The journey of The Boss Hog XI began during WhistlePig's visit to Jaipur's Holi festival, where they discovered Thandai, a fragrant Indian beverage infused with nuts and spices. Inspired by its aromatic complexity, the WhistlePig team scoured Delhi's legendary Khari Baoli spice market for the finest ingredients. What they returned with was nothing short of magical: Thandai-seasoned barrels to give their oldest Straight Rye Whiskey a one-of-a-kind finish.
Head Blender Meghan Ireland sums it up perfectly: "Every year we push the boundaries of what's possible with rye, and The Juggernaut takes it to a whole new level. When we discovered Thandai in India, we knew we had to infuse its unique spice profile into our most precious Rye. The result is something truly special."
After aging in American Oak barrels, each Single Barrel of The Juggernaut gets its final touch in these experimental Thandai barrels, creating a vibrant whiskey that is packed with bold aromatics and flavor. On the nose, you'll be greeted by cardamom blending seamlessly with the whiskey's natural allspice, clove, and black pepper notes.
On the palate, expect a medley of spices balanced by rich, overripe orchard fruit, with a finish that brings waves of baking spices and the soft sweetness of tropical fruit. It's a flavor journey that speaks both to tradition and innovation.
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