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Whiskey Review: Whistle Pig The Boss Hog VIII: Lapulapu’s Pacific

We review Whistle Pig The Boss Hog VIII: Lapulapu's Pacific. It's a cask strength rye whiskey finished in rum casks from the Phillipines.

OVERALL RATING

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WhistlePig The Boss Hog VIII: LapuLapu’s Pacific

Tasting Notes

About:

Whistle Pig The Boss Hog VIII: Lapulapu’s Pacific is made from an undisclosed mash bill, aged for an undisclosed length of time and is finished in small-batch Philippine rum barrels. Bottled as sequential single barrels between 104.8 and 106.6 proof. Find a 750mL bottle nationwide for around $600.
Appearance:
This liquid is a very clear, rich amber that coats the glass and oh-so-slowly forms fat tears.
Nose:
The aromas are rich, too. Sweet with banana bread and dried cherries; burnt sugar threaded through with allspice. There’s a whisper of envelope glue and cumin? Yes, there’s cumin undergirding it all.
Palate:
Sweetness extends through the palate – plummy. The mouthfeel is creamy almost like milk chocolate. You can tell there’s a lot of alcohol, but it’s well-integrated, not harsh. The body of the mid-palate unspools to a long black tea finish.
Finish:
Comments:
I thoroughly enjoyed this whiskey. Great depth of flavor, plenty of pizazz, and packs a punch in a good way. I like thinking of Lapulapu standing up to the Spaniards and keeping them off for so long. It might not be worth turning into stone for, but it’s pretty close.

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.

Cindy Capparelli

Cindy Capperelli is the visionary founder of Portland Bitters Project, established in 2014 with the ambition to craft the finest bitters available. Today, her bitters are savored across the United States and internationally, enhancing cocktails with expressive flavors. In addition to her entrepreneurial endeavors, Cindy shares her expertise as an instructor at two Portland colleges. She also engages with private groups, distilleries, and maker's spaces, advocating for the use of high-quality ingredients and time-honored techniques. Cindy empowers her students with the confidence and knowledge to create exceptional drinks at home, experiment with tinctures, and enrich their overall food and beverage experiences.

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