An edition of single casks matured in new charred oak and bottled at full strength. Tasting notes: Rich oak spice with a touch of roses. Reminiscent of 1970's bourbon. Vanilla kisses the edge of a very long finish. Rich and complex.

Because rice is a clean, sulfurless, distillate it doesn’t require copper stills to produce a drinkable beverage and is instead distilled in stainless steel still and distilled at a relatively low proof. After distillation the shochu, which would be called new make outside of Japan, is then transferred to new charred oak barrels and laid to rest in a warehouse that more closely resembles a Scottish dunnage than a Kentucky rickhouse.