GREAT JAPANESE WHISKIES TO ENJOY

 PICK YOUR JAPANESE WHISKY TO ENJOY

A bottle of good Japanese whisky is incredibly difficult to get your hands on these days, and exorbitant if you do. Yamazaki 12 used to cost around $50, but now you can expect to pay at least $150 at any liquor store that actually has it in stock. Why does Japanese whisky cost so much, and is it really worth it? The answer to the latter question is, usually, yes; it is more often than not delicious whisky that is quite different from single malt scotch, its closest spiritual relative. The former question, however, requires some explanation.

A few years back, Japanesewhisky exploded in popularity outside of Japan, catching the distilleries off guard. Stocks of aged whisky dwindled, and now companies like Suntory have to release non-age-statement (NAS) blends of younger liquid to keep up with demand. Of course, there’s more than likely an opportunistic angle here as well; talking about how rare your whisky is can be a good marketing tool. Whatever the reason, the effects are real, and Japanese whisky is now officially rare and expensive.

You do need to be careful what you are buying, though. Some brands are bottling whisky that is distilled from rice and not grain, essentially making it aged shochu. Despite the naysayers, there are some good rice whiskies out there, just don’t expect it to taste like a malt whisky. The other thing is that regulations are pretty loose about what can be labeled as Japanese whisky. A producer can actually buy whisky from other countries, blend and bottle it in Japan, and call it Japanese whisky even though none of the liquid was actually distilled there. This doesn’t necessarily mean it’s bad, but it’s nice to know what is really in the bottle. Some brands are upfront about this practice, while others are not as transparent.

The good news is that starting mid-2021, we can expect to see these very whiskies at down to earth prices, as whisky distilleries are sprouting by the day, pushing out a glut of good malt and blended whiskies. Don’t give up on the Japanese whisky hunt, because with enough persistence, you can still find age statement bottles, along with plenty of newer, more readily available blends. Here are some brands of Japanese whisky that you should mark and wait a few months for prices to stabilise.

             Hakushu 12 Year Old

From Suntory's mountain distillery, found deep within the forests of Mount Kaikomagatake, Hakushu is a single malt that takes liquid from the pure waters of the Southern Japanese Alps. This gives it a terrific fresh flavour, many considering it as a uniquely liberating malt whisky. The 25 Year Old single malt is rated the best whisky in the world World Drinks Awards 2020. The 12 YO from the Hakushu range, with fresh notes of fruit and malt, along with its burst of peat and smoke and dried cherry is a treat and affordable. Barring the peat, the flavours are similar to the Hakushu 18 YO, which gives off light pear, apple, and citrus notes underscored by ribbons of subtle smoke. It has been praised by lovers of gastronomy as an ideal accompaniment for Japanese food.

              Best Age Statement Blend: Hibiki 17 Year Old

Hibiki whisky is one of the most popular premium blended ranges to come out of Japan. The bottles are iconic, featuring 24 facets that represent the 24 small seasons of Japan and the hours in a day. The core range previously included the Hibiki 12 Year-Old, which was discontinued in 2015, before the Hibiki Harmony NAS was introduced. While fans were saddened to see it go, the aged 17-, 21-, and 30-Year-Old bottlings remained to keep drinkers happy. The Hibiki 21-Year-Old is by far the most globally renowned expression in the portfolio, having received the award for the "World’s Best Blended Whisky" on five separate occasions, at the World Whiskies Awards. With each award both the price and demand for the Hibiki 21 has risen, making the 17 the last of the current Hibiki aged range that could be bought at a price that wouldn't break the bank.

This is expected to change now that Suntory has decided to stop producing the expression, amidst shortages of aged stock. The blend must, after all, contain vintages aged 17 years or more. The rise of shochu and the steep drop of whisky consumption in Japan during the 80s saw many producers reduce production output, a move that is costing the whisky world today. Expect the price of the Hibiki 17 to rise on the secondary market and bottles to become ever harder to find. A recent feature by the Nikkei Asia Review showcased the huge sales growth Japanese whisky has experienced in the past decade. The focus is on aged expressions which, according to many online retailers and stores in Japan, sell out immediately after being placed on the shelves, both real and virtual.

Though aged stock is lessening, the major Japanese whisky maker is optimistic about the category’s growth in the future, and will not make the mistake of running out of stock again. Since 2013, Suntory has invested over $182 million in ramping up production. Stills have been added to both the Yamazaki and Hakushu sites and the company’s Ohmi Ageing Cellar has undergone a large expansion. According to Suntory's PR team, an extra $80 million will be invested this year to expand the Hakushu ageing facilities.

The skyrocketing prices of Japanese whisky don’t seem to make a difference to many buyers and investors. Bottles are bought up no matter how high the retail markup. With demand at an all-time high, several online retailers have even created ballots for extremely rare, well-aged releases.

While the loss of the great blend isn’t the best news, the future is bright for Japanese whisky. As the NAS whisky movement grows, producers can experiment and bring together younger vintages and flavors. The change is slow, but drinkers are no longer associating young age with inferior quality. Rumours also suggest that aged Japanese stock may start reappearing in the lustrum starting 2021.

