MIYAGIKYO

The distillery produces a full palette of malts that enables the group’s master blender to carry out his art: sherry & sweet, woody & vanillic, fruity & estery. The aim is to produce different profiles of single malts - peated or unpeated, extremely fruity to extremely peaty - using a wide variety of yeasts. To further enhance this effect, long fermentations are carried out before distillation. The whisky is then placed in ex-sherry or ex-bourbon casks, or even into new American oak casks.