THE KOSHI-NO SHINOBU BLENDED WHISKY MIZUNARA 43% 0,7L
189,00zł
5 in stock
Shinobu Distillery is a project of Ken Usami, master brewer and founder of Niigata Beer Company about 20 years ago.
In 2017, Usami obtained a whisky production license and began building the Shinobu distillery in Niigata Prefecture, referred to in his native Japan as the “Prefecture of Three Treasures” – snow, rice and sake. We do not know the formula of the blend presented here, we know that its components were not distilled in Shinobu, most likely they come (at least in part) from outside Japan. We only know that it is a blend of malt and grain distillates aged in bourbon and sherry barrels and finished in Japanese Mizunara oak barrels. In 2019, this whisky won the gold medal at the San Francisco World Spirit Competition.
Aroma: soft, sweet cereals, toast with butter, roasted nuts, coconut biscuits, boiled pears, lemon peel, floater leaf, notes of hay and oak.
Flavor: mild, slightly buttery, apples, pears, candied lemons, sultanas, milk chocolate, white pepper, cloves and trace of oak.
Finish: medium long, with notes of butter cookies, vanilla, candied fruit and a trace of sandalwood.
| Style | Whisky |
|---|---|
| Alkohol | 43% |
| Country of Origin | Japan |
| Pojemność A | Butelka 700ml |
| EAN | 4520971500034 |
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PRODUCENT - Whisky
The whiskey most likely comes from Ireland. Irish monks were making a liquor known as aqua vitae (the Gaelic name uisge beatha is a translation from Latin) as early as the 7th century. It was a mixture obtained by distillation of fruit fermentation products and used exclusively for medicinal purposes as a means of prolonging life, relieving some ailments (such as colic) and diseases (paralysis, smallpox and others). According to legend, whiskey was invented by St. Patrick. From the 17th century, the shortened form uiskie began to be used, and from around 1715 the name took the form of whiskie. The modern name - whiskey - was established only in 1736. Only high-quality glass is used in professional whiskey tastings. The so-called popular tulip glasses, the shape of which allows you to retain the aroma of whiskey, which is important during tasting. During the tasting, apart from the smell, the taste on the tongue, the finish and the balance of the whole are also assessed, often on a scale of 100 points. The whiskey served may be slightly diluted with water, which reduces the intensity of the flavor. It is also popular to serve whiskey with ice (on the rocks) or with cola, but the latter can be controversial.