At Tankyu Distillery, we are committed to crafting exceptional whisky that embodies the pristine environment of Higashikawa, under the shadow of Mount Daisetsu. Our production philosophy integrates traditional methods with innovative techniques to create whisky that is both unique and reflective of our dedication to quality and environmental harmony.

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1. Esterification: Fruity/Floral Note Creation through Chemical Reaction

• What it is: Fischer Esterification is a chemical process where carboxylic acids react with alcohols to form esters in the presence of catalyst, contributing to fruity and floral flavours in whisky.

• Importance: It significantly impacts the aroma and taste profile, enhancing the head notes of the whisky.

• Our Techniques:

  • Clear Wort Production: Utilizing a mash filter instead of a traditional lauter tun to ensure a pristine clear wort, promoting better yeast activity and higher ester production.

  • Two-Stage 96-hour Fermentation: Beginning in temperature-controlled stainless steel tanks for optimal yeast efficiency in the first 48 hours, then transferring to wooden fermenters to encourage lactic acid bacteria growth, increasing acid variety for esterification.

2. Maillard Reaction: Deep Complex Flavor Development

• What it is: A chemical reaction between amino acids and reducing sugars, contributing to roasted, caramel, and nutty flavors.

• Importance: Essential for developing the whisky's foundational deep and savour flavors.

• Our Techniques:

  • Special Grain Bill: Incorporating specialty malted barley to introduce more Maillard reaction precursors.

  • Direct Electric Heating: Applying high-power, direct heating to the mash to enhance Maillard reactions.

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3. Heads and Tails Smearing: Refinement of Distillate

• What it is: The practice of blending small amounts of the first (heads) and last (tails) fractions of distillation with the heart to add complexity.

• Importance: Improves the whisky's flavor profile by adding subtle nuances and removing unwanted sharpness.

• Our Techniques:

  • Passive Reflux Avoidance: Insulated still body to prevent uncontrollable passive reflux (e.g. ambient temperature fluctuation)

  • Active Robotic Reflux Management: Using advanced robotics to precisely control the degree of reflux, ensuring optimal separation and integration.

  • Computer-Controlled Heat Management: Adjusted with real-time atmospheric pressure monitoring, heating power is precisely controlled resulting optimised vapor speed, enhancing cut precision and degree of smearing.

 

4. Sulphur Compound Management: Balancing Purity and Body of Whisky

• What it is: The process of managing the production and removal of sulphur compounds during fermentation and distillation.

• Importance: Critical for controlling sulphur compound related unpleasant note.

• Our Techniques:

  • Controlled Fermentation: Employing temperature/pH-monitored stainless steel fermenters to minimise unwanted sulphur compound production.

  • Copper Waffle Technology: Integrating copper waffle in the distillation column, maximal vapour-copper interaction surface area,  allows controllable degree of effective sulphur compounds removal without risking copper contamination. 

 

5. Barrel and Maturation: Flavour of Time

• What it is: The aging process where whisky interacts with wood, extracting flavours, removing unwanted flavour and creation of new flavour compound.

• Importance: Essential for the whisky to develop its full flavour profile, colour, and smoothness.

• Our Techniques:

  • Cask Selection: Sourcing the highest quality casks from the origin to ensure optimal flavor infusion.

  • Temperature-Cycled Warehousing: Utilizing a temperature cycle in our warehouses during the first year of maturation to enhance interaction between the whisky and the cask, speeding up maturation.