Mars The Y.A. #4 Japanese Whisky

Mars Whisky completely shifted its focus for the fourth release of the acclaimed Yakushima Aging series. They leaned heavily into the smoke. This stunning Japanese expression marries malt whiskies distilled at both the high-altitude Komagatake facility in Nagano and the coastal Tsunuki distillery in Kagoshima. Those raw components are subsequently shipped to the lush tropical island of Yakushima for crucial maturation. Relentless humidity and salty ocean breezes forcefully alter the spirit's trajectory. It creates a profoundly distinct profile. You're getting a whiskey that readily absorbs the vibrant, feral essence of its remote island surroundings.

This specific iteration utilizes a prominent 30ppm peating level to dramatically pivot from its older siblings. The resulting liquid possesses an extraordinary depth. Blenders deliberately juxtaposed those aggressive, briny characteristics against the innate tropical fruitiness developed inside the casks. The bold execution works brilliantly.

• Matured entirely in premium ex-bourbon barrels
• Aged in Yakushima's extraordinarily humid, rain-drenched climate
• Heavily peated at 30ppm for robust maritime smoke

The marriage of robust peat with humid warehouse maturation forces the spirit to develop intricate layers of glossy fruit and maritime salinity that stretch endlessly across the tongue. It's entirely untamed yet exceptionally deliberate.

Nose: Gentle drifts of white smoke effortlessly weave through vibrant aromas of glossy ripe banana, sweet citrus peel, and warm milk chocolate.

Palate: A velvety smooth texture delivers a brilliantly rich collision of tropical fruit and decadent cocoa powder grounded by distinct maritime sea salt.

Finish: The intense smokiness anchors a prolonged, warming finale that slowly fades into lingering whispers of baking spice and ocean spray.

The intense maritime smoke and vibrant tropical fruit notes flawlessly complement savory smoked brisket. You can also pair this robust malt with dark chocolate truffles. The decadent cocoa effortlessly mirrors the innate sweetness of the whisky. For a lighter contrast, fresh oysters highlight the distinct coastal salinity.