Nantucket style hits WhistlePig Distillery in Vermont.
PHOTOGRAPHY: Brian Sager
PRODUCTION: Emme Duncan
STYLING: Sarah Fraunfelder & Leise Trueblood
HAIR & MAKEUP: Jeannie Vincent
ASSISTING: Leise Trueblood
PHOTOGRAPHY ASSISTING: Emily Millington
WhistlePig has been leading the Rye Whiskey revival since 2008. Their bucolic farm in Shoreham, Vermont is the ideal place to perfect experiments in distillation, cask finishing and blending, leading to a range of deeply complex Rye Whiskeys. Built in a restored dairy barn, the farm is home to two copper stills named for WhistlePig’s late porcine mascots, Mortimer and Mauve, 500 acres of Rye fields, 20 acres of maple trees and an abundance of fly fishing streams – offering a pure and unfiltered Vermont experience. N Magazine descended just ahead of the 2019 Rye harvest, and celebrated the occasion with a fireside toast of WhistlePig’s latest release and their oldest yet: Double Malt Rye – Aged 18 Years. For those on-island, WhistlePig Rye can be found at a variety of premiere restaurants and bars including Oran Mor, The Boarding House, The Summer House, The Proprietors, Ships Inn and The Galley at Cliffside.