Aberfeldy 12 years old

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Opened in 1898 by the sons of merchant whisky blender John Dewar, John Jr. and Tommy, the Aberfeldy distillery was built in Perthshire, Scotland near the legendary Pitilie Burn. Famed for its gold deposits, the stream is the water source for the distillery and is somewhat of tourist attraction in its own right appealing to both salmon anglers and prospectors who've panned gold here for nearly a millennium. The "golden dram" has long been the core component of Dewar's line of blended scotch whiskies and has been available as a 12 year old single malt expression since around 1999. Recently re-released as part of parent company John Dewar & Sons "Last Great Malts of Scotland" range, Aberfeldy 12 years old was aged in ex-bourbon barrels and then bottled at 40% ABV. 


It's been over 5 years since we last tasted this whisky and I was eager to sample it again to see what, if anything, might have changed aside from the labeling with the re-launch.

Lagavulin 8 year old

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Lagavulin_bot_2016_Vig_NoCl-001.jpgTo commemorate the 200th anniversary of their Lagavulin distillery, parent company Diageo recently announced the release of a limited edition 8 year old bottling. In an age where most Scotch whisky distilleries are owned by global conglomerates who seem to be in near constant competition to release the next "most coveted ultra premium" offering, the Lagavulin 8 year old is a welcome break from the trend. Affordable, widely available, and at a youthful age, this anniversary bottling stands apart from the cluttered commemorative landscape of "bespoke" crystal decanters, super aged and unobtainable expressions, or boutique NAS lines in fancy boxes. However, it's worth noting that Diageo is keenly working both ends of the spectrum on this special anniversary since they've also released a limited 8,000 bottle run of 25 year old Lagavulin aged exclusively in Sherry casks.  

For such an established and beloved whisky brand, an 8 year old commemorative bottling is a bold move. Bottled at a robust 48% ABV and solely aged in American oak, the anniversary bottling takes a risk and invites the consumer to try a more, dare I say, "essential" version of Lagavulin than what's been previously available in recent times through official distillery bottlings. Reflecting on the past, the inspiration for this expression comes from one of the distillery's earliest glowing reviews and endorsements courtesy of Victorian-era Britain's most famous whisky writer, Alfred Barnard in his 1887 book, "The Whisky Distilleries of the United Kingdom."

The story goes that in the late 1880s, Mr. Barnard visited Lagavulin and fell in love with the distillery. After sampling an 8 year old expression he described it as both "exceptionally fine" and "held in high repute... [as] there are only a few of the Scotch distilleries that turn out spirit for use as single whiskies and that made at Lagavulin can claim to be one of the most prominent." Truly high praise for the quality of the spirit; it's important to remember that during those days most, if not all, of a distillery's single malt output was used for blending. Single malt whisky, as we know it, was uncommon as a product for sale and its availability was typically limited to those who lived and worked in the vicinity of the distillery. For the vast majority of whisky drinkers, in both the domestic and the export market, bends of malt and grain whiskies were the only options.

Enchanted by the spirit and the beauty of the Lagavulin bay, Barnard wrote, "[there's] no prettier or more romantic spot could have been chosen for a distillery." I have to say, we couldn't agree more completely.

This bi-centennial bottling isn't an attempt at a re-creation of what Barnard tippled. Quite frankly it would be an impossible task without a time machine since nearly every aspect of production from equipment to process has changed over the decades. Rather, as Dr. Nick Morgan, head of whisky outreach at Diageo, explained in an interview with Forbes magazine, "we wanted to produce a whisky that tasted great--and something that was at an affordable price for a special bottling. So when we fell upon Barnard's tale of tasting an eight-year-old Lagavulin, everything fell into place. The challenge was to find the casks that would deliver against the promise. And we believe to have done that. But to be clear, it's not a recreation of what Barnard tasted...it's really an homage."

