The Boss Hog #6! Koji fermentation! Finished in an 11 year umeshu plum cordial barrel! There sure is a lot going on with the latest Boss Hog release from WhistlePig in Vermont. The story began with the purchase of 500 acre farm in 2007 in Shoreham, Vermont. Then add master distiller David Pickerell. Finally, the challenge of making some great rye whiskeys and thus far WhistlePig has done pretty good, having won a “Best in Show” title in 2017 during the San Francisco World Spirits Competition among other accolades. This is the first Boss Hog release since Pickerell’s passing in 2018. The series is one of experimentation and showcasing the different possible expressions of rye whiskey. Previous versions include The Spirit of Mauve, finished in apple brandy barrels and the Black Prince in Armagnac barrels.
Age Verification Required on Delivery: This product is not for sale to people under the age of 21. To confirm the recipient is over 21 years, valid photographic ID with a date of birth will be required upon delivery for all customers. The driver will input your date of birth into their device to confirm that age verification has been completed successfully, but will not be able to access your date of birth information once your delivery is complete.
"It was an honor to work alongside the team at Kitaya to bring this collaboration to life in the form of the first American whiskey finished in Japanese umeshu barrels,” said WhistlePig CEO Jeff Kozak at the time this whiskey was released. “With the introduction of The Samurai Scientist, WhistlePig continues to pave the way for innovation across the rye category. This vision continues to drive us to explore beyond the limits of American Whiskey. Each barrel of The Samurai Scientist is bottled at proof. Only 90 barrels exist and each bottle notes the barrel number and proof, ranging between 120 – 122. Koji fermentation, what? Koji is a Japanese term for cultured grain. Usually, it is used in the process for making miso, and involves the spores of Aspergillus oryzae for fermentation. The result tends to be a sweet and fragrant cultured grain. Japanese chemist, Jokichi Takamine, was the pioneer who introduced koji fermentation to the American whiskey industry in the 19th century. Next up, the umeshu. It is a Japanese liqueur made by steeping fresh Japanese plums (ume) in shochu/white liquor and sugar. The result being a liqueur with a blend of flavor notes, both sweet and sour. WhistlePig is one of the first American distilleries to use umeshu barrels and this release is a collaboration with the Kitaya brewery on Japan’s Kyushu island.