Complex and refined.
Complex and refined.
Whisky is probably not the first spirit that comes to mind when you think of Japan, but it should be in the vicinity. The spirit that’s most often associated with Western countries is just as notable in Japan and offers a unique bouquet that speaks to its culture and traditions. Historically speaking, Japanese whisky is still young, having only been first produced in 1923. But don’t let that timespan fool you—the style of Japanese whisky is closely related to Scotch. In that vein, most bottles display the same kind of nuances you’d expect from a fine Scotch but with more complexities thanks to the traditional mizunara oak casks.
Unlike other styles of the spirit, these whiskies offer a delicate bouquet of aromas and soft flavors refined by age. This has made them a rarity in the whisky world and a storied item in any collection. Unsurprisingly, it’s also made them a pricey commodity that oozes luxury from the bar to the glass they’re poured in. To help guide you on your journey, we’ve gathered seven of the best Japanese whiskies below.
If you're new to Japanese whisky, Suntory's Toki blend is a good place to start. It's an interesting blend of Hakushu American White Oak cask malt whisky and heavier grain whiskey. The combination delivers a sweet, honeyed taste ideal for bourbon lovers but still has the softness that Japanese whiskey is known for.
The nose of this whisky is vibrant and complex, thanks to the unique rice grain it's distilled from, but upon sipping, you'll find a mélange of flavors. It's woody and rich in caramel and vanilla notes that are rounded out by dark fruits. The finish is just as intriguing, given that it's long without being overwhelming or too intense.
This is an exquisite example of how well Japanese whisky marries different cultural elements. The juice is matured for a minimum of 10 years in American ex-bourbon barrels and European Oloroso sherry casks and is finished in Japanese Mizunara oak. With time, flavors from each impart into the whisky, giving it a complex palate of sweet flower nectar, vanilla, citrus, and robust coffee beans.
The beautiful straw color of this whisky comes from time spent in Pinot Noir casks. After resting for three years, it picks up lush aromas of black tea that complement walnut and dried floral flavors. The nose also offers some comforting scents of malt, helping to balance out the more delicate notes. That said, it pairs well with ripe red fruits and nutty aged cheese.
Nikka Miyagikyo's single malt expression is heavily influenced by Scotch and is meant to be enjoyed similarly. The flavors are delicate but precise and yield a modern palate of bitter green apple, citrus rinds, ginger, nutmeg, and cinnamon. As a result, each sip unveils a new layer leading up to the finish, which is lightly smokey and honeyed.
Although this whisky is made from a blend of single malts, it is quite unique. Each malt is at least five to six years old and has been crafted in small batches of at least 10 casks. Once combined, the final blend spends 8 years in old American oak and traditional mizunara casks, resulting in a rich, spicy, and wildly flavorful palate.
In this bottle, you'll find intense flavors, but don't be alarmed, as they are extremely well-balanced. The nose gives way to dark blueberries that are more juicy than dried and sweet cinnamon. The palate offers rich flavors of dark chocolate and spicy tannins like sandalwood that help make the finish full and dry.
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by Karina Young | August 11, 2023
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