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A single malt whisky, composed from spirits produced in traditional copper pot stills in Yoichi distillery on the island of Hokkaido, the very first distillery built by no other than Masataka Taketsuru in 1934. Its components matured for at least 10 years in ex-bourbon, ex-sherry and some new oak casks.
Nose: Expressive, bordering on aggressive. Medicinal and herbal notes in the forefront, some varnish, liquorice, caramel, cinnamon, black currants and lingonberries. A touch of mint and oak.
Palate: Full, rounded and rich, with dried fruits, herbs, mint, eucalyptus and apricots.
Finish: Long, with some citrus fruit developing, ginger and spice.