WhistlePig Boss introducing The Boss Hog Edition 六: The Samurai Scientist, the first American Whiskey finished in Japanese Umeshu Barrels, inspired by Samurai Scientist — Jōkichi Takamine, who introduced koji fermentation to the American whiskey industry in the 19th century.
WhistlePig Boss Hog VI - The Samurai Scientist has been matured for 16 years, before being finished in umeshu-seasoned casks from Kitaya brewery on Japan's Kyushu island. Aromas of marshmallow, cinnamon and maple syrup fill the nose, while the palate offers notes of tobacco, ginger, baking
