Created in the shadow of Mt Daisen, at the Matsui Distillery, the whiskies benefit from the mountain’s crystal clear waters and over a century of expertise. The blenders here often combine malt whisky from Scotland with locally produced whisky. This is not an uncommon practice in Japan, and the exact breakdown typically remains undisclosed.

Polished copper. Not vastly different to the 8 year old, showing the same subtle Summer yellow fruits, only softer again and with delicious succulence, a bigger finish and better length. It's delicately oily with cocoa-dusted stewed fruits and buzzing spices through the finish. The balance is perfect here, and it feels older than it actually is.