Review | Hibiki 40 years old

This new whisky is the oldest ever version of the award-winning Hibiki blend from The House of Suntory. It features whiskies from the company’s three distilleries of Chita, Hakushu and Yamazaki. There are six component whiskies in total – the largest …



This new whisky is the oldest ever version of the award-winning Hibiki blend from The House of Suntory. It features whiskies from the company's three distilleries of Chita, Hakushu and Yamazaki. There are six component whiskies in total - the largest percentages are Yamazaki American Oak from 1983, Hakushu Lightly Peated from 1981 and two Chita single grains from 1979 and 1981. Smaller percentages in the blend include Yamazaki Spanish Oak and Yamazaki Mizunara Oak, both from 1983. 

The Hibiki 40 years old has been created by Shinji Fukuyo, the Chief Blender for The House of Suntory. He joined the company in 1984, shortly after the component whiskies were distilled, and has held his current prestigious position since 2009. Since then he has also created the multi award-winning whiskies of Hibiki Japanese Harmony, Chita and Toki. The Hibiki blend (pronounced he-bee-kee and meaning 'echo' in Japanese) was first introduced in 1989 and created by then-Master Blender Keizo Saji.

The rare whisky is housed in exquisite packaging. This includes the decanter-style 30-sided crystal glass bottle from Kagama Glass and decorated with traditional Japanese maki-e, mother-of-pearl inlay, and gold lacquer. The box is made of 12 different Japanese woods,and has 12 sides representing the 12 months of the year. The four seasons of Japan are depicted in maki-e lacquer. The traditional label was created by renowned Japanese washi artist Eriko Horiki.

Hibiki 40 years old is bottled at 43% ABV and there are just 400 bottles available. They will be sold through luxury and specialist whisky retailers in selected markets globally. A bottle will cost £33,150/ US$35,000.

 

Our Tasting Notes

The colour is deep gold and the nose is superbly elegant and inviting. Delicious aromas of white peach and apricot mingle with baked apple and manuka honey. These sit alongside further aromas of butterscotch and floral orange blossom. Some earthy spices also build - think of gingerbread and clove especially.

On the palate this whisky has a delicate mouth feel and oozes class. Initial notes of dried apricot, vanilla fudge and butterscotch are accentuated by early hints of bitter orange oil, golden syrup and cocoa powder. There are also hints of dark dried fruits such as raisin, plump sultana and some candied orange peel. Luscious ripe white peach and the floral note from the nose come through well, but is more reminiscent of jasmine or honeysuckle now. Elegant dusty and earthy spices add good warmth, depth and complexity - imagine clove, mace and that gingerbread from the nose in particular, plus a hint of cinnamon and cassia bark. There is a later hint of dried grass or hay.

The finish is long and presents an interesting marriage of sweet and savoury. The fruity and sweeter characteristics slowly fade while the elegant warming spices remain throughout. A late suggestion of old cigar box and the gingerbread elevates the finish further and provides a fitting end.

 

What's The Verdict?

This is a stunning whisky from The House of Suntory. Given the price this is clearly not a 'whisky for everyone' but it is a whisky for someone. We were delighted to be given the opportunity to sample it and attend the UK launch in London. The elegance and classiness of the whisky shines through and each sip feels like a privilege and that you are drinking a part of Japanese whisky history. The sweet vs. savoury nature is perfectly balanced and it really shows how good old whisky can be.



Book Review: The World Atlas Of Whisky

By Richard Thomas Rating: A When I established The Whiskey Reviewer in 2011, it was already inconceivable to stay on top of both the growing realm of world whiskey and the burgeoning American craft distilling scene. The American small distilling sector was already too large and growing too fast, although the new distilleries popping up …

By Richard Thomas

Rating: A

When I established The Whiskey Reviewer in 2011, it was already inconceivable to stay on top of both the growing realm of world whiskey and the burgeoning American craft distilling scene. The American small distilling sector was already too large and growing too fast, although the new distilleries popping up in countries that had never done whisky-making before were just about manageable. In just a couple of years, both became impossible. I can say that because not only does this website do both things, but I’m also the author of American Whiskey. My book is still the most comprehensive work on its subject, but I know perfectly well it only covers 1/7 of the distillers in the US.

