The whisky is from a batch of 52 casks, all matured for between five and ten years. They’re mainly first-fill ex-bourbon, but there are also some second-fill chibidaru casks in the mix, as well as some hogsheads with mizunara (Japanese oak) heads and some peated whisky. An eclectic and very Chichibu mix.
Fruit, fruit and more fruit – the fruitiest Chichibu we’ve ever tried. Sweet apples, just-ripe pears, fresh pineapple, plump sultanas, dessert grapes and dried apricot. Coconut cream and a dusting of desiccated coconut follow, with buttery pastry and a touch of double cream not far behind. Hints of polished oak and spring-meadow honeysuckle develop.
Rich and rounded, with sweet butter and buttery pastry dipping into lightly stewed fruit: the apples and pears from the nose with a sprinkling of dried pineapple. Sake-like notes of white melon and strawberry laces build, with yeasty touches and malted milk biscuits. Soft spice sits at the back.
Green grass and flaky-pastry-topped apple pies. Gentle char notes develop with a touch of tannic pear skin.
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