Wabijin Double Cask Finish 2020

Japanese GIN WABIGIN Double Cask Finish 2020 was made for the 2020 Mars Tsunuki Distillery festival. Hombo Shuzo describes a limited release in which WABIGIN finished in two casks previously used for whisky and rum was blended. The 495 ml bottle carries 55% ABV, and Hombo Shuzo lists the release as discontinued.

Citrus · Woody · Limited Edition

The gin is based on WABIGIN, whose botanical list includes juniper, kumquat, yuzu, green tea, lemon, Hetsuka daidai, kesen, shell ginger, shiso and ginger. These citrus and herbal notes provide the base for the cask finish. Each portion was finished in its own former spirit cask before the two were blended.

The aroma brings together juniper and citrus with the deeper impression of cask-agedBarrel-aged ginGin rested for a while in wooden casks. It picks up a golden colour and notes of vanilla, spice or the wine that filled the cask before.GlossarySee Barrel-aged gin gins spirits.

On the palate, yuzu and kumquat give a bright edge, while green tea and shiso retain a leafy herbal note. The whisky and rum casks add warmth and a broader woody quality. At 55%, the gin has enough concentration to handle ice or soda, both of which are among Hombo's recommended ways of serving its cask-finished gins.

For the Perfect ServePerfect serveThe way the producer recommends serving the gin (glass, tonic, ratio, garnish) to show it at its best.Glossary, fill a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary glass with ice, pour 3 cl of gin, add 8 cl of soda water and stir gently. Add a thin fresh kumquat slice, allowing its peel to release a little citrus aroma into the drink. The soda keeps the finish light, while the gradual dilutionDilutionThe water added by melting ice. In the right amount it opens the aromas and softens the alcohol; too much flattens the drink.Glossary opens the wood and botanicals. It can also be tasted neat or over one large cube, as recommended by the producer.

This festival bottling is distinct from the later Whisky Cask Finish: its defining point is the blend of gin finished in two different former spirit casks. Hombo Shuzo recommends tasting it neat, over ice, with soda or in cocktails. A small pour over one large cube makes the two cask influences easier to follow as the ice melts.