So, I understand just what it is that renowned expert Dave Broom attempted in his 2nd edition of The World Atlas of Whisky when it came out in 2014, just as I know how much more of a heavy lift it was a decade later to prepare 2024’s 3rd edition. The scope and depth of world whisky has grown enormously over that time, as new countries entered the lists and existing countries saw more distilleries open. In many ways, what happened with world whisky is reflected by what happened in American small distilling in the same period: all 50 states have at least one whiskey distillery now, and states that had zero distilleries of any description in 2014 could have as many as a dozen now.

The thing is, Broom covers this expansion without really expanding the size of the book. Instead of recycling the 2nd edition, he has basically started over from scratch. The new text has almost entirely new imagery and what is said to be all new tasting notes, matching the increase of distilleries covered from 200 in 2014 to 500 today. The statistics alone indicate what the trade off is: if an author more than doubles his scope in what is almost the same space, depth necessarily suffers.

Which is where I return to the beginning of this review: some other reviewer may, in an effort to find something negative to say about Broom’s book, dismiss its generality. I say you’ll learn as much about whiskey-making in Romania, South Africa or Spain from a glance at the digested lore in this book as you would from an hour of Googling. It is, as the title says, an atlas. It just happens to be an atlas that explains what the maps tell you. It’s gorgeous to thumb through, and even at the expert level can serve as a useful reference for fact-checking about the more obscure corners of whiskydom.

 

Salud Spirits Comes Out With New Chichibu Japanese Whisky

Salud Spirits is happy to announce a new addition to their Chichibu Whisky 7even Gods of Fortune line. Fukurokuju – is the fifth installment in this hyper exclusive series, that is all about sharing the fortune of the very best Chichibu casks with whisky lovers across the world. In-line with the beneficiary nature of the …

Salud Spirits is happy to announce a new addition to their Chichibu Whisky 7even Gods of Fortune line. Fukurokuju – is the fifth installment in this hyper exclusive series, that is all about sharing the fortune of the very best Chichibu casks with whisky lovers across the world. In-line with the beneficiary nature of the original legend of the Seven Gods, Salud Spirits celebrates their release this August by helping those less fortunate with a very special benefit at the Japanese Consulate. Amongst other exclusive Chichibu Bottlings, Salud Spirits will put up the second bottle of Fukurokuju up for auction to support Second Harvest Japan.

Since 2008, Ichiro Akuto – part of the World Whisky Awards Hall of Fame as Chichibu’s founder and master distiller – has been working hard to create paradise for whisky lovers in the Saitama Prefecture of Japan. In a world where whisky reigns supreme, Ichiro selects only his very best to be released as single cask expressions. To make this selection process even more rigorous, Salud Spirits then invites a select group of recognized connoisseurs to choose their very favorite. Ensuring that only the very best of the best, will be bottled as a 7even Gods of Fortune.

Fukurokuju, being the god of wealth and longevity, brings a wealth of flavours and a finish that lasts for ages to those able to enjoy and savor this whisky. But Salud Spirits also wanted to bring some of its fortune to those less fortunate. And Second Harvest Japan seemed a perfect fit. Unlike Fukurokuju himself, who could survive without eating food, millions of people in Japan live with hunger. Second Harvest provides those in need with a safety net, so that everyone can have access to food.

On a later to be named date the benefit will take place at the Japanese Consulate in The Hague Netherlands, where Ichiro Akuto himself will attend to sign each bottle brought up for auction. Aside from the second bottle of Fukurokuju, Salud Spirits will provide other exclusive Chichibu bottlings such as their Spirits of Salud release and Chichibu Red Wine Cask 2023. Making this an event not to be missed by both whisky lovers and collectors!

Upton Tea Imports Cherrywood Whiskey Barrel Smoked Tea Review

By Richard Thomas Rating: A- Japan has its own idiosyncratic varietals of oak used by their whisky industry. Mizunara has become familiar with erudite enthusiasts, as the wood’s characteristic sandalwood notes have found a fan following and it sees more use outside of Japan. The odd thing is that even among those of us who …

By Richard Thomas

Rating: A-

(Credit: David Wilmont/Wikimedia Commons/CC-by-SA-2.0)

Japan has its own idiosyncratic varietals of oak used by their whisky industry. Mizunara has become familiar with erudite enthusiasts, as the wood’s characteristic sandalwood notes have found a fan following and it sees more use outside of Japan.

