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letting the bourbon soak up those delicious honey flavors every single day for seven months
From grain to barrel and straight to the bottle
Barrels Aged for a minimum of four years in new charred American oak barrels and then uniquely finished in wine barrels from Dave’s Napa Valley Cabernet projects
With only 800 bottles produced
who founded A
Makoto 23 Year Old Japanese Whisky Ed Belfour letting the bourbon soak upMakoto 23 is a single grain Japanese whisky, distilled, bottled, and aged at the Kumesen Distillery in Okinawa, Japan. Only 3,600 bottles of this whisky have and will ever be produced. Its level of complexity is highly praised by whiskey connoisseurs all over the worlda great addition to any whiskey collector or enthusiast. In Bushido, the unwritten Samurai code of conduct, Makoto is the principle that represents Honesty and Sincerity. Guided by