Distilled from 2/3 unmalted barley and 1/3 white koji rice, this singular whisky distilled on an island off northwest Kyushu in the south of japan, made in tiny dated batches, aged for a minimum of 8 full years in oloroso sherry casks in the subtropical local climate and bottled at a high proof, this whisky has just about everything you could want.
Notes include caramel, sultana raisin, dried cherry, and dried mushroom transition to a warm, oak-driven palate highlighting marshmallow, toasted almond, apricot, and pink peppercorn with a sherry influence that speaks directly to its Oloroso-cask maturation.