Takamine 8 Year Koji-Fermented Japanese Whiskey Bittermens Scarborough Savory Herbal Bitters Aromas of apricot jam

Aromas of apricot jam

and cola funnel through the nose while sweet herbs and black tea unwind on the palate

Made with corn

Ex-St Lucian rum barrels were filled with the same base rum as the Pot Still Gold and Black

Aromas are intense

Takamine 8 Year Koji-Fermented Japanese Whiskey Bittermens Scarborough Savory Herbal Bitters Aromas of apricot jamDr. 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