This should be interesting. This is acacia oak-aged spirit; it's uniqueness was part of the appeal. Nose: Dry and woody. I little on the faint side. Not surprising considering the 42.4% ABV. What I do get is pleasant. Some pumpkin pie, vanilla, and caramel. Some cinnamon, ginger, and baking spices provide a little kick. There’s some apricot and floral notes as well. Sandalwood. Overall, enjoyable, but a bit uneventful. Palate: Packs a surprisingly powerful spice. Most of that comes in the form of cinnamon, ginger, baking spice, and even pumpkin spice. I’m not sure this makes sense, but I’ll throw it out there. The mouthfeel and profile are reminiscent of pumpkin pie. There’s cucumber, apricot, and some orange peel bitterness. It’s dried apricot, as you’d find in trail mix. There are still some floral notes. Just a touch caramel. Definitely more vibrant in the nose. It’s a bit disorganized, but it manages to distinguish itself from other whiskies I’ve had, generally in a good way. Finish: The mid-palate was mild and sweet. The finish brings back the spice from the front end of the palate in a big way. Cinnamon, nutmeg, clove, ginger, and more of that pumpkin spice hit hard. Again, it’s surprising considering the proof. Once that dissipates, I’m left with fresh apricot and finally, cucumber. It all makes for a medium-length finish. This is incredibly difficult to score. There is very little basis for comparison, even amongst Japanese whisky. The closest profile I can think of is the Kaiyo Mizunaro Oak (the standard release.) Though, it’s safe to say I prefer that to this Ohishi release. It’s good whisky. Just not sure that this Acacia wood experiment demands a $70 price tag. As of right now, I’d say it does not. But I think this bottle is due for additional tastings. It is incredibly unique, so I’ll have to give it another crack. 3 stars flat for now.