To those who might question the merits or price point of a younger version of a favourite whisky, Morgan offers a compelling rationale for the anniversary bottling, "the obsession with age statements and older whiskies is really a product of the late twentieth century. And we should remember that the majority of Scotch that's consumed around the world today doesn't carry an age statement. The fact of the matter is--as Lagavulin 8 Year Old demonstrates very clearly--is that older isn't better. It's simply different [and] in my experience, if you select your casks carefully, you can find many wonderful whiskies aged six, eight, or ten years that have very specific tastes and flavors that are lost with excessive aging--because the wood character begins to dominate. Age has become a lazy way of defining quality and price. And that's demonstrably not how it should be."

I'm convinced but, as they say, "the proof of the whisky is in the drinking!" 

Ok, maybe nobody says that but me...

Scapa Skiren

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skiren.jpgSkiren is the latest single malt release from the Scapa distillery to hit LCBO shelves. Located on the remote island of Orkney, just off the northern coast of Scotland, Scapa is arguably one of the lesser known distilleries in the realm of Scotch whisky. Since most Scapa's yearly one million litre single malt output is consumed by the Ballantine's family of blended whisky, the distillery releases very few official bottlings. Lighter than its neighbour distillery Highland Park, Scapa uses a Lomond-style wash still and long fermentation times to produce an oily, unctuous, spirit that's a close reflection of the grain and expresses fruity notes like pear, a twinge of salt on the palate and a chocolatey finish.

It's been a while since we've seen anything from this distillery in Ontario. Scapa attracted the attention of whisky geeks in 2008 with the spectacular 16 year old expression and, later, the delicious 14 year old that replaced it. However, from about 2013 until just recently, it's been difficult to track down a bottle of either aside from the occasional independent bottling. To the surprise of enthusiasts, Scapa announced a relaunch of the brand in 2015 focusing on no-age-statement releases and a new visitor centre where guests can still find some of the prized 16 year old for sale. While NAS bottlings usually make us skeptical, our love for this hard-to-find spirit demanded that we get our hands on a bottle.

Skiren, meaning "glittering bright skies" in Old Norse, is bottled at 40% ABV, bears no age statement and was matured in 100% first-fill American oak barrels. 

Lot No.40 Single Barrel Cask Strength

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Last week I was granted access to Corby's Pike Creek warehouses just outside of Windsor with Dr. Don Livermore, the Master Blender responsible for Lot No. 40, acting as guide. The sixteen rectangular, cinder block built, flat-topped warehouses aren't much to look at from the outside, but behind the walls of these utilitarian structures stand some 1.6 million barrels of whisky.

Inside, the warehouse is a delight to the senses of any whisky geek. Stacked to form a corridor from end to end of the building with cells branching off laterally, the barrels stand 6 high upon wooden palates. The damp, musty, smell of earth and wood sweetened by boozy apple and butterscotch is both figuratively and literally intoxicating. In fact, anyone working in a warehouse must wear a monitoring device that measures the ambient alcohol content in the air. While that may sound like a fun rush, you're more likely to pass out or worse from rapid asphyxiation. Only after the warehouse has had time to "air out" from opening the large rolling doors at either end of the building will Maturation Supervisor, Donald Campbell allow entry. Since the warehouses were purposefully built without electricity or heating so as to mitigate the risk of fires and allow the whisky to seasonally age there's no way to speed up the process by using conventional powered air ventilation. Without electricity there's no background hum of lights or rumble of vents and, for me, a sense of tranquility in that quiet space. Would that I could write all of my tasting notes from inside a whisky warehouse...

It was there, among the barrels, in an unexpected stroke of good fortune that Dr. Don offered us a special sample of Lot No. 40; non chill-filtered, straight from the cask without any added colouring or water and bottled at the robust strength of 55.8% ABV. 

The Macallan Select Oak

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THEMACALLAN SINGLEMALTSCOTCH 5010314067090 HERO.jpgThe Macallan's Select Oak expression is exclusive to the travel retail market and is often found in 1L bottles reduced to a strength of 40% ABV. Bearing no age statement, the Select Oak label is light on details except that it forms part of the 1824 Collection and that it's composed  of "an exceptionally wide and unique combination of five cask types, delivering extraordinary smoothness, remarkable sweeness and depth."


Intriguing, will a pentamerous blend of different casks yield a quintupling of flavour or will the result be a muddled mess of Macallan?


Nose: Wafts of sweet boozy caramel and plums underpinned with toasted wood.


Palate: Straight-forward with flavours of dried fruits, heaps of butterscotch and caramel. Even thought it's only 40% ABV, the dram comes off punchier than you'd expect. Sure, it's smooth but it feels almost as if the body has been stripped away, or hollowed out even, leaving a thin mouthfeel with edges of hot, woody, spice.

Finish: Brief with a dry finish that resolves with prunes, and an almost dusty allspice heat.

Craigellachie 13 year old

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Built atop a rocky cliff that overlooks the Spey river as it winds past the town of Aberlour, stands Craigellachie distillery. Founded in 1891 by a consortium of whisky merchants led by Peter Mackie, owner of Lagavulin, and whisky titan Alexander Edward, the distillery was designed by the prolific architect Charles Doig. Since that first run of spirit in 1898 most of Craigellachie's (pronounced Krai-GELLaKee) output has been destined for blending. Originally, the spirit went near exclusively into Mackie's iconic "White Horse" blended whisky. These days, it's found a new home as a core component of Dewar's line of blended whiskies.

With only a handful of official single malt bottlings released and a relative scarcity of independent bottlings, Craigellachie has retained a lower profile than most other distilleries in Speyside among consumers. Known for its lightly sulphurous and meaty character, due in part to the use of cast iron worm tubs to condense the spirit, aged single malt expressions of Craigellachie are now more widely available as part of Dewar's Last Great Malts collection.   

Bottled at 46% ABV and non chill-filtered, this 13 year old expression is the first distillery label single malt to be released since the early 2000s.


Crown Royal Northern Harvest Rye

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crownroyalnhr-001.jpgFor a few weeks in late 2015 Crown Royal's Northern Harvest Rye whisky was making headlines around the world as Jim Murray's "World Whisky of the Year 2016" in his yearly Whisky Bible. His pronouncement sparked controversy in the industry and curiosity among consumers to seek out the whisky from Gimli, Manitoba. While Murray was criticized roundly by "whisky experts" and afficionados for being intentionally "controversial" as a way to both garner attention for himself and sell copies of his book, his full-throated praise for Northern Harvest Rye was readily received by the general public who were eager to try the latest and greatest on the Canadian whisky landscape. 

In a classic rhetorical reversal, Mr Murray opined: "to be honest, I had been considering actually demoting Canadian whisky from having its own chapter in the Bible The quality of Canadian has been disappointing me for some time with too many non-whisky products, like fruit juice or wine, being added to give a softer flavour...Then Crown Royal Northern Harvest pops up out of nowhere and changes the game..To say this is a masterpiece is barely doing it justice." Made with a higher proportion of rye than typically found in mass-market Canadian whisky, Northern Harvest Rye boasts an impressive 90% rye content and is bottled at a respectable 45% ABV.

Within days, shortages of Northern Harvest Rye were being reported all across Canada as seemingly everyone wanted to get a bottle or two for the upcoming holiday season and see "what all the fuss was about." Here in Ontario, 96,000 bottles of the stuff were sold in December and it wasn't until February 2016 when stocks were replenished in the LCBO. While we gave it a mention as a "topical conversation piece for your whisky-loving friend" in the 2015 Gift Buyer's Guide as we weren't able to give it a full review at the time of publishing. Now that the dust has settled and the fervour has cooled, it's time to give this whisky a somewhat sober second look.