The odd thing is that even among those of us who study Japanese whisky (but don’t actually live in Japan), their use of cherrywood has gone largely unnoticed. I say that is odd because cherry trees have been identified with Japan much longer than anime, Toyota, sushi, katanas and Hello Kitty. The subject of Japanese woods does not come up often in conversation, even among my colleagues, but when it does come up I never hear what is to me an obvious question: why not cherrywood?

The answer is it is in use, and outside Japan to boot. Every Japanese distillery has a cherrywood finished whisky, most recently Suntory. Over in Ireland, both Teeling Whiskey Company and Irish Distillers with their experimental Method And Madness series have done whiskeys aged in cherrywood. Where fashioning casks from cherrywood is too expensive, smoking grain with the wood is an alternative.

Upton Tea Imports has done both. They ground some of those cherrywood whisky barrels into chips and used the chips to smoke Japanese black tea for six to eight hours.

The Tea
This isn’t a strong cup of morning brew, but more in the teatime, pick-me-up vein of afternoon teas. It mixes a mild tannic streak with a note akin to a berry-driven red wine and a current that is half-smoke, half-ash. This is quite distinct from the oak whisky barrel smoked tea I tried last month, and somewhat better in that it is more approachable for folks who aren’t absolute smokeheads. The smoky side here is strong, but moderate enough that folks who appreciate a current of smoke in their barbecue, chili or street corn, but are turned off by something like Islay single malts, will appreciate it.

The Price
A 30 gram packet is $38.50, which comes out to $2.89 per cup.

The Art of Whiskey Pairing: What Foods Complement Your Drink?

Just like wine, whiskey has its own set of characteristics that can complement and enhance various dishes. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, knowing how to pair whiskey with food can make your tasting experience more enjoyable and memorable. The world of whiskey is vast, with a …

Photo by Adam Jaime on Unsplash

Just like wine, whiskey has its own set of characteristics that can complement and enhance various dishes. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, knowing how to pair whiskey with food can make your tasting experience more enjoyable and memorable.

The world of whiskey is vast, with a range of flavors from smoky and peaty to sweet and fruity. Each type of whiskey has its unique profile, which can be highlighted by pairing it with the right foods. The key to a successful pairing is to balance the flavors so that neither the whiskey nor the food overpowers the other.

This guide is perfect for students who are beginning to explore the world of whiskey and want to impress their friends with their newfound knowledge. If you ever need help with writing assignments or want an excellent assignment done by the paper writing service EssayPro, you know where to turn. Now, let’s dive into the world of whiskey and food pairings!

(Photo by Vinicius “amnx” Amano on Unsplash)

Understanding Whiskey Profiles

Before we get into specific pairings, it’s essential to understand the different types of whiskey and their flavor profiles. Here are the main categories:

  1. Scotch: Known for its smoky and peaty flavors, Scotch whiskey is made primarily in Scotland. It can range from light and floral to rich and heavily peated.
  2. Bourbon: A sweet and full-bodied whiskey made primarily in the United States, Bourbon has strong notes of caramel, vanilla, and oak.
  3. Irish Whiskey: Generally lighter and smoother than Scotch, Irish whiskey often has notes of honey, fruit, and toasted wood.
  4. Rye Whiskey: Spicier and more robust, rye whiskey is made with a higher proportion of rye grain, giving it a distinctive peppery flavor.
  5. Japanese Whiskey: Known for its delicate and nuanced flavors, Japanese whiskey often features notes of fruit, honey, and light smoke.

Pairing Whiskey with Food

1. Scotch Whiskey

Smoky Scotch: The bold, smoky flavors of Scotch whiskey, particularly those from Islay, pair wonderfully with rich and savory dishes. Try it with smoked meats, such as smoked salmon or BBQ ribs. The smoky notes in the whiskey enhance the flavors of the meat, creating a harmonious balance.

Light and Floral Scotch: For lighter Scotches, opt for dishes that are not too overpowering. Seafood, such as grilled shrimp or scallops, can be an excellent match. The delicate flavors of the seafood complement the subtle floral notes in the whiskey.

