I Filled My Own Whisky Barrel at Japan's Most Remote Distillery

SUPPORT Kanpai Planet at https://kanpaiplanet.com/join You've gotta be crazy to make whisky in a place like this. But that's exactly what Casey Wahl did. Rishiri Island sits 56 kilometres from the northernmost tip of Hokkaido - a rugged, remote volcanic island with a temperature swing of over 50 degrees Celsius. Wind-battered, snow-blasted, and utterly spectacular. And right on the ocean's edge, in the shadow of the ancient Rishiri Fuji volcano, sits the Rishiri Distillery. In this first episode of the Rishiri Whisky Quadrilogy, I finally make the journey to this extraordinary place - and it does not disappoint. I get a full tour of the operation with head distiller Javier Negrete, learn about the distillery's unique terroir-driven approach, taste the new make straight from the still, and then - alongside my friend and co-owner Armando - fill our very own owners barrel with a generous pour of Rishiri new make. A whisky first for me. And one I will never forget. RISHIRI WHISKY QUADRILOGY Video 1 - Intro, Journey & Barreling: [YOU ARE HERE] Video 2 - New Make Breakdown & Rishiri Recipe with Javier Negrete:    • The Secret to AMAZING Japanese Whisky   Video 3 - New Make Tasting    • The Future of Japanese Whisky, Tasted Toda...   Video 4 - Casey Interview: The Rishiri Origin Story 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