# Beyond Bonded Rye

### Follow your Farmstock Rye from Farm to Bottle

### Barrel #42413

## This high Rye 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.

**tasting notes**

**Nose**  
  
Butterscotch, brown sugar and fresh grains

**Palate**  
  
Rich toffee, oak toast and nutmeg

**Finish**  
  
Apricot, walnut, and black pepper

### variety  
**Varietal**: Brasseto Rye  
**GDD**: 2637  
**Silo**: 1

### field  
**Field**: Lemon Fair  
**Coordinates**: 43.916020,-73.269201  
**Soil Chemistry**: VgB-Vergennes Clay, 2-6% Slopes / VgC-Vergennes Clay, 6-12% Slopes  
**Precipitation**: 2.005"

### mashbill  
**type**: 100% Rye  
**BRIX**: 14.4  
**Temp**: 170 F  
**Water Ca**: 53 ppm  
**FV#**: 2 (Whiskey Business)  
**water mg**: 33 ppm  
**Fermentation**: 3 Days

### Still  
**Name**: Mortimer  
**Distillation Strength**: 154.8

### Barrel  
**Barrel Number**: BRL 42413 Straight Rye  
**Filled**: 07 / 02 / 2018  
**Distillation Strength**: 154.8  
**Warehouse**: WP-BB1

### size  
**Size**: 66 Gallons  
**Number of Bottles**: 282  
**weight full**: 575

### Toast  
**Char**: #1

### Age  
**Filled**: 07 / 02 / 2018  
**maturation**: 4 Years, 6 Months, 30 Days  
**fermentation**: 3 Days  
**Heat / Cool Variance**: 7,788

### Bottling
**Bottling date**: 04 / 03 / 2023  
**Bottlers**: Team Orwell  
**Bottles from your barrel**: 282

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.

### 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% |

### Your Farmstock Whiskey is Vermont Strong  
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.

### 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.

### Our process  
## 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.