An amazing reward for the curious whisky explorer! Japanese Sake Yeast New Make Spirit!
This is the brain child of distillers Conor O’Keefe. Conor had been reading a book authored by the godfather of Japanese whisky, Masataka Taketsuru. Despite Taketsuru being the godfather of Japanese whisky, he came from a long line of sake brewers. This link between Sake and Whisky was one that got Conor thinking; ‘what would happen if we used sake yeast in our malt whisky production?’ The result is a toasty, fruity dream of a dram, filled with strawberry and stone fruit flavour.
Notes of strawberries, apricots and a slight whiff of smoke. Savoury with malt biscuits on the palate, alongside a slight smokiness. The finish shows medium length, with a lingering smoky flavour.
60% / 50cl