Colour: Amber.

Nose: Rose, lychee, rosemary, orange, mature woodiness, sandalwood.

Palate: Honey-like sweetness, candied orange peel, white chocolate.

Finish: Subtle, tender long finish, with hint of Mizunara (Japanese oak).

           Nikka Yoichi: Peated 45% ABV NAS

While few Japanese whiskies come close to the levels of Islay scotch in terms of peat, there are some decidedly smoky expressions available. Nikka’s Yoichi Single Malt is one of the best. This NAS whisky has a healthy dose of smoke, which is balanced out by tropical fruit and caramel flavors on the palate.

At Latitude 43.2°N, the harsh and rich nature in the north satisfies everything needed for making whisky.

Masataka Taketsuru, a young Japanese man with an ambition to make genuine whisky went alone to Scotland in 1918, to learn how to make Scotch whisky. He enrolled at the University of Glasgow, took chemistry courses and then apprenticed at three Scotch distilleries. The young and passionate man was fortunate to learn first-hand from craftsmen and have practical trainings to master blending. The two notebooks filled with every detail later became Japan’s very first guide in whisky production. He returned in 1920 to become the founder of Nikka Whisky.

Taketsuru, who mastered whisky making in Scotland, valued the climate and natural features of the north. Yoichi, the place chosen by Masataka was close to the sea, surrounded by mountains on three sides and in many ways similar to Highland in Scotland. A cold climate with an appropriate humidity, crisp clean air and fresh water - everything necessary for his ideal whisky was available. The proximity to the sea is one of the distinctive features of Yoichi. The sea breeze gives a briny hint to the whisky during the maturation.

Direct Coal-Fired Distillation: A tradition inherited from the foundation

Masataka set a pot still using direct coal-fire when he built the Yoichi Distillery. This still was similar to pot stills at Longmorn Distillery where Masataka had the first practical training in Scotland. This traditional coal-fired distillation is hardly seen today as it is difficult to control temperature and requires highly skilled craftsmen. However, the distillation process at Yoichi has remained very traditional to this day. The characteristics of Yoichi Single Malt such as boldness and toasty burnt flavors are unique features of this distillation.

          Ohishi Sherry Single Cask Whisky 42.8% ABV NAS

Ohishi Sherry Single Cask is a rice-based whisky that’s also a single-cask product, which means that, barrel to barrel, there may be some variation, though the sherry hit will offer a familiar tone to an otherwise unfamiliar whisky. Distillation here is done in stainless-steel stills, following which the new-make spirit is put in a first-fill ex-sherry cask, and that’s where the beauty shows. If you enjoy sherry, then this is a must-try. It explodes in your mouth on the first sip.

Ohishi is a unique family-run distillery situated on the banks of the Kuma River -one Japan’s fastest flowing rivers, renowned for its superior water quality. Founded in 1872 the distillery sits in the Southwest of Japan, nestled in an idyllic mountainous countryside. They grow a distinct strain of rice at this majestic distillery called “gohyakumanishi” (5 million stones), using a unique organic style of cultivation that incorporates koi carp.

Primarily known for their sake & shochu production, Ohishi also crafts one-of-a-kind whiskies, which are distilled in traditional Japanese stainless steel pot stills before being filled into ex-sherry and brandy casks. Ohishi is aged for extended periods of time in the high altitude warehouses, yielding a balanced sherry influence, effectively producing a spirit that resembles more of a Scotch than anything else.   

Ohishi Sherry Cask is a blend of casks ranging from 3 to 25 years old. The whisky’s signature, elegant profile is further enhanced by notes of dried tropical fruit, toasted hazelnut, golden raisins, and sweet marzipan. This special sherried expression received “92, Excellent, Highly Recommended” from the Beverage Tasting Institute in 2017, and “92 Points, Excellent, Highly Recommended” for the Japanese Whisky category at the USC Awards.

The nose is rich with sherried, full of raisined fruit and baking spice, notes of oak, nuts, citrus, grains, pepper, brown sugar, and dried flowers. On the palate, there are dried cherries and apricots, vanilla, oak, citrus, floral notes, and spices followed by hints of cocoa on the finish. Enjoy Ohishi neat, on the rocks, or with just a splash of water. 

          Akashi White Oak Whisky 500ml 

Located just a rock’s skip away from Kobe Bay, ocean-laden air is reflected in this whisky’s savory, saline driven purity. The town of Akashi, translated as the “Sun Rise City,” dates back over 500 years. Here, less than 100 yards from the ocean, the owner’s family has been making traditional Japanese alcoholic beverages, like sake, for over three centuries. Founded in 1888, Eigashima Shuzo holds Japan’s first whisky license, issued in 1919, and remains Japan’s smallest whisky producer, comprised of a five-person team. Serious malt production at this distillery did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their ‘White Oak’ facility. Following a program dedicated to crafting a refined, super-sippable whisky, production is limited to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies available today.

Japan’s White Oak distillery didn’t release its first single malt until 2007, under the Akashi label. It took till 2017 to see this brand name on single malts and blends alike. The label’s best expression is the Akashi White Oak 5 Sherry Cask Single Malt produced at 50% ABV in half-litre bottles. Going layers deep, it balances sweet notes of brown sugar and cherry with brine and spice.

Akashi whisky is the only whisky in the world that is made by a Toji (grand-master in the art of sake making) by implementing sake-making methodologies into the whisky making process. The distill pot used is smaller than those used by both Scottish and other Japanese distilleries, which in turn, decreases the levels of fusel alcohol. As a result, Akashi whisky does not require as long of an ageing process, while its core malt (cask strength) is smooth and delicate.

This bottling is fully in line with the tradition of this small family distillery since this Akashi Single Malt 5 year old comes from a single barrel, the n°61071. Fruit of a 5 years aging in sherry cask, this whisky develops an intense fruity nose with notes of vanilla, a silky mouth with almonds and dried fruits notes, typical of Sherry, and a delicate finish with subtle notes of white flowers. Non-coloured, non-chill-filtered and with an alcohol volume of 50%, this exceptional whisky retains all its aromatic richness to express itself neat or lightly diluted with few drops of water.                            

Akashi Japanese blended whisky has been the subject of some controversy. The bottling for the home market in Japan is made with malt whisky and molasses spirit, which would not be classed as 'whisky' in the EU. This export version, however, is made from malt and grain whiskies.

 A lesser-known whisky outside the local Japanese market, this version of Akashi is specially produced for the European market using a mixture of Japanese and foreign-made malt and grain whisky to produce a reasonably priced everyday blend.

Akashi White Oak is a blended whisky reserved in Japanese Shochu cask (American Oak) for 3 years, aged in ex-bourbon casks before finishing in ex-sherry casks for 2 years. It is available only in 500 ml bottles.

Colour: Orange amber gold

Nose: Malty, citrusy aroma with scents of black cherry, toffee and oak.

Taste: Notes of vanilla and pine nuts dominate the palate, and lead to a long, malty finish.   

                    Hatozaki Finest Japanese Whisky 

The Hatozaki Lighthouse is the oldest stone lighthouse in Japan, and has been a guide for sailors navigating the turbulent waters in the port of Akashi since 1620. It is a symbol of dependability, openness to the wider world, and trade– which enables the exchange of goods and ideas. This lighthouse serves as the perfect icon to represent Kaikyo Distillery’s blended whiskies– a symbol of the rich culture of Akashi City and all it can offer the world

The Yonezawa family’s experimentation with distilling started over a century ago, in 1917, and has been part of their legacy ever since. In the build-up to their celebration of 100 years of spirit production, the company decided to replace their old stills with new copper twin pot-stills made by the famous Scottish company Forsyth’s. The new facility has been designed to produce Japanese Single Malt Whisky as well as other spirits and has been named The Kaikyo Distillery after the Akashi-Kaikyo Bridge that lies in front of the distillery.

Proud of their heritage and provenance, the company has also shared other historical aspects of their home city, Akashi in the Hyogo Prefecture of Japan, in the imagery and branding of their new spirits.

Hatozaki Finest Japanese Whisky is a premium blend of whiskies, aged up to 12 years in barrels with a minimum malt whisky content of 40%. It is a sourced blend with various components coming from outside of Japan. Hatozaki was launched in 2018 by the Kaikyo Distillery, located in the same town as the distillery that produces Akashi Whisky. Like Suntory AO, it is more of a global whisky, with the latter importing whisky from Ardmore and Glen Garioch in Scotland, Alberta in Canada, Yamazaki and Hakushu in Japan and whiskeys Cooley in Ireland and Jim Beam in the U.S.

Master blender Kimio Yonezawa sought out the barrels to blend together for Hatozaki Finest in what the brand calls a two-stage blending process. The whisky in the blend is a few years old, it has a minimum malt content of 40 percent (the rest being grain whisky), no color is added, and it’s non-chill filtered. This whisky is meant to be used in highballs, a very popular drink in Japan, or other cocktails.

Light in style with a rich backbone of malt whisky character. Cereal notes and a light sweetness allow for the whisky to be used in both highball and straight pours.

           Suntory Yamazaki 12 YO

Suntory is the oldest whisky making company in Japan. Its origins stretch back to a small shop, started in 1899 by Torii Shinjiro, which specialized in selling imported wines. Today, it is the country’s largest and most recognizable producer of quality whisky. Yamazaki 12 Year black box was introduced to the market in 1984 and was the first seriously marketed Japanese single malt whisky. Now, Yamazaki is an internationally coveted brand, winning award after award. You know you have quality when you have Yamazaki. This bottle was distilled at Yamazaki – the country’s oldest distillery – and features the new box black box that was unveiled in 2018.

It has been said that it was the Yamazaki 12 Year Old that propelled Japanese whisky to international fame after it picked up a Gold award at the International Spirits Challenge 2003, and has gone from strength to strength after that award.

The whisky first came onto the market in 1984, but it wouldn’t be recognised for its quality, poise and sheer excellence until some years later. Today, it is without a doubt one of the best Japanese whiskies in the world (hence why it’s the second best-seller) and it has become a staple for millions of whisky fans around the globe.

Each year, the Yamazaki distillery releases a new edition of the 12 Year Old and while the label and box can change, the incredible liquid inside remains the same. This whisky has now picked up more awards than one would care to count and that only goes to highlight it’s supreme quality.

Rich sherried fruits, subtle spices and a plethora of other intriguing notes can be found in a glass of this exceptional whisky. A must for every whisky enthusiast.

Miyagikyo Single Malt Whisky Apple Brandy Barrel Finish 40% ABV

At the latitude 38.3°N, a beautiful glen in the northern mountains the end of the pursuit of the ideal location. Masataka aimed to make his blend more complex by widening the variety of whiskies. In 1967 he was exploring the northern part of the main island to find another ideal site for his second distillery. He came across a beautiful foggy glen surrounded by mountains and at a junction of two clean rivers. Once he tried the water from one of the rivers, which is now the water source, he was so impressed and immediately decided to build a distillery there. The name of the river was Nikkawa river by coincidence.

For the Nikka Whisky Distilling Co., located in Japan, apples are said to “have persisted as a symbol of promise” for it for more than 80 years. A large part of this relationship focussed on the fact that, back in the early days of Nikka, apple related products such as apple juice, apple jelly, apple sauce, and apple wine help sustained it while founder Masataka Taketsuru waited for his first whiskies to mature.

In relation to this snippet from the past and also to mark the 100th anniversary of Taketsuru and his Scottish wife Jessie Roberts “Rita” Cowan, two apple brandy barrel finished whiskies are being released, one each from the two Nikka distilleries of Miyagikyo, located in Sendai, on the northern part of Japan’s main island, and Hokkaido, based on Japan’s northern island.

The Miyagikyo Single Malt Whisky Finished in Apple Brandy Barrels is aged in mainly new American oak, ex-Bourbon barrels and sherry casks, with the sherry casks providing a dominant flavour component. The whisky contains notes of apple honey, sage, and vanilla, before being transferred to the apple brandy casks.

Both expressions are distilled from 100% malted barley, with the finishing in apple brandy botles for over six months. They are non-chill filtered as well.

Malt whiskies reflecting different distillation methods: Masataka aimed to develop a complete contrast between Yoichi Distillery and Miyagikyo Distillery. Along with the different terroir, the different distillation method of Miyagikyo creates distinctive malt whiskies. Miyagikyo’s pot stills are much larger than those at Yoichi with different shapes such as a bulge neck and ascending lyne arm. These pot stills are heated by indirect steam at a much lower temperature that allows slower distillation. This distillation method results in soft and floral characteristics in Miyagikyo Single Malt.

JAPANESE SUNTORY WHISKIES ARE BACK

 JAPANESE Yamazaki STAGES COMEBACK WITH 2020 EDITIONS

Suntory has released 5 component bottles as a new "Yamazaki 2020 Edition" series on November 4, but there's a catch: they aren't available at retail yet, only in bars. Some classic components like Puncheon and Mizunara return, and there are also some new faces. With luck, they should be available across global markets as well mid-2021, according to George Koutsakis, a Japanese whisky enthusiast.

Yamazaki 2020 Edition first came on the radar back in September, when Suntory released information about the bottles. While the bottles themselves have now been released, it looks like they aren't available to the general public. Instead, as we've seen with the various ESSENCE of Suntory Whisky releases, the bottles are only available via wholesalers supplying the on-trade. And of course the absurdly overpriced secondary markets.

There isn't an announcement at Suntory's official Yamazaki page yet, and there may never be. In the meantime, let's have a closer look at the bottles, based on the (probably leaked) materials provided by Suntory to wholesalers. All of these are NAS, by the way.

SINGLE MALT WHISKY YAMAZAKI PUNCHEON 2020 EDITION

This one comes from short and stout 480L American oak puncheons that are coopered by Suntory themselves. Because of the low contact ratio of puncheons, maturity is slower, so Suntory says we can expect flavor closer to the original spirit.

Colour: Bright yellow gold

Nose: Green apples, vanilla, acacia honey

Palate: Soft and mellow, butterscotch

Finish: Slight bitterness of oak and slight sweetness

700ml, 48% ABV, $110

SINGLE MALT WHISKY YAMAZAKI BORDEAUX WINE CASK 2020 EDITION

Wine casks add a smooth sweet and sour accent to Yamazaki. Suntory brings in French oak ex-wine casks and "rigorously" inspects them prior to using them for aging Yamazaki. If you like that particular aspect of Yamazaki, try this bottle -- it's a blend of whiskies aged solely in those wine casks.

Colour: Amber with a tint of red

Nose: Berry fruit sweetness and spicy

Palate: Complex, rich, and thick

Finish: Sweet and sour, spiciness of French oak

700ml, 48% ABV, $110.

SINGLE MALT WHISKY YAMAZAKI SPANISH OAK 2020 EDITION

Compared to American oak, Spanish oak produces more tannins, leading to a more pronounced aromatic malt. Suntory sources their ex-Sherry casks--and they note that while ex-Sherry casks can be American or Spanish oak, Suntory chooses only the Spanish oak ones--are made from wood in the forests in the north of Spain. There's a rich, concentrated sweetness and sourness going on.

Colour: Red-hued dark amber

Nose: Raisin, dried tomato

Palate: Concentrated sweet and sourness

Finish: Lasting acidity and slight bitterness

700ml, 48% ABV, $110

SINGLE MALT WHISKY YAMAZAKI PEATED MALT 2020 EDITION

The standard Yamazaki definitely offerings aren't very peaty, but this bottle represents a chance to make it so. It's made from only American oak barrels and hogsheads that contained the heavily peated component that makes up a very small portion of regular Yamazaki.

Color: Bright yellow gold

Nose: Smoky, peach

Palate: Softness, pineapple, smoked

Finish: Continuing aromatic peat

700ml, 48% ABV, $110 

SINGLE MALT WHISKY YAMAZAKI MIZUNARA 2020 EDITION

Suntory pioneered the use of mizunara oak for maturing whisky out of necessity, as mid/post-WW2 Japan couldn't import wood from abroad. It's notoriously difficult to work with, but Suntory seems to have figured it out. Today mizunara oak is one of the hallmarks of Japanese whisky, and it's usually described as sandalwood and aloes-wood aromas.

Colour: Amber

Nose: Bright top notes, custard cream, cinnamon

Palate: Soft on the tongue, highly aromatic, dense sweetness

Finish: Memorable Japanese incense

700ml, 48% ABV, $300

NEW YAMAZAKI AND HIBIKI BACK ON SHELVES JANUARY 2021

The new year has already brought in some amazing news for Japanese whisky lovers. Forget Trump and his peccadilloes, Suntory will be launching two new expressions this May, under their most popular brands, the Yamazaki single malt and Hibiki blended range. And at affordable prices!

With the new Yamazaki, the new Limited Edition 2021 picks up where the range stopped four years ago. The last release in the extremely popular series was the Yamazaki Limited Edition 2020. The new release will bring with it a brand new design. The box and label give the new release a more vintage, mature look. The whisky does the same as, unlike the previous Yamazaki Limited Editions, the 2021 version will only feature new make from casks aged 12 years or more. The previous releases featured younger casks. Looking at maturation, fans will be happy to know that the liquid was aged in virgin Mizunara Japanese oak casks, thus expected to impart the banana, incense, and coconut notes Mizunara is most known for. Suntory prepares drinkers for aromas of oranges and nutmeg, followed by coconut, honey, and spice on the palate. The finish will bring vanilla and a hint of smoke. The new Yamazaki is bottled at 43% ABV.

The release is due on May 25th, for only 8000 yen (US$75.00) and is expected to launch in Japan initially, hopefully with a global release to follow later this year.

Next up, we have the new Hibiki Blossom Harmony. Immediately, we see the Hibiki’s famed, impeccable packaging, meant to capture the beauty and subtlety of Japanese blended whisky. Suntory states this is intended for gift-giving so it should be available across most stores, in limited numbers. For the first time in history, the Hibiki blend has been aged in Sakura, or cherry blossom casks. The trend of Sakura cask-finishing has been growing over the past few years and this is one of Suntory’s first releases featuring the new experimental wood type. We previously a Sakura wood single grain release under the Essence of Suntory range. The Hibiki notes prepare us for a bright, floral character. While several producers have released Sakura cask-finished whiskies, the new Hibiki will definitely capture the wood’s essence without overwhelming the palate. The new Hibiki is also bottled at 43% ABV.

Like the new Yamazaki, this release will launch on the 25th of May in Japan, at the same US$75.00 price point. Hopefully, a global release will follow soon after.

The announcement of these releases sets the whisky industry off to a strong start in 2021. The Yamazaki and Hibiki ranges are by far the most popular in Suntory’s Japanese whisky range and, without a doubt, the new releases will quickly sell out, as most limited releases have in the past. Luckily for fans, Suntory has chosen not to price the new releases too high. The auction and secondary trading markets will soon see these traded at much higher price points.

Courtesy George Koutsakis

 

LIMITED EDITION SCOTCH WHISKIES FROM ANNUS HORRIBILLIS

 INTERESTING SCOTCH WHISKIES FROM 2020

Limited-edition Scotch Whiskies are the crème de la crème of the spirits world and many of the best distilleries have been unveiling treasured expressions in the early days of Fall 2020. No other spirits category inspires such high prices and resale value as Scotch, though Cognac comes close.

