Drink locally with these seven standout craft whiskeys.
JARED PAUL STERN AUG 5, 2016
This tasty artisanal, small-batch bourbon has a mash bill of 75 percent corn and 25 percent rye, both grown on farms near the distillery in Minnesota.
The farm-to-table movement in high-end restaurants may be old hat by now, but its corollary in craft spirits is just getting started.
The crucial difference between these down-home ingredients and production, which tend to yield bottles with a bit more soul. Vermont’s WhistlePig is one of the very few outfits to do the entire process in one place, from harvesting the rye to distilling, aging and bottling the final product.
They even make their own whiskey barrels from oak trees felled right on the farm. This lends the elixir and others of its ilk something akin to terroir, that taste of the earth—specifically, the patch it comes from— so highly prized by oenophiles.