Bardstown Bourbon Company Hokkaido Mizunara Oak Review

Bardstown Bourbon Company’s Hokkaido Mizunara Oak blends 9- to 18-year-old bourbons and finishes them for 28 months in rare Japanese oak barrels. The result is a bold, dry, and spicy pour with notes of toffee, cherry, and hot cinnamon. Curious how it compares to the first Bardstown Distillery Reserve Series release? Read our full review to find out!

Hokkaido Mizunara Oak
Barrel Finish
Distillery Reserve Series
109.3 Proof
SRP: $99 / 375ml
Bardstown Bourbon Company
Review

Please enjoy our Bardstown Bourbon Company Hokkaido Mizunara Oak Review!

A blend of straight whiskies finished for 28 months in Japanese Mizunara Oak Barrels

The Details

Bardstown Bourbon Company Hokkaido Mizunara Oak is a blend of 9- to 18-year-old whiskeys that underwent a 28-month secondary finishing in six 66-gallon barrels made from rare Japanese Mizunara oak. The finishing process began in Bardstown’s Warehouse H in a specially designed room built to house large barrels, where significant temperature swings led to rapid extraction and an increase in proof. The barrels were later moved to the center of the first floor of Warehouse E—one of Bardstown’s largest rickhouses—for a slower, more controlled maturation that refined the whiskey’s balance and concentrated its flavors.

The Component Whiskeys
BlendOriginAgeMashbill
47%Kentucky15 YearCorn 75% / Rye 13% / Malted Barley 12%
33%Kentucky14 YearCorn 78% / Rye 10% / Malted Barley 4%
15%Indiana9 YearCorn 45% / Rye 51% / Malted Barley 4%
5%Tennessee18 YearCorn 84% / Rye 8% / Malted Barley 8%

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Tasting Notes – Bardstown Bourbon Company Hokkaido Mizunara Oak Review

Let’s taste it:

🛏 Rested for 15 minutes in a Glencairn

Color : Deep, dark amber

👉🏻Nose: Spicy dry oak, brown sugar, vanilla, sweet dark cherry, lightly burnt toffee, alcohol vapor noticeable
👉🏻Taste: Mildly sweet but also dry; subtle caramel, lightly burnt toffee and dark cherries; also fairly dry with dry wood & mildly hot cinnamon gum
👉🏻Finish: Increasingly dry and spicy; tannins, white pepper and hot cinnamon spice; mild spicy dry oak; hint of barrel char; very long; lasting warmth and spice

When sipping Bardstown Bourbon Company Hokkaido Mizunara Oak, the age and extended mizunara oak finishing are noticeable throughout. From the start, the nose has plenty of dry spicy oak. However, in addition, are mildly sweet and richer flavors of brown sugar, vanilla, sweet dark cherries and lightly burnt toffee, contributed by the blend of well-aged whiskeys. The alcohol vapor is noticeable, but in-line with the proof.

The taste is a bit unexpected. It is mildly sweet, but yet also quite dry. There is subtle caramel, lightly burnt toffee and dark cherries; but also mild dry wood, mildly hot cinnamon gum and some tannins.

The finish is as I would have expected from mature bourbons finished in Mizunara casks. It is increasingly dry and spicy, with some tannins, both white pepper and hot cinnamon spice, as well as mild dry oak with a hint of smoky barrel char. The finish is very long, with lingering flavors and pleasant warmth.

Bardstown Bourbon Company Hokkaido Mizunara Oak vs Cathedral  French Oak
Bardstown Bourbon Company Hokkaido Mizunara Oak vs Cathedral French Oak
Hokkaido Mizunara Oak vs Cathedral French Oak

My first impulse is to compare Hakkaido Mizunara Oak to Bardstown Bourbon Company’s first Distillery Reserve Series release, the Cathedral French Oak. And why not? That was the first in the series, and an exceptional bourbon. For me, it is easily one of Bardstown Bourbon Company’s best whiskeys. While I am enjoying the Hokkaido very much, it is nonetheless quite different. While both whiskeys have quite a bit of age and oak, the oaks each bring a different flavor profile to the table. The flavors in the Cathedral Oak might be more familiar to most people, since Mizunara finished whiskeys are not all that common in the US. However, Mizunara oak certainly is quite enjoyable in its own right.

Conclusion

Bardstown Bourbon Company’s Hokkaido Mizunara Oak is a distinctive and well-crafted bourbon, with the influence of the Mizunara oak apparent from start to finish. The extended 28-month finish adds layers of dry oak, spice, a bit of hot cinnamon and tannins, balanced by just enough sweetness—burnt toffee, cherries, and a hint of caramel from the mature bourbons—to keep things interesting. It’s a profile that leans a bit more dry and spicy than rich and familiar, which sets it apart from many other finished bourbons.

I like the Hokkaido quite a bit, though I’ll admit my tastes tend to favor the deeper richness of something like the Cathedral Oak. That said, this is a memorable pour and a great example of what Mizunara oak can bring to the table when handled with skill and care. Have you tried Bardstown Bourbon Company’s Hokkaido Mizunara Oak? What did you think? Cheers!🥃


We hope you have enjoyed our Bardstown Bourbon Company Hokkaido Mizunara Oak Review! Next, why not read more about Bardstown Bourbon Company’s first Distillery Reserve Series release in our Bardstown Bourbon Company Cathedral French Oak Barrel Finish Bourbon Review! If you would like to learn more about the distillery, check out our Bardstown Bourbon Company Tour Review!

Note: This bottle was graciously provided by the distillery for my review. I appreciate it!


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About the author: Ed Escott is truly "Bourbon Obsessed". He is the founder of Bourbon Obsessed, LLC, and an Executive Bourbon Steward of the Stave and Thief Society. In addition, he has authored and edited over 600 bourbon and other whiskey reviews, over 50 in-depth distillery write-ups, and many other related articles. He is on the board of the Kentucky Bourbon Influencers and a member of the Lexington Bourbon Society and the Bourbon Capital Guild. Last, but not least, Ed has attended many bourbon-related educational sessions, visited countless distilleries, and is on a never-ending quest to try every bourbon.

Prior to focusing solely on Bourbon Obsessed, Ed practiced in academic medicine for three decades. He most recently was a Professor at the University of Kentucky and served as Chief of the Division of Neuroradiology and Vice Chair For Faculty Mentoring, Development & Wellness of the Department of Radiology. He has extensive editorial experience in academic medical publication, and brings that same academic mindset to Bourbon Obsessed, which is a unique approach for a spirit-focused media company.

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