THE TOP FIVE JAPANESE WHISKIES

LEADING 12 YO JAPANESE WHISKIES IN THE USA

The top five of Japan’s 12-year-old whiskies are: Yamazaki, Hakushu, Nikka Taketsuru, Nikka Miyagikyo and Hibiki. Drink them as you like, but note that the Japanese typically add a dash (or a lot) of water. I use between 5 and 15 drops of water, using a pipette or drinking straw. I like Yamazaki the most.I have included the Yoichi 10-year-old as a very close 6th.

1. Suntory Yamazaki

 

 

 

 

 

 

 

 

The Sweetest: The first seriously marketed whisky from the distillery that started it all: Yamazaki 12-year-old. This is the classic, and for good reason. It’s light. It’s floral. It’s delicious. For what you’re getting, it’s reasonably priced. On the nose, one gets hints of zest and honey, and the palate, smooth and sweet, brings flavors of citrus with some vanilla oakiness. If you have a snobbish friend who insists on Scotch, a glass of Yamazaki should be the first class in a course of conversion to the Japanese path.  

2. Suntory Hakushu

 

 

 

 

 

 

 

The Smokiest: Hakushu, Suntory’s third American release, comes in a green bottle (a rarity among most clear-bottled Japanese whiskies) that hints at its “green” flavor profile: leaves and fruits, particularly pear. Marketed as the “fresh” whisky, Hakushu 12-year-old comes from the forests at the base of the Southern Japanese Alps. However, you’d be forgiven if you mistake this for an Islay malt. Even thoroughbred tasters often fail to separate the two. The use of peated barley, imported from Scotland, gives the whisky a smoky nose that suggests seaside origins; then you taste the delicate whisky, and find yourself transported to the forests of Japan.

3. Nikka Miyagikyo

 

 

The Most Surprising: When you nose this whisky, it releases little by the way of aroma. It takes ten minutes to settle and a second sniff yields heavy doses of toffee and caramel. The taste — full of strong, sweet vanilla — mimicks the nose’s form: slow to build, but impressive at its peak.Very classy finish.

4. Nikka Taketsuru

 

 

 

 

 

 

 

 

The Smoothest: Interestingly, this is a vatted (a blend of single malts) versus blended whisky, brought over to the United States for the first time just last year. It combines 12-year-old malts from Nikka’s Yoichi and Miyagikyo distilleries. The darkest of the five whiskies (though still light, as far as whiskies go), the Taketsuru wows your taste with its even balance and smooth finish. On the nose, you get hints of vanilla, apple and cinnamon (apple pie). However, honey dominates the palate — so much so, in fact, that you feel like you are drinking straight from a honeycomb. The finish is rather short. 

5. Suntory Hibiki

The Sexiest Bottle: Housed in a distinct, multi-faceted, corked (!) bottle, or decanter, this Suntory whisky looks like something pulled from Noel’s personal bar. Although the nose is a bit sharp, the Hibiki gains points for using whisky aged in Mizunara, a rare Japanese oak, as well as casks formerly used to hold Japanese plum liqueur. Like the Nikka Miyagikyo, the Hibiki is rich and thick, bordering on syrupy. The taste mirrors the honey and vanilla of other offerings, but with an oily texture and small notes of fruit. An excellent blend. 

6. Yoichi 10 YO

 

A very well made single malt from Japan, Yoichi is the jewel in Nikka's crown, their 10 year old offering notes of vanilla and fruit.  Nose: Plenty of fruit notes - peach stands out in particular, ripe, vibrant and subtly floral. Then there's rich vanilla custard, peat smoke and a hint of nutmeg spice. Palate: Oily and sweet, with peat smoke following swiftly afterwards. Light oak and developing fruit notes beneath. Finish: Appealing oak lasts on the finish.

JAPANESE WHISKY: SERIOUS CONTENDERS TO SCOTCH

Japanese Whisky Growing In Popularity

The first commercial production Japanese whisky began in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.

