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Layers of complexity and flavour emerge from a maturation journey that begins in American White Oak ex bourbon casks before a portion of the whisky is split between six different virgin oak casks sourced from across various regions of France
It takes 10
Aromatic restraint opens quickly to spice
Marc Hébrart is one of the most respected grower-producers in Champagne
melon rind and prickly pear all ride a wave of tremendous acidity through the exceedingly long finish
Oka Gin (900ml) NO20230614 Layers of complexity and flavourAlmost every gin on the shelf starts life as neutral grain spirit. Oka starts with rice. The base is pot distilled from 100% rice at the Tsutsumi Distillery in Kumamoto Prefecture, on the island of Kyushu, then run six times through a copper lined pot still, with the botanicals dropped directly into the still on the final pass. The botanical bill goes all in on juniper, using two kinds: Macedonian for its bright, piney lift, and Himalayan for a lower,
