Brewed in collaboration with Yokohama's Roto Brewery, this is a salty, sweet, spicy, umami imperial stout and unlike anything you’ve tasted before. Combining Japanese oyster sauce, clove, cardamon, and sweet malt flavours requires a deft hand, ageing it for 11 months in Scotch whisky barrels calls for a true Shokunin master.
Mashing barley, oats, wheat, rye and a high percentage of roasted malt creates a rich, velvety imperial stout perfect for layering in the Japanese flavours. Oyster sauce adds a full bodied umami flavour which balances out the malt sweetness. Clove and cardamom in the boil deliver a sweet and spicy aroma which complements the smooth, oaky flavours extracted from Speyside whisky barrels over a long ageing and mellowing period.