Shinobu Whisky is hand crafted by the creative distiller, Mr. Usami, by carefully selecting whisky from around the world which are first reserved in ex-sherry and ex-bourbon casks and then finishing them with precious Japanese Mizunara oak in Japan. The result is a unique fusion of flavours and dynamic explosion in palate yet so smooth and easy to drink. All natural with no colouring.

The history and evolution of the Japanese Whisky scene can be traced back to one man, Masataka Taketsuru; a man known as the 'father of Japanese whisky'. Taketsuru not only left Japan to learn the craft from the experts in Scotland, he also crafted Japan's first whisky at the Yamazaki distillery before establishing the premium whisky house of Nikka in 1934. This unique bottling of 'From the Barrel' is a breathtaking blend of malt and grain whiskies that are hand selected, blended together and then reintroduced to cask upon their marriage. The result is a blend that possesses a distinctive personality characterised by solidity, depth of taste and a richly expanding aroma.

The Nikka Coffey Malt is the result of a unique distillation process in Coffey type column stills, which are normally used for grain whisky production.As such, this unique 100% Coffey malt is categorized as a grain whisky, and offers a surprisingly rich texture with deep oaky notes.

This exclusive Glenfiddich expression has been matured for 23 years in American and European oak casks and elegantly finished in rare French cuvee casks. The finest flavours from Scotland and France have been fused together through the art of experimentation, to redefine moments of celebration and create a new and extraordinary drinking experience.

Hibiki 17 Year Old Whisky is produced with a combination of grain whisky and premium malts from the Yamazaki and Hakushu distilleries, which are often aged in very rare Japanese oak. This whisky is elegant and poised, slowly revealing a clear yet complex equilibrium. The bottle itself is a thing of beauty, with 24 faces, reflecting each of the seasons of the old Japanese Lunar calendar.

The intense and subtly-smoked expression of our Classic Single Malt, this is the perfect easy-drinking introduction to peated whiskies. Matured in ex-bourbon casks for added spiciness.

Mars Iwai Tradition Japanese Whisky is soft and rounded, yet full bodied and mellow. The nose gives sweet honey, leading to a complex, peaty full bodied palate which gives sweet peat, orange marmalade, maple, burnt sugar cane, cedar and cigar.

The "Twin Alps" presented on this stunning label blends the "Central Alps" and "Southern Alps" of Kyushu, Japan. The Mars Shinshu distillery is located at Miyada, a highland village in the Nagano Prefecture, some 800m above sea level and making it Japan's highest whisky distillery. Utilising pure alpine water that flows to the Otagiri River, this whisky is distilled only during Japan's crisp winters.Mars has produced an outstanding whisky aged in bourbon barrels with lasting notes of subtle spice, oak and fruit flavours making it extremely easy to enjoy - straight, on the rocks or as a highball mix with soda and ice.Nose: Malt, light caramel, biscuit, cinnamon, grain spirits.Palate: Apple, light honey, oak, pepper, grain, vanilla.Finish: Sweet oak, black pepper, light fruit character.

Toki means "time" in Japanese. A vivid blend of whiskies from Suntory's Hakushu, Yamazaki, and Chita distilleries, Suntory Whisky Toki features the quintessential characteristics of a Suntory Whisky blend: exquisite balance, harmony, and oneness. At the same time, its unique pairing of Hakushu® American white oak cask malt whisky with Chita heavy-type grain whisky overturns the traditional hierarchy between malt and grain.

Helios Distillery in Okinawa Japan has been known for producing rums and awamori for a few decades. Little do people know that theyve been distilling their own whisky for a while and use their rum casks to finish this unique line of new blended whisky. An interesting addition to the world of Japanese whisky. Nose: Toasted oak and a touch of moss, creamy lemon and soft malt. Palate: Brown sugar, burnt oak again (now with a touch of earthiness to it), lime marmalade. Finish: Rye bread and a touch of bitter grape.