Greece meets Canada meets Vermont in this whiskey—and we reviewed it.
was finished in barrels seasoned with Greek fig nectar and Tentura, a Greek-style liqueur that was made onsite, for one week each.
According to head blender Meghan Ireland and head of whiskey development Liz Rhoades, the Greek nectar used to season a barrel was similar to a concentrate, a non-barrel-aged syrup made from Greek figs. They came up with the Tentura recipe based on studying that tradition in its homeland. “This included making our own ‘Farm-ily’ recipe—hence ‘farm-scratch,'” the two told.
But no matter the story and maturation methods, it all comes down to the taste, and this whiskey teeters towards losing its intrinsic rye whiskey character but thankfully stops just short. Is this an everyday sipper? Certainly not, but it’s a fascinatingjust the same. On the nose, there are big notes of baked cinnamon rolls, incense, sweet vanilla and nutmeg. The palate explodes with sweet honey, nectar, fig syrup, vanilla custard and loads and loads of baking spices.
This is a bold, brash and borderline beautiful whiskey, but perhaps the cask finish has gone just a tad overboard. On the other hand, maybe that’s the point. The women in charge of this release seem to have pondered this as well. “In some ways cask finishing has jumped the shark, with nearly every type of wine cask finish out there, as well as finishing and blending across spirits,” they said.
There may not be limits on what can be done with this whiskey, but there might be a limit on how much we, the whiskey drinking public, are willing to spend on a bottle. Boss Hog is priced at $500, but let’s be real—these bottles sell for twice, triple, quadruple that on the secondary market. If you’re a dedicated collector and ride-or-die WhistlePig fan, go forth and seek this out. But if you’re more of a casual acquaintance, stick to the core lineup.
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