Shibui 15 Year Sherry Cask Matured Japanese Whisky  Front Bottle Shot
Shibui 15 Year Sherry Cask Matured Japanese Whisky  Front Bottle ShotShibui 15 Year Sherry Cask Matured Japanese Whisky  Front Label

    Shibui 15 Year Sherry Cask Matured Japanese Whisky

    • WH92
    750ML / 43% ABV
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    750ML / 43% ABV

    Distiller Notes

    Born from one of the oldest distilleries in Southern Okinawa founded in the 1800s, this whisky is double-distilled in a traditional Japanese stainless steel pot still. After distillation, the whisky gets its beauty rest From Spanish Sherry Casks. This single grain is expertly crafted from special Indica Rice and indigenous black Koji.

    Warm and spicy. There is a light sweetness and floral with spicy notes to the back of the palate with dates; along with some toasted hazelnut and sweet marzipan The finish is not as spicy, and lightly woody.

    Proof: 86

    Critical Acclaim

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    WH 92
    Whisky Advocate
    Double distillation in stainless steel produces a higher filling strength than single distillation, which may account for the naturally dark color and rich flavors here. From Masahiro Distillery, this carries caramelized sugars, orange oil, blackberry, allspice, ground ginger, and dried pineapple on the nose. Flavors of dark fruits, cocoa powder, chocolate, plum, cherry, blackberry, and pepper; more body and intensity than other Shibui and it gets deliciously nuttier as it dilutes.
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    Shibui

    Shibui

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    Shibui, Japan

    Shibui describes an often understated, classic coolness in Japanese. It's the essence of Japanese culture and is considered the ultimate in taste.

    Shibui Single Grain Whiskies from Japan are rich in flavor with a quality and aging to match any Single Malt. Rice produces a softer, subtler style of distillate that is a better reflection of the cuisine and culture of the region.

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    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.

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    SWS974278_0 Item# 674229

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