Nankai White Oak

The same 80% black sugar to 20% rice as Nankai's unaged bottle, but distilled two ways, in both vacuum and atmospheric pot stills, then aged three to five years in American and French oak on Amami Islands.

Woody on the nose, then vanilla with lychee and banana underneath, which is the kokuto showing through the barrel.

At 24% it sits at roughly half whiskey strength, so it goes where whiskey goes without the weight: neat, over ice, as a highball, or in a cocktail you want lighter.