The All Malt is the result of a vatting of Yoichi and Miyagikyo pot still single malts, along with a malted barley whisky distilled in a Coffey still. The main feature of the all-malt process is that top-quality malted barley is distilled in the Coffey still instead of corn which is the usual ingredient. The result is a whisky made entirely from malted barley. All-malt whisky, made from barley alone and blended from malts matured over long periods of time.
Nose: Rich and full, with aromas of cinnamon and chocolate.
Palate:A plush palate of dark chocolate cake, candied orange peel and sweet spice, enlivened by a mild peppery backnote.
Finish:Lively and peppery, with more of that seductive citrus character.