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A well aged blended malt whisky produced and bottled in Japan. This bottling combines delicious malt spirit from Scotland with whisky produced locally in Japan, meaning it is technically a “whisky of Japan”. 18 years in Bourbon casks has produced a complex final product.
New rules in Japan’s whisky industry (read our blog on the matter here) mean that this whisky, and many others from the Land of the Rising Sun, can no longer style themselves as Japanese. Nevertheless, the quality of this whisky remains. Here, Japan’s harmonious approach to making whisky is applied to delectable Scottish spirit. The juice is matured under the shadow of Mount Daisen, and diluted with crystal clear waters from its volcanic springs.
With 18 years on the clock, this dram has heaps of character, and serves up a wealth of malty, oaky goodness.
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An alcoholic prickle of peppery spice and ground cloves greets the drinker (this is 50% after all), soon revealing hidden complexities of sliced peach, beeswax, old oak and hay-like malt.
Are we in Speyside? Heaps of fresh green apple, honeyed malt and fresh oak is very reminiscent of the finer Scottish whiskies. Vanilla and coconut provide complexity.
Long, with the return of the nose’s spice and lingering oaky tannins. A very fine blended malt, with a detectable Japanese twist.