Nagahama's Yusuke Yahisa got to bring his sensibility to this whiskey.
legacy that sourced bourbon and rye from undisclosed distilleries, and often ended up selling for hundreds of dollars. Dedman left the company last year and has since embarked upon new endeavors. Stoli Group, which owns Kentucky Owl, is currently building a massive new distillery-cum-themepark in Bardstown, KY, but in the meantime there’s been some limited-edition releases with Rhea as head blender.
Takumi Edition Bourbon is the latest, a blend of four-, five-, six- and 13-year-old Kentucky bourbon made from mash bills containing corn, wheat or rye, and malted barley. Yahisa is not a household name in the world of Japanese whisky yet, but that could change as the relatively new Nagahama Distillery releases its single malt whiskies and makes a name for itself. For this project, Rhea sent four different formulations to Yahisa in Japan representing different ages and mash bills, and then Yahisa would work with those until he came up with one that most represented his style of blending Japanese whisky.
that I admire and it was an honor to be able to partner with John and create a new and unique blend of Kentucky Owl together.”The Takumi Edition provides bourbon lovers insight into the flavor profiles sought after by a Japanese whisky blender,” he said. “As someone who has worked in the industry for several decades now, it was exciting for me to work with a rising star in whisky with a unique perspective.
To be clear, given the confusion that surrounded the release of Legent for some—there is no Japanese whisky in this blend, this is all bourbon all day. But the point is to bring the sensibility of blending Japanese whisky to bourbon, although that might be more esoteric than tangible when actually sipping this whiskey. Tasting notes include rye bread and caramel on the nose, followed by cinnamon, apple and pear on the palate.
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