WhistlePig PiggyBack Bourbon is a six-year-old American bourbon, and it is poured at Grappa in Seattle’s Queen Anne neighborhood. From a producer better known for its rye, PiggyBack is a confident, full-flavored bourbon — a polished, spirit-forward pour for the close of an unhurried dinner along Boston Street.

About the Distillery

WhistlePig is a Vermont whiskey house, famous for elevating American rye, with its home farm in Shoreham, Vermont. PiggyBack is the bourbon companion to its acclaimed PiggyBack rye, drawing on the blender’s craft: it is composed of well-aged bourbon distillate from Vermont, Kentucky and Indiana, each lending its own character before the whiskey is married and bottled. It is a thoughtful, contemporary bourbon, and one we are glad to pour at Grappa.

Style & Mash Bill

PiggyBack Bourbon is built on a high-corn mash bill that keeps a dash of rye, giving it a rich, rounded base with a spine of spice. It is aged six years in heavily charred oak barrels and bottled at a robust strength that carries its flavor without overwhelming it. The result is a corn-forward bourbon with backbone — generous, warming and well-structured.

Tasting Notes

Expect a welcoming nose of vanilla, caramel and oak. The palate is smooth yet lively, with rich maple, roasted nuts and warming hints of cinnamon, its robust strength giving it depth and presence. The finish is long and spiced — a bourbon with both polish and personality.

What to Pair It With

The whiskey’s maple and spice make it a fine match for our American Wagyu steaks or Sicilian meatballs. For a final flourish, pour it with our flourless chocolate cake. Browse the full dine-in menu to complete the meal.

How It’s Served at Grappa

WhistlePig PiggyBack Bourbon is poured neat or on the rocks at $14.

FAQ

Where is it from?

It is bottled by WhistlePig, a Vermont whiskey house, and blends well-aged bourbon distillate from Vermont, Kentucky and Indiana.

What does it taste like?

It offers vanilla, caramel and oak on the nose, then rich maple, roasted nuts and cinnamon on a smooth, lively, full-strength palate with a long spiced finish.

Is it a high-rye or wheated bourbon?

Neither. It is built on a high-corn mash bill that keeps a dash of rye, making it corn-forward with a touch of spice rather than high-rye or wheated.

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