The World Whiskey Society (WWS) has announced the release of a new 12-year-old Indiana Rye whiskey, finished in rare Japanese Awamori casks. This limited-edition whiskey represents the first time rye whiskey has been finished using these unique casks, offering a distinctive blend of traditional rye craftsmanship and the exotic influence of Awamori.
The whiskey was initially matured in American oak casks before being transferred to ex-Awamori casks for finishing. Awamori, a traditional Okinawan spirit made from long-grain Indica rice, is typically stored in clay pots, with a small proportion matured in Japanese oak casks. The method for making Awamori has remained largely unchanged for over 500 years, making the liquid particularly rare.
According to Alex Kogan, CEO of World Whiskey Society, the decision to use Awamori casks was driven by a desire to push the boundaries of whiskey finishing. The resulting product is a complex whiskey with a bold, spicy character typical of high rye content, balanced by the sweetness of caramelized sugar and honey. Additional flavors include black pepper, cinnamon, toasted oak, and warm spices, complemented by delicate floral undertones and tropical fruit hints. The finishing in Awamori casks imparts subtle umami and brine notes, alongside toasted coconut and ripe mango, creating a unique depth and complexity.
This release continues WWS’s tradition of exploring new and innovative methods in whiskey production, aiming to offer whiskey enthusiasts a distinctive and memorable experience.