WhistlePig The Boss Hog (2013)

Review by: TOModera

Thanks to EMoneySC2 for the dram!

I’m sometimes asked why I want some of the Ryes aged in the US that source their juice from Canada.

I mean, I could just buy the Canadian whisky, right? Well… there are some differences.

First off, yes, the rye and the water comes from Alberta. And I don’t blame them. Have you been to Alberta? Just being in the mountains makes you feel healthier and more natural. The food is well made, good quality. And the beef? Holy shit, best beef I’ve ever had. And I could have the same juice. But we don’t have the weather.

Alberta’s weather is mental. And cold. Which means that you have to leave the whisky in the cask longer.

There’s Canadian Oak too. Yes, it’s the same species as American Oak (Quercus alba). Yet people think it changes the flavour. Some of these people are Canadian wine and whisky makers. I wonder if it does too much, or the trees growing in a different climate being as good for whisky. Can’t really say either way, however it adds a dimension again.

And the pricing laws on alcohol in Canada means that a higher Abv. ups the price. Automatically. So even with higher ends Canadian whisky, you still see 40% all over the place. Even on 3 20+ year whiskies I’ve seen in the past 3 months.

So yes, I wanted to try Whistle Pig Boss Hog 2013, because, well, I wanted to see what the juice would taste like after a good long while, at a proper Abv., and all from a single barrel and not vatted. Not to mention finished in ex-bourbon barrels (again, something that probably happens up here, I just usually don’t hear too much about it because I’m not searching enough).

And that’s why I’m reviewing something from Vermont.

Distillery: WhistlePig Distillery (Sourced from Alberta Distillers).

Bottler: Distillery Bottling.

Region: Vermont.

ABV: 67.1%. Cask strength.

Age: 12 years. Distilled in 2001. Bottled in 2013.

Cask type: Bourbon Barrel.

Price: N/A in Ontario.

Color: Burgundy.

Nose: Rye spices, pepper, pine, caramel, orange, sea salt, yeast, cayenne pepper, dill

Instantly I can tell that this was made in Alberta. And yet, it’s stronger and more complex than almost anything that has come from them. This is a beast. After water, you end up with a little dill, which I’m going to hazard comes from the finish in something that had LDI in it.

Taste: Corn, hot sauce, lime, dill, cumin, coconut, cream, dry

There’s a sweetness that has come out of aging this that normally doesn’t. Don’t know if it’s the extra two years versus the Alberta Springs, or if it is due to the Abv, however this has different elements.

That said, I had to add water to it. And not a few drops, this needed to calm the fuck down. This is fookin crazy man. I like a good burning whisky, but wow.

After awhile, ti becomes very dry. I wish I could appreciate a nice dry whisky more, however that’ll dock points for me.

Finish: Caramel, salt, dill, burnt butter, pine, alcohol, almond, cardamon, coconut, ocean air

Little bit too dry at the end. Spicy, hot as fuck (still, need more water), but dry. More of the Canadian/Alberta rye with some pine.

Conclusion: This is a good overall dram. Yeah, there’s some issues with strength, but honestly, I’d prefer that to low Abv. Water is needed, and it’s a tad dry. The dill seems out of place throughout. They’ve brought out spices and a creamy flavour on the rye, so that’s awesome. I’d say, if you can find it, have a dram. You’ll enjoy it.

Final Score: 82.

Scoring Legend:

  • 95-100: As good as it gets. Jaw-dropping, eye-widening, unforgettable whisky.
  • 90-94: Sublime, a personal favorite in its category.
  • 85-89: Excellent, a standout dram.
  • 80-84: Quite good. Quality stuff.
  • 75-79: Decent whisky worth tasting.
  • 70-74: Meh. It’s definitely drinkable, but it can do better.
  • 60-69: Not so good. I might not turn down a glass if I needed a drink.
  • 50-59: Save it for mixing.
  • 0-49: Blech.

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