East Meets West: Smoked Awamori with Hawaiian Kiawe Charcoal – Explore a groundbreaking fusion of tradition and innovation with "East Meets West," where the deep heritage of Okinawan Awamori meets the bold, smoky essence of Hawaiian Kiawe charcoal. This distinctive spirit offers a one-of-a-kind experience for whiskey enthusiasts eager to explore new horizons in flavor.
Crafted from premium aged Awamori, this exceptional blend is infused with the rich, smoky notes of Kiawe charcoal, a wood native to Hawaii renowned for its robust, mesquite-like character. The result is a spirit that marries the smooth, complex undertones of aged Awamori with an intense, smoky finish that will captivate your palate and elevate your drinking experience.
"East Meets West" is perfect for those who appreciate the depth of a fine whiskey but are eager to discover a fresh twist. Whether enjoyed neat, on the rocks, or as the centerpiece of an adventurous cocktail, this unique spirit invites you to savor the harmonious blend of East and West in every sip.
Key Features:
- Unique Flavor Fusion: Combines the smooth, aged character of Okinawan Awamori with the bold, smoky flavor of Hawaiian Kiawe charcoal.
- Crafted for Whiskey Lovers: Designed to appeal to whiskey enthusiasts seeking a new, intriguing twist on traditional smoky flavors.
- Premium Aged Awamori: Distilled from the finest long-grain rice and aged to perfection, offering a complex and refined base.
- Smoky Finish: Infused with Hawaiian Kiawe charcoal for a rich, smoky finish that adds depth and complexity.
- Versatile Enjoyment: Ideal for sipping neat, on the rocks, or as a bold, smoky base in creative cocktails.
Best Sipping Results:
- Sip like how you drink a smooth Cognac, pour into a glass, swirl gently and sip
- See the Recipe section on this website for ideas on how to drink
Kuba Awamori 43% Aged Three Years contains:
- 375 ml bottle, cork top finish. Great gift for any significant celebration
- Aged in a specially created pot called a "Kame" which is a combination of earthenware and stoneware pottery techniques mastered in Okinawa
- The Kame is based on the same theory as the "The Butterfly Effect"
A distilled spirit is the most concentrated fluid. When the distilled spirit (awamori) remains in the kame for long periods of time, the essence of the spirit adapt its “character” to the energy of the conduit (kame). The longer the awamori is in the kame, the more changes in its molecular structure. The result, “maturity” of a living substance creating a smooth taste and a balanced aroma.
It follows the same principle as The Butterfly Effect. CLICK HERE TO LEARN MORE
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