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Launched by Ann Soh Woods in 2015, and distilled on the island of Kyushu, this Japanese "Whiskey" goes through the same process during the production as Shochu. Even specialists tend to call it a Shochu.
Made from 100% rice grain, the nose of the Whiskey is more on the floral, tropical side, and offers even more tropical flavors on the palate. It is aged 3 years in a combination of American oak, French limousin, and Spanish Sherry casks.