WhistlePig Rye Whiskey tells BourbonBlog.com that their forthcoming release the 2017 Boss Hog has been aged for 14 years and finished in used Armagnac casks from France.
The release will be called ‘The Black Prince” and will be on the shelves in this fall. The whiskey was distilled at MGP of Indiana and finished and bottled at the WhistlePig Farm and Distillery in Shoreham, Vermont.
Wine and cask finishes have always been essential to the WhistlePig collection. Where some distilleries make finishes part of their limited edition collection, WhistlePig has a permanent line extension 12-Year-Old WhistlePig Old World Cask Finish consisting of 63% Madeira, 30% French Sauternes and 7% Port Wine Finish.
On BourbonBlog.com’s recent visit to WhistlePig Farm and Distillery, WhistlePig allowed us to sample and review from a buffet wine barrel finish experiments. We tasted the core Sauternes, Madeira and Port from the 12-Year-Old as straight cask samples on their own. The Port barrel was among the most intense and robust. This explains why only 7% goes into the 12 to balance the Madiera and Sauternes. Additionally,
Additionally, we tasted an array of samples rarely made available to for tasting like Tokaji wine barrels from Hungary, Muscat, Pedro Ximénez Sherry, and Pierre Ferrand Cognac. (See the photos below).
As some of the most impressive in the industry. the rye picks up the best flavors of these barrels.
“Most of my finishes are say all are short term, around 2 to 10 weeks,” Master Distiller Dave Pickerell tells BourbonBlog.com. According to Pickerell, this is the perfect period of time to age.
We’ll bring you our full review of The Boss Hog “The Black Prince” on BOurbonBlog.com. Until then, subscribe to our newsletter on this link to the