Yamazaki 12 Year

The Japanese whisky scene is an odd one; and for the few I’ve tried I haven’t fully been pulled into the obsession. Not least of all for the extreme price tag attached to them. That said the Hakushu 12 was lovely albeit AUD$450; but the Hakushu Distillers Reserve at a fraction of the cost (AUD$160) was really quite good too. The opportunity presented itself for me to try the Yamazaki 12 again (AUD$470) and for the first time the Yamazaki distillers reserve (AUD$170). N: Heavy and thick. An oily nose that speaks of leather and furniture polish, malt is dark and richly honied. The malt carries with it just the faintest hint of tannic spice but then I think I’m being deceived as there is a subtle smoky-peaty note here I swear. The overriding notes though are from the sherry cask, dried fruits for days. P: juicy fullness and an oily gently astringency, lovely texture. Cinnamon and wood spice open the charge, before letting go loose a cascade of rich dark honied barley, creamy toffee, savoury vanilla. Brightness comes from berries and sultana. I think a vague salinity and smoke note may be working its way out. F: Medium. Creamy exit texture with warm tannic spices (clove and pepper?), very perfumed with cedar and maybe some citrus oils. This is so much more interesting and flavourful than I remember. Or perhaps I am now, 245 considered tastes further on, better able to work with this whisky. This is so well made; a testament to Japanese craftsmanship. The three wood styles (American, Spanish, Japanese) blend so well together. Fruits and sweetness from Spain and sherry; excellent spice and vanillin’s from what I assume is the American, and just fantastic creaminess and perfumed final notes from the rarified Mizanura oak. Beautiful stuff; but, at the price, I’d rather get almost myriad of different malts. [Pictured here with a A chunk of ~40 million year old massive realgar-orpiment from Goldstrike Mine, Nevada. These two minerals are arsenic sulphides common to hot springs, fumeroles 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 (sheesh!). The Spanish also have a history of using them as rat poisons during the 16th century plagues. Historically orpiment was used as arrow tip poison and realgar is used today in some torpedoes as it makes a powerful contact explosive when mixed with potassium chlorate.] *** Original tasting from 3rd July 2022 N: oily, bright citrus freshness, tropical and stone fruits P: Punchy spice, buttery with honey and vanilla, slight citrus sweetness F: soft and delicate, creamy wood notes. Beautifully well rounded and balanced. However, the flavour profile possibly isn’t as developed as I would expect for $450. Distiller whisky taste #35

Review #030 Type: single malt Japanese whisky Proof: 43% Comments: aged 12 years, American oak, Spanish ex-sherry, and Japanese Mizunara Tasted after: Kaiyō Japanese Mizunara Oak Appearance (no score): Chestnut color. Was Unable to look for legs due to an apparent water-repellent coating on the glass I was tasting with. Nose: 16/20 Very mild, none of the aromas take a dominant role. There’s apples, honeysuckle, and apricots, with the slightest whiff of mint on the back end. Remarkably I can’t smell any alcohol. There’s not a lot to smell here, but somehow I’m excited for it anyway, my mouth is watering, it seems to hint at being very good and complex without actually giving away how that might be. Palate: 33/40 Like the nose, it’s soft and balanced. I get honey, vanilla, pears, and apricots. Overall it has a mildly sweet and pleasant flavor. Finish: 35/40 Long finish. Starts with walnuts and buttered bread at first, then comes the dark baking cocoa, orange zest, and cranberry bitterness. This whisky wants to take its time and be sipped very slowly. With Water: A drop of water adds a little saltiness to the finish. Total: 84/100 Final thoughts: I did this review on the neck pour, I’ve read this bottle becomes remarkable a couple months after being opened and given some time to oxidize, so I may end up re-writing this at some point. Price: $190 Would recommend: yes Would buy: maybe Scoring Legend: 96-100: The perfect dram, absolutely exceptional, nectar of the gods, I will savor this bottle and make it last, 5 stars. 90-95: Near perfect, there is something truly special about this whisky, 4.75 stars. 85-89: Very good to amazing, almost the complete product, 4.5 stars. 80-84: Quite good, very enjoyable to drink, but doesn’t wow me, 4.25 stars. 75-79: Good, enjoyable but ultimately flawed, unlikely to purchase again, 4 stars. 70-74: A solid dram, but wouldn't go out of my way to get it, 3.75 stars. 55-69: Drinkable, 3.5-2.75 stars. Below 55: Suitable for cooking or direct contribution to the kitchen sink drain, 2.5 stars or less

