WhistlePig’s ‘Samurai Scientist’ Whiskey Is Finished In Japanese Umeshu Barrels

Oct 23, 2019

Category: Vices

One of the most lauded names in the business of making American rye whiskey, WhistlePig has solidified their spot amongst the greatest distilleries of all time. And they’ve managed that, in part, by always keeping things fresh and interesting — especially when it comes to their highly-coveted Boss Hog offerings. Their latest endeavor in that lineup, ‘The Samurai Scientist’ is an especially unique experimental spirit.

Bottled between 120–122 proof, this straight rye whiskey was created using koji fermentation and is finished in the Kitaya brewery’s Umeshu barrels — a traditional Japanese fruit liqueur. And it’s the first ever American whiskey to be finished in this manner. It’s said to have a spicy nose, earthy flavors of tobacco and baking spices, and a lingering smoky finish. Another masterwork of this exceptional distillery, each bottle is adorned with a special cap featuring a statuette of Jōkichi Takamine, the “Samurai Scientist” who pioneered koji fermentation in the American whisky industry over a century ago. It’s available for preorder now at a price of $500 a bottle.

Purchase: $500

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