The Secret to AMAZING Japanese Whisky

SUPPORT Kanpai Planet at https://kanpaiplanet.com/join What does it actually take to make great new make whisky? At the Rishiri Distillery - Japan's northernmost single malt producer, perched on a wind-battered volcanic island in the Sea of Japan - the answer starts with water, four malted grains, and a relentless ocean wind that shapes the spirit before it ever sees a barrel. In this second episode of the Rishiri Distillery Quadrilogy, I break down exactly how Kamui Genshu - the distillery's multi-award-winning new make - gets made. Founder Casey Wahl and master distiller Javier Negrete walk me through the water sources (including one Casey discovered himself), the bespoke Vendome stills and worm tub condensers, the hunt for the perfect Hokkaido malt, and the geeky dream of one day fermenting with yeast harvested straight from Rishiri Island itself. Then, alongside my friend and barrel co-owner Armando, I join Javier at the stills to learn the art of the cut - tasting heads, hearts, and tails in real time as he makes the calls that define the character of every batch. RISHIRI WHISKY QUADRILOGY Video 1 - Intro, Journey & Barreling:    • I Filled My Own Whisky Barrel at Japan's M...   Video 2 - New Make Breakdown & Rishiri Recipe with Javier Negrete:    • The Secret to AMAZING Japanese Whisky   Video 3 - New Make Tasting [YOU ARE HERE] Video 4 - Casey Wahl Interview - The Rishiri Distillery Origin Story:    • The most unique whisky distillery in Japan...   SUPPORT Kanpai Planet at https://kanpaiplanet.com/join IF YOU'RE NEW, SUBSCRIBE NOW! We want YOU to be a part of our growing community of Japan drinks lovers! Kanpai! Follow Kanpai Planet: Twitter:   / kanpaiplanet   Facebook:   / kanpaiplanet   Instagram:   / kanpaiplanet   LinkedIn:   / kanpaiplanet   Merch: shop.mactionplanet.com