WhistlePig The Boss Hog Edition
Samurai Scientist was the debut Boss Hog release from master blender Pete Lynch, and scored 92 points.
About the distillery
WhistlePig Whiskey is located on one of the oldest farms in Vermont, USA. Former Master Distiller, Dave Pickerell, a luminary in the world of whiskey, was one of the nation’s pre-eminent master distillers. Before joining WhistlePig, Dave spent 14 years as Maker’s Mark Master Distiller in Loretto, Kentucky. Despite his passing in 2018, he helped the WhistlePig team create the standard in what he regards as his “magnum opus”: WhistlePig 100% Straight Rye Whiskey.
Other Information
The Samurai Scientist is the sixth edition to the Boss Hog series comprising of straight rye whisky. This whiskey was finished in Umeshu barrels. This bottle is from barrel #27.
Price History *
See how this bottle has performed at auction historically.
Last 12 Month Average Historic Sales December 2020 March 2021 May 2021 August 2021 November 2021 February 2022
| x | Last 12 Month Average |
|---|---|
| December 2020 | 340 |
| January 2021 | 340 |
| February 2021 | 362 |
| March 2021 | 394 |
| April 2021 | 394 |
| Holyrood Cask Auction | 394 |
| May 2021 | 390 |
| June 2021 | 390 |
| July 2021 | 390 |
| August 2021 | 390 |
| September 2021 | 390 |
| October 2021 | 390 |
| November 2021 | 440 |
| December 2021 | 440 |
| January 2022 | 476 |
| February 2022 | 455 |
| March 2022 | 455 |
| April 2022 | 455 |
The 6th Edition of Whistlepig’s Boss Hog Series is a single barrel, bottled at proof, and one of the most unique juices.
On the rare occasion that Dave Pickerell’s five promises are realized, The Samurai Scientist is the epitome of WhistlePig’s odyssey to unlock the potential of Rye Whiskey. The Boss Hog Edition 六 is the first American Whiskey finished using Japanese Umeshu, the result of a true collaboration between WhistlePig and the Kitaya brewery on Japan’s Kyushu island.
This well aged Straight Rye Whiskey was created using koji fermentation. Each bottle is adorned with The Samurai Scientist – Jōkichi Takamine – who pioneered koji fermentation in the American whisky industry over a century ago.
Each bottle barrel is bottled at strength, between 120 – 122 proof.
PRODUCT TYPE: Rye Whiskey
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