New Pot 2024 / Peated Malt / Phenol value 50ppm

The Komaki Distillery now matures whiskies in barrels of cedarwood grown on Yakushima Island. This is a first in Japan. Our opening edition will launch in winter 2025, but prior to that, we have a new pot available in 2024.

The Komaki Distillery is situated in the Satsuma region, surrounded by mountains and known for its severe climatic conditions. Summers are hot and humid, while winters are bitterly cold. Daily temperature fluctuates more than anywhere else in the Prefecture. This climate is prone to producing what is called the ‘angel’s share’, that is, an evaporation which decreases quantity, but accelerates maturation.

These processes allow Komaki Distillery to achieve light and fruity tastes. We encourage swift maturation to induct appropriate buoyancy and sweetness into the early production stages. Paying close attention to the selection of malt, we use a particular wort collection method to ensure mash contains high sugar levels. Our pot stills are equipped with longer necks and upward lyne arms to further lighten the whiskies. New pots normally have high alcohol content, but Komaki prefers moderation and smooth impact, creating a balanced harmony of taste and texture.

New pot can be thought of as a whisky’s starting point, and as the purest form of the distiller’s aims. We are delighted to welcome you to share Komaki Distillery’s first steps. We will run, then fly from Kagoshima across the world. Let’s build the future of Japanese whisky together.

Text: Hisashi Ikai / Photo: Yoshikazu Shiraki