2. Bourbon

Sweet and Full-Bodied Bourbon: The sweetness of Bourbon pairs well with desserts and rich, hearty dishes. Chocolate-based desserts, such as a rich chocolate cake or brownies, bring out the caramel and vanilla notes in the whiskey. For savory options, consider pairing Bourbon with grilled steak or pulled pork. The smoky char from the grill complements the sweetness of the Bourbon beautifully.

Spicy Bourbon: Bourbons with a higher rye content can be spicier and more robust. These pair well with spicy foods, such as buffalo wings or spicy BBQ chicken. The heat from the food and the spice from the whiskey create a bold and exciting combination.

3. Irish Whiskey

Smooth and Light Irish Whiskey: The smooth and light nature of Irish whiskey makes it a versatile option for pairing. It goes well with a variety of cheeses, particularly mild and creamy ones like Brie or Camembert. For main courses, try pairing it with roasted chicken or pork tenderloin. The light flavors of the meat won’t overpower the whiskey.

Fruity Irish Whiskey: If you have a fruitier Irish whiskey, consider pairing it with dishes that have a touch of sweetness. Baked ham with a honey glaze or apple pie can enhance the fruity notes in the whiskey.

4. Rye Whiskey

Spicy Rye Whiskey: The bold, spicy flavors of rye whiskey are a great match for strong, flavorful foods. Pair it with aged cheeses like Gouda or sharp cheddar. For main courses, try it with spicy sausages or blackened chicken. The spice in the food complements the peppery notes in the whiskey.

Robust Rye Whiskey: Robust rye whiskeys can handle heartier dishes. Think beef brisket or a rich beef stew. The robust flavors in both the food and the whiskey will complement each other well.

5. Japanese Whiskey

Delicate Japanese Whiskey: The delicate and nuanced flavors of Japanese whiskey pair well with light and subtle dishes. Sushi or sashimi are excellent choices, as the fresh fish and light rice complement the whiskey without overpowering it. For a different option, try pairing it with tempura – the light batter and fresh vegetables work well with the whiskey’s delicate flavors.

Fruity and Floral Japanese Whiskey: Whiskeys with fruity and floral notes can be paired with dishes that have a touch of sweetness. Think along the lines of teriyaki chicken or grilled peaches. The sweetness in the food highlights the fruity notes in the whiskey, creating a delightful pairing.

Tips for Successful Pairing

  1. Balance is Key: Ensure that the flavors of the food and the whiskey are balanced. One should not overpower the other.
  2. Complement or Contrast: You can either complement the flavors (sweet with sweet) or create a contrast (spicy with sweet) to make an interesting pairing.
  3. Experiment: Don’t be afraid to try different combinations. Whiskey pairing is as much about personal preference as it is about following rules.
  4. Consider the Occasion: The setting and mood can also influence your pairing choices. A casual get-together might call for simpler, more straightforward pairings, while a formal dinner could benefit from more refined combinations.

Final Thoughts

Mastering the art of whiskey pairing can enhance your appreciation of both the drink and the food. By understanding the different flavor profiles of whiskey and experimenting with various food pairings, you can create memorable and enjoyable dining experiences.

Whether you’re a whiskey enthusiast or just starting to explore this fascinating world, these tips will help you discover new and exciting combinations. So, grab a glass of your favorite whiskey, prepare a delicious meal, and enjoy the perfect pairing! Cheers!

Upton Tea Imports Whiskey Barrel Smoked Japanese Tea Review

By Richard Thomas Rating: B+ Bourbon barrel coffee has been a thing for several years now, which suited bourbon-lovers cum coffee drinkers just fine. The problem with that bad, watery coffee turned my palate off so badly when I was younger that I’ve never been able to overcome the “ick” ever since. I find coffee …

By Richard Thomas

Rating: B+

(Credit: David Wilmont/Wikimedia Commons/CC-by-2.0)

Bourbon barrel coffee has been a thing for several years now, which suited bourbon-lovers cum coffee drinkers just fine. The problem with that bad, watery coffee turned my palate off so badly when I was younger that I’ve never been able to overcome the “ick” ever since. I find coffee notes in things like beer and ice cream are fine, but I detest the real thing. Almost by default, I became a tea drinker, and with my predilections I became the kind of tea nut who made a point of going to places like Darjeeling and the Cameron Highlands.

That put me inadvertently on the crest of a wave, because tea consumption in the US has risen by 20% since the turn of the century. Just as there has been a Bourbon Boom, there has been a Tea Surge. Even so, there are few options for enjoying a whiskey-tweaked tea product, just a (depressingly) few whiskey cocktails utilizing tea and the old sailor’s standby of putting a little whiskey in the teapot.

Until now, that is, because I was recently introduced to Upton Tea Imports, who have a Japanese black tea that has received six to eight hours of smoking using chips from a ground up Japanese whisky barrel. I suppose you could say both halves of my heart rejoiced.

The Tea
I found my brew to have a solid current of smoke, coupled to a balanced pairing of a floral note and stone fruit sweetness. It’s the sort of thing a fan of smoky whiskeys should enjoy, especially if they have discovered an especial love for the recently emerged practice of American single malt smoked using peat from the Pacific Northwest.

The Price
A 30g package costs $38.50, or $2.89/cup.

 

From One Nation to Another

O’Shaughnessy Distilling master distiller Brian Nation arrived in Minneapolis nearly three years ago after leaving Ireland’s Midleton Distillery, and it’s been an interesting transition. We’ll… Read More

O’Shaughnessy Distilling master distiller Brian Nation arrived in Minneapolis nearly three years ago after leaving Ireland’s Midleton Distillery, and it’s been an interesting transition. We’ll catch up with Brian and learn about the new Keeper’s Heart 21-year-old Irish single malt coming later this summer on WhiskyCast In-Depth. In the news, Beam Suntory has changed its name to Suntory Global Spirits, while Buffalo Trace takes a look at global expansion with its first home place in London. 

Episode 1055: May 5, 2024

Links: Keeper’s Heart Whiskey | Suntory Global Spirits | Buffalo Trace Distillery London | Ardnahoe Distillery | Lagavulin | Wayne Gretzky Estates | Barrell Craft Spirits | Heaven’s Door | George Dickel | Cedar Ridge Distillery | Jeptha Creed Distillery

Japan’s Hatozaki Produces American-Style Rye

There is more to Japanese Whisky than just Nikka and Suntory, such as Hatozaki. Now available in the US is the Hatozaki Omakase Rye Third Edition Mizunara Cask Finish for a suggested retail price of $95 (750ml), the new limited-edition expression showcases the profound aging and finishing techniques of Kimio Yonezawa, 4th generation Master Distiller …

There is more to Japanese Whisky than just Nikka and Suntory, such as Hatozaki. Now available in the US is the Hatozaki Omakase Rye Third Edition Mizunara Cask Finish for a suggested retail price of $95 (750ml), the new limited-edition expression showcases the profound aging and finishing techniques of Kimio Yonezawa, 4th generation Master Distiller & Blender. This whisky is an American-inspired rye, not a Japanese malt, crafted in small batches of no more than 10 casks. The blend, consisting of at least 51% rye, is aged in new charred oak and then finished in traditional Mizunara casks.

Produced at the Kaikyō Distillery on the shores of the Seto Inland Sea, the Hatozaki Omakase collection was born of Yonezawa-san’s vision to create elegant and genuine whiskies that reflect the character of his family distillery’s unique terroir and maritime influences. Honoring the age-old Japanese concept of “Omakase,” known as “chef’s choice” in Japanese dining, the “Omakase” collection mirrors the idea of trusting the maker’s intuition – allowing for delightful experimentation of flavors and new exploration.

““I am honored to introduce the newest blend in our Omakase Collection to the US market,”” says Yonezawa-san. ““I was excited to experiment with the flavors of rye, a popular category with American whisky drinkers, and see how they would respond to native Japanese oak influence. We are thrilled with the final blend and confident it will be a surprising and rewarding choice for the seeker of exciting new whiskies to try.””

In that spirit, Kimio Yonezawa presents an innovative new blend consisting of rye whisky, that is aged in new charred oak and then finished in Japanese Mizunara casks, the rare Japanese white oak sourced from the Hokkaido and Tohoku forests. This expression will be limited to less than 3,000 bottles, each numbered and sold exclusively in the US market.

The new product joins Hatozaki’s core range including: Hatozaki Finest Whisky ($45.99 ,750ml. bottle, 40% ABV) a blend of premium malt whiskies aged for up to 12 years in imported bourbon casks, imported sherry casks and native Sakura casks, the Japanese cherry wood; and Hatozaki Small Batch Whisky ($65.99, 750ml., 46% ABV), a vatting of 100% malt whiskies aged in imported bourbon casks, imported sherry casks, and native Mizunara oak barrels, yielding a rich profile of sweet cereals and malty dried fruit, with a light touch of smoke and honey on the finish.

Types of Whisky to Try at Your Next Casino Game Night

Turn on any gambling-related movie, and you’ll quickly spot whisky as the drink of choice on (or off) the poker table. Particularly in movies that involve a dusty old town, men wearing cowboy hats, and a rackety wooden bar, whisky (often paired with a cigar) is indispensable. One of the main reasons they pair so …

(Credit: Cottonbro Studio/Pexels)

Turn on any gambling-related movie, and you’ll quickly spot whisky as the drink of choice on (or off) the poker table. Particularly in movies that involve a dusty old town, men wearing cowboy hats, and a rackety wooden bar, whisky (often paired with a cigar) is indispensable. One of the main reasons they pair so well together is because whisky, a beverage deeply rooted in tradition and often associated with luxury, complements the casino setting, which itself is a place of leisure and indulgence.

Another reason why they pair so well together is due to their social aspect. Casinos are a hub for social interaction, and when you bring whisky lovers together in this environment, it adds an extra layer of enjoyment. However, not every whisky pairs well with every gambler. There is a ridiculous variety of whisky available that appeals to different taste preferences. This article will guide you through selecting whiskies that will enhance your next casino games experience.

Understanding Whiskey Varieties

Ask a random person on the street which brand they associate with whisky, and you’ll often hear Jack Daniels, Jameson, Jim Beam or Maker’s Mark. Although these brands are staples in every bar around the world, they’re certainly not representative of the world of whisky as a whole. Strong marketing campaigns and creating a whisky profile that caters to the widest audience possible are often the factors behind their success. However, dig a little deeper, and you’ll find that there are countless flavor profiles, some of which you’d never even imagine existed.

To keep it simple, we’ll cover the 4 major types of whisky: Scotch, Bourbon, Irish, and Japanese. Each has distinct characteristics that cater to different taste preferences. For example, Scotches are generally known for their smoky notes, Bourbons for their vanilla and caramel notes, Irish whiskeys for their fruity notes, and Japanese whiskeys for their spicy, complex notes. However, in each category, there are a wide variety of whiskeys that don’t necessarily adhere to these constraints. Each type has its personality and will enhance different moments during your next game night.

Scotch Whisky Selections

Scotch whisky is a staple in almost every whisky lover’s cabinet. The history of Scotch whiskey is rich and intricately linked to Scottish culture. From grain to glass, the creation of Scotch is an artisanal and traditional process that has been handed down through the years. Whisky brewed in Scotland often has a unique smoky flavor profile associated with the area. This makes it a perfect pairing for a high-stakes poker round, as it keeps your senses fully engaged in the game.

Bunnahabhain 12 Year Old Single Malt

Bunnahabhain 12 Year Old
(Credit: Burn Stewart)

Some of the most common Scotch brands you could look into for your next casino games night are Ardbeg, Bunnahbhain, Lagavulin, Macallan, or Glenlivet. Although there are plenty more to explore, these are generally the go-to options for Scotch lovers. If you’re in doubt, do some research online and find reviews and forums to hear the opinions from other whisky experts. Keep in mind that Scotches generally have sharp and poignant tasting notes, so you may want to wait a few poker hands before you pop open a bottle.

Bourbon and American Whiskey Choices

Bourbons are a type of American whisky often loved for their sweet flavor profile. Many bourbons incorporate notes of vanilla and caramel which often makes them more approachable than some scotches. Of course, there are bourbons that can really pack a punch. The emerging trend of artisan distilling, their use in cocktails, their historical and cultural significance and the attention placed on quality all work together to appeal to a wide range of customers domestically and internationally.

Although bourbons can be enjoyed at any time during a casino game night, a fitting moment could be either at the beginning or end of a session. American whiskeys are smooth, satisfying and sweet which makes them great for winding down after a long night at the table. If you want to work your way up to a smoky Scotch, a sweeter bourbon is a great way to prepare the palette. If you’re not familiar with bourbons, look into Wild Turkey, Michter’s, Woodford Reserve, Buffalo Trace or Four Roses. There are some of the iconic American Whiskey’s you can get for a relatively affordable price.

Exploring Irish and Japanese Whiskies

Irish and Japanese whiskies have been gaining tons of traction over the years. Japanese whisky in particular didn’t begin to get international notice until the 2000s. The first genuine Japanese whiskey, Shirofuda White Label, was introduced by Suntory in 1929, but its sales were initially weak as the Japanese market was not yet acclimated to whisky. But the industry persisted, and by the 1950s, whiskey was starting to gain traction in Japan, particularly among the working class and the wealthy.

Teeling Irish Whiskey

Teeling Small Batch
(Credit: Richard Thomas)

Irish whisky on the other hand, had a different story. The industry’s emphasis on innovation and creating new high-end goods, together with the worldwide trend towards artisanal and craft spirits, have helped it grow. Furthermore, its appeal both domestically and abroad may be attributed to its cultural significance, its link to Irish identity and heritage, and its use in rites and festivities.

Some of the most common Japanese brands you could look into when hosting your next whisky party are Yamazaki, Nikka, or Hibiki. For Irish whisky, look into Teeling, Redbreast, or Connemara. Both whisky types provide so much variety that you can mix and match either of these at any point during your next casino game night.

Review | Hibiki 21 years old 100th Anniversary Edition

The House of Suntory, the founders of the Japanese whisky industry, are celebrating their centenary this year. Several events and bottlings have marked the occasion but arguably none are more special than this new release – the Hibiki 21 years old 100…



The House of Suntory, the founders of the Japanese whisky industry, are celebrating their centenary this year. Several events and bottlings have marked the occasion but arguably none are more special than this new release - the Hibiki 21 years old 100th Anniversary Edition. The rare blend has been created using whiskies from each of Suntory's distilleries - Chita, Hakushu and Yamazaki. A pocket of the Yamazaki spirit that was used has been matured in Mizunara oak casks.

The new whisky has been created by Shingo Torii and Shinji Fukuyo, Master Blender and Chief Blender respectively at the House of Suntory. The Hibiki blend (pronounced he-bee-kee and meaning 'echo' in Japanese) was first introduced in 1989 and created by then-Master Blender Keizo Saji. The brand has grown to be the most highly awarded Japanese blended whisky in spirits competitions around the globe. 

The Hibiki 21 years old 100th Anniversary Edition is presented in the classic 24-sided bottle with a label featuring gold leaf. It is housed in a wooden casket and released at 43% ABV. The whisky will be available in selected whisky specialists and luxury retailers worldwide. A bottle will cost £5,200.

Our Tasting Notes

The colour is vibrant gold and the nose is highly floral and aromatic. Fragrant aromas of white peach, green grape and manuka honey mingle with vanilla extract, white chocolate and cocoa powder. The sweet fruitiness is underpinned by a delicate and warming spiciness - think of cinnamon bark, white pepper and clove.

On the palate this whisky is elegance personified. The warming and woody spice from the nose comes through well to begin with - imagine a heady combination of clove, star anise, cedar and sandal wood. These notes give a savoury, almost umami, edge throughout. Then the sumptuous fruity elements begin to shine with ripe, juicy peach and apricot to the fore, plus a hint of fresh pineapple juice.

The sumptuous nature continues with a distinctive note of golden syrup, which is accentuated by a hint of butterscotch and pinches of cocoa powder and white pepper. There is also a delicate floral note that sits in the background that is most reminiscent of citrus blossom and jasmine. A faint hint of the cinnamon bark and honey from the nose round things off nicely and adds even more complexity.

The finish is long and goes through three distinct phases. First the ripe fruity elements begin to fade, then the sweeter ones. This leaves the elegant warming spices to take hold and take the finish is a pleasantly dry and woody direction. 

What's The Verdict?

This Hibiki 21 years old 100th Anniversary Edition is an exquisite whisky and one that does justice to one of House of Suntory's most popular brands. The blend has incredible depth and complexity and combines sweet, fruity and spicy elements superbly. It really shows off what can be achieved with old Japanese whisky.

The only negative is the price. Over £5000 for a bottle seems astronomical, even when factoring in the scarcity of highly aged Japanese whisky these days. Sadly this will mean that all of these bottles are destined for the collector's shelf or a rich businessman's trophy cabinet. Will anyone actually get to taste it? We hope so as it is a sublime whisky.