Nikka Yoichi Single Malt

Sydney Whisky Show May 20th 2023. Whisky #23 Nose: Smoky and very lightly briny. Malted milk chocolate, almond nougat, butter, fragrant citrus (sherbet lemon? lemongrass?) and pear. Oak spices and grassy notes with an earthy quality emerge as it opens in the glass. Palate: A soft, somewhat sweet and gentle arrival which is more focused on malt extract and toasty cereals than might seem immediately apparent, as fruit, honey and caramel flavours mask its heft. Smoke is apparent right through the palate but it is a very well-rounded and suave type of smoke, and not quite the same as maritime Scottish peat. The texture is creamy and lightly oily. Finish: Medium/long. Milk chocolate, honey, stewed fruit with resinous tannins and lingering sweet smoke. A very well balanced and elegantly peated malt whisky, showcasing just how good the Yoichi distillate can be, even with minimal maturation. It has a singular fragrance – I wonder if there are some mizunara casks contributing to these batches? No, probably not. Most enjoyable, and if I had to give it a one word descriptor it would be “soothing” or “relaxing”. I tasted this about 2/3 of the way through the afternoon after many other whiskies and my palate was fatigued, but this provided a welcome sensory reset. “Good” : 84/100 (3.75 stars)

Nose: Mild smokiness and peat aroma, fruity, maybe orange peel, then some christmassy spices and woodiness appears the longer you put your nose in. Palate: Peaty, smoky, dried apricots, vanilla and a noticeable but gentle spiciness Finish: Medium, oaky, the smoke and fruitiness lingers and then a herbal note appears right at the end. Overall: Very cohesive and quite accessible for a smoky whisky, it's not the most bold or exciting whisky ever but it's a tasty dram that will always go down nicely, unfortunately as with most Japanese whiskies, outside of Japan it is a little bit expensive for what it is.

Nose: decidedly coastal in nature. There is a ocean spray note here for sure. A very light gentle peat, I can see the note of moss and cedar mentioned in the tasting notes here. Hints of chocolate, candied citrus. Hints of honey, caramel, and brown sugar Palate: smooth, yet full of robust character. Coastal salinity remains a driving force here. Chocolate covered orange, very light peat, warming oak. A light baking spice, and gentle sweet honeyed malt Finish: peat is definitely most present here. Baking spice and more prominent oaky character.

By far my favorite Japanese whisky so far. Masataka Taketsuru really learned from the best Scottish distilleries and brought it to Japan. This blend is a vivid expression of a mixture of Campbeltown, Islay and Speyside. It’s full and rich! On the nose it’s briny, bbq, honey sweet, baked apple and bonfire. In the pate it brings tobacco, honey, pork bbq, smoke and pepper. It’s a great experience and I would always have this bottle ready for the occasion. Beautiful whisky and very complex as it should be! Slainte Mha!

Nose: a lot of crisp green apple, honeysuckle, lemon zest. As it opens up a bit of vanilla custard, light salt air, caramel and gentle oak. Palate: a coastal peat influence, gently smoky. Bitter oak, light, chewy malt & vanilla sweetness. As palate acclimates a bit more fruity green apple comes out along with a spicy note, white pepper maybe? Nice briny/peaty note as it transitions to finish. Bottle seems to be starting to turn a bit but still good. Finish: medium short, charred oak on retrohale.

Nose: haven't had whiskey in a minute, so I'm a lot more sensitive to the peat on the nose here. In prior tastings I have not really picked up on it much because it's very light. This go around I definitely get a strong coastal influence, powerful salt air, a noticeable but balanced peat pungency. Vanilla, caramelized sugar, candied orange peel. Palate: chewy malt, brine, a touch of smoke and peat. Citrus zest, sweet vanilla and oak. Finish: a nice minerality, oak tannin, and a hint of brine