46 – SMWS G13.1 (Chita) A complete revelation
Mango, dried coconut, tropical cordial, powdered ginger, pineapple doused in rum and cinnamon, chocolate, woody notes, marshmallow, vanilla, lime cordial. Ginger, lemonade spider, dry pound cake.
47 – SMWS G12.1 (Nikka) oh so sweet
Banana paddle pops, dulche and marshmallow. Sweet sweet sweet banana lollies and a touch of dried pineapple. It becomes more complex with opening up including hints of my mum’s lime coconut drizzle cake.
48 – SMWS 120.8 (Hakashu) a sweet surge of peat
Soap (in a good way), salt, pepper, popcorn and musk, salted preserved lemon. Bacon drippings, a smokey fruity sugar punch.
49 – SMWS 124.4 (Miyagikyo) full of secret pleasures
Muscat, port, Sherry fino, rubber, dry warmth, oil soaked rags, spices cloves and anise, maple. German spice biscuits, a rubber fire, cocoa, liquorice, toasted bran, so much going on. Jeezus!
30 – Nikka 17 Taketsuru
Chestnut flour, cola and vanilla. Green grass, cola, salt, vanilla. Too underpowered for me.
I had a look at my notes from last year on this one: ‘Honey, toffee, easy. Vanilla and some cola to finish. Not much too it to be honest.’ Glad I’m sorta consistent.
31 – Redbreast Single Pot Still 21
An incredible nose. Tropical fruits (mangos, lychees) with cream, dust, carob, chocolate, yoghurt. Tropical fruits, long passionfruit, oyster shell, bracken, fresh yeast.
32 – SMWS 123.8 In the Spanish mountains
Plump raisins, orange zest, brown sugar and hay. Dried peaches and figs, iced tea, milk chocolate, chewy meringue and vanilla cream.
19 – Nikka Coffey Grain
Underwhelming compared with the Malt some candy sweetness but for me little complexity something like spearmint lollies and glue. A bit of chocolate and vanilla on the palate.
20 – Nikka Coffey Malt
Chocolate banana lollies and a slight cola note – love the nose on this thing. Choccy-nana pud, cloves, pepper and powdered ginger.
21 – Connemara Turf Mor
Lovely caramel behind the peat, stone fruits and dried pears. Reminds me of Caol Ila smokey peanuts but then a lovely juicy fruit hit and finally some mushroom earthiness. Must drink more Irish whiskeys.
Ok so I’m in Kyoto. If you’re into your whisky you must head to Bar Cordon Noir. Approximately 600(!) different whiskies.
So my drinking this evening:
142 – Nikka Taketsuru Sherry Wood Finish
Honey, toffee and an easy nose. Vanilla and some cola to finish. Not much too it to be honest.
143 – Ichiro’s Malt 20 Years Old Bourbon Cask
Leather, wood, brown sugar/fake maple syrup, toasted bread crumbs, Terry’s choc Orange. The palate is syrupy and gentle, deep coffee, it really keeps going … Loads of crushed ants.
144 – Yamazaki 2000 Millennium
Slight yeasty banana bread, salty and eventually a strong nose of fresh rye bread and butter. Apricots, vanilla, creamed honey, pepper and salt.
145 – Yamazaki Limited Edition 2014
Banoffee pie, meringue and cola. Vanilla, crushed ants, salty, milk chocolate, rose water. I like this.
146 – Ledaig 18
Peanut brittle, salty almonds, bickfords lime cordial and seaweed. Peat, boiled sweets, white bread toast with melty butter.
141 – Nikka Yoichi 500ml
It’s Christmas Day in Tokyo. I arrived into some public transport disasters, however, I finally made it to Meguro. Walked into a bottle shop and found 4 litre bottles of Suntory White but I decided to pick up a more reasonably sized 500ml bottle of Nikka Yoichi, something I haven’t seen before.
It’s light and creamy with a few coffee notes. For ¥1800 it’s a bargain for Australians. The type of whisky where you don’t need to think to much or you’ve had too much too eat. In fact it would go really well with Christmas pud.