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Whiskey Review: WhistlePig The Boss Hog: The Samurai Scientist

We review WhistlePig The Boss Hog: 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.

OVERALL RATING

9
$499.00
  • Kenji Mizumori, bourbon aficionado & bartender.
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WhistlePig The Boss Hog: The Samurai Scientist

Tasting Notes

About:

120-122 proof, 60-61% ABV. Aged 16 years. ~ $499 per 750ml bottle.
Appearance:
Burnt orange, topaz, a reddish rust. Note about the bottle, Whistle Pig crafted a samurai-dressed pewter topper in memory of Jokichi Takamine, the “samurai chemist” who taught koji fermentation to American whiskey makers in the 19th century.
Nose:
Barrel strength, so a lot of alcohol up front. Beyond the initial hit, could pick up a hint of citrus, as well as toffee and clove.
Palate:
A heck of a lot of citrus and rye spice. In the middle found notes of tobacco and baking spices, with a long finish of caramelized sugar and oak. This one was really complex, offering a bouquet of flavors throughout.
Finish:
Comments:
I’ve had other expressions of Whistlepig, but had yet to delve into the Boss Hog series. This one did not disappoint! There’s a lot going on, which made the Samurai Scientist an enjoyable tasting experience. Multiple layers of flavor and a long finish at barrel strength. rnrnUnfortunately, the price point is expensive at around $500 for a bottle. It’s really, really tasty, but perhaps not worth going to the store for purchase. I would certainly seek this one out at a bar and hang out with a pour for a while.

Editor’s Note: This whiskey was either bought as a sample by The Whiskey Wash or provided to us as a review sample by the party behind it. Per our editorial policies, this in no way influenced the outcome of this review.

Kenji Mizumori

Kenji Mizumori, a seasoned bartender at the Pope House Bourbon Lounge in Portland, Oregon, has been a devoted bourbon enthusiast for decades. He has a particular fondness for bold, high-proof whiskeys, favoring those that exceed 100 proof.

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