Hakushu 18 Years represents the brand’s ultrapremium category. Introduced in 2006, this 18-year-old Japanese whisky stands out for a fresh and deep fragrance, described as linked to the character of malts slowly matured in the forest. Its production uses naturally processed water from the Japanese Southern Alps. Fermentation takes place in a wooden vat filled with forest lactic acid bacteria, a process detail that supports the whisky’s identity and its connection to the environment described by the brand. Its tasting note features aromas of ripe fruit with a smoky touch. On the palate, the complex body combines with exquisite sweetness and a woody fragrance, described as harmonious elements. The finish keeps the smoky character and is presented as very pleasant. The result brings together aromatic freshness, depth, ripe fruit, wood and smoke in the profile of Hakushu 18 Years.