Distiller Notes
Deep amber in color, this whisky offers aromas of raisin, apricot, cafe au lait and Mizunara (Japanese oak). The palate shows hints of blackberry, strawberry jam and dark chocolate. The finish is long, spicy and smooth.
Professional Ratings
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Wine Enthusiast
This complex single malt whisky has a dark honey hue and a bold aroma that entwines vanilla and juicy red apple. The silky palate mixes gentle smoke with mouthwatering dry notes—oak, leather and tea, finishing with a smoky exhale accented by orange peel and espresso.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.