Size750mLProof66.7 (33.35% ABV)*Please note that the ABV of this bottle may vary
Scorpion chili peppers get macerated in rye whiskey for this hot expression. The addition of ginger and Vermont maple syrup make for an intense and unique expression that is bound to please chili-heads.
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Availability & Returns
This product is available in:
IL, MA Unfortunately, we can't ship to PO Boxes and APO addresses.
Note: Once an order has been safely & successfully delivered, we do not accept returns due to change of heart or taste. Due to state regulations, we cannot accept the return of alcohol purchased by a customer in error.
Legend has it that Saint Dunstan was visited by the devil when he needed new shoes. The metalsmith tricked the devil by nailing a horseshoe to his cloven hoof. They ended up striking an agreement: Dunstan would remove the hoof if the devil agreed to never enter a door with a horseshoe hung above it. This is said to be the origin of lucky horseshoes and with one such lucky charm hanging above the front doors of the distillery, this expression doesn't hide its inspiration.
Boston Harbor Demon Seed Whiskey sits squarely amidst the distillery's more experimental releases. This hellish expression brings the heat ― the chili pepper kind. It's crafted with Trinidad Moruga scorpion peppers, which at one time held the record as the hottest chili in the world. Whole peppers are macerated in their rye whiskey before ginger and Vermont maple syrup are added for an additional kick and a layer of sweetness. At 66.7 proof it just about hits the mark as well!
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About Boston Harbor Distillery
Rhonda Kallman had a quarter of a century of experience in craft beer brewing when she went looking for a fresh challenge. Missing the thrill of the early days of craft beer, she set her sights on the craft distilling industry, founding the Boston Harbor Distillery. "Ironically, the process for whiskey starts off as beer, so I’ve now come full circle. I’m excited about the future for craft distilled spirits and we are making some of the best in the business," says Kallman.
Situated at The Port on Boston Harbor, the distillery operates from a former mill building, which was built in 1859. After hiring Dr. James Swan, a renowned whiskey-making expert, and convincing the award-winning distiller John Couchot to move to Boston and join their ranks, the operation was ready to go.
Today the distillery houses hundreds of barrels of whiskeys of all sorts, as well as rum, liqueurs, and other spirits. Their range includes Putnam Whiskey, Lawley's Small Batch Rum, Spirit of Boston (expressions, distilled from various different Samuel Adams beers), and Boston Harbor Cream and Coffee Liqueurs.
Whiskey origin dates back to Ireland more than 600 years ago and has become the fastest-growing spirit category on the planet since then.
It is produced worldwide from scotch, Irish whiskey, bourbon, rye, Japanese whisky, and other types. Each has a distinct flavor profile due to numerous factors from different types of climate, ingredients, distilling methods, and the aging process.
This intense whiskey has plenty of heat, owing to the chili peppers. Intense spice notes are there, owing to the chili as well as rye whiskey which serves as the base. Then there are ginger notes and an earthy sweetness with maple syrup. The finish is satisfyingly long and spicy.