Okayama Single Cask Whisky Sherry Cask No.566 (700ml)

Volume: 700ml          ABV: 60%          Age: No Age Statement         Country: Japan.   Bottle Number: 52

Ginjo whisky Okayama started producing rice shochu “Kibi Oukoku” in 1983 and local beer “Doppo” production in 1995. It was only fitting that in a market where Japanese whisky was highly sought after they would create whisky. In 2011 they took the raw ingredient of malted barley from Okayama and underground water of clear stream Asahigawa to make spirit. The focus to produce the whisky here is to use local raw ingredients. The malt used is of several varieties and the water from an underground water of clear stream “Asahigawa” from a depth of 100 meters and has been using it as water to make beer and shochu, including refined sake.

Fermentation is kept at a low temperature for a long period of time(like sake production) so they do not lose the flavour of the main fermented mash. Using barrels previously used for brandy, bourbon and using barrels made from white oak, Japanese oak (mizunara oak) and cherry oak, mixed with the warm climate  and the right level of humidity and true star is born in the Japanese whisky industry.

Embarking on their journey in 2011 the Okayama distillery have created their first single cask whisky. The first Single Cask release from Okayama distillery Cask No.566 yielded just 100 bottles which are all individually numbered. With only 20 bottles released to the public via lottery system this is an extremely collectible bottling and a great investment piece.

Our Tasting Notes

Only 100 bottles released. Unfortunately we’ve not tried this one.