Dialing in our first recipe

Hey, I’m Rusty. Welcome to our newsletter, sharing the startup journey of Kamui Whisky. We’ve been busy, but when we aren’t overwhelmed, Casey or I will share a story as we craft up a whisky distillery on a remote, volcanic island in the most northern part of Japan.

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We’ve been busy. Sorry our newsletters are so sporadic recently but since we’ve broken ground everything has spun up pretty rapidly. As our buildings go up, Javier, Julia and myself have locked ourselves in Kamui’s R&D lab dialing up our first recipe.

I’ll let the cat out of the bag right now: Kamui’s first whisky will be a single malt (shocker!). We’re using barley and doing a lot of experimenting with nutty, caramel, even chocolate flavors. And, of course, peat.

Enjoy the slide show below:

Grain measured out for the mash

Julia and Javier mixing the mash

Javier cooling off the mash

Right after the strip run, right before the spirit run

The Bitch, aka our strip still (yes we have reasons for the name)

Fresh distilled

You’d be surprised at the amount of time and work it takes to make a barrel on whisky :)