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Rye whiskey is known for its spice notes, but the latest bottle from WhistlePig takes things to an insane degree.

Most American whiskey enthusiasts are likely familiar with the Vermont distillery's annual Boss Hog release, especially considering the exorbitant prices the limited-edition bottles often command on the secondary market.

In case you aren't familiar, each year, WhistlePig sets out to create a one-of-a-kind rye as a sort of halo product known as the Boss Hog. The bottle is wildly different every time, with each release sharing only a few common traits: It must be a single-barrel release, bottled at cask strength, complex, different than anything the brand has done before, and "stupendous."

This year's Boss Hog release is the eleventh to date, and the WhistlePig team traveled to Rajasthan, India for inspiration, eventually finding it in the state's nut-and-spice-based beverage thandai. Naturally, this led head blender Meghan Ireland and her team to create the world's first thandai-finished rye whiskey.

WhistlePig Boss Hog XI is known as "The Juggernaut," which, as far as I can tell, is not named after the X-Men villain (unfortunately).

As one would expect from a Boss Hog release, it's a single-barrel rye whiskey bottled at cask strength -- between 103.8 - 105.2 proof.