Photograph: Natchie

Eigashima 2004, 5 Years, Shot Bar Zoetrope 4th Anniversary

Eigashima 2004, 5 yo, Shot Bar Zoetrope 4th Anniversary

Buy Eigashima 2004, 5 yo, Shot Bar Zoetrope 4th Anniversary

Eigashima 2004, 5yo, Shot Bar Zoetrope 4th Anniversary

Buy Eigashima 2004, 5yo, Shot Bar Zoetrope 4th Anniversary

Eigashima 2004, 5 year, Shot Bar Zoetrope 4th Anniversary

Buy Eigashima 2004, 5 year, Shot Bar Zoetrope 4th Anniversary

Eigashima 2004, 5 Year old, Shot Bar Zoetrope 4th Anniversary

Buy Eigashima 2004, 5 Year old, Shot Bar Zoetrope 4th Anniversary

Eigashima 2004, 5 Years old, Shot Bar Zoetrope 4th Anniversary

Buy Eigashima 2004, 5 Years old, Shot Bar Zoetrope 4th Anniversary

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Eigashima 2004, 5 Ans, Shot Bar Zoetrope 4th Anniversary

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No store at this point

The first Cask Strength bottling from Eigashima for Shot Bar Zoetrope 4th Anniversary.

Smell: Quite subdued. The tiniest hint of smoke (very distant indeed) with sweet fudge in the foreground. On long car hot-plastic-seated car journeys in my childhood, my dad used to keep my me and my sister quiet with boxes of Smith Kendon travel sweets. I still remember the dusty sugar that covered your fingers when you dipped in. There was a smell here of the orange and wild berry tablets. Taste (unwatered): Very dry and sour with hints of brine and rubber. Bitter. Not much sweetness, no coherent development in the taste and, to be honest, not very pleasant. Taste (with a big splash of water): This benefited immeasurably from water. It changed completely, becoming much smoother and more drinkable. A sweetness emerged. "Caramel" is a much overused word when describing whisky, particularly in descriptions by newbies like myself, but this had the most pronounced caramel taste I have ever found in a whisky. The finish had more caramel and a hint of aniseed. Another glass and another splash. Much more wood; lime and chewing green sticks. And, for me, that is why Horigami san's independent bottling is significant. A cask strength bottling may be riskier - this one would turn a few people off at full strength - but by letting go of the reins and making an undiluted bottling Eigashima have allowed so much more freedom and fun for the drinker.

Tasting note by Chris Bunting - Nonjatta

About the whisky

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