Prunes, barbecue seasonings, and hoisin sauce, sweetened by rich caramel; soak up the heady aromatics. Gloopy texture on the palate explodes into life with burnt orange, dried mango, and banoffee pie, spiraling down to black licorice, burnt oak, and Brazil nut. The name acknowledges Kiichiro Iwai’s role in ushering in whisky making for Hombo Shuzo in the 1960s, drawing on the notes diligently recorded by Masataka Taketsuru in Scotland.

Reviewed by: Jonny McCormick (Fall 2017)