This unique bottling is straight rye whiskey finished in umeshu (plum wine) barrels, bottled at an extraordinarily high proof. Don’t even bother without adding water. But when you hit the right dilution level, drying plum skin gives way to vanilla, cocoa fruit and gentle spice, finishing drying and grippy. (KN)
Made using ko-ji during fermentation and finished in barrels seasoned with umeshu, a plum liqueur. Earthy and a bit mysterious, with sandalwood incense, cedar smoke, eucalyptus, barrel char, and sweet aromas of vanilla taffy, key lime pie, and lemon oil. There’s a lot of dry oak on the palate, but it’s balanced with chewy herbs, lapsang souchong tea, pistachio, orange peel, milk chocolate, fennel, and peppery spice. The finish is long, spiced, and herbal, with licorice, mint, eucalyptus, and dry oak. *Collectible* (SSB, Summer 2020)
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