Low Gap 2 Year Blended Whiskey
less tart
The whiskey is named for Jokichi Takamine, a Japanese chemist living in Illinois, who was the first to apply koji fermentation (the centuries’ old Japanese technique of using naturally-occurring grain mold to break down starches to convert into sugars) to American whiskey in the 1890s. (He is also credited with planting the original DC cherry blossoms!) Produced at Shinozaki Distillery it has a mash bill of 100% pearled 2-row barley, which is 40% koji-fermented and 60% steamed. A 2-day koji propagation is followed by a 2-stage open fermentation, then a double pot-still distillation to a proof of 86.
7%. The whiskey is matured in virgin American oak and ex-bourbon casks with no added color. It is matured 8 years in a combination of virgin American oak and ex-bourbon casks, and bottled at 80 proof.
The whiskey is named for Jokichi Takamine, a Japanese chemist living in Illinois, who was the first to apply koji fermentation (the centuries’ old Japanese technique of using naturally-occurring grain mold to break down starches to convert into sugars) to American whiskey in the 1890s. (He is also credited with planting the original DC cherry blossoms!) Produced at Shinozaki Distillery it has a mash bill of 100% pearled 2-row barley, which is 40% koji-fermented and 60% steamed. A 2-day koji propagation is followed by a 2-stage open fermentation, then a double pot-still distillation to a proof of 86.7%. The whiskey is matured in virgin American oak and ex-bourbon casks with no added color. It is matured 8 years in a combination of virgin American oak and ex-bourbon casks, and bottled at 80 proof.
-
-
age8 Year
-
Cost
-
abv40.0
-
-
Other WhiskeyA spirit distilled from a mash of grain(s) at less than 95% ABV, bottled at no less than 40% ABV. The product must have characteristics, taste, and aroma generally attributed to whiskey
-
Cask Typenew American oak, ex-bourbon
Tasting Notes
"The nose showcases a mixture of fruitiness and richness, with Bing cherries and green apples for the former, and dark chocolate and cocoa powder for the latter. The palate has a dark, earthy quality with soil and mushrooms, and fermented notes ranging from whole coffee beans to cigar wrappers. In the back, there's astringency with tannic oak and rooibos tea. The finish showcases phenols in the form of creosote and asphalt, along with pecan shells and sprouted cereal grains."
Added by
Jake Emen
Score
84