Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 After double distillation in stainless

After double distillation in stainless steel pots with copper coils

earthy depth

small-batch aperitifs that highlight a deep understanding of botanical blending

An intriguing blend of Scotch

For lovers of Pauillac

Takamine, 8 Year Old Koji-Fermented Japanese Whiskey, Skurnik Champagne 2025 After double distillation in stainlessThis whisky is named after Japanese scientist Takamine Jokichi, who first attempted to make whiskey using koji, the starch digesting mold used to create sake, soy sauce and many other fermented foods, back in the early 20th century. The use of koji to break down the barley is an alternative technique to malting. This 8 year old whisk(e)y is rich and supple, with ample flavors of baked apple, toffee and warming spices.