About WhistlePig The Boss Hog VIII: Lapulapus Pacific Straight Rye Whiskey
The Boss Hog VIII Lapulapu’s Pacific is a straight rye whiskey and the latest product of WhistlePig’s quest for the finest rye whiskey. Lapulapu was an indigenous ruler in the Philippines responsible for defeating Ferdinand Magellan, thus ending his voyage of circumnavigation in 1521. Legend has it that Lapulapu was turned to stone instead of dying and you can find a pewter effigy of the Filipino hero atop each bottle of The Boss Hog VIII. The whiskey is aged in American oak, then finished in single-island Philippine rum casks for a unique, complex, and powerful expression that is bottled at barrel strength.
Grab a bottle of this unique straight rye today!
Founded in 2008, WhistlePig is now the most awarded rye whiskey maker in the world. Their remote 500-acre hard-working farm in bucolic Shoreham, Vermont, is the perfect place to perfect their experiments with blending and finishing, ultimately leading to a portfolio of deeply complex rye whiskeys. In 2017 WhistlePig was awarded the coveted “Best In Show Whiskey” title from the San Francisco World Spirits Competition. Until his passing in 2018 the WhistlePig farm had been home to the founding father of craft whiskey, Master Distiller Dave Pickerell.
Their vision is to respect tradition and embrace progress, protecting what makes rye whiskey great, and at the same time innovating to make it better. After years of devotion to patient aging and innovative blending, WhistlePig has turned their attention to experimenting with grain, namely the practice of malting rye. Before industrial catalysts were introduced to increase efficiency, farmer distillers would malt a small portion of their rye harvest in order to access the grain’s starch content and set off the fermentation process.
As American as the bald eagle, rye whiskey was first brewed in the American Northeast in the 1600s. Even George Washington distilled it after leaving the Oval Office, so there’s no way of denying its origin.
It’s distinguished from bourbon for its original and unique spicy notes.
By law, rye whiskey must be made from at least 51% rye grain, aged in new and charred oak barrels for at least two years, and bottled at no more than 62,5% ABV.