This peated single malt was aged for three years in the, humid sub-tropical climate of Kyushu Island in the south of Japan at the family's new Tsunuki Distillery. Bottled at a natural cask strength the whisky is imbued with notes of fresh apples, summer cherries, toasted coconut, aged tea and vanilla as well as dried mushrooms and earthy peat.
Nose: oily peat with spices and vanilla.
Palate: more vanilla and earthy peat.
Finish: a hint of new oak with the aromas of the palate.