Whistlepig Boss Hog Review
The Boss Hog Edition 六 is the first American Whiskey finished using Japanese Umeshu, the result of a partnership between WhistlePig and Kitaya brewery on Japan’s Kyushu island. This well aged Straight Rye Whiskey was created using koji fermentation. Each bottle features The Samurai Scientist, Jōkichi Takamine, who pioneered koji fermentation in the American whisky industry over a century ago. It’s single barrel, bottled at proof, and both unique and complex.
Each bottle barrel is bottled at strength, between 120 – 122 proof.
This one lived up to the hype. It smells delicious, practically seducing you to take a sip. It’s pretty aggressive with savory notes so take that as you wish, some will love it others will pass and at this price point you probably want to know that in advance. This one goes on our list of must try but we’re only breaking it out with our closest of friends and limited family :::wink:::
Intensely aromatic, with cinnamon, maple, and toasted marshmallow that develops with time in the glass.
Tobacco, ginger, baking spices, and savory umami creating a remarkably rich, nuanced and elegant profile lending to soft, sweet notes that further color the mosaic of flavor.
Incredibly long, with oak spice, char, and just a touch of smoke lingers as the finish fades.
60-61% / Proof: 120-122
We recognize that at this price point this one won’t be for everyone, but if you’ve got it why not? For the rest of us, feel free to try one of the less expensive expressions of Whistlepig. We recently reviewed the 10 year, one of the softest rye whiskies you’ll find and a great intro to rye whiskey.