Hibiki 30 Year Old Whisky, Japan M. Antonio de la Riva then undergo carbonic maceration and

then undergo carbonic maceration and alcoholic fermentation with indigenous yeasts in tanks

the wine completes malolactic fermentation and spends about 20 months in large oak vessels before resting a further six months in bottle before release

Arriving March 2024

This quaffer is shortly macerated and pressed

Hibiki 30 Year Old Whisky, Japan M. Antonio de la Riva then undergo carbonic maceration andA pinnacle Hibiki release composed of some of Suntorys oldest malt and grain stocks, aged predominantly in Mizunara and sherry casks. The 30 layers decades of oxidative concentration with the aromatic lift of rare Mizunara: sandalwood, lacquered fruit, dark honey, and umami rich depth. Texture is impossibly silken, tannin fully resolved, and the finish long, warm, and incense driven. A masterclass in Japanese blending at extreme age.