Distiller Notes
This whisky is a very special release of almost equal parts 27-year-old (29%), 10-year-old (35%), and 7-year-old (36%) Ohishi Whisky Sherry Casks. The oldest whisky provides dark oak and complexity while the 7 and 10 year casks offer a youthfullness and zest, resulting in a harmonious final product.
Proof: 81
Professional Ratings
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Whisky Advocate
This is a nuanced delicacy, so tread lightly. It offers a nose of rich apple, oloroso sherry, cranberry, pepper, fennel, star anise, and a touch of milk chocolate. The sherry casks are at play: dark ruby fruits, peppery spice, and cinnamon. The mouthfeel holds steady, with Cola Cubes, stewed blackberry, and apple peels as the spices fall out, ending with cocoa-dusted dried fruits.
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.