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Mars Shinshu 'Chestnut Cask' Iwai Tradition Whiskey
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This is a liquor imageMars Shinshu 'Chestnut Cask' Iwai Tradition Whiskey

$67.50$58.99
 
Tasting Notes
"Brown sugar, maple syrup and toasty aromas on the nose, gentle tannin works well to bring up the sharpness in body. Finish is elegant and long with cacao from the port wine cask."

The Spirit
Fuyu means winter in Japanese, a time when roasted chestnuts are a popular snack for all. This special winter release I the classic Iwai Tradition finished for 4 months in Japanese chestnut casks. These casks add a ... read more
Item ID: #44017
Location at store:44d
Size: 750mL (liquor)
Alcohol by vol: 40%

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Tasting Notes
"Brown sugar, maple syrup and toasty aromas on the nose, gentle tannin works well to bring up the sharpness in body. Finish is elegant and long with cacao from the port wine cask."

The Spirit
Fuyu means winter in Japanese, a time when roasted chestnuts are a popular snack for all. This special winter release I the classic Iwai Tradition finished for 4 months in Japanese chestnut casks. These casks add a subtle sweetness & pleasant bitterness to this inherently rich & malty whisky.

The Distillery
The Hombo family, founder of Mars, began producing shochu in 1909, expanding their portfolio over the years to eventually include their most popular product, whisky. They obtained their whisky license in 1949 with the help of their advisor, Mr. Kiichiro Iwai, an icon in the rise of Japanese whisky.

Currently, Mars has two distilleries and an additional aging site. Mars Shinshu, the main distillery, is tucked away at 2,625 ft in the Nagano Alps, making it Japans highest whiskey distillery. Naganos heavy snowfall and temperate climate provide an abundance of soft and delicate glacier water for use in this dynamic range of both blended and single malt expressions.

Mars Shinshu

View all from Mars Shinshu
Mars ShinshuSandwiched between Japan's soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan's highest whisky distillery. The Hombo family have been distilling shochu for more than a century and added whisky to their repertoire in 1949. Back then, the distillery was located in Kagoshima Prefecture on the southernmost island of Kyushu. In 1984, the Hombo clan moved the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temperature, which slowed maturation, and the plentiful, soft, granite-filtered snowmelt-fed aquifers.

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