Mars Whisky The Lucky Cat "Hana & Choco" 2024 Release Japanese Whisky

43% ABV, 700 ml, 8th edition in the Mars “Lucky Cat” series

“The ninth edition of the Lucky Cat series and the second Double Individuals release features two of the distillery’s beloved cats, Hana and Choco—a pair of sisters with their own unique appearances and personalities that serve as the inspiration for this blend of malt and grain whiskies. Hana, a “big, gentle baby,” is represented by the warm approachability of wine and Oloroso sherry casks, while Choco’s rambunctious, energetic disposition is represented by bold Spanish oak, resulting in a harmonious blend that reflects these two individuals mellowing out together.

• Limited edition blended Japanese whisky produced by Mars Komagatake Distillery (fka Mars Shinshu) in Nagano, Japan
• 9th edition of the Mars “Lucky Cat” series dedicated to the distillery cats of Mars Komagatake
• Blend of malt and grain whiskies
• Aged in a variety of casks including ex–wine, ex–Oloroso sherry, and Spanish oak; non-age statement
• Aromas of pear skin, cinnamon stick, damp wood, and baking chocolate precede a palate of cacao, orange zest, and shortbread cookies with delicate smoke and a long, dry finish of lapsang souchong tea and spicy Red Hot candies
  

The Mars Lucky Cat bottlings are a series of World Blended Whiskies, created using malt and grain whisky from Japan and Scotland. They have developed a cult following in recent times thanks to the impressive array of tasting notes on offer, the limited nature of their bottlings and, of course, the elegantly designed, stunning cat labels. This one was finished in Manzanilla and Oloroso sherry casks, resulting in a rich, elegant expression that brings hints of marmalade, toasted almonds, birthday cake and dry oak. It’s yet another exquisite bottling from Mars and one that any fan of their whisky should try.

Sandwiched between Japan’s soaring Southern Alps and the towering Central Alps and at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family has been distilling shochu for more than a century and added whisky to their repertoire in 1949. Back then, the distillery was located in Kagoshima Prefecture on the southernmost island of Kyushu. In 1984, the Hombo clan moved the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture. They chose this site for its cool temperatures, which slow maturation, and the plentiful and soft granite-filtered, snowmelt-fed aquifers.