Nine Leaves 2020 PX Sherry Casks - Small Batch

Volume: 0.7 litres | Alcohol content: 59% | Chill filtration: No | Colouring: No

Special Features:

Two sherry casks previously used for Pedro Ximénez form the basis of this small batch from Nine Leaves. Distilled in 2020 from Kokuto whole cane sugar, the rum matured for five years in these two former PX sherry casks, each with a capacity of 400 litres. Pot still distillation and the small selection of casks bring Japanese rum production together with the influence of Spanish sherry casks.

The release comprises 929 bottles. The rum is bottled at 59%, without chill filtration, colouring or added sugar. Alongside dark fruit, its sweet, fruity character reveals floral accents; honey and light cask spice complement the sherry influence.

This bottling comes from the stocks of the distillery, which closed in 2023. Its design draws on the traditional Japanese card game Unsun Karuta. The 0.7-litre bottle comes in gift packaging.

Tasting Notes:

• Nose: Cane sugar and dried fruit open the nose, with raisins, figs and a little candied orange defining the fruit notes. Light floral accents remain in the background, alongside a hint of honey and subtle suggestions of PX sherry.
• Palate: Raisins and plums are at the heart of a powerful, distinctly structured palate. The casks previously used for Pedro Ximénez contribute a well-integrated dark, wine-like sweetness. Cane sugar, a little honey and light spice complement the dark fruit notes.
• Finish: Dried fruit and sherry shape the finish, with cane sugar, a little honey and light cask spice also lingering. It lasts medium-long to long, combining warmth with an overall sense of balance.

Distillery/Bottler:

Yoshiharu Takeuchi founded Nine Leaves in 2013 in Ōtsu, Shiga Prefecture, near Kyoto and Lake Biwa. The name refers to the family crest depicting nine bamboo leaves. Takeuchi ran the distillery as a one-person operation, handling fermentation, distillation, filling and moving the casks, and labelling himself.

Takeuchi used Kokuto whole cane sugar to make his rums. Distillation took place in two stages using two pot stills made by the Scottish manufacturer Forsyths. The water came from a spring in a disused mine, while maturation in Ōtsu was shaped by warm summers and cold winters. After ten years, distillery operations ended in 2023. La Maison & Velier acquired the entire stock and continues the legacy through limited bottlings.

Facts: