Watch out, because Miyagikyo has moves you’ve never seen before. Smoke builds as you nose, from sweet smoke, caramel, and vanilla to bonfire smoke with savory and spicy elements, tarry ropes, and semi-sweet chocolate chips. A multi-faceted tasting experience with sweet vanilla, chocolate, malt, spice, and cocoa, then cherry, raisin, and baked citrus, with a huge chewy mouthfeel and unrelenting flavor delivery through to the finish. Send more peat to Sendai! (2,820 bottles for the U.S.)

Reviewed by: Jonny McCormick (Spring 2022)

It’s the 100th anniversary of the marriage of Masataka and Rita Taketsuru, and there’s plenty to celebrate, with sweet red apples and soft pear on the nose, plus festive spices, peppercorn, cinnamon stick, warmed apple slices, apricot, lemon zest, and lightly charred oak. Creamy, with cooked fruit dipped in sweet syrup, vanilla, toffee apple, and honey, with just a prickle of spices swimming against the weight of the fruit.

Reviewed by: Jonny McCormick (Winter 2020)

The first impression is of dried apricot compote, pomegranate, sweet persimmon, a little touch of anise, then herbs and strawberry. Quite creamy, with fine structure and, with water, cappuccino and quince jelly. There's a hint of char on the palate to start, then the sweetness returns, making the mid-palate distinctly peachy, with added poached orchard fruits. Broad and quite elegant, with a smooth delivery. Water lightens things, allowing more floral elements to develop. Versatile.

Reviewed by: Dave Broom (Fall 2015)

One for no age statement naysayers. An eloquent expression of sweet osmanthus, baked lemon, yuzu, violin resin, rich malts, and bonfire aromas on a favorite woolen jumper. It glides across the tongue with sweet barley sugar, but attests to greater depths; grapefruit, spicy ginger, and mandarin developing milk chocolate-coated, candied lemon flavors. A firm finish: green cardamom spices slowly releasing their grip on the front of the palate, leaving clingy vanilla. Unbound by an age statement, it’s a beautiful offering.

Reviewed by: Jonny McCormick (Winter 2016)

This gentler, naturally fruity whisky seems to benefit less from the rum than the peated Yoichi, the effect particularly heightened on the palate. A nose of warm muffins, fruit salad, faint citrus, the spiciness of fennel and pepper, with botanicals in a tropical palm house. Quite spicy, it evokes pepper and ginger, with pineapple, lemon wedges, lime, ripe melon, and some late maltiness. Cinnamon and peppery spice to finish. (3,500 bottles; sold as a set with Yoichi Rum Wood Finish 2017) €395/set

Reviewed by: Jonny McCormick (Summer 2018)

Herbal-style Miyagikyo, with light balsa wood opening into macaroon and peach stone. The sense, especially with water, is of early autumn unfolding. The palate is very soft, with the assured boldness of character typical of the distillery, but tempered with a subtle undertow of persimmon and peach. Sweet and lush, but with delicacy. €169

Reviewed by: Dave Broom (Winter 2013)