Pittsburgh’s own Wigle Whiskey has gotten some serious ink since they first opened in 2011, and now they can add another major publication to their press list.
The New York Times featured Wigle in a piece about the terroir of whiskey, and how (much like wine), “spirits like whiskey can have something that the distilling world has long dismissed: a sense of place, drawn from the soil and climate where the rains grow and the whiskey is made.”
The piece highlights Wigle’s Terroir Project, a whiskey trio that has been in development for multiple years, and which will go on sale this fall.
Wigle co-owner Meredith Grelli tells the Times that the Terroir Project will feature three whiskeys that feature grains from three distinct locations: Saskatchewan, Minnesota or Pennsylvania. Though the process of making the whiskey is the same for all three, Grelli says, they each taste differently.
A number of other distillers across the country, including Charleston, South Carolina’s High Wire Distilling Co., Firestone & Robertson Distilling Co. in Fort Worth, and Westland Distillery in Seattle are also featured.
Read the entire piece here.
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