Whisky, Brandy Cask

• 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 4–8 years in ex–Cognac casks; non-age statement
• Wet leather, cherry, prune, and dried mushroom lead on the nose; the palate is soft and oily with flavors of pear, cherry, and molasses; the finish is drying with oak, sea salt, and red apple skin
• Non-chill filtered; bottled at a cask strength of 42.7% ABV (may vary batch to batch)

A perfect introduction to the drier, brandy cask matured range of Ohishi spirits. A hint of florality speaks to this whisky’s beginnings as Kuma shochu, bridging the gap between Ohishi’s house style of rice whisky and a dry brandy.

Tasting Notes

The Brandy Cask expression of Ohishi is a blend of ex-Cognac barrels between 3 and 25 years of age.  The resulting spirit is delicate, yet angular, with notes of citrus, black peppercorn, and vanilla.