Takamine Sherry Cask Finish Whiskey

40.3% ABV

Jokichi Takamine was a Japanese scientist who developed a maltless whiskey-making process involving Koji fermentation. Koji is a cooked grain (usually rice, or in this case barley) that has been inoculated with a fermentation culture called Aspergillus oryzae, koji mold. Koji is prepared by adding koji mold to steamed grains, then carefully kept in warm, humid conditions that promote growth. He moved to the US in 1890 to convince American Whiskey makers to adopt his process, and he nearly succeeded but was ultimately thwarted for a number of reasons. There is a fascinating NY Times article about the man and his history that is certainly worth a read. Mr. Takamine was also responsible for synthesizing medical adrenaline and for bringing cherry blossom trees to Washington DC. 

This is a Koji-fermented barley whiskey produced and matured by Shinozaki Distillery in Asakura City, Japan. It's double distilled in copper pots and aged for about 6 years in new American White Oak casks and then finished for 16 months in Sherry barrels.