Nose: The aroma is quite unique, with an unexpected hint of milk or cheese. Vanilla and a touch of sandalwood, likely from the Mizunara oak, come through gently. The scent is mild and soft, with notes of oak and gentle coconut, and no spice burn on the nose. Palate: On the palate, Yamazaki 12 is extremely smooth with no burn at all. It has a light but pleasant mouthfeel, featuring flavors of toffee and dried fruits like raisins, complemented by vanilla. There’s a good citrusy note with a subtle hint of cinnamon spice. Finish: The finish is short to medium, with a nice cedar aroma and gentle spice. Overall: While Yamazaki 12 is quite expensive, its worthiness of the price and hype is debatable. It might not be a whisky you’d want to splurge on repeatedly, especially considering there are other whiskies available at a fraction of the price that offer a better experience. However, Yamazaki 12 is still a good whisky that you should try at least once. The Mizunara oak adds interesting characteristics to the whisky. It’s recommended to try this whisky in a bar first to decide if it’s worth the investment for you.

Nose - quite pungent from a couple feet away, apples, lots of apples at first, like I'm in an orchard. It also hits back with cranberry and sometimes I smell a hint of coffee. It varies with the amount in the bottle and how long it's sitting in the glass, no burn at all Taste - oh man, somewhere Xzibit is asking if you like fruit on fruit with your fruit, so good and smooth Finish - more taste from the palate with maybe a bit of honey here and a some vanilla at the end, little to no burn Score - 5.0, when I'm drinking this I think 'God, this is so f***ing good.' One of my favorites as of yet. What Laga 16 is to Scotch, this is to Japanese whisky. Scoring Legend 5.0 - Outstanding, unmatched to others 4.5 - Excellent, I will always keep a bottle in stock if possible 4.0 - Very good, quite enjoyable to drink, can consider as a solid choice 3.5 - Good, would taste again 3.0 - Average 2.5 - Acceptable, still drinkable 2.0 - Inferior, able to drink but not enjoyable 1.5 and below—wouldn’t drink again unless I am desperate

Nose: bright, floral and citrus elements are strong. Candied orange peel/marmalade, sweet malt, macadamia nut. Hint of jasmine. Touch of cinnamon can get a faint peachy note here too. Theres some drying oak notes here too. Coming back with a second glass, getting a substantial creme brulee. Palate: incredibly robust, citrus is present here, a mild earthy sherry. Sweet on the palate. Vanilla and a buttercream element. Candied fruit/berry, almost like a sponge cake with jelly filling and buttercream frosting. Chewy malt, hint of honey, akin to honey nut Cheerios. Theres a mild wood spice element that transitions to the finish and brings with it an ever so slight hint of char and ash. Finish: substantial and relatively long. apple, apricot, aromatic wood spice, mild drying oily element on the middle of the tongue.

Honeyed toast, buttery malt, oak, tasty Scotch-like malt, a hint of char but no peat whatsoever. Soft and easy going, a solid sipper and would make for a steady go-to, but not going to blow you away… Beer Nerd Musings: I haven’t had any beer aged in Yamazaki casks, or, come to think of it, any Japanese malt casks. I did a quick search, and it appears that Suntory makes beer, and they’ve taken the baffling approach of aging a pilsner in Yamazaki barrels. I… don’t get it. That can’t be very good…