These limited-edition Scotch Whiskies range in price from around $65 to the tens of thousands. Many are later resold at auctions for even higher prices. When people talk about investing in expensive Whisky, these are the types of bottles they are talking about.

If you’re a Whisky fan with some extra dough lying around for the holidays who just wants to sip some of the finest Scotch around, however, these bottles are great for that too, actually they are some of the best. After all, Whisky is made for drinking.

While there are certainly many reasons to want to enjoy expensive Whisky, including the incredible weight of existential dread and possibly looming apocalypse that have come to define 2020, there can be no better way to get through a pandemic and the real possibility of being stuck inside our own residences for the next several months than with one of the limited-edition Scotch Whiskies by our side.

Highland Park Cask Strength Release No.1

Highland Park Distillery launched its Cask Strength Release No.1 Whisky in Oct 2020. The new expression is set to be part of a new annual Cask Strength series that will be part of the Orkney-based brand’s core single malt Scotch range and will be available across the globe from launch.

Created to celebrate Whisky in its purest form, the Highland Park Cask Strength series will feature different flavor profiles and casks of different ages, though it also looks like the releases will not feature age statements. As the name implies, the new cask strength editions will be bottled straight from the barrel with no cutting of the proof.

To create Highland Park Cask Strength Release No. 1, whisky maker Gordon Motion married together casks that were predominantly Sherry seasoned American oak of varying ages. He focussed on creating a balance of flavour that was indicative of the distillery’s style.

A cask strength whisky is very much made the traditional way but it doesn’t have to be enjoyed so. Its full flavour allows you the control to discover the taste and strength that appeals to your palate by adding ice or water according to your preference. This way, everyone who loves Highland Park gets the chance to experience this single malt whisky in its purest form by bottling ‘straight from the cask’ but allowing you to choose the strength you want to drink this special single malt.

On the nose, the Whisky features aromas of heather honey and freshly grated nutmeg. The palate delivers molten toffee-logfire and sun-ripened citrus fruit. The finish lingers with peat smoke.

Highland Park Cask Strength Release No.1 will be bottled at 63.3% ABV and priced around $90 per 750 ml bottle. It can be purchased via a variety of specialty shops as well as Highland Park’s official web store.

Bruichladdich Launches New Octomore 11 Heavily Peated Scotch Whiskies Range

Bruichladdich has unveiled the Octomore 11 series. The new range of heavily peated Scotch Whiskies from the Islay distillery includes three expressions. Octomore 11.1 is a single malt that matured for five years in first-fill ex-American Whiskey casks from Jim Beam, Heaven Hill, and Jack Daniel’s. Bottled at 59.4% ABV, Octomore 11.1 was malted to 139.6 PPM (phenol parts per million).

Octomore 11.2 was also malted to 139.6 PPM. It matured in two separate casks: One quarter of the Whisky was aged in Pauillac ex-wine casks, while the remaining three quarters were aged in ex-American whiskey casks before being transferred into St Julien wine casks for 18 months. In total, the whisky was aged for five years on Islay before being bottled at 58.6% ABV. Unlike the other Octomores in the range, Octomore 11.2 will be available online via the Bruichladdich official website and in global travel retail.

Octomore 11.3 also matured for five years in first-fill American whiskey casks from Jim Beam, Heaven Hill, Buffalo Trace, and Jack Daniel’s. Malted to 194 PPM, the Whisky was bottled at 61.7% ABV.

If that wasn’t enough, Bruichladdich has bottled a 2020 edition of Octomore 10 Years Old to go along with the Octomore 11 series. To make the 10-year-old Whisky, the distillery combined 77 different casks. The Whiskies matured in a mix of virgin oak, and first- and second-fill ex-American Whiskey casks from Jim Beam, Heaven Hill, Buffalo Trace and Jack Daniel’s. Octomore 10 Years Old (2020 Edition) was bottled at 54.3% ABV.

The Octomore 11 range and Octomore 10 Years Old (2020 Edition) have been available for purchase on October 1 via Bruichladdich official website as well as a variety of specialty retailers. Pricing for the various bottles has not been announced at this time.

Royal Lochnagar’s 175th Anniversary Sees Launch Of 17 YO Whisky

Royal Lochnagar is marking its 175th anniversary by releasing a limited edition 17 YO single malt Scotch Whisky. The Diageo-owned distillery was founded back in 1845, a mile from the royal family’s Balmoral Castle. Bottled at 56.3% ABV, only 3,000 bottles of the Royal Lochnagar 175th anniversary Whisky have been created, and are priced at £250 ($325 USD) per 700ml bottle. It is set to be available from select specialist retailers and the Royal Lochnagar Distillery.

Aged in Pedro Ximénez and oloroso Sherry-seasoned casks, Royal Lochnagar 175th Anniversary Whisky features aromas of mango, melon, hints of wood, bracken and brambles. On the palate, flavours of chocolate and light coffee blend seamlessly with sweetness and juicy acidity. The finish is said to be long and dry, with a hint of sandalwood. This rare release portrays true Royal Lochnagar character and celebrates its history as a tiny treat for the whisky connoisseur.

Royal Lochnagar was originally called New Lochnagar, but was renamed after Queen Victoria and Prince Albert took the first distillery tour in 1848 and issued a Royal Warrant, permitting the use of ‘Royal’ in its name. The distillery uses a combination of slow and long fermentation, slow distillation and worm tubs. It has a production capacity of 450,000 liters, making it one of the smallest distilleries out of Diageo, and uses as its water source the “crystal clear water” of Scarnock Springs.

Owing to the diminutive size of the distillery’s production it is rare to see a release that is not the classic 12 year old. On the sporadic occasions that they do appear they are invariably tiny runs like this 3,000 bottle lot. They can be highly collectable. Almost half of the bottles will be available at the distillery itself, meaning that the remaining bottles will be particularly hard to find in international markets.

The GlenDronach Kingsman Edition 1989 Vintage

This is the second GlenDronach collaboration with The Kingsman movie franchise, the first being in 2017. This new release is a 29-year-old whisky aged for the majority of time in just six Oloroso sherry casks, with a final maturation period in Pedro Ximinez casks. Just 3,052 bottles are available, each with a Kingsman insignia and housed in a gift box signed by master blender Dr. Rachel Barrie and The King’s Man director Matthew Vaughn (film release in 2021). It’s a lovely and full-flavoured whisky, with notes of dark fig, candied cherry and blackberry throughout, along with a bit of spice and tobacco. It’s bottled at 45.2% ABV with no colour added.

The GlenDronach is revered for the dedication to exquisite sherry cask matured Single Malt since 1826. Their values have remained constant; impossible perfection built on unshakeable tradition. This twenty-nine-year-old Single Malt is a masterful expression of exceptional complexity and depth, truly befitting a Kingsman.

This exceptional 1989 Vintage is inspired by the oldest bottle housed at The GlenDronach Distillery – a twenty-nine year-old whisky bottled in 1913, just before the outbreak of the first World War. Three friends had each purchased a bottle before leaving for war, vowing to open them together on their return. Tragically, only one of them returned home. Having never opened his bottle, his family later gifted it to the distillery, where it remains unopened and displayed in remembrance of fallen friends.

TASTING NOTES

Expression: Dense autumn fruits melt with date, fig and treacle, rolling into black winter truffle, raisin and cocoa. Blackberry, tobacco leaf and date oil linger into the rich, deep finish

Appearance: Tarnished copper

Nose: Dark field berry and plum skin on a base of aromatic bitters, sherry-soaked walnut and vintage leather, with smouldering cedar wood on a slate and earthen floor.

Overall: While The GlenDronach Kingsman Edition 1989 Vintage is good, it's not necessarily great either. The almost sherry or balsamic vinegar note on the nose is not so overpowering that it ruins the experience. It does drink a bit hot with the spice on the flavour profile. The main factor hurting a memorable experience is the bitter black tea and resin notes on the finish. Adding a drop of water upped the all-spice and black peppercorn but gave it a waxy mouthfeel. Its far too expensive to buy.

The Balvenie Tun 1509 Batch 7

Balvenie distillery shares the same (massive) site with Glenfiddich and Kininvie but makes its whisky in a very different manner to its two sisters. Its floor maltings have been retained and although this only makes up a small percentage (up to 15%) of the total mash, it is believed that it helps contribute character to the new make – the small amount of peat which is burned might help. Given that Balvenie has only opened to visitors in recent times, it certainly wasn’t kept for cosmetic or touristic reasons.

It’s a large distillery with nine, fat, short-necked stills producing a new make character which is notably sweet and honeyed – completely different to both Glenfiddich and Kininvie. Interestingly, when William Grant built its Ailsa Bay malt distillery in Girvan, the still shape replicated that of Balvenie, but the new make is different again.

This was one of the first distilleries to introduce a ‘finished’ single malt with the launch in 1993 of Double Wood, which was first aged in ex-Bourbon casks before being given a short period of secondary maturation (aka finishing) in ex-Sherry.

This utilisation of different wood types runs through the Balvenie range with a new 17-year-old Double Wood recently joining Caribbean Cask (ex-rum) 14 year old, and the 21-year-old Port Wood as part of the core range. As well as single barrel releases and older age variants up to 50 years in the range, a cult small batch, Tun 1401, has also recently appeared, followed by Tun 1509.

This release is the latest in The Balvenie’s Tun 1509 series. This odd name refers to the tun, or large oak vat, that the whisky is put into to allow it to marry and rest before bottling. Malt master David C. Stewart has been at the distillery for nearly 60 years, so he knows all about the inventory.

To produce Batch 7 of Tun 1509, Stewart continued his exploration of the    Speyside distillery’s aged and precious stocks to find 21 unique casks to marry in the Tun, which is maintained by the distillery’s team of on-site coopers and sits proudly in Warehouse 24. The liquid was left to marry for three months before being bottled at the distillery. This rare technique creates the perfect environment for the different casks to ‘knit’ together, allowing each of their composite qualities to mix and create a unique single malt Scotch whisky which is more than the sum of its constituent parts.

