NEWS
THIS JAPANESE WHISKY DISTILLERY ADOPTS A FARM-TO-BOTTLE APPROACH
By Susan Lewis
8-8-2024
Source: Iiyama Mountain Farm Distillery
Whisky making is different from wine making, distilleries normally do not grow the main ingredient barley themselves, though they might make their own malt from supplied barley.
But one Japanese distillery is pioneering the evolution of Japanese whisky with an innovative farm-to-bottle approach by growing its own barley.
The Iiyama Mountain Farm Distillery from Nagano is making waves in the spirit world, it is on its way to launch Kiyokawa Whisky in 2025.
Tucked away in the Japanese alps, where Japan’s most natural scenery remain untouched. Summer here can be scorching, while heavy snow is common place in winter.
To grow barley in this extreme climate is challenging in such a climate, but the team have successfully created a hybrid mountain barley that can withstand extreme weather with the help from Japanese scientists.
The distillery uses Frilli pot stills imported from Italy, and fresh mountain spring water for distillation.
Maturation is in two types of barrels, namely marsala casks from Italy and Oloroso sherry casks from Spain.
The distillery said the marsala cask whisky has a warm and sweet palate with a floral and malty finish. While the Oloroso cask whisky has a rich and complex palate with notes of raisin, black cherries and chocolate.
(the writer can be contacted at: info@thewinechronicle.com)
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