WhistlePig 10 Year is a flagship straight rye whiskey built entirely on rye grain, and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Bold, spice-driven and beautifully matured, it is one of the more characterful ryes on our list — a confident pour to savor over dinner along Boston Street.

About the Distillery

WhistlePig is centered on its farm and distillery in Shoreham, Vermont, where the rye that made its name is aged, blended and bottled. The 10 Year is the brand’s flagship and the bottling that launched its reputation, drawing on well-aged rye sourced from Canada and finished to maturity in Vermont. That farm-to-bottle ethos and devotion to the grain make it a natural fit for the Grappa list.

Style & Mash Bill

This is an all-rye whiskey, built on a mash composed entirely of rye grain — the uncompromising, fully rye style that defines the brand. With no corn to soften it, the spirit leans into rye’s signature spice and herbal lift, while a decade of maturation rounds those edges into something deep and polished. The age statement in the name reflects that long, patient time in oak.

Tasting Notes

Expect an aromatic nose of peppery rye spice, mint and dill lifted by caramel, orange peel and toasted oak. The palate is full and spice-forward, layering rye pepper and baking spice over vanilla, caramel and a touch of dark fruit, with maturity smoothing the whole. The finish is long, warm and spicy — an assertive rye with real polish.

What to Pair It With

Its bold spice stands up handsomely to our American Wagyu steaks and our spicy sausage rigatoni, and it makes a fine companion to a charcuterie board. Browse the full dine-in menu to complete the meal.

How It’s Served at Grappa

WhistlePig 10 Year is poured neat or on the rocks at $22.

FAQ

Where is it from?

It is aged, blended and bottled at WhistlePig’s farm in Shoreham, Vermont, drawing on well-aged rye sourced from Canada.

What does it taste like?

It is bold and spice-forward, with peppery rye, mint and dill on the nose, then rye pepper and baking spice over vanilla, caramel and dark fruit on a long, warm finish.

Why is it called an all-rye whiskey?

Its mash is composed entirely of rye grain, with no corn to soften it, which gives the whiskey its signature spice and herbal character; a decade of aging then rounds and polishes it.

When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.