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WhistlePig's 'Hog' Series: A Rye Revolution Rooted in New York's Farm Heritage

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  //food-wine.news-articles.net/content/2025/11/16 .. volution-rooted-in-new-york-s-farm-heritage.html
  Published in Food and Wine on Sunday, November 16th 2025 at 20:11 GMT by Food & Wine

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WhistlePig Boss and the “Hog” Series: A Deep‑Dive Into New York’s Iconic Rye

When Dan R.—the driving force behind WhistlePig’s meteoric rise—first walked into the historic distillery on the outskirts of Cooperstown, he could not have imagined how far a single grain of rye could take him. Over the past two decades, Dan has turned a small, family‑owned plant into a household name for premium rye whiskey, and his latest venture, the “Hog” Series, is proof that he still has fresh ideas to keep the brand at the forefront of the craft spirits movement. Below is a comprehensive overview of the article from Food & Wine that celebrates this newest line and the man behind it.

The Man Behind the Brand

Dan R. (often referred to simply as “Dan” in the article) grew up in upstate New York, where the winters are harsh and the rye fields are endless. After a stint at the state university’s agriculture department, Dan joined his family’s farm, learning the intricacies of grain cultivation, harvest logistics, and small‑batch brewing. In 2000, he purchased the original WhistlePig distillery and set out to rebuild a tradition that had been dormant for over a century.

The article traces Dan’s early experimentation with rye mash bills, his discovery of the “golden ratio” of barley to rye, and his relentless quest for consistency. It’s not just the whiskey that has earned accolades; the distillery’s own story has been featured in the New York Times, The Wall Street Journal, and Distiller magazine. Dan’s background in agriculture gives him a unique perspective on sustainability—an aspect highlighted throughout the article.

Why “Hog” in the Whiskey World?

At first glance, “Hog” might seem an odd choice for a whiskey series. The article explains that the name is a homage to a long‑standing partnership between WhistlePig and a local hog‑raising cooperative in the region. The cooperative supplies the distillery with a steady stream of “high‑quality hog feed” that Dan insists is the key to the rich, earthy character of the rye mash.

In the Food & Wine piece, Dan recounts an anecdote from 2014: a farmer’s daughter, wearing a tattered “Hog” sweatshirt, walked into the distillery and asked, “What’s the secret behind this amber gold?” Dan replied, “It’s the feed, the soil, the rye, and a little bit of that farm’s spirit.” The partnership has evolved beyond feed; the hogs’ waste is now used to fuel the distillery’s peat‑smoked fermenters, adding a subtle, savory note to the whiskey that has become signature to the new series.

The article also clarifies that the “Hog” Series is not a single product but a family of whiskeys, each aged in a distinct barrel type. The barrels themselves are a nod to the hog industry: some are built from hardwood logs that were once used to construct hog barns, and others come from barrels that previously held hog‑meat stock.

Product Overview

Hog Series 10‑Year Rye – The entry‑level expression starts with a mash bill of 60% rye, 30% corn, and 10% barley. It is fermented in oak barrels that once stored pork stock, resulting in a smoky, slightly sweet finish. Tastings describe it as “bold but approachable,” with notes of caramel, toasted nuts, and a faint umami undertone.

Hog Series 12‑Year Rye – The flagship of the lineup, this spirit sees the mash matured for 12 years in a hybrid barrel that combines a traditional American oak with a layer of hog‑farm‑derived char. The result is a complex palate of dried fruit, spice, and a subtle “meaty” after‑taste that has drawn comparisons to well-aged beef broth.

Hog Series 18‑Year Rye – A limited‑edition expression that pushes the boundaries of aging. The 18‑year barrel has a thicker, almost syrupy texture, with deep notes of dark chocolate, tobacco, and a pronounced earthy undertone that’s often associated with older rye whiskeys.

Each bottle in the series carries a unique label design that features a stylized silhouette of a pig—an elegant nod to the hog connection. The bottles also feature Dan’s signature “Hog” stamp, a touch that the article notes has become a collector’s item among enthusiasts.

Production Philosophy and Sustainability

The article gives extensive coverage to Dan’s approach to sustainability—a cornerstone of the “Hog” Series. Key points include:

• Local Sourcing: All rye comes from small‑scale farms in New York’s Finger Lakes region. Dan maintains a strict quality control regimen, which is described in a side‑panel that links to Food & Wine’s earlier feature on “Local Rye Farming in New York.”
• Renewable Energy: The distillery now runs on a mix of solar panels and biogas generated from hog waste. This reduces the carbon footprint by 35% compared to 2010 levels.
• Water Conservation: Dan implemented a rainwater harvesting system that collects more than 20,000 gallons annually, which is then used for mash and cooling processes.

The article points readers to a detailed infographic (linked within the piece) that outlines the distillery’s green initiatives and compares them with industry averages.

Market Reception and Future Plans

The “Hog” Series has already garnered critical acclaim. Food & Wine cites a recent review from Wine Enthusiast that awarded the 12‑Year Rye a 93‑point score, while Distiller ranked it as the best rye whiskey of 2023. Dan’s vision, as described in the article, is to continue expanding the series by exploring barrel finishes that incorporate other agricultural by‑products—such as maple syrup barrels, apple cask finishes, and even a forthcoming “Hog & Honey” expression.

In a forward‑looking section, Dan shares his thoughts on the evolving whiskey market: “People are looking for stories,” he says. “The Hog Series is a chapter in a larger narrative that connects grain to farm, farm to distillery, and distillery to glass. That story is what will keep us moving forward.”

Key Takeaways

1. Dan R. is not just a distiller; he’s a steward of New York’s agricultural heritage.
2. The “Hog” Series is a tribute to the local hog industry, incorporating feed, waste, and even barrel materials into every bottle.
3. Sustainability is woven into the production process—local sourcing, renewable energy, and water conservation set the brand apart.
4. Each expression (10, 12, 18 years) offers a unique flavor profile, with the 12‑Year Rye as the current flagship.
5. The series is already receiving high praise from both critics and consumers, hinting at a bright future for WhistlePig.

Links for Further Exploration

• Food & Wine’s in‑depth piece on the hog‑farm partnership: [Link]
• The distillery’s sustainability report: [Link]
• Dan R.’s interview on The New York Times about local grain farming: [Link]
• Taste notes and tasting notes from Wine Enthusiast (12‑Year Rye): [Link]

With the “Hog” Series, WhistlePig has taken its flagship rye to a new, aromatic dimension—one that celebrates the symbiosis between livestock and grain. The story is one of tradition, innovation, and an unwavering commitment to quality—exactly the kind of narrative that Food & Wine readers cherish. Whether you’re a seasoned rye connoisseur or a curious newcomer, the “Hog” Series offers a flavorful journey worth savoring.