I’ve had the Coffey Grain, but I didn’t care too much for it so when Nikka reached out and asked if I’d like to try their Nikka Coffey Malt Whisky I was more than a little skeptical about how it was going to turn out. I’ll let the distillery tell you about the distillation process… Continue!
Kikori Rice Whiskey is actually just aged Shochu which is exactly what the Fukano whiskies are as well. The process for making shochu is a bit different than the process for making traditional malt, corn or rye based whisky in a few key areas. For starters shochu is made using distilled rice, sweet potatoes or… Continue!
Yamazaki 18 doesn’t really exist any more. Like all of the other age-stated Japanese whiskies it’s pretty much done for and the only way to really find a bottle is via an auction, high-priced specialty store or a private seller. It’s aged for at least 18 years in ex-bourbon casks, ex-sherry casks and Mizunara casks.… Continue!
Taketsuru 21 is a blend of two different single malts; Miyagikyo and Yoichi. Traditionally Yoichi is seen as a more powerful, more masculine malt and Miyagikyo is seen as a more subtle, more feminine malt. To make this whisky the folks at Nikka would select the best 21+ year old casks from Yoichi and Miyagikyo… Continue!
Chichibu Chibidaru is the the quarter cask style of whisky released from the Chichibu distillery. Which, by the way, is one of the funnest distillery names to say. Seriously, try saying it out loud. Chee chee boo… chee chee boo… chee chee boo… anyways. The type of quarter casks the Chibidaru was aged in are hogsheads… Continue!
Chichibu The First comes from a fairly young distillery located in Saitama Perfecture, Japan. Carrying the more formal name Ichiro’s Malt Chichibu The First, this is the first aged whisky put out by Ichiro Akuto whose family has been producing sake for more than 300 years. Before Ichiro, his grand-dad founded the Hanyu distillery which… Continue!
Hibiki 21 is a good whisky; it’s just about everything you could want in a dram from Japan. Hibiki 21 is made using single malts from Hakushu and Yamazaki and grain whisky from chita that were aged in a combination of American (ex-bourbon), European (ex-Sherry) and Japanese (Mizunara) Oak. Each component was aged for at… Continue!
Hibiki 17 years is an interesting whisky because it doesn’t really drink like a blend. It’s the kind of whisky that you could be forgiven for confusing it with a single malt. It came in a 24 sided glass decanter like the Hibiki 12 and outside of the numerical difference and a different color of… Continue!
Yamazaki 12 Years was the flagship whisky from the Yamazaki distillery in Japan. At Suntory they use a unique aging process that involves Spanish, American (ex-Bourbon) and Japanese (Mizunara) oak. This gives the whisky a unique character all its own and when it was available at a not-absurd price I enjoyed picking up a bottle… Continue!
Miyagikyo 12 was one of the casualties of last year’s age-stated axing by Nikka and is now fetching some crazy prices on the secondary market and in specialty shops. Looking around online shows prices of $600 – $700, but it looks like at auction they’re closing more around the $300 – $500 range so if… Continue!