After a four-year hiatus, it’s finally back! Most of Chichibu’s current production is unpeated, using Norfolk barley. A peated new-make, however, is produced during the last month before maintenance season starts. The previous release was bottled in 2018 for the 10th anniversary of Chichibu, and again, this limited release has been matured in ex-Bourbon barrels for between five and seven years and bottled at cask strength.