Shibui Single Grain Whiskey - 10 Years Old Bourbon Cask (Bottled In Okinawa, Japan)
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Distilled and matured in the tropical climate of Okinawa, Shibui 10 Year Old Bourbon Cask Single Grain Whisky is a graceful and sunny expression of Ryukyu whisky made from 100% premium Indica long grain rice. Aged exclusively in American oak ex-bourbon casks for a full decade, this whisky captures the creamy richness and warm spice of the wood, delivering an easy-drinking yet flavor-packed experience. Non-chill filtered and naturally colored, this whisky is a reflection of both traditional Japanese craftsmanship and island serenity. Like a relaxed afternoon by the sea, it’s meant to be savored.
richness of bourbon oak into every sip. It’s a laid-back, sunlit dram with enough structure and spice to keep your palate intrigued.
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Tasting Notes
Tasting Notes
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Bottle details
| Type | Japanese Whiskey |
|---|---|
| Brand | Shibui |
| Origin | Okinawa, Japan |
| Age | 10 years |
| Bottle size | 750 ml |
| Made from | 100% Indica long grain rice |
| Cask | ex-bourbon, American oak |
Why Liquor Geeks recommends it
Rice-based whisky is an unusual detour for most whisky drinkers, and this one makes a compelling case for the style. Distilled and matured in Okinawa's tropical climate from 100% Indica long grain rice, it spent a full decade exclusively in American oak ex-bourbon casks, and it shows. The nose opens on fresh-baked pastry, toasted marshmallow and caramelized sugar. The palate turns creamy with crème brûlée, vanilla custard and toasted coconut before a lift of cracked black pepper and spiced oak. It is non-chill filtered and naturally colored, which suits drinkers who care about how a whisky is presented. Bourbon fans curious about Japanese whisky will find familiar vanilla and caramel territory here. Collectors exploring Ryukyu whisky get a distinctive rice-grain expression with a clear age statement. We carry it because it is easy to like neat yet has enough structure and spice to reward slow attention, and it holds up well in a stirred cocktail too.
Pairs well with
- Crème brûlée or vanilla custard — The whisky's own crème brûlée and melted vanilla custard notes mirror the dessert, while its black pepper keeps the pairing from turning cloying.
- Toasted macadamia nuts — Their buttery richness picks up the toasted coconut and soft tropical wood on the palate, echoing the macadamia garnish in the suggested Old Fashioned.
- A warm evening outdoors — Served over ice, its creamy texture and sweet oak tones make a relaxed, refreshing pour that suits the laid-back, seaside spirit of the bottle.
Questions about this bottle
What is this whisky made from?
What is this whisky made from?
It is a single grain whisky made from 100% Indica long grain rice, distilled and matured in Okinawa, Japan. That rice base sets it apart from the malted barley or corn behind most whiskies on the shelf.
How is it aged?
How is it aged?
It rests for a full ten years exclusively in American oak ex-bourbon casks. Those casks contribute the creamy vanilla, caramel and spiced oak character. The whisky is also non-chill filtered and naturally colored.
What does it taste like?
What does it taste like?
Expect a dessert-like profile. Aromas of fresh-baked pastry, toasted marshmallow and caramelized sugar lead into a creamy palate of crème brûlée, vanilla custard and toasted coconut. Cracked black pepper rises mid-palate, followed by spiced oak and honeyed cereal, and the finish lingers with warm spice and sweet oak resin.
What's the best way to drink it?
What's the best way to drink it?
Sip it neat to appreciate its smooth, spice-laced character, or add a drop of water to bring out more vanilla and toasted coconut while softening the pepper. It is also refreshing on the rocks. For a cocktail, try an Okinawan Old Fashioned with black sugar syrup, aromatic bitters, orange peel and a macadamia nut.
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