Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, reasonable cellar 2021 and young coconut laced with

and young coconut laced with anise on the palate

and aged for 25 months in American oak barrels (well over the 1-year minimum for añejo)

with firm tannins that lend it both power and grace

An Italian herbal liqueur made from a secret mix of 40 botanicals

This litre format offers excellent value for those who appreciate uncompromised quality

Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, reasonable cellar 2021 and young coconut laced withThis whisky is named after Japanese scientist Takamine Jokichi, who first attempted to make whiskey using koji, the starch digesting mold used to create sake, soy sauce and many other fermented foods, back in the early 20th century. The use of koji to break down the barley is an alternative technique to malting. This 8 year old whisk(e)y is rich and supple, with ample flavors of baked apple, toffee and warming spices.