New Arrivals/Restock

• 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.