FUJI Single Malt Japanese Whisky

The first-ever single malt from Fuji distilleries, coinciding with their 50th anniversary, was procured by The Whisky Club Australia. This bottling utilized a blend of ex-Bourbon, French oak red wine barriques, and beer casks. This is all the information the premium subscription club shared for this dram. How informative. Anyway… N: A potent sweetness with hints of acetone. Sharp apple and canned pineapple, crisp biscuity malt, some berries, and perhaps nutmeg-cinnamon spiced toasty caramel barrel notes. P: A little tart and almost fizzy? Honeydew melon, tart apple, oaty and honeyed malt, cinnamon, and cloves. Later, bright berries and caramel emerge. F: Medium length. The juicy fruit fades fast, leaving a strong, gripping alcohol presence at the back of the tongue that suggests youth in the spirit. Possibly some lingering honey and chewy malt, but overpowered by the alcohol heat. I would likely be irritated if this were not a complimentary bottle. Maybe it needs more time to oxidize and mellow, but this comes across as a mid-tier Irish whiskey at best, not Scottish-influenced Japanese mastery. Perhaps recent magic from the Isle of Skye has spoiled me, making everything else pale in comparison, or perhaps not. Could this simply be an average, hastily produced newcomer struggling to establish its identity? I am eager to hear your perspectives. Whisky tasting note #265 [Pictured here with an Osumilite from Matsugase, Japan; approximately 80 km from Mt Fuji. It may not appear remarkable, but the small black cog wheel embedded within the rhyodacite volcanic matrix is significant for this mineral, which is already exceptionally scarce and typically only found in microscopic form. Osumilite is known from high-temperature volcanic rocks and very high-temperature metamorphic environments].

Nose: Gentle apple and pear, stone fruit, milky malt, abundant vanilla, and a flowery scent with chemical undertones. Taste: Smooth yet vivid and sparkling upon first sip with orchard fruit, cantaloupe, grainy barley, and a hint of spice. It quickly evolves with notes of dried apricot and a sweet, honeyed character in the middle, then just as rapidly shifts to the end of the palate where some char appears. The mouthfeel is delicate and carries a little heft. Ending: Moderate in length. The taste fades swiftly, leaving behind lingering sweet fruitiness spoiled only by a clear alcohol presence. A dram for warmer weather. Uncomplicated, airy, and clean. If you dislike it, you might label it basic, yet it possesses a pleasant, modest allure. It bears a slight resemblance to The Deveron, Glen Grant, and various other budget-friendly, fruity Speyside single malts, particularly when they are young. It also brings to mind some youthful Australian unaged whiskies matured solely in bourbon barrels. This malt doesn't conceal its youth but instead embraces it, which is acceptable, and the blender has enriched it with generous amounts of aromatic vanilla stemming from what I suspect were quite good barrels, possibly including some first-fill. Diluting it makes it incredibly smooth and easy to consume, while also slightly boosting the ginger spice note and bringing the charred quality more forward. I didn't try it mixed, but I believe it would be quite suitable for tall, refreshing beverages. In conclusion, I appreciated this malt and would gladly accept a complimentary serving, but I would not purchase it and cannot justify awarding it three stars. It's a satisfactory "middle-of-the-road" spirit, but not a recommendation given its cost. Evaluated from a 30ml sample "Average": 79/100 (2.75 stars)

NOSE Apple, soft citrus peel, ripe tropical fruit like pineapple, with chocolate wafer and crème brûlée. PALATE Rich white peach, fresh nectarine pastry, and thick honey over oat porridge with a light spice. FINISH Complex with a multi-layered rich aftertaste of cookie dough, sticky nougat and Morello cherries in syrup.

Flavors of vanilla, caramel, oak, and cinnamon.

Smooth and dry with a sweet finish.