|© Stefan Van Eycken|
Towards the end of October 2012, the people at Shiga Kogen Brewery – located in Yamanouchi in Nagano prefecture – put their Takashi Imperial Stout in barrels that had previously contained Ichiro’s Malt whisky. In addition to using barrels that had contained non-peated spirit, they used barrels that had held peated spirit. They left their stout to mature for exactly one year and then bottled it. And that’s what’s on the shelves now: ‘Takashi Ichiro’ and ‘Takashi Ichiro Pete!?’ (both 11.5% abv). The response has been phenomenal with liquor shops having to limit purchases to one bottle per customer (we’re talking about 330ml beer bottles, here!). There’s just 600 bottles of each release and – unlike Shiga Kogen’s regular ‘Takashi Imperial Stout’ – there are no kegs in circulation. We’ve managed to get hold of a few bottles and will update this post with some tasting comments as soon as we’ve located a bottle opener. Stay tuned.