Yamazaki 12 Year

The Japanese whisky landscape is peculiar, and I haven't been fully captivated by the hype for the few I've sampled. This is partly due to the exorbitant prices. That said, the Hakushu 12 was delightful, though it cost AUD$450; the Hakushu Distillers Reserve, at a much lower price point (AUD$160), was also quite good. I had the chance to taste the Yamazaki 12 again (AUD$470) and, for the first time, the Yamazaki Distillers Reserve (AUD$170). Nose: Heavy and dense. An oily aroma suggesting leather and furniture polish, with dark, richly honied malt. The malt carries the faintest hint of tannic spice, but I suspect I'm mistaken as there's a subtle smoky-peaty note I detect. The dominant aromas, however, come from the sherry cask, with abundant dried fruits. Palate: A juicy fullness with a gentle, oily astringency, offering a lovely texture. Cinnamon and wood spice lead the way, before releasing a flood of rich, dark, honied barley, creamy toffee, and savory vanilla. Brightness comes from berries and sultanas. I believe a faint salinity and smoke note might be emerging. Finish: Medium. A creamy exit texture with warm tannic spices (clove and pepper?), very perfumed with cedar and perhaps some citrus oils. This is far more interesting and flavorful than I recall. Or perhaps my palate has evolved after considering 245 tastes, allowing me to appreciate this whisky better now. It's exceptionally well-crafted, a testament to Japanese skill. The interplay of three wood types (American, Spanish, Japanese) is seamless. Fruits and sweetness from Spain and sherry; excellent spice and vanillins, presumably from the American oak; and wonderfully creamy, perfumed finishing notes from the rare Mizunara oak. Beautifully done; however, given the price, I'd opt for a multitude of other malts. [Pictured here with a chunk of approximately 40-million-year-old massive realgar-orpiment from Goldstrike Mine, Nevada. These two minerals are arsenic sulfides commonly found in hot springs, fumaroles, and associated with some gold deposits. Orpiment and realgar have been used for centuries, traded extensively throughout the Roman Empire as pigments and by the ancient Chinese who used them as medicine (yikes!). The Spanish also have a history of using them as rat poison during the 16th-century plagues. Historically, orpiment was used as arrow tip poison, and realgar is used today in some torpedoes as it forms a powerful contact explosive when mixed with potassium chlorate.] *** Original tasting notes from July 3rd, 2022: Nose: oily, bright citrus freshness, tropical and stone fruits. Palate: Pungent spice, buttery with honey and vanilla, slight citrus sweetness. Finish: soft and delicate, creamy wood notes. Beautifully well-rounded and balanced. However, the flavor profile might not be as developed as I would expect for $450. Whisky tasting #35

Chestnut in color. I couldn't check for legs because the tasting glass had a coating that repelled water. The scent was very subdued, with apples, honeysuckle, and apricots, plus a faint hint of mint at the end. Amazingly, I detected no alcohol smell. While there isn't much aroma, I'm still eager for it; my mouth is watering, suggesting it will be very good and intricate without revealing the details. The taste was soft and well-balanced, like the smell, with honey, vanilla, pears, and apricots. It had a gently sweet and pleasing flavor overall. The finish was extended, beginning with walnuts and buttered bread, followed by dark baking cocoa, orange zest, and cranberry tartness. This spirit encourages slow sipping. A drop of water introduced a slight saltiness to the finish. I conducted this tasting with the initial pour from the bottle. I've heard this bottle becomes exceptional after a few months of opening and oxidation, so I might revise this assessment later. I recommend this.

Nose: The scent is quite distinct, with an unanticipated trace of dairy or cheese. Vanilla and a whisper of sandalwood, possibly from the Mizunara oak, emerge softly. The aroma is subtle and delicate, with hints of oak and faint coconut, and no heat felt on the nose. Palate: Upon tasting, this spirit is exceptionally mellow with no sting whatsoever. It possesses a light yet pleasing texture, revealing flavors of caramel and dried fruits such as raisins, enhanced by vanilla. A nice citrus note is present with a mild touch of cinnamon spice. Finish: The conclusion is brief to moderate, featuring a pleasant cedar scent and gentle spice. Overall: While this spirit carries a substantial cost, its value and the discussion surrounding it are uncertain. It might not be a dram one would repeatedly choose to spend on, particularly when other spirits are available at a much lower cost and offer a superior encounter. Nevertheless, it remains a decent spirit that merits a try at least once. The Mizunara oak imparts intriguing qualities to the spirit. Sampling this spirit at a bar first is advised to determine if the expense is justified for you.

Nose - quite potent from a distance, apples, abundant apples initially, like being in an orchard. It also returns with cranberry and occasionally, a whiff of coffee. It changes depending on the bottle level and time in the glass, no burn whatsoever. Taste - oh my, it's like a fruit-on-fruit-on-fruit experience, incredibly good and smooth. Finish - more flavors from the palate with perhaps a touch of honey and some vanilla at the conclusion, minimal to no burn. Score - 5.0, when I'm consuming this I think 'My goodness, this is absolutely fantastic.' One of my favorites so far. What Laga 16 is to Scotch, this is to Japanese whisky. Scoring Legend 5.0 - Outstanding, unparalleled. 4.5 - Excellent, I will always try to keep one on hand. 4.0 - Very good, enjoyable to drink, a solid selection. 3.5 - Good, would try again. 3.0 - Average. 2.5 - Acceptable, still drinkable. 2.0 - Inferior, drinkable but not enjoyable. 1.5 and below—would avoid unless absolutely necessary.

Nose: Bright, with dominant floral and citrus notes. Candied orange peel/marmalade, sweet malt, macadamia nut. A hint of jasmine. A touch of cinnamon, and you might even detect a faint peach note. There are also some drying oak notes present. Upon returning for a second glass, a substantial crème brûlée aroma emerges. Palate: Incredibly full-bodied, with citrus present, and a mild earthy sherry. Sweet on the palate. Vanilla and a buttercream essence. Candied fruit/berry, reminiscent of a sponge cake with jelly filling and buttercream frosting. Chewy malt, a hint of honey, similar to Honey Nut Cheerios. There's a mild wood spice that carries into the finish, bringing with it a very slight hint of char and ash. Finish: Substantial and relatively long. Notes of apple, apricot, aromatic wood spice, with a mild drying, oily sensation on the middle of the tongue.

Honeyed toast, buttery malt, oak, tasty Scotch-like malt, a hint of char but absolutely no peat. It's soft and easygoing, a reliable sipper and would make a dependable go-to, but it won't blow you away… Beer Nerd Musings: I haven't encountered any beer aged in Yamazaki casks, or, for that matter, any Japanese malt casks. I did a quick search, and it seems Suntory produces beer and has adopted the baffling strategy of aging a pilsner in Yamazaki barrels. I... don't understand it. That likely wouldn't be very good…