WHISTLEPIG LAUNCHES THE BOSS HOG XI WITH INDIAN-INSPIRED FLAVOURS

WhistlePig’s latest release in The Boss Hog series, The Juggernaut, takes a bold step by aging its rye whiskey in custom thandai barrels, showcasing exotic ingredients like saffron and cardamom.

Inspired by a trip to India, The Boss Hog XI: The Juggernaut is bottled at 51.9% to 52.6% and draws on the flavours of the Holi festival, where WhistlePig’s distillers first encountered thandai, a fragrant, spiced beverage. To recreate the authentic taste, the team carefully selected spices from Delhi’s Khari Baoli spice market to craft barrels that infuse this rare whiskey with vibrant notes.

This single barrel rye is finished in thandai-seasoned barrels, which were prepared with aged rye whiskey and spices such as saffron, cinnamon, cardamom, nutmeg, fennel, poppy, and black peppercorn. According to head blender Meghan Ireland, each year’s release in The Boss Hog series aims to surpass the last in complexity and innovation. “When we discovered thandai in India, we knew its rich spice profile would make a perfect match for this exceptional rye,” she said.

On the nose, expect aromas of cardamom, allspice, clove, and black pepper, while the palate reveals a structured spice profile backed by overripe orchard fruit, saffron, and fennel.

Get in touch today if you are interested in pre-ordering this exceptional release.