Piggyback whiskey is made in Vermont, a state known for its thriving craft beverage industry. Vermont has a rich tradition of producing high-quality spirits, and Piggyback is no exception. This particular whiskey is unique in that it is made from a 100% rye mash bill, which sets it apart from other whiskies that may use a combination of grains.
The whiskey is distilled using pot stills, which are known for their ability to produce a more robust and flavorful spirit. Pot stills are often favored by craft distillers because they allow for more control over the distillation process, resulting in a product that reflects the distiller's artistry and vision.
After distillation, the whiskey is aged in American oak barrels. The use of American oak imparts distinct flavors and aromas to the whiskey, such as vanilla, caramel, and spice. The aging process allows the whiskey to mellow and develop complexity over time, adding depth and character to the final product.
What sets Piggyback apart from other whiskies is that it is released as a single barrel at cask strength. This means that each bottle is drawn from a specific barrel, offering a unique and individual expression of the whiskey. Cask strength refers to the fact that the whiskey is bottled directly from the barrel without any dilution, resulting in a higher alcohol content. This provides a more intense and concentrated flavor profile, as well as the opportunity for whiskey enthusiasts to explore the nuances of different barrels.
As a sommelier and brewer, I appreciate the craftsmanship and attention to detail that goes into producing Piggyback whiskey. The use of a 100% rye mash bill is intriguing, as rye whiskies often exhibit distinctive spiciness and complexity. The choice to distill on pot stills further enhances the flavor profile, allowing the natural characteristics of the rye to shine through.
I have had the pleasure of tasting Piggyback whiskey on several occasions, and each time it has impressed me with its bold and robust flavors. The rye notes are front and center, with hints of baking spices, caramel, and oak. The higher alcohol content of the cask strength bottling amplifies these flavors, creating a truly memorable drinking experience.
Piggyback whiskey is made in Vermont using a 100% rye mash bill, pot still distillation, and aging in American oak barrels. Its release as a single barrel at cask strength offers whiskey enthusiasts a unique and individual expression of the spirit. The result is a bold and flavorful whiskey that showcases the artistry and craftsmanship of Vermont's distilling industry.