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