The Hombo family has been distilling whiskey in Nagano Prefecture, Japan since 1949. They chose this location between the country’s Southern and Central Alps for its colder temperatures; ideal for a slower whiskey maturation. Iwai Tradition is distilled from 70% malted barley and 30% corn; the new make is then aged in ex-bourbon, ex-sherry cand ex-wine casks. Notes of sherry and red wine along with some light caramel and a touch of peat on the nose are followed by toffee, red apple, almond, and malty spice on the palate. Drink straight or in a Japanese highball.