Remember Dashfire’s sextet of canned cocktails we recently reviewed? Well now we’re taking a step back to look at the products that got the Minnesota-based company started: the bitters that are used in the creation ...
Elephant Gin is a London dry style gin that’s made in Germany by distillers enamored with the bush-life of South Africa. As such, the gin is designed to “capture the spirit of Africa,” blending 14 ...
The third (and likely final) 2019 release from Elijah Craig’s Barrel Proof series has hit, coded as batch #C919. While this summer’s B519 was a veritable lightweight at a paltry 122.2 proof, C919 is a ...
There’s no shortage of products designed to sidestep the difficult work of composing a cocktail. From bottled syrups to powdered mixes, some great, some awful, we’ve seen just about every shortcut under the sun. Camp ...
This wine is the inaugural release of William Hill’s Coombsville-sourced chardonnay, a single-vineyard release which was fermented in concrete eggs, “resulting in a site-driven, elegantly textured wine.” Well-textured, this ultra-creamy wine hits all the high ...
This 2016 release from Napa’s Black Stallion Estate Winery is an iconic expression of Napa cabernet, enduringly fruit-forward, exuding heavy notes of currants and dark chocolate amidst a slurry of mixed spices. Lush to the ...
The 2019 offering from Woodford Reserve’s always intriguing Master’s Collection has arrived, and to clear up any misconceptions from the get-go, it does not have chocolate in it. “Chocolate malt” is a term common in the ...
Atlas Brew Works in Washington, D.C. has been at the forefront of the city’s growing craft brewing scene since they opened in 2012. The brewery produces a wide portfolio of hand-crafted artisanal beer in 20-barrel ...
Remember the Redemption Whiskey brand? That upstart — instrumental in the early days of the bourbon and rye revival — was eventually sold, and the folks behind it have quietly started a new operation called ...
You’ll find the Vale Fox Distillery in New York’s Hudson Valley, and while it has eyes on making whiskey, while it sits in barrel it’s pumping out gin. Tod & Vixen’s Dry Gin 1651 was ...
![The sixth version of WhistlePig’s Boss Hog bottling is here, and it’s the company’s most audacious — and likely polarizing — whiskey to date.
The Samurai Scientist, officially denoted not as The Boss Hog 6 but rather The Boss Hog [Japanese symbol for 6 which doesn’t show up correctly here], is wholly unlike anything else in the WhistlePig stable. The trick? The whiskey was distilled in Canada using koji fermentation techniques (which is used to make sake, among other products) and, after spending 16 years in oak, it is finished in barrels seasoned with umeshu, Japanese plum wine.
Umeshu seasoning is becoming a thing of late, most notably seen in the release of St. George’s Baller single malt. But what will it do with rye whiskey as the base? And in the first Boss Hog without Dave Pickerell running the show? Follow the link in our profile to find out!
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#bosshog #whistlepig #whistlepigwhiskey #whistlepigbosshog #whistlepigrye #newwhiskey #ryewhiskey #samuraiscientist #whiskeygram #instawhiskey #ryeday #fryeday #umeshu #umeshufinished](http://scontent-ort2-2.cdninstagram.com/v/t51.2885-15/e35/c0.169.1349.1349a/s320x320/74373213_811755819256131_5199853953670359155_n.jpg?_nc_ht=scontent-ort2-2.cdninstagram.com&_nc_cat=103&oh=5bb2ebca23aa2b6d6e734a2bdee477be&oe=5E795634 "The sixth version of WhistlePig’s Boss Hog bottling is here, and it’s the company’s most audacious — and likely polarizing — whiskey to date.
The Samurai Scientist, officially denoted not as The Boss Hog 6 but rather The Boss Hog [Japanese symbol for 6 which doesn’t show up correctly here], is wholly unlike anything else in the WhistlePig stable. The trick? The whiskey was distilled in Canada using koji fermentation techniques (which is used to make sake, among other products) and, after spending 16 years in oak, it is finished in barrels seasoned with umeshu, Japanese plum wine.
Umeshu seasoning is becoming a thing of late, most notably seen in the release of St. George’s Baller single malt. But what will it do with rye whiskey as the base? And in the first Boss Hog without Dave Pickerell running the show? Follow the link in our profile to find out!
.
.
.
.
#bosshog #whistlepig #whistlepigwhiskey #whistlepigbosshog #whistlepigrye #newwhiskey #ryewhiskey #samuraiscientist #whiskeygram #instawhiskey #ryeday #fryeday #umeshu #umeshufinished")
