Flavour profile is AI-assisted and still being refined.
Tasting
How it drinks
Sight
Warm gold with amber highlights — slightly richer than the Non-Peated Discovery, the aromatic yeast contributing ester complexity visible in the colour's warmth.
Nose
Focus on aromatic yeast influence — floral, fruity profile layered over Yoichi's characteristic peat. Florist leads: jasmine, orange blossom, honeysuckle — ester-driven florals from the yeast. Tropical fruit notes emerge: passion fruit, guava, overripe banana — fermentation esters amplified. Smoke House peat sits beneath the floral canopy. Sweet Shop honey and vanilla. A key data point: this expression proves that FERMENTATION CHOICES create as much flavour as cask choices.
Palate
The aromatic yeast creates a palate unlike any other Yoichi: floral and tropical esters ride the direct-fired weight. Passion fruit, guava, ripe peach — fermentation-driven fruit rather than cask-driven fruit. Honey sweetness is amplified. Smoke House peat provides counterpoint. Maritime salt thread. The mouthfeel carries a creamy, almost lactic quality from the yeast. Body medium-full.
Finish
Medium-long. Floral esters fade slowly — jasmine, honeysuckle. Tropical fruit lingers. Peat emerges in the finish as gentle wood smoke. Maritime mineral closes. The finish demonstrates that yeast selection writes itself into every stage of the whisky's life — it is not just a fermentation ingredient but a permanent flavour signature.
Tasting notes are AI-assisted and still being refined.
One distillery, one story, one thing worth knowing — drawn from the JourneyM8 archive of 600+ distilleries. No noise, no selling; just a good pour of whisky in your inbox each Sunday.
