Pin It

WhistlePig Prepares to Distill Onsite 

  • courtesy of whistlepig

After almost five years of hemming and hawing over Act 250 permits, Shoreham's WhistlePig finally has a still. Since its founding in 2010, the company has been contract-distilling whiskey sourced mostly from Canada, which it ages and bottles in Vermont. That practice has sparked questions about WhistlePig's authenticity as a "Vermont product."

But on-site distilling — using rye grown on WhistlePig's 1,200-acre farm — was always the endgame, said master distiller Dave Pickerell, who left Maker's Mark in 2008 to join the company.

The still will be up and running early this fall, after the completion of some plumbing. Its output will age in Vermont oak barrels, which are made from local wood that WhistlePig ships to the famed Independent Stave Company cooperage in Missouri.

Besides using entirely native materials, the new system is engineered to minimize waste, Pickerell said. The spent grains will feed local cattle, and all the water that runs through the system is recycled during the boiling and cooling process. "The only wastewater we'll have is what we use to clean the equipment at the end of the shift," Pickerell noted.

Whiskeys from the new still will age for several years before hitting the market. In the meantime, WhistlePig is also wrapping up work on a tasting room, where it will give visitors an inside look into its distilling operations, host events and offer samples of its current line. That's still pending approval from local government. After having waited five years to clear the still, Pickerell wouldn't hazard a guess as to when that permission will arrive: "[The tasting room] will be open whenever the town says we can open it."

The original print version of this article was headlined "Spirits Rising"

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Hannah Palmer Egan

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you MOST interested in learning more about?

  • Food-related events, festivals and other gatherings
  • Bars and restaurants — where should I eat out?
  • Farms and agriculture — what's up with the people producing our food?
  • Issues: What are the social, environmental and economic impacts of my food choices?
  • How to cook better meals at home

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation