We brewed a high-gravity Rye Ale and aged it in freshly-emptied WhistlePig PiggyBack barrels, capturing the true essence of whiskey made from 100% Rye. Two months later, we brewed a heavily dry-hopped New England Rye IPA featuring some classic citrus-heavy hops. After emptying
the barrels, we blended the two into one. The result is subtly hazy with plenty of rye-like spice— perfectly balancing the whiskey and oak characteristics of a barrel-aged beer with the juicy citrus zest characteristics of a hazy IPA. Store cold, drink fresh, and enjoy with a pour of Piggyback Rye for the peak Harpoon & WhistlePig experience.