SHIBUI WHISKY 10YR BOURBON CASK

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.