Initially matured in American oak, ex-bourbon barrels, the whisky was then transferred to lightly charred, virgin mizunara oak puncheon casks, created by hand at Japan's only independent cooperage. Bottled at 46%.

Nose: Honeycomb, vanilla, apricot, and citrus.

Palate: Velvety smooth with more vanilla, fudge, rock candy, peach and marmalade followed by sandalwood, cinnamon, and oriental spices.

Finish: "The longest milk chocolate finish in the history of Irish Whiskey" Jim Murray