Takamine 8 Year Koji-Fermented Japanese WhiskeyDr. Jokichi Takamine, a Japanese chemist living in Illinois, first applied koji fermentation to American whiskey in the 1890s. While American whiskey using the Takamine Method never made it to market, Shinozaki Distillery has revived the process to make whiskey. After multiple experiments to find the right balance and taste, Takamine Whiskey was born. Koji , a mold, is well known in Japan for its use in the making of miso, sake, and soy sauce, but is

Olehna sip delightfully on its own

citrus peel and molasses

having first opened in 1995

bourbon became the American whiskey team captain

A medium finish composed of returning corn and nutmeg flavors

Liquid Alchemist Orgeat Syrup (375 ml)

This gives us the unique opportunity to enjoy cognac as it was 150 years ago

with the unique Mastic smell prevalent throughout

but Springbank is the only distillery which malts 100% of its own barley

The finish sits on the burnt caramel and earthiness

Fee Brothers Black Walnut Bitters delivers distinctive toasted nut character and time-tested quality in every concentrated

baked banana and a fine mixture of dried fruits