Whistle pig labeling question

[trumpstylz]

Quick question- I thought that part of the rules for straight rye whiskey (like bourbon) was that it had to be made in the united states. I also thought it had to had to be aged exclusively in new charred oak barrels.

However, Whistle pig is canadian rye, and I'm assuming by the softness of it and the fact that it wasn't distilled in the states that they aged it in used uncharred barrels.

Any suggestions?

[barturtle]

"WhistlePig “100/100†is a 100 proof, 100 percent rye whiskey, aged for at least ten years in new American oak barrels"-from their website

Rye whiskey is NOT a "distinctive product of the United States"

Is is class type 162 CANADIAN WHISKY USB (US Bottled)

[tmckenzie]

I have been told it was aged in new barrels too.

[proof and age]

There are a number of questionable aspects for this bottling, my main problem is the use of the word "Straight", as this is a US reg and that's where it gets sideways with me (dos it have meaning with an imported whiskey). The front label with 2 references to Vermont and only a small print mention of being "Imported from Canada" on the last lines of the back label also scare me in terms of what the TTB are approving these days. I know they are likely overwhelmed by the influx of new labels, but there has to be some widely felt concerns about the well being of our American system of label law.

[sku]

As Barturtle noted, unlike Bourbon, rye whiskey does not have to be made in the US.

[trumpstylz]

So are the barrels also charred in addition to being new?

[barturtle]

In Canada, the palate, not the rulebook calls the shots; that’s why in order to be called rye whisky, Canadian whisky need only have the characteristics of Canadian rye whisky. In America, a whisky must be distilled from a mash of at least 51% rye grain in order for it to be called straight rye. WhistlePig is distilled from 100% rye grain. It is bottled in Vermont for the American market, where it is sold at 50% alc./vol. (100 proof) as straight rye whiskey. In order to meet the American Standards of Identity criteria for ‘straight rye’, WhistlePig must also have been distilled to an alcohol content of no higher than 80%, meaning that the spirit retained lots of rich congeners when it entered the charred, new oak barrels.

[trumpstylz]

Nice. I had no idea the Canadians charred any of their barrels.

[White Dog]

There are a number of questionable aspects for this bottling, my main problem is the use of the word "Straight", as this is a US reg and that's where it gets sideways with me (dos it have meaning with an imported whiskey). The front label with 2 references to Vermont and only a small print mention of being "Imported from Canada" on the last lines of the back label also scare me in terms of what the TTB are approving these days. I know they are likely overwhelmed by the influx of new labels, but there has to be some widely felt concerns about the well being of our American system of label law.

Like when a bottle states "Distilled and Bottled by the Elijah Craig Distillery Co., Bardstown, KY," when there's really no such distillery? Yes, Heaven Hill owns the name Elijah Craig Distillery Co., but it's not the most transparent practice.

Does that protect the "well being of our American system of label law?":skep:

Not trying to start a fight, just a conversation.:grin:

[proof and age]

Broader issue that you bring up with DBA's that goes back a long way and has allowed every distillery to use other names. Could be easily remedied by a NOM type rule like tequila distilleries use. There are advocates for this type of clarifying system in US distilling. It is the rule for BIB's.

[barturtle]

Broader issue that you bring up with DBA's that goes back a long way and has allowed every distillery to use other names. Could be easily remedied by a NOM type rule like tequila distilleries use. There are advocates for this type of clarifying system in US distilling. It is the rule for BIB's.

Even BIBs can use whatever name they want, they just have to use the correct DSP number.

[cowdery]

As others have mentioned, there is not and never has been a requirement that straight rye be made in the U.S. That applies only to bourbon.

Regardless of origin, a 'straight rye' sold in the U.S. must comply with all U.S. regulations for 'straight rye.' WhistlePig does.

The whiskey used for WhistlePig was aged in new, charred oak barrels.

Although most Canadian whiskey is aged in used bourbon barrels, they can and sometimes do use new barrels. The whiskey aged in new charred barrels is generally flavoring whiskey, base whiskey would usually go into used bourbon barrels.

There is no reason to assume the barrels were made in Canada or that the wood was grown in Canada, though both are possible.

[proof and age]

As others have mentioned, there is not and never has been a requirement that straight rye be made in the U.S. That applies only to bourbon.

Regardless of origin, a 'straight rye' sold in the U.S. must comply with all U.S. regulations for 'straight rye.' WhistlePig does.

The whiskey used for WhistlePig was aged in new, charred oak barrels.

Although most Canadian whiskey is aged in used bourbon barrels, they can and sometimes do use new barrels. The whiskey aged in new charred barrels is generally flavoring whiskey, base whiskey would usually go into used bourbon barrels.

There is no reason to assume the barrels were made in Canada or that the wood was grown in Canada, though both are possible.

A question I have pertains to our US regulations, which specifies whisky "in bottle" that would require a government of Canada guarantee as to age and method of production. Since this whisky was imported in bulk, non bottled format, what are our guarantees besides the word of the bottler?

I am interested to hear if you personally have some insight or witnessed the processes over the 10+ year period.

[White Dog]

Tell ya what. We'll stop buying from Canada as soon as you guys put out a 10yr Ritt 100proof. What do you say?:cool: