Showing posts with label Hibiki. Show all posts
Showing posts with label Hibiki. Show all posts

Wednesday, 11 November 2015

The Great Whisk(e)y Rumble (Sydney)

There's something to be said for an event involving four great whisk(e)y legends from around the world... 

Not many details were revealed by Beam Suntory prior to the event, held in early September, dubbed 'The Great Whisky Rumble' - other than that it was to be 'the bout of the year, a whisky bout that is'. Having attended other Beam Suntory events recently, we knew we could expect great things from Suntory's wide-ranging portfolio of brands; Hibiki, Laphroaig, Canadian Club and Jim Beam.

Joined by Suntory staff, fellow whisky lovers, whisky bloggers, media reps and others from the industry, we all converged at the Australian Technology Park ahead of the bout. Walking through the locomotive workshop was reminiscent of the time I spent at last year's Jack Daniel's celebration when the whole site was transformed into a spectacular bar - this "rumble" being hosted at the back of the Australian Technology Park. As we entered, we were graced by a spectacularly transformed space - lined with large feature windows, stacked bourbon barrels, old wooden artefacts and old Chev ute, the vintage decorated grand hall instantly transported us back to the early 1900s.


The four brands; Hibiki, LaphroaigCanadian Club and Jim Beam were each represented across the four corners of the hall, with each corner showcasing a good range from each brand including Jim Beam's Knob Creek, Booker's, Basil Hayden's; Laphroaig's classic 10yo, 15yo, Quarter Cask; Suntory Kakubin; and Canadian Club 12yo. The whisky legends behind these four brands stood by their corner, surrounded by their fans. One might have drawn a parallel between these scenes and those moments prior to a big boxing match, where legends are surrounded, supported and hyped by their fans... 

The four whisky legends that stood by their brands were:
  • Fred Noe, the seventh generation Master Distiller of Jim Beam
  • John Campbell, Distillery Manager of Laphroaig
  • Dan Tullio, Canadian Club  Whisky Master
  • Mike Miyamoto, Suntory Whisky Global Brand Ambassador
What was great about the night was that it was the first time that these four whisky legends were together in one place, to debate and battle it out in the 'Great Whisky Rumble.'

 


As guests awaited the commencement of the rumble, a range of cocktails were served. I took the opportunity to spend some time talking with Mike Miyamoto and John Campbell in their corners, whilst taking the opportunity to try the whiskies on offer


 

 

Opening up the rumble was John Rosair, Managing Director of Beam Suntory Oceania who introduced Dylan Howarth of The Drink Cabinet as MC for the night.


The charismatic Dylan explained how the rumble was to see the four great whisky legends go all out to present their brands, their stories and their whiskies - all set to take place on the main stage for the event - a real-life boxing ring.

As the curtains were pulled back, a boxing ring was unveiled - inside, contenders already going at it (although simply for show). Seated around the ring, we were all given a tub of popcorn to munch on whilst we waited for the main event.


It wasn't long until Dylan opened the main event, introducing the order for the night which saw Dan Tullio first up in the ring, followed by Mike Miyamoto, Fred Noe and finally John Campbell.

The rule of the rumble, MC Dylan Howarth explained, was that he would present a series of questions to the four whisky figures, who would be given an opportunity to present their stories and their whiskies. At the end of the night, the crowds were to nominate their favourite as the winner.

First contender of the night - Dan Tullio, Canadian Club Whisky Master:


Dan highlighted the history of Canadian Club, dating back to 1858 and began with the founding father Hiram Walker who at the age of 40, decided to make whisky in Canada. Roll forward to 2015 and Dan explained how over the years, Australia, as a market, had climbed up to the number three spot for Canadian Club in the world. The Canadian Club Classic 12 year old was presented by Dan for tasting.

On stage, Dan was highly engaging and it was entertaining to see the odd bit of banter being thrown around between Dan and Noe regarding Canada and America.


Mike Miyamoto led Round 2 - sharing similarities with the numerous whisky expressions he oversees; balanced and composed, Miyamoto spoke to the recently launched Hibiki Japanese Harmony. Miyamoto described the driver behind the Japanese Harmony expression and how the expression was inspired from the original Hibiki which was created in 1989 to commemorate the 90 year anniversary of Suntory.

As noted during the launch back in August, I found the Japanese Harmony to be a clean, simple blend that may not be as bold-bodied as the aged Hibikis, though able to stand up as your daily dram or as Miyamoto puts it, a versatile expression that you can introduce to those who have not tasted whisky before or are interested in Japanese whisky.


Fred Noe took the stage for round 3.

“The Rumble is the perfect setting to really hash out who has the best whiskey" noted Noe who then proceeded to laude the greatness of Kentucky bourbon whiskey in front of his global counterparts. 

Noe certainly took the stage well, presenting Jim Beam's small batch bourbon Knob Creek to rally the crowds. It was my first time sampling the Knob Creek and I loved it. I found it to be a big, rich, pleasant, palate engaging bourbon. The intense, rich and oaky characters of the Knob Creek showed some resemblance to the characters of Booker's, another small batch in Jim Beam's small batch range.

On stage, Noe was clearly proud of Jim Beam and its leading position in the global market. As Noe concluded "The future looks great for bourbon!" - and he is most likely right with all the exciting developments in the bourbon scene.


The final contender of the night was Laphroaig's John Campbell. Presenting the Laphroaig 10yo to the crowds; the epitome of the Laphroaig range, the 10yo carried the classic Islay traits, being heavily peated, buttery and layered with smoke and more smoke - the 10 yo, in my opinion packed a good punch to round up the four whisk(e)y variants and helped to seal the night.

John spoke to the newly released limited Laphroaig 15yo, noting the story of why the 15yo was resurrected following its discontinuation a few years ago (having been replaced by the Laphroaig 18yo).

John explained how Laphroaig fans have lauded the 15yo over the years, and especially once it got discontinued and how it became quite special to Laphroaig backers. This was certainly true, having spoken to few drammers that have confessed their love for the 15yo and even seeing a few old 15yo bottles for signing at the Laphroaig Masterclass (post coming up) - one such old bottle belonging to Martin.

Given the special status it held in the hearts of Laphroaig fans, the 15yo was unsurprisingly chosen as the expression that would be released to commemorate the 200 year anniversary of Laphroaig. One main difference with the newly released 15yo is that the new 15yo is made in smaller batches.


As the rumble wrapped up, the crowds were engaged to select a winner though from memory I recalled all the Whisky greats won the people's choice. Personally, I enjoyed the Knob Creek, it was a big, rich, intriguing bourbon. 

The dust may have settled, the crowd subsided but the legends lived on. The wisdom of the four whisky greats from the night will forever be ingrained with those that witnessed the rumble. For that this event will go down as one of the greatest whisky events this year. 

Overall, the Whisky rumble was loads of fun, entertaining, enlightening and insightful. Well done to the Beam Suntory team and Liquid Ideas for pulling this momentous event together and especially for Dan, Mike, Fred and John for banding together on the night to share their special stories.


TimeforWhisky.com would like to thank Liquid Ideas anBeam Suntory for the invite to The Great Whisk(e)y Rumble.


Cheers,
Hendy.

Friday, 7 August 2015

Suntory Hibiki "Japanese Harmony" Australian Launch (Tasted #199)

With the explosion in demand (both for consumption and collection) for Japanese whiskies in recent years, Suntory holds a special spot with Japanese whisky drammers with its core whisky portfolio which includes Yamazaki (which we visited last year), Hakushu (which we also visited) and the famous blend Hibiki (not to mention the soon-to-become-mainstream Chita grain whisky).

Late last year Suntory Australia officially launched the Yamazaki "Distiller's Reserve" and the Hakushu "Distiller's Reserve" in Australia along with some of its other core range including the Yamazaki 12 Year Old, Hakushu 12 Year Old, Hibiki 12 Year Old and the fantastic Hibiki 17 Year Old (see our coverage of the launch here). Roll forward just under 12 months, and Suntory is back once again to introduce a new NAS (No Age Statement) release, with the new Hibiki "Japanese Harmony" - toted to be a tribute to the original Hibiki blend which was created in 1989 to commemorate the 90 year anniversary of Suntory.


To celebrate the launch of the new Hibiki "Japanese Harmony," Suntory held a launch event at Simmer on the Bay in Sydney's Walsh Bay. The event venue was decadently decorated with tranquil and elegant features and upon walking in, guests were greeted with the sight of a grand centre round table, with the classic 24-faceted Hibiki bottles placed around the tables, surrounded with tea-lights of various sizes (it was later revealed that these bottles were only filled with tea - as display bottles often are).



In the adjacent room, rows of tables could be seen featuring the Hibiki component whisky tasting sets. The room had been extensively decorated with tranquility and nature in mind; trees, branches, flowers and honeycomb-inspired lights were installed across the room. The room design and features very much reflected Suntory's "mission" of being in harmony with people and nature.


As with the launch last year, Mike Miyamoto, the Suntory Whisky Global Brand Ambassador was the host for the evening. In kicking off the launch, Mike described the extensive journey he embarked on with Suntory throughout the past 37 years, having joined in 1978 at the Yamazaki Distillery before being posted in USA in 1980 to run the cooperage business. Mike also spent some time at the Bowmore distillery between 1994 and 1999 and once again between 2002 and 2004 as the Director of Distillery before becoming the Global Brand Ambassador last year.

Following an overview of his time with Suntory, Mike then proceeded to provide a brief overview of the history of Suntory before kicking off the formal tasting of the Hibiki "Japanese Harmony"


In previewing the "Japanese Harmony," Mike described that five key component whiskies from the YamazakiHakushu and Chita distilleries collectively make up the Hibiki “Japanese Harmony.” Each of the five key component whiskies add a different flavour profile with the total blend consisting of more than 12 malt and grain whiskies from the five component categories:
  • American White Oak Cask Malt Whisky - the base whisky for Hibiki, malty, sweet with loads of fresh fruits and floral notes;
  • Chita Grain Whisky - which adds to the mild and grain-like aroma;
  • Sherry Cask Malt Whisky - the overlay; sweet, fruity, rich and complex;
  • Mizunara Cask Malt Whisky - the overlay; sweet and distinctive, adding the woody, floral notes to the overall blend;
  • Smoky Malt Whisky - the overlay, strong and dry, as with all the smokiness
Of the five component whiskies, three were presented for formal tasting; being the Chita Grain, the Mizunara Cask as well as the Sherry Cask. Frankly, the three component whiskies were easily able to stand on their own and were quite exciting to taste.



The Chita Grain was the first component tasted - overall, a mild and pleasant dram. With a Chardonnay-like appearance, the Chita Grain nosed of vanilla, lemon cheesecake with a fresh breeze of the morning forest air and wet moss. There was also a hint of whipped butter on the nose. The grain was evident on the palate with a big dollop of corn note that developed into a herbaceous minty and dill profile. The finish was refreshing, mostly from the mint note albeit short.

The next component we tasted was the Mizunara cask whisky. Never having tasted Mizunara cask whisky prior, I was excited when I heard this was one of three components being presented. Overall, a sweet, gentle component with an overlay of spices. The Mizunara whisky had a gold appearance. Mint, wet forest moss and sherry were the initial striking notes on the nose. The palate is clean with fresh oak, pine notes that finished for quite some time and developed into a concoction of dried spices

The third component, the sherry whisky component was quite likely the most exciting component of the three. You could almost hear all the pleasantries being shared around the room as we began to taste it. With quite a dark, copper, port like complexion, the sherry component was sweet, fruity and complex on the palate. The nose was filled with sherry, vanilla with a hint of oak. The palate was soft, refined and starts off with a vanilla note followed with oak and then a layer of peat. The finish was long, gentle and tended to coat the palate.




Suntory Hibiki "Japanese Harmony" (43% ABV, Blended, NAS, Japan, $99.99AUD)
--------------------------------------------------------------------------------------------------------------------------
A clean, simple Hibiki blend that may not be as prominent and bodied as the 12yo or the 17yo though the Japanese Harmony can stand up as your daily dram or a dram on a nice warm day, served as a Highball given the light, crisp profile.

Colour: Gold with a tinge of amber hue


Nose: There is crisp pine needle at first with a swift of sherry followed by notes of rum, vanilla and butterscotch


Palate: The Japanese Harmony carries a clean, soft yet buttery characters on the palate. Note of popcorn is there that develops further into notes of sherry with soft, gentle spices.

Finish: Short to medium finish with gentle lingering spices

Rating (on my very non-scientific scale): 89/100.




It is certainly exciting to see another Beam Suntory whisky release in Australia and given the increasing demand and love for Japanese whiskies, as compared to other single malts and blends from other parts of the world, I do hope we see few more expression releases in the coming year (Martin: Hopefully Beam Suntory arrange a similarly high-profile launch for the new core lineup Chita!)

Until then, we have the Hakushu and Yamazaki Distiller's Reserve, the Hakushu and Yamazaki age statement whiskies and now, three Hibiki expressions to enjoy.

Cheers,
Hendy

Tuesday, 23 June 2015

PR #28: Hibiki Japanese Harmony launches in Australia and "The House of Suntory" exclusive takeovers return

Hibiki Japanese Harmony launches in Australia

At Time for Whisky we're big fans of Japan, the Japanese whisky/bar scene and Japanese whisky in general, and right up there amongst our favourite whiskies are those by Suntory - not only their excellent single malts, but also their famous blend Hibiki.

Last year Suntory launched the NAS Yamazaki and Hakushu "Distiller's Reserve" (along with the official launch of the rest of the range, Hibiki 12 and 17 included), and this year it's Hibiki's turn for a NAS (No Age Statement) release, with the "Japanese Harmony" just having been launched in Australia.

With Hendy having attended the Sydney launch last night, and myself having attended a tasting in Tokyo with Suntory's Chief Blender Shinji Fukuyo last month, we'll have our own thoughts up on the Japanese Harmony soon. Until then, here's the press release...
23 June 2015 – Japanese whisky lovers will be delighted with the launch of Hibiki Japanese Harmony whisky, the latest masterpiece from the award-winning House of Suntory, available in the Australian market from June 2015. 
Hibiki Japanese Harmony is a meticulous and refined blend that offers a symphony of more than 12 malt and grain whiskies from Suntory’s Yamazaki, Hakushu and Chita distilleries, developed by third-generation Master Blender Shingo Torii and fourth-generation Chief Blender Shinji Fukuyo. 
The entrepreneurial spirit and discerning palate of Shinjiro Torii, founder of Suntory and Japanese Whisky, gave rise to the creation of Hibiki in 1989 to commemorate the 90 year anniversary of Suntory. Distilled with the purest waters and the most refined techniques, it is no surprise that the oriental nuances and complex, distinct character of Suntory’s whisky is the drink of choice for whisky connoisseurs the world over. 
Hibiki Japanese Harmony, thoughtfully presented in the classic 24-faceted glass bottle symbolizing the 24 seasons of the old Japanese lunar calendar, pays tribute to the original Hibiki blend. 
Fukuyo meticulously used the exact malt and grain whiskies that went into the first Hibiki blend; American White Oak malt whiskies form a solid base, which are accentuated by the rare Mizunara (Japanese oak) and Sherry malt whiskies. 
These exceptional malt whiskies are the backbone of the award-winning Hibiki range – Hibiki 17yrs, 21yrs, 30yrs and now, Hibiki Japanese Harmony. Grain whiskies from Suntory’s Chita distillery act as the “dashi” or broth, to complete the personality of the malt whiskies and enhance the overall harmony of flavour of Hibiki. 
The newest member of the House of Suntory is extremely versatile, recommended to be enjoyed neat, blended with water, mixed as a cocktail, or served with a hand-carved ice ball for the ultimate Japanese whisky experience, and enhances any dining experience. 

Whilst I love the Hibiki 17, anyone with a passing interest in whisky would have to recognise the constrained supply of aged malts (impacting whisky producing nations all over the world), and the related increasing prices (or in the case of Nikka - entire deletion of age statement malts!), so it's good to see Suntory responding by ensuring we can continue to enjoy Hibiki well into the future. It's also pleasing to see they've kept the stunning Hibiki bottle design for "Japanese Harmony"!

Hibiki "Japanese Harmony" retails in Australia for $95AUD.



The House of Suntory Exclusive Takeover Returns

As if the launch of a new Hibiki wasn't enough, Suntory are bringing back their "House of Suntory" bar takeovers in 2015, giving whisky fans in both Sydney and Melbourne a chance to enjoy the range in
22 June 2015 – Suntory, the pioneer of Japanese whisky, once again invites Australia into The House of Suntory Exclusive Takeover this winter. Following huge success in 2014, the sophisticated pop up will also celebrate the introduction of The House of Suntory’s newest member, Hibiki Japanese Harmony.
The award winning distiller welcomes consumers into The House of Suntory to discover the art of Japanese whisky and experience an evening of utmost omotenashi; the Japanese spirit of hospitality. A specially designed three and six course paired menu created exclusively for the pop up will explore the marriage between Japanese whisky and cuisine, including bespoke Suntory Whisky cocktails and izakaya style bar food.
Launched last year to celebrate an expanded portfolio of luxury whiskies, the one-night-only event sold out at venues across Australia. To welcome Hibiki Japanese Harmony, The House of Suntory will this year run on each Wednesday of July and August, first at Melbourne’s award-winning Japanese bar and dining room, Hihou, in July before arriving in Sydney at the new Japanese small bar, Tokyo Bird, in August. 
“We have expanded The House of Suntory Takeover series to allow even more Australians to be acquainted with Suntory Whisky. In line with true Japanese hospitality, we want everyone to enjoy the subtle complexity of Suntory Whisky and experience the range in the style its founder, Shinjiro Torii intended it to be consumed; alongside beautiful Japanese cuisine,” said Narelle McDonald, Beam Suntory Australia Group Marketing Manager.
“We are excited to welcome a new whisky masterpiece to this year’s events, Hibiki Japanese Harmony. It’s a harmonious blend reflecting the craftsmanship and delicate nature of the Japanese. With its honey like sweetness, it is perfectly paired with complex flavours and desserts. The full Suntory Whisky portfolio will also be available The House of Suntory, including the gently smoky Hakushu and our flagship single malt, Yamazaki. Consumers who attended last year will also welcome the return of the highball - whisky mixed with soda, ice and a mint or lemon garnish - which has been incredibly popular.” said McDonald.
The House of Suntory Exclusive Takeover returns as consumers interest in Japanese whisky continues to rise. An increasing desire for luxury experiences and experiential drink offerings has amplified the popularity of Japanese whisky with Australian consumers. Last year also marked the first time a Japanese whisky was awarded the Whisky Bible’s whisky of the year, with Suntory Whisky’s Yamazaki Single Malt Sherry Cask 2013 being awarded top honour.
The House of Suntory will launch at Hihou on Wednesday 1 July and will take over the venue each Wednesday evening during July. Consumers can celebrate the arrival of the new Hibiki Japanese Harmony and enjoy on a hand-carved ice sphere. Prices are $55 per person for a 3 course tasting menu, while a 6 course dinner will cost $120 per person. Suntory Whisky drinks with matching bar snacks will also be available daily throughout the month of July.

Tokyo Bird owners Tina and Jason are good friends of this blog, and have quickly established themselves as the place to go in Sydney for authentic Japanese whisky, cocktails and yakitori. We have no doubt these events will be well worth the (quite reasonable) prices.



Cheers,
Martin.

Wednesday, 26 November 2014

This week in whisk(e)y #14

As you might know if you read this blog regularly, we get a fair few interesting press releases and news articles here at TimeforWhisky, and usually try to feature them with our own spin, experiences or comments. Sometimes though, they come thick and fast, and we just don't have time to do them all justice.

So we've decided to take a leaf out of some other excellent whisky blogs, and feature a "PR roundup" every now and then - basically a wrap-up of relevant press releases we've received in the previous week or so (including other interesting whisk(e)y news Steph & I think you might enjoy). So on with it then...


Glengoyne's award winning year and Australian launch of 35 year old

Earlier this year we attended the fantastic launch of the Glengoyne 25yo, and now the distillery has taken it one step further with the release of the extremely limited 35 year old, now available in Australia.

Limited to 500 decanters (of which 6 will be available in Australia), the whisky comes in hand-blown and engraved decanter with a gold and crystal stopper, housed in a solid oak box with a red leather interior (much of which seems to be a pre-requisite for any 30+ year old whisky these days.) No doubt, it's a fantastic looking package.

Bottled at 46.8% ABV, the official tasting notes for the whisky are as follows:
NOSE: A rich full nose with fantastic depth. The classic Glengoyne apple character is at its heart, with complementary notes of papaya, mango and coconut giving a beautiful scent that can only come with decades in oak. Aged leather, Victoria sponge, dried citrus peel, honeycomb and saffron all add to the complexity of this incising nose. 
PALATE: A great oily texture that instantly coats the mouth with a burst of fruit. A whisky to hold on the palate for a long time as it keeps developing, with dried fruit, floral notes and gentle spice becoming almost creamy after time.
FINISH: The tropical fruit intensity returns and lingers at the back of the throat while the whisky becomes slowlydrier, with liquorice, brown sugar and dark chocolate beautifully balanced. A whisky not to be rushed!
Glengoyne 35 Year old is available from Dan Murphys for $5,000AUD.

Also on the topic of Glengoyne, the distillery has had a pretty fantastic 2014, capping off the year with two new awards at the Scottish Field Whisky Challenge:
"The family owned distillery has won more top awards this year than ever before with the latest, a double win at the Scottish Field Whisky Challenge, to add to the trophy cabinet. 
Glengoyne 25 Year Old was awarded the Top Distillery Bottling and a silver medal in the Over £80 category. 
The Scottish Field Whisky Challenge is now in its fourteenth year and is a key event in the Scotch whisky trade calendar. The winners are chosen through blind tasting by respected industry judges meaning the whisky is chosen solely on its own merit. 
Commenting on the awards, Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers who own Glengoyne said: “2014 has truly been an award-winning year for us at Glengoyne and with another set of awards to add to our already record number for this year, this really is a fantastic accolade for us. We are looking forward to next year and the successes we hope it will bring.” 
Glengoyne is owned by one of Scotland’s leading, independent, family-owned distillers, Ian Macleod Distillers. Glengoyne is handcrafted from the finest sherry casks within Glengoyne’s traditional dunnage warehouses. Unlike most other single malt whiskies, Glengoyne dries its malted barley using only warm air resulting in a subtle yet complex malt where all the delicate flavours are freely expressed."


anCnoc launches 18 year old
We've featured anCnoc a few times on this blog, and this time around it's the 18 year old - a new addition to the core lineup.

anCnoc's Assistant Brand Manager Stephanie Bridge explains:
“2014 has been anCnoc’s most ambitious year to date. We unveiled our new Peaty Collection in April, two new expressions for Global Travel Retail and our hugely popular 2000 Vintage. We are confident that our new anCnoc 18 Year Old will be extremely popular amongst single malt aficionados with its unique taste profile and striking packaging.”
Per the press release:
"anCnoc 18 Year Old was matured in top quality hand-selected American oak ex-bourbon and European oak ex-sherry casks. The combination of the two types of wood gives this mature expression of anCnoc an outstanding depth, complexity and balance of flavour. It's a single malt for the most discerning drinker. The whisky is bottled at 46% ABV, non-chill filtered and presented at its natural colour. Initially 6,000 bottles will be available in key markets worldwide. The recommended retail price is £70." 
No word yet on AU or HK availability, but I wouldn't be surprised if we saw this released in Australia in 2015, based on previous anCnoc releases.


Old Dunbar distillery launches Kickstarter campaign
A few weeks ago we brought word of SIA Scotch's successful Kickstarter campaign (tasting notes due shortly), and now a Kentucky-based Bourbon distillery startup is hoping for similar success on Kickstarter, with the launch of Old Dunbar.

At the time of writing, the campaign has 23 days remaining and a way to go to reach its $100,000US target. There are a number of different rewards for backing (from as little as $10USD) though we note that many of them don't include a bottle of the whisky (a $250USD pledge does allow a "fill your own bottle" experience though, and several include distillery tours).

As with many new distilleries, the Kickstarter site mentions plans to produce gin and vodka, which makes a lot of sense to provide some cashflow as the whiskey matures.
"HENDERSON, KY USA – Jason Girard, the former executive chef at Buddy Guy’s Legends, is preparing to launch Old Dunbar Distillery in his grandmother’s birthplace of Henderson, Kentucky. Girard’s greatgrandfather, Colonel Felix E. Dunbar, lived his entire life in Henderson County. The Colonel was the county’s rural mail carrier (on horseback, wagon and eventually automobile) for more than 50 years and family legend has it that he delivered more than just the mail, during Prohibition... 
The startup distillery will launch a Kickstarter campaign on Tuesday, November 18 @ 7pm CST. The funds from the Kickstarter campaign will be used to purchase a handmade copper still and help pay for other costs (legal fees, licenses, etc.) involved in opening a craft distillery. The opening of Old Dunbar’s Downtown Henderson (distillery & tasting room) facility, is planned for September 2015. 
“We realize that it takes a long time to produce and age a true Kentucky Straight Bourbon Whiskey,” Girard says. “We understand that the process is a labor of love. It takes several years of barrel aging to do it right. Our first priority is to make a memorable whiskey that is true to its heritage and worthy of the ‘top shelf.’”  
But it will take more than a family recipe and a few dollars to make Girard’s dream come true. “I want to create a legacy. Something my children, and their children, can participate in. A brand that will outlive me and a name, Old Dunbar, that will forever be synonymous with premium handcrafted Kentucky bourbon.” 
As an award winning chef, Girard understands the importance of using the best ingredients and plans to buy local, sustainably grown grain. And the chef-turned-distiller’spride in his Kentucky heritage is evident. 
“I used to visit Henderson, with my grandparents, as a child,” says Girard. “The family reunions, barbecues and burgoo (a community stew served at church picnics in western Kentucky) festivals are some of my favorite childhood memories. I love Henderson and I couldn’t imagine doing this anywhere else on earth. “The local economy has taken many hits, in recent years, while the craft spirits industry is booming. I believe that a destination distillery, in the heart of Downtown, could help get things turned back around.” 
Plans are in the works to purchase and renovate a 19th Century landmark, for the distillery and tasting room. Taking a page from the boutique Napa Valley wineries that Girard represented for several years, he’s also planning a second historic renovation that will house a Bed & Breakfast (for the brand’s loyal followers), along with the distiller’s residence, at the westernmost point on the famed Kentucky Bourbon Trail."
Note: As always, we can't and don't personally vouch for these projects, however this one seems to be run by a team with a lot of passion for Kentucky and Kentucky Bourbon, and we wish them the best of luck.


Suntory's recent award wins
It's been a big year for Suntory. After officially launching in Australia earlier this year, the distillery has gone on to win a host of awards, including being named the “Distiller of the Year” by the International Spirits Challenge (ISC) in July for the third year in a row and fourth time overall since 2010. Also presented in the ISC 2014 were nine gold awards for individual whiskies including Hibiki 21 Years Old, Hakushu Sherry Cask 2014 and Yamazaki 18 Years Old. We're also tipping them to be at the fore of what we predict will be a huge boom in Highball popularity in Australia this summer.

..and yes, there was that chap with long grey hair who said he liked the Yamazaki Single Malt Sherry Cask 2013 quite a lot, but as I've tried to point out previously on this site, I don't place a lot of importance or value on the opinion's of one single person. That's why, when it comes to awards in the whisk(e)y world (of which there are many), I prefer those which see spirits tasted by a panel of judges, blind.

Regardless, there's no doubt that Suntory's whisky portfolio is a fantastic one, and they produce some cracking whiskies that easily rival Scotland's best. Steph and I are visiting both Yamazaki and Hakushu for distillery tours in December, and can't wait.
"Commenting on the accolades, Yosuke Minato, GM of Trade Marketing & Corporate Planning at Suntory Australia, said: “Suntory Whisky is the most highly awarded house of Japanese whisky which is testament to the superb products produced by the Yamazaki and Hakushu distilleries. Suntory Whisky can be described as having a delicate and elegant flavour profile, and is synonymous with quality and sophistication. 
“Japanese whisky has also been very well-received in Australia and we’re experiencing significant ongoing demand from consumers looking for a refined, subtle yet complex whisky. Delicious when consumed neat or as a highball (with soda water), Suntory Whisky is also a fantastic accompaniment to food and pairs nicely with a broad range of cuisines in addition to Japanese,” added Yosuke."
The Suntory Whisky range currently available in Australian includes:
Yamazaki Distiller’s Reserve                       RRP AU$80
Yamazaki 12 year old                                  RRP AU$110
Hakushu Distiller’s Reserve                         RRP AU$80
Hakushu 12 year old                                    RRP AU$110
Hibiki 12 year old                                        RRP AU$110
Hibiki 17 year old                                        RRP AU$150

Our tasting notes and thoughts on these whiskies can be found here.

Until next time...

Cheers, 
- Martin.

Wednesday, 21 May 2014

Launch of Suntory Whisky in Australia - Tasted #91-93 (#101drams)

Suntory Australia held a stunning launch party last night at the Art Gallery of NSW to celebrate the official launch of Suntory whiskies in Australia, starting with an initial range of 6 whiskies:
  • Yamazaki 12 year old
  • Yamazaki Distiller’s Reserve
  • Hakushu 12 year old
  • Hakushu Distiller’s Reserve
  • Hibiki 12 year old
  • Hibiki 17 year old
While the Yamazaki 12 has been readily available for some time now, and a few others often found at specialist bottle shops, the event was to celebrate their official launch in Australia, and no doubt heralds a significant rise in their prominence both on and off premise over the coming months.

Being a huge fan of the Suntory whisky portfolio, this I can assure you is fantastic news Australia.

The night started with a Hibiki 12 and Perrier (the sparkling water, not the Champagne) in a Champagne flute, while guests mingled around art works and Suntory whisky displays (which some may argue are works of art themselves (especially the Hibiki bottles).

After a short while, we were ushered into another room where a formal tasting was to be held by Mike Miyamoto, Suntory's global whisky ambassador. After managing to snare a lucky spot towards the front, I found myself standing next to noted fashion designer Akira Isogawa, who I learnt will soon have an upcoming collaboration with Suntory involving scarves and Suntory whisky bottles. Sounds intriguing (keep an eye out late July).

Mike talked us through his time with Suntory (including being part of the Yamazaki Distillery for close to 40 years, and doing a stint in Scotland in the early 2000s), and gave us a brief overview of the history of Suntory, before explaining the Japanese whisky style (designed to appeal to delicate palates) and ethos - that success is people drinking and enjoying their whisky, not just winning a slew of awards (although they certainly have those too). Above all, Mike explained that Suntory whiskies should be "subtle, refined yet complex", and as the tasting showed, they definitely meet those criteria.

After explaining that the combination of spirit, stills, casks and wood type means that Yamazaki alone can produce 60 different whiskies, it was time to taste one, along with a Hakushu and Hibiki.


Yamazaki 12 (43% ABV, 12 years old, Japan, $110AUD RRP)
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Colour: Honey
Nose: Ah, an old favourite that never gets old. Honey, some pineapple, and lots of vanilla.
Palate: Sweet, vanilla bean, some cinnamon, butterscotch and a hint of citrus.
Finish: Long, smooth, delicate, honied. Hints of spice and possibly some ginger.
Rating (on my very non-scientific scale): 92/100. A classic that hopefully will be with us for a long time to come. Also happens to be one of Steph's favourites - between Steph and I, there isn't a lot left of the bottle we have at home that a good friend recently picked up for us from Japan.


Hakushu 12 (43% ABV, 12 years old, Japan, $110AUD RRP) - #101drams
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Colour: Light Champagne, straw.
Nose: Much more earthy than the Yamazaki. Green apples (in a big way), some pot purri. Very herbal.
Palate: Peat smoke (light but noticeable). Bigger bite with more depth than the Yamazaki. Meaty, musty. A whisky you can sit on.
Finish: Shorter than the Yamazaki. Some smoke, pears, apples and some grassy notes.
Rating (on my very non-scientific scale): 92/100. Consistently high standards, these whiskies.


Hibiki 17 (43% ABV, Blended, 17 years old, Japan, $150AUD RRP)
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Colour: Orange honey.
Nose: Heaven. Somewhat in between the previous two - sweet, but with a whole lot of complexity going on - sea water, tropical fruits, peaches and cream.
Palate: As per the nose. Not terribly sweet at first, but it soon hits, with big notes of honey.
Finish: Light, medium length, delicate honey notes and tropical fruits.
Rating (on my very non-scientific scale): 93/100. Talk whisky around me long enough and I'll eventually get onto the topic of blends, at which point I'll usually make it known that Hibiki 17 is, in my opinion, one of the best blends in the world. This tasting hasn't altered that opinion at all - an absolutely stunning whisky, and one I very happily keep in my whisky cabinet.

Later in the night we were served this with a big ice ball. I usually prefer my whisky neat, but when you're at the launch of a Japanese whisky range, being offered an ice ball the size and clarity of which few apart from the Japanese seem to be able to manage, you don't say no. Astoundingly, by far the most dominant note from both the nose and palate was confectionary - I got Red Skins (along with Brooke and Julian from Whisky + Alement) while others (including Jonathon from The Whisky Ledger) got Gummi Bears. Fascinating, and further evidence of the amazing complexity of this whisky.


After the formal tasting, it was into yet another room for a pairing of the final three whiskies with various canapés from the Art Gallery of NSW's head chef. It was hard to pick a favourite, but the grilled short rib (with straw potato and truffle béarnaise) and the whisky chocolates were probably the standouts in what was a stunning overall selection.

Without keeping the night too formal, matching whiskies were served in a variety of ways - from highballs to neat to on the rocks. While I don't have detailed tasting notes*, I was blown away by the quality and depth of the Yamazaki Distiller's Reserve. Here's an NAS, relatively cheap, soon to be relatively widely available whisky that absolutely bats above its $80AUD price point. One to look out for.

In fact, one thing I've always said about the Suntory whisky portfolio is they produce quality whiskies at reasonable price points. One famous guest (who'll remain anonymous) explained his opinion of the difference between the Nikka and Suntory porfolios, which was loosely along the lines of "Nikka are like the Virgin Australia of the whisky world. Decent, but nothing amazing. Suntory whiskies are like the Qantas - a quality experience".

I couldn't agree more.


After a few more canapés, whiskies and much discussion (the event was packed with Australian whisky faces), it was time to call it a night (and a fantastic one at that).

I predict we'll hear a lot more about these whiskies, and hopefully other parts of the portfolio (*cough* *cough*), in the coming months, and that should be music to the ears of any Australian whisky fan.


Cheers, 
 - Martin.

* Here are the official Suntory tasting notes:
Colour: Gold
Nose: Strawberry, cherry, Mizunara (Japanese oak)
Palate: Raspberry, white peach, touch of coconut
Finish: Sweet vanilla, clean finish with hint of cinnamon