Launching across the United States this month, The Balvenie Tun 1509 Batch 7 is comprised of liquid from Sherry Hogshead, Ex Bourbon American Oak Barrels and DoubleWood Refill Sherry Butts, which were used once to finish DoubleWood before being filled with New Make and aged.

Plans call for this whisky to be hitting stores now, bottled at 52.4% ABV, without chill filtration and priced around $410 per 750 ml bottle. You’ll find official tasting notes below. Also, it should be noted this offering, as is customary with other Tun releases, comes “with a breakdown chart showing in-depth detail on the whisky, with visual representations of the flavor profile of each of the 21 casks and the overall character of the resulting single malt.”

Nose: Rich and deep, lots of exotic and elegant oak notes, followed by sweeter aromas of dried fruits raisins and dates, then a spicy outburst of ground ginger and some melted brown sugar.

Taste: Rich and lush and slightly peppery with candied orange peel, lots of oak vanilla, some golden syrup, layers of honeycomb, toasted hazelnuts withsome spicy ginger and nutmeg to finish.

Finish: Sweet and malty with oak vanilla and spice.

Orphan Barrel Distilling Co. Debuts Muckety-Muck 24 YO Single Grain Scotch Whisky From Ghost Distillery Port Dundas

Orphan Barrel Whisky Co. has introduced Muckety-Muck 24 Year Old Single Grain Scotch Whisky from the Port Dundas Distillery. Muckety-Muck is the latest addition to the Diageo-owned brand’s hand-bottled collection of nearly forgotten Whiskies and the first Single Grain Scotch Whisky to be featured.

While the storied Port Dundas distillery closed its doors a decade ago, the distillery was once a prominent local landmark overlooking the city of Glasgow. Established in 1810, Port Dundas quickly became one of Scotland’s most respected distilleries with its sweet and smooth Single Grain Scotch Whisky.

Port Dundas was also home to a piggery during the distillery’s most successful years. Legend has it that hundreds of pigs fed on distillery draff, and the prized pig Muckety-Muck won over passersby with his decorated wall of medals in the breeding shed. Muckety-Muck 24 Year Old Single Grain Scotch Whisky from the Port Dundas Distillery is a tribute to this whimsical pig and Port Dundas’ prosperous period as Scotland’s largest distillery.

Six variations of the bottle label are available, each featuring Muckety-Muck boasting a Scottish tartan sash in either red, green, blue, gray, yellow or orange. This limited edition Whisky and caricature are a tribute to traditional Scottish culture and Port Dundas’ spirit animal: the pig.

Muckety-Muck 24 Year Old offers crisp fruit and light toasted oak flavors with a butterscotch vanilla finish. Following the release of Orphan Barrel Forager’s Keep Single Malt Scotch Whisky last year, Muckety-Muck is the second Scotch Whisky and latest iteration from Orphan Barrel Whisky Co. The limited edition bottle is available in limited quantities at select spirits retailers nationwide, including Drizly, for the price of $225 per 750ml bottle.

Set beside the Forth and Clyde Canal on a hill overlooking the vibrant city of Glasgow, Port Dundas is known for its core expressions: Port Dundas 12 Year Old and Port Dundas 18 Year Old, which are still available.

Glasgow 1770 Triple Distilled Release No.1

Edinburgh has never stood out in whisky terms. Finally, things changed with the arrival of Holyrood and there is also the Leith distillery to look forward to. The decay of the once mighty industries such as shipbuilding, has created various rejuvenation initiatives, meaning it now plays host to Clydeside and in theory Clutha: the Douglas Laing £10.7 million venture that seems stuck in red tape. But before all of this, came the Glasgow Distillery Company, or the Glasgow 1770 distillery to be exact, in 2014.

With the arrival of this triple distillation edition, the trio of core whiskies is now complete, also featuring the single malt and peated expressions. Meaning more experimental and single cask expressions can be pursued. For now, we have this release and we’ve talked about triple distillation in detail, which moves the need to repeat ourselves. A No Age Statement release, this is bottled at 46% strength, features virgin wood and will retail for £49, or in 70cl terms circa £68.

Colour: honey.        

On the nose: plenty of robust vanilla, some butterscotch and fresh pinewood. Popcorn, dried reeds, new plastic and a bourbon-like feel with the wood influence. Oily, white chocolate and honeycomb. Adding water, brings a lightness, shaking off the vanilla and wood thrust and unlocking oats and a hint of orange.

In the mouth: creamy, inoffensive and an oozing texture. Plenty of vanilla. Caramel, fennel, a hint of ginger and almonds. White pepper, apples and a metallic note. The addition of water lessens the texture and overall experience. More buttery oiliness, but it feels like a step backwards.

The use of triple distillation and virgin oak all is well-judged and arguably this is a single malt that could appease both bourbon and Irish whiskey drinkers.