There are several companies producing whisky in Japan, but the two best-known and most widely available are Suntory and Nikka. Both of these produce blended as well as single malt whiskies and blended malt whiskies, with their main blended whiskies being Suntory kakubin (square bottle), and Black Nikka Clear. There are also a large number of special bottlings and limited editions.

Since 2011, there are nine active whisky distilleries in Japan:

Yamazaki: owned by Suntory, between Osaka/Kyoto on the main island of Honshū.

Hakushu: also owned by Suntory, in Yamanashi Prefecture on the main island of Honshū.

Yoichi: owned by Nikka, on the northern island of Hokkaidō.

Miyagikyo (formerly Sendai): also owned by Nikka, in the north of the main island, near the city of Sendai.

Fuji Gotemba: owned by Kirin, at the foot of Mount Fuji in Shizuoka.

Chichibu: near Chichibu in Saitama Prefecture. This is the new Chichibu distillery, founded by Ichiro Akuto, grandson of the distiller at Hanyu. It opened in 2008.

Shinshu: owned by Hombo, in Nagano Prefecture on the main island of Honshū.

White Oak: owned by Eigashima Shuzou, in Hyogo on the main island of Honshū.

Eigashima Distillery: Eigashima Shuzo is located in Akashi City, Hyogo Prefecture, and first acquired a whisky-making license in 1919. The new distillery was established in 1984.

 
Since 2000, Japanese whiskies have won awards, including top honors, in international competitions, notably Suntory. At the 2003 International Spirits Challenge, Suntory Yamazaki won a gold medal, and Suntory whiskies continued to win gold medals every year through 2013, with all three malt whiskies winning a trophy (the top prize) in either 2012 (Yamazaki 18 years old and Hakushu 25 years old) or 2013 (Hibiki 21 years old), and Suntory itself winning distiller of the year in 2010, 2012, and 2013. The resultant acclaim nudged Japan's distilleries to market overseas.

Further, in recent years a number of blind tastings have been organized by Whisky Magazine, which have included Japanese single malts in the lineup, along with malts from distilleries considered to be among the best in Scotland. On more than one occasion, the results have had Japanese single malts (particularly those of Nikka's Yoichi and Suntory's Yamazaki) scoring higher than their Scottish counterparts.

In May 2015,  there were two official single cask festival bottlings: two Japanese whiskies (a Chichibu six-YO 2009/2015 and a Mars Komagatakefour YO 2011/2015). Both were excellent – and much sought-after – but the Mars seemed to be the crowd favorite. Seeing as this was the first single cask from the ‘new regime’ (i.e. distillate from after the two-decade hiatus in production), it seems to spell good things for the future. Prices keep going up, but that is a discussion we will keep for a rainy day!

The Hakushu distillery in central Japan was once the largest whisky distillery in the world, with an annual production capacity of 12 million litres. One of the best places online to discover more about Japanese whisky is nonjatta. blogspot.com. Their site is probably the most comprehensive sources on Japanese single malts for English speakers.

Considering there are only nine active single-malt distilleries in Japan, the variety of styles is startling. All share a basic DNA with traditional Scotch: Japanese whisky also starts with malted barley imported from Scotland, because it's the best and the cheapest. And yet there are differences. The Japanese don't acquire whiskies from other distilleries to make their distinctive blends, the way the Scots do. Instead, each distillery creates its many in-house variations using an array of copper pot stills and wooden barrels.

Coal Fires

The resulting whiskies are more floral, with softer, silkier textures, than those from Scotland. At Nikka's Yoichi distillery, the pot stills are heated by coal fires, as opposed to steam, which gives their single malts richer, peatier flavors. And the Yamazaki distillery's use of virgin mizunara barrels contributes aromas of temple incense and sandalwood.

Climate and landscape are also key flavour influencers. Whiskies produced at higher elevations, such as those at Suntory's Hakushu distillery in the southern Japanese Alps, are notably clean and crisp, as are those from the Fuji-Gotemba distillery, which uses snowmelt from Mt. Fuji.

Single-Cask Bottles

Part of the growing interest in Japanese whisky, says David Driscoll, a spirits buyer for California's K&L Wine Merchants, is that "people crave the new, the unique and the unobtainable."

Among the most-prized collectibles are single-cask bottles from Japan's storied, now-closed distilleries. For instance, UK-based Number One Drinks Co. obtained the distribution rights to the remaining 364 casks of Karuizawa. The legendary 1967, with notes of tobacco, sherry, dark chocolate and roasted coffee beans, originally sold in 2009 for $380 but now costs 10 times that, while the 1968 sold at a Bonhams auction in Hong Kong for almost $6,000, far above the high estimate.

Equally rare are Ichiro's Malt Card whiskies from the shuttered Hanyu distillery, with labels that look like playing cards; a set of 13 brought $12,642 at Bonhams's November Hong Kong sale.

The Three Top Botttles

Japanese whiskies aren't just Scotch made in Japan. They embody a different, especially delicate aesthetic, based on harmony and precision. They're more subtle Zen garden than sturdy Scottish kilt. The top bottles aren't easy to find, even in Japan, but they're worth the search.

 

Hakushu 12-year-old single malt This fresh, lightly smoky whisky from Suntory's forest distillery--inside a bird sanctuary 2,200 feet (670 meters) up in the southern Japanese Alps --and has notes of green apple and smoky autumn leaves. ($70)

Hibiki 21-year-old blended whisky This Suntory blend of more than 20 Yamazaki and Hakushu whiskies is perfumed, subtle and sweet, with just the right touch of tartness. ($300) Nikka Taketsuru Pure Malt 21-yearold This blended single malt, named for Nikka's founder, is round and rich. ($170)

  Yamazaki 25-year-old single malt Judged best Japanese single malt in Whisky Magazine's 2013 World Whiskies Awards, Suntory's flagship is smooth, complex and perfectly balanced. ($1,600). 

John Dewar & Sons Launches "Last Great Malts" Collection:

 DEWARS SELLS RARE SINGLE MALTS

      New Expressions and Never-Before-Released Single Malts

John Dewar & Sons Ltd., one of the most respected names in the world of Scotch whisky, released a range of new expressions and never-before-released single malts - the hidden gems of its single malt portfolio on 14 June 2015. This bold move, unprecedented in recent years, introduced a treasure trove of top-shelf whiskies to consumers around the world.

 

The distinguished drams of ABERFELDY®, AULTMORE®, CRAIGELLACHIE®, THE DEVERON® and ROYAL BRACKLA® were launched under the title of the "Last Great Malts," each with a compelling story and character.

For generations, these distinctive whiskies have been distilled and left to mature undisturbed in oak casks. Now, at last, whisky aficionados the world over will be able to taste the single malts from these distilleries in their authentic form. "The single malt category is one of our industry's great growth opportunities. We are blessed with five of Scotland's finest, high-quality whiskies," says John Burke, dark spirits category director. "We have great respect for the category and are confident that each of the Last Great Malts will be a fitting addition to the repertoire of the most discerning single malt enthusiast."

The 'Last Great Malts' 

ABERFELDY, known as the "Golden Dram," draws its water from the Pitilie Burn. Pure and fresh, its waters are famed for containing deposits of alluvial gold. The dram is much admired for its honey notes, displaying a classic Central Highland style rarely tasted in single malts today. Named "Highland Whisky of the Year 2014" by Whisky Magazine, ABERFELDY is repackaged and available globally as a 12-year-old and a 21-year-old, with an 18-year-old exclusively available in Travel Retail. The Company plans to launch a 16-year-old sherry finish and a 30-year-old in 2015.

AULTMORE is a rare Speyside malt known locally as "a nip of the Buckie Road." The distillery's water filters down through the misty, mysterious area called the Foggie Moss. AULTMORE is rated top-class and is a dram sought after for its gentle grassy notes. AULTMORE will be available from November with a 12- year-old, a 21-year-old in Travel Retail, and a 25-year-old in limited quantities. 

CRAIGELLACHIE has released a portfolio of single malts for the first time in history. The distillery stays true to its traditions of whisky-making, including the use of worm tubs - so called for their coiled copper tubing - to cool the spirit. A challenging Speyside whisky, it was described as "old-fashioned" even in 1891 as it makes no concessions to modern-day trends. Single malt fans appreciate CRAIGELLACHIE for its remarkable sulphuric, savoury, meaty character. CRAIGELLACHIE makes its way from the distillery doors this month, with a 13-year-old, 17-year-old, a travel retail exclusive 19-year-old, and a limited 23-year-old.

Coming in summer 2015, THE DEVERON, a new range of 12-, 18- and 25-year-old single malts, made where the River Deveron meets the open seas. Offering "calm from the storm," it's the perfect fireside malt. Soft fruity notes combine with an easy drinking style to make THE DEVERON a favourite with the work force of the distillery.

With a previous limited edition release of a 35-year-old £10,000 (US$15,000) a bottle, ROYAL BRACKLA is a truly regal malt. Founded in 1812, in the northern Highlands, it hails from the first distillery bestowed with a royal warrant and has since been lauded as "The King's Own Whisky." Heavily sherried, rich, fruity and full, ROYAL BRACKLA is a fine dram to savour as it slowly reveals its complexity. To be released in March as 12-year-old, 16-year-old and 21-year-old expressions.

"We have been patiently reserving casks and we are now ready to share the five distinguished malts with whisky lovers around the world - each release features an age statement," adds Stephen Marshall, single malts global marketing manager. "Up until now, these amazing liquids have been Scotland's best-kept secret, known only to a few. Now we're appealing to single malt drinkers - people who like stories and enthusiasts who are interested in exploring the aromas of the world's most complex spirit."

Market Availability
 
The single malts, which will be released in phases, will be available as a complete set of five or in various combinations of the expressions in 10 initial markets around the world including Canada, France, Germany, Japan, Russia, Sweden, Taiwan, United Kingdom, United States and Global Travel Retail.
The first public showing of the Last Great Malts single malt Scotch collection will be at the Stockholm Beer & Whisky Festival starting September 25.
For more information on the new single malt expressions, the five distilleries, tasting notes, crafting, and heritage, please visit http://www.LastGreatMalts.com.

About John Dewar & Sons Ltd. 
 
John Dewar & Sons Ltd. employs 300 people at seven locations throughout Scotland. The Company currently operates whisky distilleries in Aberfeldy, Macduff, Aultmore, Craigellachie and Nairn with ageing, blending, bottling and packaging facilities in Glasgow and additional maturation facilities in Poniel in Central Scotland.
The single malt brands of ABERFELDY®, AULTMORE®, CRAIGELLACHIE®, THE DEVERON® and ROYAL BRACKLA® are part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.

The Dewar’s story begins in 1805 with the birth of its founder, John Dewar, who became the biggest success story to emerge from a hamlet in rural Perthshire rather improbably called Dull. From humble crofters beginnings as the seventh of nine children, his break came aged 23 when he was employed in a wine merchants owned by his step-mother’s relation, Alex MacDonald. Nine years later he was made a partner in the firm, which was renamed MacDonald & Dewar, according to http://www.diffordsguide.com/producers/857/john-dewar-and-sons-ltd/history/

In 1846 his partnership in MacDonald & Dewar was dissolved, allowing the now 41-year-old to establish his own eponymous spirits and wine merchant. The catalyst for change was Jane Gow, whom he married in 1845 – she fell pregnant shortly after. Cognac and Irish whiskies were the fashionable tipple of the day, but John’s aim was to get the Scottish drinking Scotch. The exact date that he started blending whiskies is unknown, but it’s clear he quickly became adept at the art. John’s company, Dewar’s, didn’t own its own distillery, it simply used stocks purchased from other to make its blends.