Whisky, Islay Cask

• Whisky produced with koji by Ohishi Distillery in Mizukami, Japan
• Distilled from a combination of estate-grown and locally sourced malted and unmalted rice
• An initial seven-day clay pot fermentation period is kickstarted with white koji seed
• A second fourteen-day parallel fermentation takes place in stainless steel
• Single distilled in stainless steel pot stills
• Aged 5–6 years in a combination of ex–Cognac and ex–Oloroso sherry casks
• Finished in Islay Scotch (ex–bourbon) casks for 2–3 years
• An ocean’s spray of briny peat on the nose brings aromas of wet clay, bacon, green apple, sake, and a bit of raisin; the palate is similarly bursting with peat, oxidized sherry, black cherry, vanilla, and honey with lingering oak and a faint sake sweetness on the finish.
• Non-chill filtered; bottled at a cask strength of 43% ABV (may vary batch to batch)

All at once unique and familiar to fans of both single grain whiskies and peated Scotch, this Islay cask-finished whisky boasts a rich mouthfeel that can be directly attributed its initial Oloroso sherry cask aging.