Hirsch Small Batch Reserve Straight Bourbon

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A couple of weeks back an American friend visiting from Detroit came into town with a bottle of Hirsch Small Batch Reserve Kentucky Straight Bourbon Whiskey for us to try. It's not available in the LCBO and has never been listed, so naturally I was curious. The label puzzled me further as it offered up a rather convoluted pedigree of the whisky which was "inspired by the quality of A.H. Hirsch" and distilled in Indiana before being bottled in Silverton, Ohio for San Francisco-based Anchor Distilling Co.

"Huh? But it says Kentucky? Whose whisky am I drinking anyway?"

Turns out that Anchor Distilling (a non-distilling producer) acquired the Hirsch brand in 2011 as part of their pivot into the spirits market. Partnering with Berry Bros. & Rudd, England's oldest wine and spirits merchant, the new owners at Anchor Distilling expanded into the thriving global premium spirits market and Hirsch was to be part of their "super premium" line. In their own words, the new A.H. Hirsch whisky brand is, "an inspired reflection of the legendary A.H. Hirsch Reserve 16 Year Old that many consider to be the finest expression of American bourbon ever produced." If you've never tried this fabled release, you're likely not going to get the chance to do so. The last of this whisky was sold in 2009 and although you may find a few floating around online; expect to pay top dollar.
 
Bottled at 46% ABV, this version of Hirsch comes from an unknown distillery and is a blend of bourbons ranging from seven to nine years old. A little digging reveals some evidence that points to Midwest Grain Products (MGP), formerly known as Lawrenceburg Distillers Indiana (LDI), a massive industrial distilling operation on the Indiana side of the Ohio River as the source of the distillate. While Anchor is keeping the producer a secret, they're remarkably upfront about the composition of the mash bills of their spirit. Using rye grain sourced from Northern Europe and corn from Indiana and Ohio, the producer makes two different spirits with differing levels of rye grain which are then married for an unspecified time to make a final product with a rye content around 26%. 

Black Bottle Blended Scotch Whisky

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Black Bottle Blended Scotch Whisky was first introduced in 1879 by a family-run company of Aberdeen tea blenders Charles, David and Gordon Graham who branched out into whisky blending. In a stroke of marketing genius the Grahams' decided to package their creation in a distinctive black bottle made of German glass and aptly named the blend "Black Bottle." At that time the blend was mostly comprised of Highland whiskies made with malted barley from New Pitsligo in Aberdeenshire which used local peat in the production process. 

The outbreak of the First World War spelled the end of the iconic black glass bottle as trade with the German manufacturer ceased and Gordon Graham & Co. were forced to revert to a standard green glass bottle. Over the next century, ownership of the blend changed hands and with each transaction the recipe was altered. 

The latest owner, Burn Stewart Distillers (now owned in turn by South African alcoholic drinks conglomerate, Distell), acquired the brand along with Islay distillery Bunnahabhain in 2003. The Islay-heavy recipe was retained and, for the next ten years, they continued to make the blend as their predecessors had done. Domestically, the whisky was doing well but it remained a mystery as to why it was failing to gain traction in any of its export markets. By 2012, Black Bottle was exported to over 30 countries yet approximately 80% of its sales were realized solely in the UK. 



In an effort to revitalize the brand, Burn Stewart Distillers announced in 2013 that Black Bottle would once again be sold in its traditional black glass bottle. However, the change in packaging wasn't the only tweak the company had in mind. Master Distiller Ian MacMillan was charged with re-creating a blend that was more in keeping with the original "north-east" recipe. Speaking after the announcement, MacMilllan is reported to have claimed that "Black Bottle lost itself in Islay...and [that] the challenge was to develop a liquid that was more in line with the original character of Black Bottle while maintaining all of the quality for which the brand is renowned. I wanted to reintroduce a richness to balance the smokiness of the blend and in turn allow each component to contribute to the overall flavour."

The new recipe contains malt from just one Islay distillery, Bunnahabhain, and a host of unpeated Highland and Speyside malt and grain whiskies. In addition to the revised formulation, the blend has undergone a further change as it is now also married in new American oak casks prior to being bottled at 40% ABV. 

