WhistlePig The Boss Hog 13 YO

The Boss Hog is 100% rye mashbill distillate from Alberta Distillers Limited, which is aged, to the best of my knowledge, in Vermont. I thank @paddockjudge for the reviewed sample. This is my second review of a batch of The Boss Hog

Nose: moderate to strong intensity honey, spices from rye grain which are both pointed and rounded, together with a perfume which is both floral and dark fruity. Lovely. Score: 23/25

Taste: very vibrant in the mouth with brisk spices from rye grain taking center stage. Quite delicious. Score: 23.5/25

Finish: long finish, which stays consistent, leaving a spicy imprint in the mouth. Score: 22.5/25

Balance: very good balance in all phases of the tasting. Score: 23/25

Water added: 1) raises the pitch and gives a vibrant bundled nose, and 2) muffles and bundles the flavours in the mouth. This is much better without water

Total Sequential Score: 92 points

Strength: very strong flavours. Score: 23/25

Quality: very good quality of all of the component flavours. Score: 22.5/25

Variety: good to very good variety of the flavours offered. Score: 22.5/25

Harmony: very good harmony of the parts. Score: 22/25

Total Non-Sequential Score: 90 points

Comment: my tasting of a second batch of The Boss Hog does not disappoint. The Boss Hog is an expensive whisky, but it is certainly quite enjoyable.

My many Canadian friends would love to claim both WhistlePig and Masterson's as "Canadian Whisky" because it is the distillate of a Canadian distillery, Alberta Distillers Limited. For those who like rye whisk(e)y ADL is unquestionably capable of putting out high quality distillate. Whisk(e)y is not about distillate alone, though. Both WhistlePig and Masterson's are not "Canadian Whiskies", though, both because they are made to US straight rye specifications, which are very different from the standards of Canadian blended whisky, and also because not all of their maturation is completed in Canada. Willett Family Estate bourbons and ryes have proven beyond all doubt that skill in the maturation process and in decisions as to when a whisk(e)y is ready for bottling are every bit as important, or more important, in the resulting quality of the matured whisk(e)y as is the distillate. Willett routinely put out Family Estate bourbons and ryes which far exceeded the average standards of the distilleries from which they acquired their distillate, e.g. Heaven Hill and MGPI. There is no shame or embarrassment, though, in both WhistlePig and Masterson's being "hybrid" Canada-USA whisk(e)ys. And both are quite high in quality