This Okayama Triple Cask single malt whisky was produced at the Miyashita distillery using the finest quality ‘Nijo’ barley sourced in the Okayama prefecture and 100-meter deep water from the Asahikawa spring. It’s a smooth and delectable whisky that has already been recognised for it’s quality, picking up a Gold Medal at the International Spirits Awards 2019 in Germany.
Aged in a combination of three barrels: sherry (Pedro Ximénez), brandy, and the very rare Mizunara (a Japanese wood)
Nose: Full - Ripe red fruits
Palate: Gourmet and complex - Toasted wood, mild spices
Finish: Delicate - Cocoa, vanilla, caramel