WhistlePig The Boss Hog VIII: LapuLapu’s Pacific, according to those behind it, features straight rye whiskey aged for nearly 18 years in new American oak, followed by a double finish in high toast barrels that previously held small batch, single island, aged Philippine rum for between 7 and 10 years.
Of particular interest with these barrels is that, given the extended aging time of the rum in them, it is said by WhistlePig this enriched the rum’s “vanilla, caramel, and oak notes, mellows the profile, and adds layers of complexity to the final spirit. A high toast profile imparts another dimension of toffee and spice flavors.”
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“Five hundred years later, LapuLapu is celebrated as a symbol of strength and independence – his likeness captured in the hand-made, collectible pewter pig that crowns The Boss Hog.”
“The whiskey rest first in 7-year-old small batch Philippine Rum casks, followed by a shorter finish in 10-year-old small batch Philippine Rum casks. The older rum is darker and bolder, requiring less time for its barrels to impart notes in the whiskey. The end result is an amazingly unique and delicious whiskey.”
The Boss Hog VIII: LapuLapu’s Pacfic is available in a 750ml bottle and is bottled at proof, between 104.8 – 106.5 (52.4-53.3% ABV), with a suggested retail price of around $500. Like the other editions of The Boss Hog before it, LapuLapu will be sold at a variety of premium liquor stores, bars and restaurants across the United States.
Official tasting notes make mention that, on the nose, lush vanilla aromas give way to delicate tropical notes including underripe bananas, freshly picked lemon and molasses. Upon tasting, LapuLapu’s Pacific offers an abundance of fresh ground cinnamon with citrus zest, butterscotch, and lights notes of toffee. The finish is rich with tanned leather, light brown sugar, nutmeg and allspice with a long-lasting black pepper rye spice.”
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