Bar Review #15: The Society (Tokyo, Japan)

The last Tokyo bar visited as part of our JapanTour14 (before we moved onto whisky bars in Kyoto, Osaka, Hiroshima, Niseko and Sapporo - all to be reviewed soon) was The Society, part of the Park Hotel, not far from Tokyo's Ginza district. 

Conveniently located a short walk from the excellent Campbelltoun Loch, The Society is, as the name suggests, an official Scotch Malt Whisky Society bar (the first in Japan). As you might expect, there's a large (100+) selection of the famous green SMWS bottles, and if you don't feel like an SMWS expression...too bad! That's the only whisky on offer.

(When would you ever not feel like an SMWS dram, though?)

The dimly-lit and elegant venue has an illuminated marble U-shaped bar as its centrepiece, commanding views over Tokyo, and a wine rack absolutely full of SMWS bottles. It does feel ever so slightly like a "hotel bar" (albeit a very nice one), but you quickly forget that once you gaze at the menu, and realise what's on offer.

The standard menu contains a smattering of interesting SMWS drams, but it's the secret or member's menu you really want (to see that, show your SMWS membership card, or strike up a conversation with the bartender and hope for the best). Here you'll see Karuizawas and a number of other Japanese SMWS expressions - none of which feature on the regular menu.

Drams are served in official Society glasses (naturally) and while the bar didn't offer half-drams like most Japanese whisky bars, the prices were still very reasonable considering the rarity and quality of the drams on offer (for example - 6 Karuizawas, 132.1 to 132.6, ranging from ¥2100 to ¥5500, or $22AUD/$125HKD to $57AUD/$350HKD). Some drams were available for as little as ¥1400 ($14AUD/$90HKD) at members' prices, which was up to 40% cheaper than the non-member pricing.

The website states no cover charge, but I'm sure we paid a ¥1000 cover charge each (which is pretty standard for a number of smaller Japanese bars), so perhaps they've changed the policy. I'm back there in just over a week, so will confirm then.

There's not really much else to say about the bar - if you like whisky, would like to try some of the rarest, single cask, cask strength Scottish and Japanese malts around, in pleasant surroundings with great views over Tokyo, it's hard to look past this place.

The Society is located on the 25th floor of the Park Hotel Tokyo:

Shiodome Media Tower 1-7-1 Higashi Shimbashi, Minato-ku 1057227 Tokyo

Closest stations: Shiodome Station, Shimbashi Station

Tue-Sat : 22:00-25:30                                               

Sun-Mon: 22:00-23:00 

Cheers,

Martin.

This week in whisk(e)y #18

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...


JOHN WALKER & SONS Private Collection 2015 launch
Anyone who's been through a major airport in the past year (particularly in Asia), might have noticed a curious-looking deep Blue bottle of Johnnie (or rather, John) Walker - no, not the well known JW Blue, but the rarer "Private Collection", limited to 8,888 bottles.

Also limited to 8,888 bottles, is the new 2015 release, in an equally-striking deep red hue, designed to reflect the fruitier notes of this year's release.

Whilst there's limited information on the whisky that makes up the blend, we do know it's a blend of 29 "bespoke and experimental" casks, and weighs in at 46.8%. Charlie Maclean (who Steph met recently) also described the first (2014) release as "flawless" - high praise indeed.

More details from the Press Release as follows:

"(HONG KONG, 8 April 2015) - JOHN WALKER & SONS, the prestige range from Johnnie Walker®, has unveiled the JOHN WALKER & SONS Private Collection 2015 Edition. Showcasing the innovative craft and spirit of its creators, the blend of Rare Fruit Character by Master Blender Jim Beveridge, is the second release in a series of seven limited editions that are the ultimate collectibles, from the world’s leading Scotch Whisky house*.  

Declared as ‘flawless’ by renowned whisky writer Charles MacLean, the first JOHN WALKER & SONS Private Collection launched in 2014 brought together an exploration of the JOHN & WALKER & SONS signature smoky character from three celebrated regions of Scotland. The 2015 Edition - also a limited release with only 8,888 individually numbered decanters worldwide - reveals the fruit top notes of the JOHN WALKER & SONS house style. Great mastery of the art of blending is required to select and craft the 29 bespoke and experimental casks into a blend that has softness and allows the fruit flavours to shine, as well as being full-bodied with layers of complexity.  

