasted nuts and dried figs follow the spice and fruit in the glass.