Born in a seventh generation-run distillery in Okinawa, this whisky is distilled once in a traditional Japanese stainless steel pot still before being laid to rest in Ex-Bourbon barrels for a minimum of 10 years. The result is a whisky that has more of that Japanese tropical fruit profile with wooded bourbon cask flavors.
Aromas of apricots, molasses, vanilla seeds, charred oak and a shy note of honey. Creamy texture and rich rounded flavors of toffee, vanilla and coconut. Long, sweet and nutty finish deliciously against the grain.