The 2019 Boss Hog expression from WhistlePig has a pretty bloomin' cool subtitle - The Samurai Scientist! It was named after Jokichi Takamine, who pioneered koji fermentation in the world of American whiskey over a century ago. The rye whiskey itself was indeed made with koji fermentation, and it was finished in casks that held Japanese umeshu. As ever with the Boss Hog releases, these are single barrel whiskeys - no barrel blending here, folks!
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.
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Love it it's so good and sexy
