# Beyond Bonded Wheat

### Follow your Farmstock Wheat from Farm to Bottle

### Barrel #33103

current barrel

Beyond Bonded

## This straight wheat made from 100% Farm whiskey is the realization of a dream years in the making.

WhistlePig began when a ragged band of rye enthusiasts dared to set forth beyond the bounds of past or possibility. In pursuit of independence, innovation - and ingredients - they landed upon an abandoned dairy barn in the heart of Vermont farm country.

FarmStock Beyond Bonded is our boldest dream yet: a tribute to the hearty, heirloom crop at its core. Farmed in our own backyard, distilled and proofed with our own well water, and aged in our own sustainably-harvested Vermont oak, each individual barrel is an untapped expression of the WhistlePig Farm.

**tasting notes**

- **Nose**  
    
  Lush earthy notes, thyme and peppery spice

- **Palate**  
    
  Abundant oak, baking spice and pear

- **Finish**  
    
  Herbal cedar and earthy tones

### variety

- **Varietal**  
  Warthog Winter Wheat
- **GDD**  
  2637
- **Silo**  
  5

### field

- **Field**  
  Verona
- **Coordinates**  
  43.915833, -73.277778
- **Soil Chemistry**  
  VgB-Vergennes Clay, 2-6% Slopes
- **Precipitation**  
  2.005"

### mashbill

- **Type**  
  100% Wheat
- **BRIX**  
  13.6
- **Temp**  
  185 F
- **Water Ca**  
  49 ppm
- **FV#**  
  1 (Pigsty)
- **Water mg**  
  29 ppm
- **Fermentation**  
  3 Days

### Still

- **Name**  
  Mortimer
- **Distillation Strength**  
  152

### Barrel

- **Barrel Number**  
  BRL 33103 Straight Wheat
- **Filled**  
  05 / 23 / 2018
- **Distillation Strength**  
  152
- **Warehouse**  
  WP-BB1

### size

- **Size**  
  66 Gallons
- **Number of Bottles**  
  264
- **Weight full**  
  575

### Toast

- **Char**  
  #3

### Age

- **Filled**  
  05 / 23 / 2018
- **Maturation**  
  4 Years, 8 Months, 9 Days
- **Fermentation**  
  3 Days
- **Heat / Cool Variance**  
  7,788

### Bottling

- **Bottling date**  
  04 / 05 / 2023
- **Bottlers**  
  Team MJ
- **Bottles from your barrel**  
  264

Whiskey making is often a labor of love, but farming is always a toil of untempered purpose. Especially here in Vermont, where a short growing season and extreme temperatures render each harvest all the more precious. From Farmer Lee to each individual barrel and bottle, every step from grain to glass is all the more meaningful.

FarmStock Beyond Bonded is our boldest dream yet: a tribute to the hearty, heirloom crop at its core. Carefully crafted from grain-to-glass, each single barrel is an untapped expression of the WhistlePig Farm.

### map my bottle

|     |     |
| --- | --- |
| `←` | Move left |
| `→` | Move right |
| `↑` | Move up |
| `↓` | Move down |
| `+` | Zoom in |
| `-` | Zoom out |
| `Home` | Jump left by 75% |
| `End` | Jump right by 75% |
| `Page Up` | Jump up by 75% |
| `Page Down` | Jump down by 75% |

### Farming in Vermont

- **WhistlePig Farm Size**  
  500 Acres
- **Total Vermont Farm Land**  
  1.2M Acres
- **Number of Vermont Farms**  
  7000
- **Annual Average Precipitation**  
  36.05”
- **Annual Average Snow**  
  79”
- **Average Days of Precipitation**  
  154 Days
- **Growing Degree Days**  
  2080.31
- **Harvest Period**  
  Sept 5 - Oct 26

### Farming in Kentucky

- **Average Kentucky Farm Size**  
  164 Acres
- **Total Kentucky Farm Land**  
  13.9M Acres
- **Number of Kentucky Farms**  
  85,300
- **Annual Average Precipitation**  
  45”
- **Annual Average Snow**  
  10.9”
- **Average Days of Precipitation**  
  120 Days
- **Growing Degree Days**  
  3500
- **Harvest Period**  
  Sept 1 - Nov 10

### Making your Whiskey the WhistlePig Way

From Farmer Lee to the bottle in your hands, every step from grain to glass is all the more meaningful. It is quality and character you can measure, one sip at a time.

## Respect Tradition

There’s a lot to learn from the past. But we believe the best era for Whiskey is in front of us. We are constantly pushing ourselves to try new things and to unlock the potential of Rye Whiskey. We protect what makes Rye Whiskey great, toss out the rest, and then innovate to make it better.