Distilled from a majority of locally grown two-row barley, lightly peated with locally grown peat (25 ppm) and distilled on Forsyth copper pot stills. Matured in ex-bourbon, sherry, red wine, & locally grown Hokkaido Mizunara casks.Nose of red fruit, peated malt, and fresh rye bread is followed by a palate of lush strawberry, orange zest, lemon pepper, and milk chocolate. A creamy texture highlights a beautifully soft peatiness that lingers with a touch of salt.“Kanro” is the first in Akkeshi’s “24 Solar Term” Series, a collection inspired by an ancient lunar calendar that divides the year into 24 seasons. Loosely translating to “cold dew”, Kanro typically begins on October 8th and represents the time of year when Autumn deepens, chrysanthemums bloom, and cold dew begins to form on the grass.
