First day of a 6.5 week holiday, four days before flying off to Europe. Time to start chasing down 300 tastes I guess. A share from my sister in law, and the second for me from Whistlepig. This blended WP is a mix of three straight ryes: (1) 15% Vermont rye aged 4 years in char 3 American oak, (2) 37% Vermont rye aged 6 years in char 4 American oak, and (3) 48% Canadian rye aged 6 years in char 3 American oak. N: Light and with a little acetone. Stewed-raisin, dusty oatmeal and an earthy something. P: Curiously juicy and rounded mouthfeel. Vanilla bourbonesque notes (barrel char presence and oak) with juicy pear and peach, lots of herbal menthol and spicy cardamon, clove and a little anise. Quite crisp but is quite overwhelming on the palate due to the heavy spice. F: Medium. Slightly astringent oak tannins and with a chocolate coated marzipan presence. Very evidently a blend with definite seperate threads. Perhaps this could have been good but it feels to cluttered. A rather conflicted mix of barrel char vanilla character, rye heavy spice and methol, and some harsh acetone presence struggle to mesh together into something balanced and well constrained. That surprises me, as it’s all rye, rye notes should mesh well with other rye notes. I suspect this would be a great and lively addition to a cocktail but as it stands it’s a little pedestrian but enjoyable enough. This is quite different to the WP 10 Small Batch Rye which gives an oily and leathery aspect and manages to balance things slightly better than this blended offering. Distiller whisky taste #201 Whistlepig running scores: WP 10 Year Small Batch Rye: 3.25/5 WP Farmhouse Rye Farmhouse Batch: 2.75/5