Takamine 17 Year Whiskey Koji Fermented Cognac Blend of Goruli Mtsvane and

Blend of Goruli Mtsvane and Chinuri grape varieties from the Gori region in central Georgia

95 Points - Tasting Panel:  Following a fantastic bouquet of Luxardo cherry

Scents of creme de cassis

The facility has thick concrete walls and ceilings (much like MGP) which creates a cave like environment resulting in unusually graceful maturation of these whiskies in a warm climate

30% chardonnay and 29% pinot noir

Takamine 17 Year Whiskey Koji Fermented Cognac Blend of Goruli Mtsvane andThis whisky is made entirely from polished barley fermented with white koji and Fukuoka yeast. They are double distilled on pot stills and are proofed between runs to achieve a natural still strength of around 45%. They enter the cask at still strength and are aged in Shinozaki Distillery's former municipal rice bunker turned aging facility. The facility has thick concrete walls and ceilings (much like MGP) which creates a cave like environment