Jim Beveridge, Master Blender, commented: “The 2015 Edition is an exceptionally smooth blend of mature whisky fruit expressions from the heart of Scotland. The wonderful lightness of fresh and exotic Speyside notes deepens into the warm, autumnal fruits of Highland malts, finishing with a lift from the spicy, West Highland fruit character.”  

Jim has selected several treasured casks from a study that began many years ago exploring the fascinating effects of wood on maturing whisky, which has over time created a richness and perfect harmony of flavours. These unique whiskies have been chosen both to complement and contribute to the fruit character of the 2015 edition, balancing the blend perfectly with a touch of dryness and sweetness.  

Guy Escolme, Global Brand Director, JOHNNIE WALKER, said: “The JOHN WALKER & SONS Private Collection is the epitome of our belief and expertise in blending. Rare flavour profiles, experimental casks and small batch blending, presented as limited releases in individually numbered decanters – these are unmissable, one-off editions for Scotch Whisky connoisseurs to build a collection of their own.” Turning his thoughts to the future, Jim Beveridge said: “The reaction to the 2014 Edition blend has been extremely rewarding and created much anticipation for the release of the 2015 Edition. Throughout the creation of this year’s blend, we have discovered more gems of casks along the way, and it is with great excitement that we begin work in earnest for 2016.”  

The JOHN WALKER & SONS Private Collection 2015 Edition (46.8% ABV) is presented in a deep red glass decanter with an angled cut to reflect the slanted label on the iconic JOHNNIE WALKER square bottle. Set in a cream box, the display is an elegant showcase of the story behind the Rare Fruit Character of this blend depicted from the outside."

Diageo World Class 2015 kicks off in Hong Kong
While this blog is first and foremost about whisky (and whiskey), let it never be said that we don't enjoy a good cocktail or two. Since our first Diageo World Class event in 2013 Steph and I have been huge fans of the competition (and let's face it, they show off the talents of some pretty amazing bartenders). Put simply, it pits the world's best bartenders against each other, using an array of high quality spirits from Diageo, with some of the most interesting themes and locations available.

So, it goes without saying we were thrilled to see World Class 2015 kicking off in HK recently, with a series of masterclasses hosted by the world's best bartenders (including one we sadly were unable to attend, featuring Matt Bax (of Der Raum fame), whose excellent "Bar Exuberante" Steph and I recently visited, and were hugely impressed at the dedication to the drinks and the venue in equal measures).

Whilst entries have now closed, we understand the judging takes place tomorrow (Tues 5th May), with the top 16 finalists to be anounced on the World Class HK Facebook page. To quote the press release:

"This year’s programme will run from April to June, putting bartenders through two qualifying rounds before the top eight final takes place over the 8th and 9th of June. 

The first round of World Class is called ‘Fundamentals of Flavour’ and asks bartenders to create a drink that engages all of the senses.  Flavour comes from the engagement of all the senses: smell, sight, sound, touch and taste. Each element plays an important part in the creation of a beautifully crafted drink. Cocktails in this challenge must incorporate table service. The way it is served could be anything: a suitcase, a basket or even a gramophone. Bartenders must come up with a great concept, a great story and let their personality shine through.

It is open to any bartender over the legal drinking age working in a bar in Hong Kong or Macau. Entries are open from the 30th March until the 27th April. Bartenders can use any spirit from the DIAGEO RESERVE portfolio including: KETEL ONE VODKA, KETEL ONE CITROEN VODKA, CIROC VODKA, TANQUERAY GIN, TANQUERAY NO. TEN GIN, DON JULIO TEQUILA, THE SINGLETON OF GLEN ORD, TALISKER 10 YEAR OLD, JOHNNIE WALKER DOUBLE BLACK, JOHNNIE WALKER GOLD LABEL RESERVE, JOHNNIE WALKER BLUE LABEL, RON ZACAPA .

Sixteen bartenders will be chosen from the first round to produce a drink for the second round running from May 4 to May 18 titled: ‘Tea & Coffee’. Bartenders will be asked to create a drink using either of these two ingredients and submit the entry via video. From here the top eight will be chosen to compete in the Hong Kong final for the right be crowned Hong Kong’s best bartender.

The ultimate winner of the Hong Kong final will compete against 50 bartenders from around the world in Cape Town, South Africa, to be crowned DIAGEO RESERVE WORLD CLASS™ BARTENDER OF THE YEAR 2015."

Glenmorangie Tùsail launches in Australia
Joining the already diverse and fantastic lineup of existing Glenmorangie Private Editions this past April, the Tùsail differs slightly from previous releases in that the focus isn't so much on the cask or finishing, but on the barley - specifically, the previously near-distinct "Maris Otter" barley, which gives the whisky notes of nut toffee cinnamon and dates.

Whilst we don't have official tasting notes, Hendy did get to enjoy the new expression at a dinner with Bill Lumsdaine himself recently (writeup due any day now).

Tùsail retails for $165AUD and can be purchased through specialist whisky shops (think Oak Barrel, World of Whisky etc..) or online at the Moét Hennessy Collection.

"APRIL 2015, AUSTRALIA - A rare quality grain, that was saved by devotees for the future, is the inspiration behind Glenmorangie's latest limited edition. Glenmorangie Tùsail, the sixth release in the award-winning Private Edition collection, draws on the unique taste of Maris Otter barley, almost lost to the world but for the efforts of a few loyal proponents. Glenmorangie Tùsail will be available in specialist whisky shops and through Moët Hennessy Collection from 13 April 2015.

Every year since 2010, Glenmorangie has released a rare single malt crafted and designed to inspire and intrigue whisky connoisseurs and collectors. The latest release, Glenmorangie Tùsail, invites aficionados to explore a distinctive variety of barley's influence on Glenmorangie single malt.

Maris Otter winter barley was first commercially harvested 50 years ago. Its depth of flavour meant that it soon became a cornerstone of England's craft-brewing industry. But the demand for the barley variety began to fall as producers switched to varieties with greater efficiencies – and its characteristic taste was left in peril. Realising the danger, two British seed merchants formed a partnership, which would re-establish the grain's purity and save Maris Otter from being wiped out.

Their efforts soon attracted the attention of Glenmorangie's Director of Distilling and Whisky Creation, who is renowned for his commitment to unnecessarily well-made whiskies. 

Dr Bill Lumsden ordered a batch of the winter barley and arranged for it to be traditionally floor-malted for use in Glenmorangie Tùsail (Scots Gaelic for 'originary'). 

He explained: "When we heard the story of those determined to preserve such a flavoursome grain, their ethos – and the barley itself – seemed the perfect match for a Glenmorangie single malt. I knew its deep flavour profile would provide an intriguing contrast to Glenmorangie's more delicate house style, creating a whisky to enchant connoisseurs. The result pays homage to the Maris Otter variety, with rich, rustic flavours of nut toffee, sweet barley malt, ginger, cinnamon, molasses, and dates, complementing the more familiar Glenmorangie notes of peaches, oranges and smoked pears."

200 Opinions Wanted - Laphroaig asks for your opinion

Laphroaig have always approached advertising / media / customer engagement in a unique (and highly entertaining) manner (just look at Laphroaig Live for example), and now, to celebrate the distillery’s 200th year, Laphroaig is launching a global “200 Opinions Wanted” campaign to find the best opinions its drinkers can come up with.

Two hundred of the most unique opinions will be displayed as individual tiles on the distillery wall and 10 authors of the very best of them will be rewarded with a trip to Islay to attend “Laphroaig Live,” a global whisky event held at the historic Laphroaig Distillery for the first time in nine years.

All opinions entered at www.laphroaig.com/opinions from 20th April - 1st August 2015 will go in the running to win.

The Singleton of Glen Ord presents Master's Casks, aged 40 years

"The Singleton"as a brand wasn't huge in Australia when Steph and I left last year, but it's certainly a big deal in the broader Asian market, with a large presence in both travel and regular retail channels. Steph recently tried (and enjoyed) the 12yo The Singleton of Glen Ord, but it's the recently-released 40 year old which stands out, with only 999 bottles to be released (sadly neither of us could attend a recent tasting due to schedule conflicts, but we hear it was a very good whisky!)

"[Hong Kong, 6th March 2015] The Singleton of Glen Ord is proud to release a rare master piece - Master’s Casks Aged 40 Years, the oldest and rarest single malt the distillery has bottled in over 170 years. The Limited Edition, with only 999 bottles available for sale worldwide, perfectly showcases the best of classic Glen Ord character, with a fresh and light taste as a result of four decades spent in specially selected casks aged over generations.  

Forty years ago, the distillers of Glen Ord wrote the future of flavour when they selected ten American and European oak casks to house the liquid. Today, with 37 years’ experience, Malt Master Maureen Robinson has completed the work of her visionary predecessors, by meticulously tasting and crafting various combinations of casks that have resulted in the ultimate balance of flavor and freshness.  

The Singleton of Glen Ord Master’s Casks Aged 40 Years is a sophisticated, beautifully structured single malt with a deep amber hue featuring ginger lights. The fresh fragrance of the liquid has a rich perfumed and fruity aroma with delicate, sweet fruity notes of orange and honey followed by undertones of elegant dark chocolate truffles and hints of white pepper, smoke and liquorice. The finishing has subtle nuances of the European oak casks and dried orange peel, as well as figs, hazelnuts and smoky coffee grounds or plain dark chocolate. The limited edition liquid is perfect served neat, or with a little water to unlock the flavours.  

The release of Master’s Casks Aged 40 Years is our way to pay tribute to the art of cask crafting and selection at Glen Ord.” Commented Drew Mills, Marketing Director of Diageo Brands. “While age is very important, the excellence of whisky is not just about how old it is, it’s about marrying together a number of factors including taste, flavour and age to create the perfect balance of fine liquid,” he said.  

To celebrate the legacy, creativity and passion of the visionaries who distilled this whisky four decades ago, each bottle of the Limited Edition is housed in a stunning wooden case that showcases the rare beauty of the whisky. When the casing is opened, the deep shining amber liquid will be unveiled, symbolizing the whisky resting in its oak cask. The wooden stopper, made from original Glen Ord casks, is a nod to the craftsmanship that goes into each drop of liquid.  

The perfect balance achieved from using the combination of American bourbon and European sherry oak casks resonates in The Singleton of Glen Ord 18 and 12 year editions that have also come from the rich heritage of Glen Ord distilleries. Capturing the best of Glen Ord character, these fine single malt whiskies echo the freshness and lightness of their rich and smooth 40 year old counterpart."

Berry Bros & Rudd's Exceptional Casks come to Australia
Berry Bros & Rudd, Independent Bottler of the year in 2010 and 2010 (and no stranger to this blog) have been known on the odd occasion to release their own "Exceptional" bottlings, from distilleries differing every year. This year, Australia gets two such "Exceptional" releases - a 50yo North British single grain bottling, and a 1972 Glenlivet. Pretty exceptional if you ask us...

"Berry Bros. & Rudd Spirits is proud to announce the inaugural releases from the new exclusive series of bottlings, the Exceptional Casks Collection. 

Each expression in the distinguished range demonstrates the very highest of quality, with only truly exceptional casks making it into this rare selection. 

Doug McIvor, Spirits Buyer for Berry Bros. & Rudd states; “Our philosophy when choosing casks for the collection is to provide unparalleled quality; we take immense pride in this. This extraordinary and very limited range will showcase some of the most remarkable expressions we have released to-date.”Each Exceptional Cask has a story to tell, whether the spirit comes from a closed distillery, reveals a distinct flavour characteristic or has been matured in a particular barrel. 

Four exemplary bottlings have been chosen to launch the Exceptional Casks Collection, of which the Australian market will see two. Starting with a rare 50 Year Old North British, Single Grain whisky taken from two remaining sister casks on their 50th birthday, December 18th 2012. Bottled at 58.9% ABV, there are 472 bottles available globally and only 6 bottles coming to Australia at a retail price of $950.00+Secondly, a Single Cask of 1972 Glenlivet Single Malt, a hallowed vintage for those in the know, has been specially selected. The cask displays remarkable characters after maturing for 41 years. There are only 170 bottles of Cask #1072, at 53.2% ABV available globally with only 6 bottles coming to Australia at a retail price of $1,230.00+ 

The Exceptional Casks Collection will be available in Australia through Samuel Smith & Son from mid-March 2015 and adds to the range of single cask, single malt whiskies, Blue Hanger Blended Malt and rums from the Berry’s Own collection already in the country."

"Ladies who Whisky" at Hullett House
Hullett House in TST (Hong Kong), who recently received their certification as the first Whisky Ambassador-certified venue in Asia, have just launched a program called "Ladies who Whisky" (a review of the launch to be posted by Steph shortly).

Focusing on ladies new to the world of whisky, the classes (run weekly throughout May and into June) cover topics such as:

• Whisky and Aroma
• Whisky and Oysters
• Whisky and Flowers
• Whisky and Chocolate
• Whisky and Cocktails
• etc...

See below for a full list of classes:

Cheers, 
Martin.

Tasted #181 to #184: Yamazai 18, Yamazaki 25, Ballantine's 17 and Bowmore 18 (#101drams)

When Steph and I visited the Hakushu Distillery we made the most of the ridiculously good value tasting bar on offer (twice), but couldn't taste everything we wanted to (else they'd be rolling us out the door...)

So when we visited the Yamazaki Distillery a week or so later, we made up for it, including, conveniently, two #101drams whiskies (for a combined total of $7AUD / $43HKD).

...but before those, it would have been rude not to try the malt made at the very distillery we'd just visited...and heck, while we're at it, why not try the entire standard age range - 12, 18 and 25? When the 25yo is around $25AUD ($155HKD) for a dram, why not indeed?

Yamazaki 18yo (43% ABV, 18yo, Japan, $399AUD / $2,680HKD)
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Colour: Deep copper-gold
Nose: Rich sherried notes. Christmas cake, with strawberries on the side.
Palate: Thinner than expected. Spicy. Slight peppery. Quite malty and slightly oaky.
Finish: Long and dry. Some leathery notes.
Rating (on my very non-scientific scale): 89/100. Very different to the 12. More complex, without a doubt, but I think I prefer 12 overall.


Yamazaki 25yo (43% ABV, 18yo, Japan, Not currently available in AU / $16,800HKD)
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Colour: Dark, dark (DARK!) copper. Look at it!
Nose: Rich thick chewy Christmas cake. Raisins soaked in sherry for days. Put simply - Christmas in a glass.
Palate: Slightly earthy at first. Then raisins and fruit compote, and still loads of Christmas cake. This dram has soaked up every inch of Sherry notes from the cask over its long 25 years. At a guess, I'd say ex-Oloroso.
Finish: Drying, oaky, with some malt. Medium to long finish. Dry to the end.
Rating (on my very non-scientific scale): 91/100. Not an every day dram. Big, intense, special. All the hallmarks of a big sherry bomb.

Ballantine's 17yo (40% ABV, 17yo, Blend, Scotland, $88.99AUD / $820HKD)
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Colour: Dull yellow gold.
Nose: Bananas at first. Then sherbet and strawberries, with a slight mustiness.
Palate: Smooth and oily. Light on the palate. Malty, with a slight taste of...Sao biscuits??
Finish: Short to medium length, slightly spicy.
Rating (on my very non-scientific scale): 89/100.

Bowmore 18yo (43% ABV, 18yo, Islay, Scotland, $149.99AUD / $1,380HKD)
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Colour: Orange gold
Nose: Equal parts peat smoke and seaweed. Like a campfire on the beach.
Palate: Muted peat, and very sweet - honey and caramel, with hints of vanilla and crème brûlée.
Finish: Some initial floral notes, ending in a long, sweet finish with a hint of peat.
Rating (on my very non-scientific scale): 93/100. A beautiful dram - could easily double as a daily sipper or a special occasion dram (depending on your wallet)!

Cheers,

Martin.

#101drams Charitable Challenge - third $100 donation (drams 41-60)

I need to pick up the pace...only 20 #101drams drams in the last 13 months...

As I promised in my #101drams challenge, for every 20 whiskies I tick off the list, I'll donate $100 to Cancer Council Australia. Having made my way through 60 drams now, here's the third $100 donation:

Again, having seen first hand the devastation that cancer can take on a person (not to mention their loved ones), I'd really encourage everyone to consider donating to a charity like Cancer Council Australia.

Cheers,
 - Martin.

Tasted #175 to #180: GlenDronach 12, 15, Cask Strength Batch 3, 18yo Single Cask, 22yo Single Cask and 24yo 'Grandeur'

The first time we covered GlenDronach was back in February 2014, when Martin attended the inaugural launch of The Wild Rover's "Campbell Corner Whiskey Co-Operative" (CCWC). Roll forward one year later and here we are, re-united with the graceful GlenDronach once again. As many people would attest, GlenDronach is quite well known for its heavy sherry influence, often becoming people's 'sherry-bomb' favourite, along with the Macallans, Aberlour A'bunadh and the like.

Truthfully though, over the past year, I have grown fond of sherry cask matured whiskies - notably as I find the use of sherry casks tend to add a beautiful lightness and sweetness to the final expression - a treat for any occasion. Though this isn't necessarily true in all cases, as with the Glenmorangie Taghta, which was matured in an ex-Manzanilla sherry casks and exhibited a more salty, maritime profile to the expression.

So, after hearing about GlenDronach over the year and with my curiosity on the heavy sherry influence, I jumped at the opportunity [Martin: about time!] to sit in on the GlenDronach tasting when the masterclass was announced by The Oak Barrel.

Dave Withers of The Oak Barrel, now the Distillery Manager at Archie Rose Distilling Co in Sydney introduced the GlenDronach range, only after confessing to being a big GlenDronach fan himself. 

The GlenDronach line-up on the night included:

• GlenDronach 12 Year Old 43%
• GlenDronach 15 Year Old 46%
• GlenDronach Cask Strength Batch 3 54.9%
• GlenDronach 1995 18 Year Old Cask #3025 51.1%
• GlenDronach 1991 22 Year Old Cask #1346 52.1%
• GlenDronach Grandeur 24 Year Old Batch 5 48.9%

GlenDronach 12 Year Old "Original" (43% ABV, 12yo, Highland, Scotland, $79AUD)

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A rich, sweet and creamy single malt expression that has been matured in ex-PX and Oloroso sherry casks.

Colour: Dark copper

Nose: Vanilla at first, building up to some maltesers and toasted oats.
Palate: You can taste the sherry influence immediately, creamy, hints of orange rind, dried spices and cherry ripe.
Finish: The finish is reasonable, dry with a lingering toffee sweetness.

Rating (on my very non-scientific scale): 91/100. A nice and balanced expression, one that you could perhaps drink on any night of the week.

GlenDronach 15 Year Old "Revival" (43% ABV, 15yo, Highland, Scotland, $105AUD)

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A deep, sweet and leathery single malt expression matured in Oloroso sherry casks.

Colour: Dark 'burnt' caramel

Nose: Loads of raisins.
Palate: The palate is rich of sultana and raisins, hint of orange peels and dried spices.
Finish: The finish is dry.

Rating (on my very non-scientific scale): 92/100.

GlenDronach Cask Strength - Batch 3 (54.9% ABV, NAS, Highland, Scotland, $160AUD)

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A lovely No Age Statement expression, both on the nose and on the palate derived from the mixing of malt aged in Oloroso and PX casks.

Colour: Rich, dark caramel

Nose: Raisins and rich dark chocolate.
Palate: The palate is full of sultanas and raisins with a hint of citrus, perhaps orange peels and a note of that chocolate from the nose.
Finish: The finish is long, extremely long and dry with dried spice remnants that linger with you for a while and more. Stunning.

Rating (on my very non-scientific scale): 92/100.

GlenDronach 1995 18 Year Old Cask #3025 (51.1% ABV, 18yo, Highland, Scotland, not available in Australia)

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A truly remarkable single cask expression with a concoction of sweet cocoa, spices and PX sherry. My favourite expression of the night and one for any occasion.

Colour: Dark caramel.

Nose: The nose opens to cinnamon, cloves, a hint of tobacco and after a while, there's smoked ham in there also.
Palate: There is loads of sherry on the palate, which is creamy, rich, with a coating of dried spices. The palate gradually develops to notes of raisins and sweet cocoa.
Finish: Similar to Batch 3, the finish is extremely long with lingering spices and cocoa.

Rating (on my very non-scientific scale): 93/100.

GlenDronach 1991 22 Year Old Cask #1346 (52.1% ABV, 22yo, Highland, Scotland, not available in Australia)

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Loads and loads of sherry, all derived from the PX cask in which this whisky was gracefully aged.

Colour: Amber, almost with a red hue.

Nose: The nose is filled with honey notes that develop into Christmas cake, icing sugar and sweet caramel.
Palate: Loads of sherry on the palate, then there's that hint of tobacco, black peppercorn and some sweet cocoa.
Finish: The finish is dry and long leaving a nice malt on the palate and some peanut butter?!

Rating (on my very non-scientific scale): 91/100

GlenDronach 'Grandeur' 24 Year Old - Batch 5 (48.9% ABV, 24yo, Highland, Scotland, no longer available in Australia)

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An old and wise GlenDronach, one of 600 bottles of this supple, soft-sherry laden expression.

Colour: Amber hue

Nose: The noes smells of cocoa, dried fruits and some tobacco.
Palate: Soft and complex that starts with dark orange chocolate, then the honey notes begin to reveal itself before leaving sweet hazelnut chocolate notes on the finish.
Finish: The finish is long and sweet, nutty with an overlay of dried spices.

Rating (on my very non-scientific scale): 92/100.

- Hendy.

Distillery Tour #4: Suntory Yamazaki Distillery (Japan)

It's taken a while to get around to writing this post, but on the same JapanTour14 trip where Steph and I visited the Suntory Hakushu Distillery, we also visited Yamazaki, located about 30 minutes from Osaka  (15 min from Kyoto) by JR train. Our visit again came thanks to some help from Suntory Australia.

As Japan's first malt whisky distillery, Yamazaki was established by Suntory founder Shinjiro Torii in 1923, making use of the town's "famous" water from the foot of Mount Tenno to (eventually) make a whisky to suit the delicate Japanese palate.

As a tour, the Yamazaki offering doesn't differ too greatly in format or sights to the Hakushu tour. There's a small visitor museum with plenty of historical bottles (including the first Suntory SMWS bottlings - 119.1 and 120.1), and the famous Yamazaki Library - which is worth a visit to the visitor centre on its own. There you'll find thousands and thousands of bottles of Suntory single malt, aged in a variety of different casks, at a variety of ages, and even some flavoured whiskies. We even saw a Lavender Yamazaki, and a Yamazaki Rye! Sadly all are for show and none are for tasting, but the distillery does have an excellent bar like Hakushu - more on that later.

 

Apart from that, you get the same guided tour, with an audio guide for non-Japanese speakers (which was actually the same recording as Hakushu in parts), a brief walk around the facilities and grounds (getting up close and personal in some areas, like the barrel house, and not so close to others, like the stills or washbacks), and a guided tasting / highball at the end.

As a distillery though, Yamazaki differs immensely to the much more modern Hakushu, and feels much more like a traditional Scottish distillery, with none of the automated cask management found at Hakushu. The distillery does feel big though - and gives the feeling of a large factory set amongst tranquil country side. 2013 saw Yamazaki install 4 new stills, bringing the total to 16, and while the distillation room was closed for maintenance, what we saw made it clear that this is a large operation.

We'll let the photos do the talking...

The barrel house provides some great photo opportunities, and also includes a little Japanese whisky history - casks first laid down in 1924! The eagle-eyed can also spot a few Chita (grain whisky) casks aging away too.

The shop is slightly smaller than Hakushu's, and doesn't include any unusual or distillery-edition bottlings (though you can buy bottles of Chita single grain). As with Hakushu, the bar is definitely worth spending some time at, with a very similar menu at the same excellent prices. If you've ever wanted to try Yamazaki 18 or 25, and not break the bank, this is the place. In fact, you can even try Hibiki 35yo, but at 15,000¥ (~$975HKD or $160AUD) for 10mL, we passed... 

The tour itself isn't going to blow the minds of hardcore malt fanatics, but as an entire experience (the tour, the library, the tasting bar, the museum) it's definitely worth a visit, especially if you happen to find yourself in Osaka or Kyoto with half a day to spare.

Cheers,

Steph & Martin.

Tasted #174: Georgia Moon Corn Spirit (#101drams)

Years ago, when dad and I first visited Scotland and the UK, we noticed a curious-looking "whiskey" called "Georgia Moon"at The Whisky Exchange in London (a shop I recently returned to and was pleased to see it was as much an enthusiast destination as before).

The "whiskey" caught my eye because:

1. It came in a jar (and this is before drinking alcohol from a jar became de rigueur in Hipsterland)
2. It was clear (so presumably a new make or very close to it)
3. It proudly boasted that it was "Less than 30 days old" (0 is less than 30, right?)

..and so, despite the fact that it's effectively a Heaven Hill-distilled Bourbon new make, and surely a joke more than a serious product (designed to look, feel and taste like "moonshine"), it was deemed interesting enough to be added to the #101drams list.


Georgia Moon spirit (40% ABV, "less than 30 days old", Kentucky, USA, £3.61 for a sample)
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Colour: Clear as water.

Nose: Spirity, doughy (as in bread-like), with some slightly pleasing corn notes and some far less pleasing detergent notes.

Palate: Smooth enough (though some burn at the back of the throat presents after a while), oats, Kelloggs Nutri-Grain, and an off-putting chemical taste I couldn't quite put my finger on.

Finish: Chemicals, stale bread, corn flakes. Not too long (thankfully).

Rating (on my very non-scientific scale): 77/100. Unsurprisingly - not very good.

Cheers,

Martin.

Annandale Distillery - A Spirit reborn

One the same weekend I attended Malt Masters HK, TimeforWhisky was also invited to a presentation of the Annandale Distillery project, organised by Eddie Nara, Co-founder and Chairman of Malt and Grain Whisk(e)y Society Hong Kong. Martin sure picked a busy (whisky) weekend to be away!

The presentation was led by Professor David Thomson, Founder and chairman of the Annandale distillery project. David’s lovely wife, Teresa Church who has worked closely with him in each step of the project greeted all guests and appeared genuinely interested in learning about the backgrounds of all attendees. The event was the first time Annandale’s new make ‘Rascally Liquor’ had been launched in Hong Kong.

David’s whisky passion developed and grew over time as his wife gifted him with bottles of whiskies for birthday and Christmas celebrations. He read about Annandale in the book ‘Scotch Missed’ by Brian Townsend and went on to purchase, renovate, and re-build the Annandale brand. Hailing from marketing, market research and brand development background, David and Teresa purchased the building in 2007, commenced restoration in 2011 and started production in late 2011. Conveniently located on the England-Scotland border, Annandale was one of the oldest legal distilleries in Scotland and was previously owned by 3 families, one of which was John Walker and Sons (1895-1918).

David took the group on a photo journey of the grounds and production process, and detailed the creation of the branding of the ‘Rascally Liquor New Make’ (63.5%) which comes in both peated and unpeated varieties. The peated new make aims to be smoky and complex and the spirit is currently being matured in second fill bourbon and sherry casks. The unpeated new make aims to be fiery and fruity, and uses different yeast to what is used in the peated process. Each will be sold as new makes to give consumers a taste of what is to come [Martin: and to no doubt provide some income until such time the distillery starts offering "whisky"].

 

The names and branding of each single malt (which will be ready for purchase and consumption in 3 years time) reflect both the rich maritime history of Annandale, as well as prominent local individuals including King Robert Bruce, the 7th Earl of Annandale who was also a warrior and liberator of Scotland; and Robert Burns, Poet, song writer and Baird of Scotland (and excise man of Annandale). The Man O’Swords (peated single malt) and the Man O’Words (unpeated single malt) will be sold at 46% alcohol by volume.

Despite not typically sharing Martin's enthusiasm for new make, I found myself enjoying these - especially the peated version. It will be interesting to see how these turn out as "whiskies" when they are released as such in 3 years time!

- Steph

Tasted #173: Glenfarclas 1979 34yo Family Cask for Shinanoya Tokyo

During our recent visit to Campbelltoun Loch, Tokyo (part of our JapanTour14), we were keen to try as many good drams as (sensibly) possible, but especially those which were either unique to Japan, or very difficult to find elsewhere. One that placed a big tick in that first box was this 34yo Glenfarclas Family Cask release, bottled specifically for Shinanoya (a bottle shop in Japan) on 31st July 2013 and distilled in 1979.

Glenfarclas 1979 34yo Family Cask bottled for Shinanoya (52.1% ABV, 34yo, one of 209 bottles from cask 8800, Speyside, Scotland, no longer available)
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Colour: Light gold

Nose: Steph and I walked past a lolly (sweet / confectionary) shop earlier in the day, and this smelled exactly like that - big sugary confectionary notes - boiled lollies most predominantly.

Palate: Easily one of the most unique whiskies I've ever tried. The notes on the nose carry right through, giving big notes of sour warheads and sour gummy worms (Steph got green frogs). There were some honey notes, but they took a big back seat to the sour lollies.

Finish: Medium to long, and sour to the very end. Certainly not what I was expecting.

Rating (on my very non-scientific scale): 92/100. Really good. But REALLY odd. But really good.

Cheers,
Martin (and Steph).