Whistlepig distillery: Ella Fitzgerald may have crooned about “Moonlight in Vermont,” but for New England snow enthusiasts it’s all about the mountains. The Green Mountain State is home to dozens of alpine and nordic resorts — and to the WhistlePig distillery, which recently won a Double Gold Medal at the 2015 San Francisco World Spirits Competition for its Old World Sauternes Finish Rye Whiskey. And you thought Vermonters only made maple syrup!

WET-YOUR-WHISTLEAt The Bench in Stowe you can warm your bones après-ski style, with a Vermontoddy featuring WhistlePig’s 10-year rye, a rich, full-bodied whiskey with notes of allspice, ginger, clove, nutmeg, rye spice, and mint with creamy butterscotch on the finish.

Rye is typically thought of as a Southern spirit, but WhistlePig’s rye distillate comes down from the north (Canada) and gets finished in former bourbon barrels on the WhistlePig farm. As of this year, WhistlePig will be harvesting rye they’ve grown on their Vermont farm,fermenting, distilling, and aging it in an effort to realize their dream of creating “America’s first grain-to-glass single-estate luxury rye whiskey.”

“In general, WhistlePig is a big drinker,” says Chris Mountz, general manager at The Bench. “It’s distinguishable and it sets this toddy apart from other toddies that rely on macro produced ryes and whiskies.” The Bench’s Vermontoddy is made with fresh lemon juice, hot water, and local Vermont honey. A fresh lemon slice punched with six cloves is dropped into the steaming cocktail as a flavorful garnish.




  • 2 ounces WhistlePig 10-year rye
  • Splash of fresh lemon juice
  • 1 cup hot water
  • Drizzle of local Vermont honey
  • Lemon slice punched with 6 cloves
  • Combine the WhistlePig 10-year rye, lemon juice,
    hot water and honey. Garnish with a slice of lemon
    punched with 6 cloves.