Once the leading American spirit, Rye Whiskey faded from popularity after prohibition...until a dedicated crew of Rye enthusiasts settled in an unlikely place, turning a historic dairy barn into a world class whiskey distillery in remote Shoreham, Vermont.
Today, WhistlePig works hard to keep the things that make Rye great, throw out the rest, and constantly innovate to make whiskey their way.
Please join us for an evening of fine food and cigars.
Menu by Executive Chef Nick Stinziani with Macanudo and Ashton cigars.
M E N U
Cigars & Mojo Rising Cocktail
pumpernickel, house pickle tartar sauce, radish microgreens
WhistlePig 10yr Small Batch Rye
Serrano Ham-wrapped Scallops
apricot jam, ricotta cheese, basil
WhistlePig 12yr Old World Rye
Duck Liver Pâté
shaved pear, sour cherry, pistachio, crusty bread
WhistlePig 15yr Straight Rye
Iberico Pork Flank Steak
salted caramel granny smith apple tart, brussels sprouts cream, beet jus