History, The Boss Hog Edition is the first American Whiskey finished using Japanese Umeshu, the result of a true collaboration between WhistlePig and Kitaya brewery on Japan’s Kyushu island.
This well aged Straight Rye Whiskey was created using koji fermentation. Each bottle is adorned with The Samurai Scientist – Jokichi Takamine – who pioneered koji fermentation in the American whisky industry over a century ago.
Nose: Intensely aromatic, with cinnamon, maple, and toasted marshmallow that develops with time in the glass.
Palate: 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.
Finish: Incredibly long, with oak spice, char, and just a touch of smoke lingers as the finish fades.
This well aged Straight Rye Whiskey was created using koji fermentation. Each bottle is adorned with The Samurai Scientist – Jokichi Takamine – who pioneered koji fermentation in the American whisky industry over a century ago.
Nose: Intensely aromatic, with cinnamon, maple, and toasted marshmallow that develops with time in the glass.
Palate: 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.
Finish: Incredibly long, with oak spice, char, and just a touch of smoke lingers as the finish fades.