Flavour profile is AI-assisted and still being refined.
Tasting
How it drinks
Sight
Pale gold with a slight haze; light-bodied appearance belying the peat intensity within; fine legs
Nose
The most dramatically peated Hakushu ever released — and yet the peat character is nothing like Islay. Where Ardbeg at 54 ppm smells of tar and creosote, and Laphroaig at 40 ppm smells of iodine and seaweed, Hakushu's heavily peated expression at ~15 ppm smells of wet forest after a thunderstorm, bonfire smoke carried through pine trees, smouldering bamboo, and charred herbs. The green character persists beneath the smoke: green apple, mint, eucalyptus, and pine needle. The peat source and kilning process produce an entirely different phenolic profile — herbal, resinous, and aromatic rather than maritime, medicinal, or industrial. Sweet smoke, roasted green tea, and honey
Palate
A revelation for anyone who thinks they know what peated whisky tastes like. The smoke is assertive but fundamentally different from any Scottish peat expression in the dataset. Forest bonfire — pine logs, bamboo, cedar bark, dried herbs crackling in the flames. Beneath the smoke, Hakushu's green apple and mint persist with surprising clarity. Eucalyptus, pine resin, and a camphorous herbal note add an almost medicinal-but-not-Laphroaig quality. Sweet smoke and roasted green tea mid-palate. Honey, charred marshmallow, and ginger in the late palate. The mouthfeel is medium, oily, and coating — the higher ABV (48%) gives it more texture than most Hakushu expressions. This is the single most important expression for proving that peat_ppm measures QUANTITY while the taxonomy measures CHARACTER
Finish
Long finish — the longest of any Hakushu NAS expression. Forest bonfire smoke lingers through eucalyptus, pine resin, and roasted green tea to a final note of charred herbs and green apple. The smoke fades slowly but the green character remains — the last note is Hakushu's forest, not the fire. Even heavily peated, the distillery DNA persists
Tasting notes are AI-assisted and still being refined.
Maturation
The wood it came through
American oak bourbon barrels (heavily peated malt)
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