Aultmore 12 year old

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You can be forgiven for not recognizing the name Aultmore in the pantheon of Speyside whisky distilleries. Known locally as the "rarest of Speyside," the spirit from Aultmore distillery has long been a key component of Dewar's Blended Scotch and until recently, nearly all of the distillery's 2.1 million litre yearly output has been blended out with only a scant amount of single malt made available to independent bottlers. 

Founded in 1897 by distillery magnate Alexander Edward, the distillery owes its name to a Gaelic phrase, "An t-Allt Mòr," meaning "big burn" referring to its water source, the Auchinderran burn located in the oft mist-shrouded area known as the Foggie Moss. Located just north of the town of Keith on the rolling road to Buckie, the distillery has led a mostly quiet life aside from a few closures attributed to the "Pattison whisky crash", the First World War, and a renovation in the late 1960s. The distillery changed owners four times over its life so far yet it has long been associated with John Dewar & Sons Ltd., now a subsidiary of global drinks giant Bacardi Ltd.

Despite its rarity, for more than 100 years it's known to have been a secret dram of locals and Buckie fishermen, who knew to ask at nearby pubs and inns for "a nip of the Buckie Road." In fact, with the exception of the 2004 release of a 12 year old at 43% ABV, there have been no original distillery labelled bottlings of single malt from Aultmore in recent history. A handful of independent bottlings of Aultmore have surfaced now and again but those were always destined to be limited runs with a set number of bottles.

Picking up on the growth opportunity and global demand for single malt, John Dewar & Sons Ltd. announced the release of the "Last Great Malts" range in late 2014 which would finally offer distillery label bottlings from 5 of the company's distilleries. Aultmore alone is scheduled to have 12, 21 and 25 year old offerings rolled out through travel retail and conventional shops. 

Whisky fans may quibble with the marketing aspects and the similarity of the Last Great Malts strategy to that of Diageo's successful Classic Malts of Scotland product range but, from where I sit, this new range is a welcome addition to the landscape and I'm hopeful in my expectations that it won't be a collection of throw-away and garbage whisky.

The emphasis on quality is apparent in this new release of 12 year old Aultmore. From the packaging, to the on-trend practice of bottling non chill-filtered with natural colour at 46% ABV, this whisky has all the markings of a "new classic" but how will it perform in the glass?

The Last Minute 2015 Gift Buyer's Guide

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With less than a week remaining for the pre-Christmas shopping season we've got plenty of price conscious last minute whisky and whisky-related gift ideas for the drammers on your list. Ranging from under $30 to $120 any of these gifts will inspire both delight and admiration in your recipient. 

Prior to embarking on your shopping trip, there are a couple of steps one should take in advance whenever possible:

  1. Examine your intended recipient's existing collection as I will do my best to provide you with some flavour profiles to provide a frame of reference in determining which palates a particular whisky will likely appeal to. 
  2. For Ontario readers, make use of the embedded links to check stock before heading out to your local store. It is important to remember that the LCBO does provide for free inter-store transfers of bottles, though delivery times will vary from 3 to 7 days depending on distance between your store and the store of origin. Lastly, for any locations showing one bottle of something, be sure to phone the store confirm availability. 
Before we get going, please allow me to offer some advice on what not to buy: fucking whisky stones. Every year whisky drinkers the world over are gifted these cubes of soapstone meant to provide cooling effects to glasses of whisky without diluting them. While the intent of the product is admirable, their usefulness is highly suspect as we have written about before; and to top it all off, if your intended recipient has been drinking whisky for more than a year or two, the odds are quite high that they already have several sets from previous well wishers. In fact, spend the money on anything else. For the $15-$30 you spend on whisky stones, I guarantee your recipient would prefer that you took him/her out to a nice whisky bar and bought them a dram or two of "the good stuff" from the whisky list and then sat there and spent time with each other. 

