Hakushu distillery is nestled in a deep forest surrounded by mountains at a very high elevation (700 meters) the whisky ages more slowly with less wood influence on the dram. The three ingredients that make up the Hakushu 12 year is unpeated malt aged in hogshead barrels, unpeated malt aged in sherry butts and peated malt aged in ex-bourbon casks. Compare this with Scotland's highest distilleries are at an elevation of 355 meters.
Nose: Sweet green leaves, white flowers, syrup, vanilla, honey, with some time - persimmon and nut.
Palate: Sweet lime, green fruits, mild peat, white pepper, grated ginger and woody spice. Light to the point of fragility.
Finish: Citrus sweetness, complex tannins, cardamom, white pepper and clove.
Low on stock