SHIBUI WHISKY 10YR BOURBON CASK

SHIBUI WHISKY 10YR BOURBON CASKShinzato Distillery has been running in Okinawa since 1846 nearly eight decades before Scotch style whisky took root in mainland Japan. Their rice based distilling tradition forms the backbone of Shibui's 10 Year Bourbon Cask: a single grain whisky made from 100% indica long grain rice, fermented with indigenous black koji, and distilled once through a stainless steel pot still. Ten years in ex bourbon American oak barrels pulls the spirit in a

Shinzato Distillery has been running in Okinawa since 1846 — nearly eight decades before Scotch-style whisky took root in mainland Japan. Their rice-based distilling tradition forms the backbone of Shibui's 10-Year Bourbon Cask: a single grain whisky made from 100% indica long grain rice, fermented with indigenous black koji, and distilled once through a stainless steel pot still. Ten years in ex-bourbon American oak barrels pulls the spirit in a decidedly sweet direction. The nose leads with crème brûlée and honey cake; the palate layers tropical banana, mango, and vanilla before a finish of cracked black pepper and spiced oak.