WhistlePig is no stranger to the experimental, but with the release of The Boss Hog XII: Feather & Flame, the Vermont-based distillery has officially crossed into the realm of liquid ritual. This twelfth chapter in their legendary single-barrel Rye saga is a radical departure from tradition, drawing inspiration from the sacred ceremonial drinks of ancient Mesoamerica.

Priced at $600, Feather & Flame is the world’s first Rye whiskey finished in barrels seasoned with a custom pulque curado de cacao. To achieve this, WhistlePig recreated a centuries-old ferment using cacao nibs and dried chilis, infusing the wood with a deep, earthy complexity before introducing their aged Straight Rye. The result is a profile forged in the fires of Aztec mythology—a bold, unapologetic marriage of “Feather” (the bright, herbal notes of agave) and “Flame” (the smoldering heat of the spice).

On the nose, expect an immediate hit of dark chocolate and orange zest. The palate follows with a vibrant citrus entry that gives way to soft oak and rich cocoa, grounded by a subtle, earthy spice. The finish is where the “Flame” truly ignites, as savory cacao fades into a lingering, herbaceous chili pepper heat. Bottled at proof and presented as the most collectible North American whiskey on the market, Whistle Pig’s Feather & Flame isn’t just a spirit; it’s a $600 rebellion against the status quo of the whiskey world.

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