The Kentucky Owl Takumi Edition is a limited-release bourbon made from a mashbill of corn, rye, wheat and malted barley. Created in collaboration between Master Blenders John Rhea of Kentucky Owl and Yusuke Yahisa of Japan's Nagahama Distillery, it blends 4-, 5-, 6- and 13-year-old Kentucky straight bourbons to emulate a Japanese whisky style. Bottled at 100 proof, it retails for about $150 per bottle.
I don’t want to say this release is a misfire, because it’s OK overall, but I will say that Japanese whisky fans intrigued by the kanji on the label will be extremely disappointed with what they’re getting at this price level.
This is a relaxed and comfortable bourbon, in the sense that no overwhelming tastes push their way to the front. It settled at the back of my palate, with molasses, brown sugar, and baked pears drizzled with caramel.
This middle amber pour has a crisp nose, one that raises up the caramel with notes of sandalwood. The palate flows out of that to become fruity and spicy in fairly equal measures, but spicy in a decidedly herbaceous, minty way. The finish goes down peppery and a bit hot.
