FL - Spirits Portfolio

WHISKY JAPANESE

KAIYÕ WHISKY JAPAN Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade, are among the rarest casks in the world and considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan. Kaiyo Means: Ocean Mizunara Oak Whisky 86PF / 750ML Un-Chillfiltered made from 100% Malted Barley. Delicate nose with vanilla, ripe dried fruit and hints of cherry, with a long lingering finish “Fully matured in mizunara oak on land and sea, this has tangy orange, ground ginger, fennel seed, cedar, and incense, a little more tightly wound than the standard strength whisky. Juicy orange, quick firecracker spices, and more toffee sweetness; it becomes heavy and thick, flaunting high alcohol, then turns creamier with marzipan, orange Jell-O, and singed oak.” 90pts Whisky Advocate The Peated 2nd Edition 92PF / 750ML / “This is utterly unique; made from imported Scottish peated malt, it spends 2 years in madeira casks, then 6 years in mizunara casks. Light, clean, fruity refreshment: apple, white grape, lingering cigar smoke, coconut macaroons, and ample Japanese oak influence. Apple and watermelon flavors, developing a more sugary fruitiness of Life Savers hard candy, all brushed with gentle spice and a swish of smoke.” 90pts Whisky Advocate The Single 96PF / 750ML “This whisky spends 7 years in bourbon barrels with a 6-month finish in mizunara. Sandalwood, incense, long pepper, grapefruit, cilantro leaf, pencil shavings, and red pepper rice cracker give this a dry, fragrant air. It’s silky with light honey, vanilla, fudge, and peaks with pepper, coconut, then green apple, before a finish of aromatic LIMITED Cask Strength 106PF / 750ML

TAKAMINE WHISKY ASAKURA CITY, FUKUOKA PREFECTURE, JAPAN Jokichi Takamine, a Japanese scientist at the turn of the 20th century, managed to create a whisky without malt by using the already centuries-old method of saccharifying grain with koji. While this innovation didn’t make it outside of his scientific work, Shinozaki Distillery is using this technique (the so-called “Takamine Process”) for Takamine Whiskey. Takamine Whiskey 8 Year 80PF / 750ML Takamine Koji Whiskey is made with the patented Takamine Process, which uses an ancient Japanese mold, koji, to convert starches to sugars in a process similar to malting barley. Unlike malt whiskey where sugars are extracted in a warm water mash before yeast is introduced to start the fermentation, both the koji and yeast are active at the same time in a multiple parallel fermentation. This 100% barley ferment is then double distilled and aged in virgin oak and ex-Bourbon casks to give the spirit its natural golden color and deep, lush flavors. Gold Medal SF Wine & Spirits Competition ‘21 WHAT IS KOJI? Koji (aspergillus oryzae) is a mold that grows on grains, breaking the starches into sugars which yeast can then convert into alcohol through fermentation. Koji has been used in Japan for more than 1,200 years to make sake as well as soy sauce, miso, shochu, and other familiar umami laden Japanese specialties. In fact, koji is the national mold of Japan.

spices and tangy orange.” 89pts Whisky Advocate

WHY IS MIZUNARA OAK DIFFERENT What makes mizunara oak distinct from European oak and White oak? For one, it enjoys a unique sweet and spicy flavor profile which can be attributed to the oak lactones ratio and high level of vanilla. Aromas evoked from the mizunara oak are kara, a type of oriental incense, sandalwood, and coconut. Research studies have shown that mizunara matured whisky contain more lactones (parts per million) than whiskies matured in either European oak or White oak. An even more riveting discovery was the prevalence of “trans-oak” lactones in Mizunara whisky. This was a remarkable find as it was thought that “cis-oak” lactones can possess a smell up to ten times stronger than “trans-oak” lactones.

47