In 1923, Shinjiro Torii, the founder of Suntory and the man known as the father of Japanese whisky, built Japan’s first malt whisky distillery in the Vale of Yamazaki. Using copper pot stills, the Yamazaki distillery was the first of its kind outside of Scotland.
The distillery’s location on the outskirts of Japan’s ancient capital of Kyoto with its pure waters, diversity of climate and high humidity is said to be the ideal environment for the maturation of good whisky.
Today, Suntory Yamazaki is the most popular single malt whisky in Japan and is enjoyed by whisky connoisseurs the world over.
At the heart of Yamazaki single malt whisky’s broad palate of flavors lies a succulently sweet and estery spirit. You’ll find that same flowery, fruity aroma poured into every bottle of Yamazaki.
The 18-year old pictured above is a full-bodied whisky (43% vol 70cl) with spicy cherry-like tones. The toffee aromatics of this copper-gold colored whisky offer a pleasant, long, dry finish.
I enjoy Yamazaki’s rich, complex bouquet of fragrant esters, malt and oak just as they are. The pure silky-smooth mouthfeel of a Yamazaki 18-year-old is unmistakable when enjoyed straight.
Savor it sip by sip while sitting at the bar, after a gratifying dinner, or as a nightcap.
I enjoy the rich aroma of a spirit that has been dubbed “noble.”
I have a glass of mineral water as chaser for a refreshing taste that will make every sip a whole new experience.
Sometimes I also have at hand some dried apricots, chocolate, or even cheese.
Color: Copper gold
Nose: At first the richness of sherry and dark rich maraschino cherries and finally coffee cream chocolate
Palate: Dark chocolate, rum and raisin with dark coffee beans
Finish: Long and rich
Thanks Prof Pathma for presenting me with a bottle.
Ah, nectar of the gods.