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The secret to the The Hakushu's gentle mouthfeel and intertwined flavors of green apples, ground mustard, and mint lies in the distillery's multiple sets of copper pot stills, the two varieties of oak used for the aging barrels (American and Spanish sherry), and the naturally filtered crystalline underground water - the last of which originally dictated the forest location of the distillery.
86 Proof
The secret to the The Hakushu's gentle mouthfeel and intertwined flavors of green apples, ground mustard, and mint lies in the distillery's multiple sets of copper pot stills, the two varieties of oak used for the aging barrels (American and Spanish sherry), and the naturally filtered crystalline underground water - the last of which originally dictated the forest location of the distillery.
86 Proof
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