This Okayama Triple Cask single malt whisky was produced at the Miyashita distillery using the finest quality ‘Nijo’ barley sourced in the Okayama prefecture before being left to age for three years in brandy, sherry and mizunara barrels. It’s a smooth and delectable whisky that has already been recognised for it’s quality.

Okayama Triple Cask Single Malt Whisky Tasting Notes

Nose: The aromas have alight fruit notes with malt and spice.

Palate: The taste almost is really just a short beginning that crescendos and transitions extremely smoothly into the finish.

Finish: Finish is long, spicy and smooth.

Distillery Information

Miyashita Shuzo has had a long history of brewing sake and producing shochu, the Okayama distillery was only founded in 2011 when whisky production began.