Distiller Notes
Brown sugar, maple syrup, and toasted grains on the nose, gentle tannin on the mid-palate lends structure to a rich maltiness. An elegant finish lingers long with notes of cacao. Chestnuts are a favorite cold-weather food in Japan, and this limited-edition Iwai Tradition release—entitled Fuyu which means "winter" in Japanese—celebrates this savory and highly seasonal treat.
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.