Samurai Scientist Boss Hog

And in the first boss hog without dave pickerell running the show. Plus the whiskey itself was made using koji fermentation special japanese fungus while each bottle carries an image of jōkichi takamine the japanese scientist that worked in the us a century ago. We review whistlepig the boss hog.

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Introducing the first american whiskey finished in japanese umeshu barrels.

Samurai scientist boss hog. Umeshu is a traditional liqueur made by soaking japanese apricots in shochu. This sixteen year old single barrel barrel proof whiskey was finished in barrels that held umeshu a traditional japanese plum cordial. Samurai scientist the sixth installment in whistlepig s the boss hog line will be the first american whiskey finished in japanese umeshu barrels. Before we taste and answer those questions let s dig into some details from the distillery.

The samurai scientist is inspired by whistlepig s passion for pushing the boundaries of rye whiskey fusing japanese and american techniques. The samurai scientist edition boss hog is the first ever american whiskey finished in japanese umeshu barrels. The samurai scientist a 16 year old single barrel rye whiskey that was finished in barrels seasoned with umeshu a type of japanese liqueur made by steeping ume fruits a type of japanese apricot that s also referred to as a plum in alcohol. This limited edition whiskey is a collaboration between whistlepig s team and japanese brewers from kitaya a shōchū and umeshu producer located near yame city in fukuoka prefecture on japanʼs kyushu island.

And it s the first time to my knowledge an american whiskey has ever been finished in barrels that previously held japanese umeshu a plum spirit. The result of a true collaboration between whistlepig and kitaya brewery on japan s kyushu island the boss hog edition 六. The samurai scientist is named after a japanese chemist jōkichi takamine who introduced koji fermentation to the american whiskey industry in the 19th century. The samurai scientist is named for a legendary japanese chemist jokichi takamine the pioneer who introduced koji fermentation to the american whiskey industry in the 19th century.

This well aged straight rye whiskey was created using koji fermentation. The result of this fusion between the two worlds is insane it is unlike any whiskey i have ever tasted in my life. The boss hog edition 六 is the first american whiskey finished with japanese umeshu from kitaya brewery in kyushu. The newest whistlepig boss hog expression dubbed samurai scientist is a 16 year old rye whiskey that was distilled in canada using koji fermentation techniques.

The boss hog edition 六 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.