“Mizu-nara” is translated as “water oak”, because the water content is too high, the wood is porous, has many knots, the tree does not grow straight, this makes packing difficult, the tree needs up to 200 years to grow. mature to the point of packing. To create the best whiskey barrels, craftsmen must hunt for wood with straight, even grain and few nicks, so Mizunara barrels not only require more craftsmanship but also take more time. to be more complete. When matured, Mizunara barrel-aged whiskey will have flavors of fresh fruit, coconut, vanilla, honey and flowers, most especially an oriental scent that cannot be found anywhere called Kara, which is the smell of Agarwood. Smell.
With the above factors, the 4 bottles of Japanese Whiskey that Hoang Duc had the opportunity to enjoy converged all the elements: Limited edition - Delicious - Rare - Expensive. This will be an extremely interesting experience for whiskey lovers.
DangTau Whiskey - 31 Nguyen Gia Thieu, Hanoi
Contact information:
🔶 Hotline: 0968 677 337
🔶 Email: info@nhatoreview.com
🔶 Fanpage: / nhato.official
#nhato #review #whiskey #dangtauwhisky #nhatban
8 окт 2024
