Distiller Notes
With the Fukano Vault 2 Japanese Whisky, notes of apple pie, tobacco, white raisins, and cedar give way to a finish of butterscotch and oak.
Proof: 90
Professional Ratings
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Whisky Advocate
A delightful fruity specimen, with lime, Asian pear, grapefruit, tangerine, mango, melon, taffy, and a hint of white pepper. More tropical fruit notes to enjoy on the tongue: papaya, dried melon strips, passion fruit, melon, and fruit syrups all floating along on a slick of gooey caramel. Continuity of the fruit-bomb theme continues into a finish of fleshy stone fruits infused with a sprinkle of gentle spices.
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.