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Whistlepig The Boss Hog The Samurai Scientist Single Barrel Cask Strength Rye Whiskey (750ml) - Sixth Edition
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- ABV 60.4%
The sixth instalment in WhistlePig’s Boss Hog range is also the first American Whiskey to be finished in Umeshu barrels. At sixteen years old, bottled from a single barrel and at natural strength, the umeshu (a traditional Japanese plum drink), made by Japanese brewer Kitaya, was aged for 11 years before the barrels were turned over to WhistlePig.Samurai Scientist will be the first release of The Boss Hog since the passing of WhistlePig Master Distiller, Dave Pickerell late last year. “Dave committed to five promises for The Boss Hog, including being distinctly unique from anything we’ve done before,” continues Kozak. “He had a thirst for exploring and trialing techniques from around the world... This vision continues to drive us to explore beyond the limits of American Whiskey.” “With umeshu being an intensely aromatic spirit, it does not take long to impart deeply complex flavors. Only 90 barrels exist and each bottle notes the barrel number and proof, ranging between 120 – 122,” adds Pete Lynch, WhistlePig's Master Blender. Like others in The Boss Hog line up, the pewter pig stopper is uniquely handmade for the release. In this year’s case, WhistlePig crafted a samurai-dressed topper in memory of Jokichi Takamine, the “samurai chemist” who taught koji fermentation to American whiskey makers in the 19th century. The same koji method was used to distill the rye whiskey crafted for the new release. According to the producers, expect a nose that's intensely aromatic, with cinnamon, maple, and toasted marshmallow that develops with time in the glass. The palate delivers tobacco, ginger, baking spices, and savory umami creating a remarkably rich, nuanced and elegant profile lending to soft, sweet notes that further colour the mosaic of flavour. The finish is said to be “incredibly long, with oak spice, char, and just a touch of smoke lingers as [it] fades.” One only to sell from barrel #53.