Gooderham & Worts Canadian Whisky

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Established in 1831, the Gooderham & Worts distillery in Toronto was a major producer of alcohol in the province of Ontario for over a hundred years. Nearly a century later, the distillery was bought out by Hiram Walker & Sons Ltd. (now Corby Ltd.) in 1927 and has been closed since the 1990's, the facility and its accompanying buildings are regarded as an important historical landmark in the city. Boasting the largest and best preserved collection of Victorian Industrial Architecture in North America, the distillery found a second life as an in-demand shooting location for filmmakers. Now a listed property on the register of Canadian National Historic sites, the aptly named "Distillery District," boasts an impressive roster of tenants. Chock-a-block with galleries, restaurants, breweries, boutique shops and a theatre for the performing arts, the Gooderham & Worts Distillery District routinely attracts crowds on weekends. Strolling along its brick paved laneways amidst its ruddy brown historic buildings, it's hard not to be charmed by this quaint throwback to an earlier time in this city of steel and glass. 

In homage to this iconic distillery, Corby Ltd. has released a whisky bearing an appropriately "old-timey looking" G&W label. Gooderham & Worts' Four Grain Blend contains corn, rye, wheat and barley whiskies bottled at an auspicious 44.4% ABV.


Bowmore 12 years old

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bowmore12.jpgIt should come as no surprise to even the most casual reader of this blog that we've got big love for Bowmore. Established in 1779 on Islay, it's one of the few remaining distilleries that still runs its own floor maltings and peats their malted barley using a kiln on site. This hands-on approach allows the malt to be peated exactly to their specifications and allows the distillery to have greater flexibility when making custom peat levels for special or one-off whiskies. A few years back I visited Bowmore and tried my hand at turning and raking the barley before I stepped into the kiln for an epic smoke bath. To this day I can still recall the signature smell of Bowmore's peat reek.

On these cool and dreary November evenings, I tend to look for smoky, warming whiskies with lots of character to lift me from my doldrums. Which brings us to the bottle at hand; Bowmore 12 year old. Bottled at 40% ABV, it's not quite the same as being in the distillery on Islay but it's a damn sight cheaper! 

J.P. Wiser's Hopped Whisky

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Hearing Master Blender Dr. Don Livermore speak about his latest creation, J.P. Wiser's Hopped Whisky, it's hard not to get swept up with his enthusiasm. A dedicated student of flavours, he's got advanced degrees in both brewing and distilling and his passion for whisky-making is palpable. At a media event at CC Lounge & Whisky Bar in Toronto, a few weeks back he explained that the idea for a hopped whisky was born from a conversation he had nearly ten years ago with a friend in the brewing sector that grows hops; "looking at how the hops were used, we realized there's an opportunity to use them in a different way, with whisky."


Made with a blend of five- to nine-year-old Canadian whiskies aged in three types of barrels: previous Canadian whisky fills, once used American bourbon casks, and brand new virgin oak casks , J.P. Wiser's Hopped Whisky is "dry hopped" at the end of its aging process. This technique is the same employed by makers of the ubiquitous and highly-popular IPA style wherein dried hops are steeped in the beer, imparting the juicy aromatics of hops without as much of the bitterness that's obtained from hops in the boil. 

"We went through 158 prototypes to make [it] before I hit upon dry hopping our whisky post maturation, like some of the best IPA's do...and I think it's going to be a game changer for Canadian spirits!" Flavoured whisky is a growing trend in the market and, according to Wiser's Master Blender, "it's partly a reflection of our [Canadian] palette. We're eating spicier foods, or trying things from different cultures, and so we're looking for something bold in whisky, too. But flavoured whisky isn't like flavoured vodka; the amplified flavours-whether honey, maple or toffee-are authentic to whisky. In other words, we're taking what's already in Canadian whisky, and just ramping it up a bit." 

With a new spirit came the need for a new bottle. Just as the hops in beer sometimes can go "off" and produce a skunky aroma with prolonged exposure to light if it's stored in a green or clear bottle, so too did the hopped whisky when it was put in a the standard Wiser's bottle. This led Dr. Livermore to continue innovating to make a specially tinted bottle to prevent "skunkification." 

