Distiller Notes
At first nose and tasting this malt whisky may conjure up thoughts of a Scotch whisky…however, a longer perusing will reveal the remarkable characteristics of a Japanese whisky. Bikoku Malted Whisky boasts notes of nuts, vanilla and a hint of spice. Its intricate balance of flavors creates a long, smoky finish. The aromas of malt and fruit from barrel aging deepens the taste. Centuries of distilling tradition are what makes this whisky so exquisite.
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.