Distilled from a mash bill of 70% corn and 30% malted barley, Iwai is aged a minimum of two years in exclusively ex-bourbon barrels. A delicate nose of cinnamon and brûléed sugar opens to a palate of red delicious apple skin and English breakfast tea with pleasant tannin on the finish. Inspired by the great whiskies of America, Iwai retains a distinctly Japanese finesse and is perfect for classic Japanese highballs.
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