This year's limited edition Boss Hog release is the collaboration of a whiskey savant's dreams. Rye whiskey crafted using Koji fermentation, the method of fermentation brought to the US by The Samurai Scientist 六, Jōkichi Takamine, is then well-matured in new, charred oak barrels and finished in Umeshu (Japanese plum brandy) barrels.
The whiskey takes on appropriate level of plum character from its finishing, and shows nuanced spice. Notes of tobacco, maple, cinnamon and ginger show themselves throughout a long sampling. You'll want this to rest in your glass and sip thoughtfully for hours on end, it is among the most complex releases we've ever tasted from Vermont's finest rye whiskey producer!
**One Bottle Limit Per Customer**
Whistle Pig represents everything we're looking for in a great whiskey; rarity, pedigree, and a great story. Located on one of the oldest farms in Vermont dating back to the early 19th-Century, this 500-acre property was once a thriving epicenter for grist and lumber. The farm remained in operation until 2006, when it was purchased by founder Raj Peter Bhakta and transformed into a rye farm and distillery. Bhakta's plan was to create a single estate rye whiskey that would stand as a model for fully sustainable agriculture in the US. A lofty goal that would require the help Master Distiller Dave Pickerell, who after a long career with Maker's Mark wanted to create his magnum opus. This combination of passion, experience, and just the right amount of insanity proved the perfect combination for driving success.