For those of you who are imagining a clumsy mash of rye whisky and bitter hops, rest assured that the similarity of this whisky to IPAs ends with the dry hopped process and the coloured glass.

Hibiki Japanese Harmony

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Earlier this week we were invited to attend the Canadian launch of Beam Suntory's latest premium blended whisky, Hibiki Japanese Harmony, at Kasa Moto restaurant here in Toronto. Assembled media guests were treated to a component tasting of 5 of the main whiskies from Suntory's Yamazaki, Hakushu and Chita distilleries that were blended to make this expression of the Hibiki blend. Hands down, this was definitely one of the best component tastings and elemental deconstructions I've had the opportunity to enjoy.

Led by Suntory Brand Ambassador Gardner Dunn, we sampled the following cask strength whiskies in the order below before moving on to the main event: 



  • a sweet, almost Bourbon-like, 100% grain (corn) whisky aged in 1st fill ex-Bourbon barrels from the Chita distillery; 
  • a malt whisky aged in American white oak barrels made at the Suntory cooperage with a slightly oily body
  • a rich single malt whisky aged in a cask that formerly held Oloroso sherry and was reminiscent of a classic Macallans
  • a single malt whisky aged in a rare Mizunara oak cask that imbued complex flavours of sandalwood, estery fruit, with an interplay of new leather and smoke;
  • and finally, a single malt velvet hammer of buttery vanilla and smokey peat from Hakushu distillery. 

These aforementioned whiskies, along with at least 5 others, were blended by the Suntory Whisky blending team to produce Japanese Harmony. A family affair, the blending team is led by third and fourth-generation Suntory family members: Master Blender, Shinjiro Torii, who is the great-grandson of Suntory founder Shinjiro Torii; and, fourth-generation Chief Blender, Shinji Fukuyo. As explained by Mr.Dunn, the American White Oak malt whiskies are used for the base note, the Mizunara and sherry cask malt whiskies act as "the dressing" while the smoky malt whiskies provide subtle accents to create depth and further complexity. Finally, the grain whiskies may be considered as the "dashi," or broth and constitute between 60-65% of the blend. 

Bottled at 43% ABV, Hibiki Japanese Harmony will soon replace the 12 year old expression of the Hibiki blend and will serve as the "introduction" to the existing 17 year and 21 year bottles.  

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Recent Comments

  • Joseph Neibich commented on Lagavulin 8 year old:

    Such a great Scotch-especially over crushed ice!

  • Jeff commented on Lagavulin 8 year old:

    But even Dr. Morgan can’t talk too long without tripping himself up – “if you select your casks carefully, you can find many wonderful whiskies aged six, eight, or ten years that have very specific tastes and flavors that are lost with excessive aging” – if the tastes and flavors are “very specific” to those ages, then obviously the ages matter to the product, whether “the majority of Scotch that’s consumed around the world today doesn’t carry an age statement” or ““the obsession with age statements and older whiskies is really a product of the late twentieth century” or not.

    There are “very specific” tastes and flavours associated with a lot of three year old product as well, but they aren’t generally tastes and flavours that are in high demand, and Nick’s silly NAS defenses NEVER come out as attacks on things like Lag 25 – what about all the wonderful and unique six, eight and ten year old flavours lost there? Is Lag 25 a victim of “excessive aging”, Dr. Morgan? Somehow there is such as thing as “excessive aging”, but not “underaging” – or, at least, you never read about it.

    There’s a lot of lazy thinking done around the subject of age, all right, and Nick Morgan is one of its primary authors and cheerleaders. If age matters to any whisky, it matters to all whisky.

  • Ryan commented on Isle of Jura 16 yr:

    Picked up the last bottle available at Summerhill a couple weeks back and, my God, I missed this!

    A quick search of the LCBO site doesn't turn up any hits for this 16 yr old. Again, gone too soon!

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