![]() I can still remember the taste 15 years later, if not the lesson. I was priced out of most quality Japanese single malts (I had to go blended) but was lucky enough to drink Suntory Yamazaki 12-year-old one night with a salaryman who wished to practice his English skills. It made the job more fun, and I got to learn too! For many of my adult students the full whisky experience was their hobby, and as all Japanese students do, they took it extremely seriously. I got to learn a LOT about Japanese whisky when I taught English in Japan during the mid-noughties. The Yamazaki 12 Year Old Single Malt Whisky Nikka Whisky From the Barrel is firmly on the top shelf of Japanese blended whisky expressions and would impress even the grumpiest Scotch whisky lover with its fluidity and fullness.Ĥ. ![]() ![]() Whisky From the Barrel benefits from a few drops of water to unlock the subtler flavors in a smooth finish that belies its strength. The palate offers grainy sweetness, the richness of candied orange peel balanced by flecks of pepper, cinnamon and cloves. The resultant blended malt is a fine, smaller bottle (500ml) possessing distinct individuality, with full flavor characterized by solidity, depth of taste and the characteristic aroma of Japanese fruits and spices. That sounds great in theory, but these new regulations are not set to be introduced until 2024, when they will be voluntary, making it likely that old practices will continue.Nikka Whisky From the Barrel blend packs a bold punch at 51.4% ABV and recently topped our list of best blended whiskies.įrom the Barrel combines quality single malt from the Yoichi Distillery on Hokkaido with grain whiskies from the Miyagikyo Distillery on the main island Honshu.Īfter the whiskies are married, they are re-introduced for barrel finishing in a huge variety of casks, including bourbon barrel, sherry cask and refill hogshead. Like its Scottish counterpart, it must be aged for a minimum of three years in wooden casks and clock in at no less than 40% ABV. However, new rules from the Japan Spirits & Liqueurs Makers Association state that a Japanese whisky must be made from malted barley, use local water and be fermented, distilled, aged and bottled in Japan. Look out for the ‘world whisky’ label when purchasing. And, while the unscrupulous use this loose regulation to pass entirely imported products off as Japanese, many reputable brands use foreign-produced whisky in their blends. Spoiler alert: currently, not all whiskies labelled as Japanese are distilled in Japan.Ĭurrent laws allow producers to import whisky from around the world. That may sound like a trick question, but the rules surrounding what defines a Japanese whisky are changing. Read on for their 10 most highly rated drams deserving of a space on your bar cart. Our panel of 10 WSET-qualified experts and whisky drinkers tried 11 Japanese whiskies neat, before adding some water to dilute and soften the alcohol and bring out its core flavours. It's best consumed alongside your favourite Japanese food. This simple serve combines three to four parts soda to one part whisky. But if you want to dial down some of the hotter, boozier notes in a lively whisky, add a little ice or water to open it up and mellow it out. You can sip it neat, of course the best whiskies need little else than a tumbler. But may we make some suggestions? There are a few drinking rituals surrounding Japanese whisky that it’s only right to give ceremony to. Distilled from cereal grains rather than malted barley, expect floral, fruity notes. However, with a shortage of mature malts, Japanese distillers have embraced the style in its own right some of the most revered Japanese whiskies are, in fact, grain. Grain, a much lighter style, is commonly used to balance out a blend. Single malts are produced at a single distillery, and pure malts are a blend of malt whiskies from multiple distilleries owned by the same producer (Japanese distilleries are fiercely competitive and tend not to trade their liquids). Most styles will be blends, made with malt and grain whiskies sourced from different distilleries. You’ll often enjoy a warming sherry heat, plus a little smoke where a peated malt is involved. Expect sweet honey and toffee notes, a hint of fruit such as orange and a characteristic smoothness. Taste-wise, Japanese whiskies run the spectrum from light and fruity to luxuriously rich.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |