This dark dram is distilled from malted and unmalted rice along the Kuma river in Hitoyoshi. The nose is redolent of stewed prunes, raisins, plum wine, and walnut, with a palate of treacle, molasses, burnt sugar, licorice, prune, dark fruits, mocha, praline, and nuttier elements. Skillfully, it never veers into bitterness. This should rock the boat for those who love a huge sherried-style whisky. (506 bottles)
This is a nuanced delicacy, so tread lightly. It offers a nose of rich apple, oloroso sherry, cranberry, pepper, fennel, star anise, and a touch of milk chocolate. The sherry casks are at play: dark ruby fruits, peppery spice, and cinnamon. The mouthfeel holds steady, with Cola Cubes, stewed blackberry, and apple peels as the spices fall out, ending with cocoa-dusted dried fruits. (1,479 bottles)
Sweet honey, pears, melon, and vanilla sponge, with smoke that is both sweet and acrid and cuts through like a knife. Islay knows that delicious combination of sweetness, fruitiness, and smoke very well, and this could be amazing with a firmer, weightier texture. Flavors of watermelon, taffy, squeezed lime, and candied pineapple, with the smoke and meek spices growing in strength, adding smoked chocolate notes before a short finish. (5,000 bottles)
The legacy of the cask’s history imparts more smoke than peat. It hasn’t overpowered the spirit, but the whisky is light enough to be put in the shade, with singeing smoke, coal dust, vanilla, and asphalt. Sweet rice, vanilla, honey, and warm spices of ginger root and black peppercorn, before a late arrival of peat. Milk chocolate, burnt driftwood, toffee, and a little residual pepper on the finish. (636 bottles)
Rich amber in color, with aromas of fermented fruits, toasted oak, apple peelings, old parchment paper, golden pancakes, and bright aromatic chili flakes and paprika. A soft, gentle dram that caresses the taste buds with caramelized brown sugar, fudge, vanilla, dried apple, ground almond, and a tang of citrus peel. On the finish, the flavor of apple peelings returns after a brief glow of spice. (1,475 bottles)
Spicy rice crackers, plum sauce, bramble jelly, fragrant oriental spices, and the polished leather of new shoes from this single cask, sherry-matured rice whisky. The syrupy texture bursts with juicy red fruits, plum, red currant, pomegranate, and cooked peach, all bolstered by peppercorns and ground ginger. An enchanting harmony is struck between the fruits and the spice, though the finish is short, with sherry notes and spicy remnants. (660 bottles)
If you are a scotch drinker contemplating your first Japanese rice whisky purchase, this is the one. Dates, Christmas cake, glazed gammon, red cherry, and muted roasted spices show the quality of the cask. Raspberry coulis and cranberry make for a juicy palate that evolves into caramel, fudge, chili, and pepper. Spices rule the finish, the fruit fading quickly. A great introduction to Fukano single casks. (527 bottles)
This has the warming comfort of cask strength rice pudding, with just enough rice character peeking through the sherry. Marzipan, sultana, fig, and toasted spice. Nutty amontillado notes load up on dried fruits, including apricot, mango, and apples pricked with cloves. The late phase includes black cherry, old leather, cola-flavored candy, and burnt fruitcake. A quick fizzle of spice and dried fig turns slightly savory.
Lemon, lime, ripening apple, spring florals, clementine, and pear, among lilting sweet brandy notes. Calming, contemplative, and restful aromas. The mouthfeel is slightly musty, almost granular, with creamy light vanilla and juicy lemon and lime. The tip of the tongue burns brightly with warm spices. It grows heavier, the tastes shifting to lemon bonbons as the spice is annulled. A dying gasp of lemon peel, candy sweetness, and aromatic spices.