KOKUTO DE LEQUIO YAMBARU SPICED RUM 43% 500ML PRODUCED BY MIZUHO SHUZO IN NAHA, OKINAWA, JAPAN

Spiced rum produced by Mizuho Shuzo in Naha, Okinawa, under the Kokuto De Lequio label Botanicals include shikuwasa (Okinawan lime), getto (Okinawan ginger), and pipachi (Okinawan long pepper) Produced from 100% kokuto (Okinawan raw cane sugar) Fermented using proprietary yeast cultivated from local sugarcane fields Double distilled in stainless steel pot stills Botanicals are added directly to the still for a third distillation in a copper hybrid still A sprightly nose of lemon-and-lime soda, sansho peppercorn, honeysuckle, and a touch of calamansi precedes a citrusy and floral palate of lime peel, jasmine flower, umeboshi, green papaya, SweeTARTS candy, and juniper berry 43% ABV Yambaru is named after the heavily forested northern region of Okinawa and features botanicals sourced directly from local farms including shikuwasa—a high acid citrus fruit described as a cross between lime and Mandarin orange—and pipachi—a variety of long pepper that is sweeter and more pungent than round peppercorns such as the black or white varieties. Citrusy, spicy, and a bit earthy, Yambaru may be more evocative of a gin than what you’d typically expect of a spiced rum and straddles the line between both, playing just as well with tonic as it does lime and sugar in a Daiquiri.