Whisky!

On the weekend at a watch fair, I had a tasting of some Japanese whiskey:
Masahiro Distillery from Okinawa.
Rice based whiskey so very light on the bite around the mouth. Nice though.
This one was a collectors pack of "Attack on Titan".
Masahiro usually sell 5, 10, 15 year ages. But for Attack on Titan they sold it with 6, 11, 16 year agings.

My kids LOVE Attack on Titan so was very tempted. But at $989 for pack i declined.

Titan 1.jpg


Titan 2.jpg
 
I have indulged in a variety of things from Okinawa, mostly different forms of shochu. I sont have a recollection if trying this distillery before. The colours look good.


I have recently had a few new whisky adventures...

https://www.nicks.com.au/products/ancnoc-peatheart-single-malt-scotch-whisky-700ml

This was fairly smokey for a highland, but not very smokey for an Islay. The typical flavours of the highlands are there and balance out the smoke.


https://www.nicks.com.au/products/g...cNPn8AGNXEaq7Wmm8P77s85Na1QUBKpYrf6iXhg36QISs

This was a lot of whisky. In a good way.


https://www.nicks.com.au/products/k...EyvAEyPgIpSpEXGPB3jC8Pl-0vcEQASk9X1FY1cYkj0t9




Slowman said:
How is/was the Kavalan No.1?
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I finally got around to this recently. It was really good. Very typical kavalan flavour - a little spicy, fruity, sweet, aromatic. Very enjoyable but not challenging.
 
Australian aging of whiskey.

It is regarded that Australian whiskey matures roughly twice as quickly as Scottish ones. At least ones in the warmer climes such as a Sydney location.

The reason is the extra heat largely, which makes the whiskey expand and contract more, thereby infusing more of the cask character. The Angels share (evaporation) is increased with extra heat, concentrating more of the flavours and essences in the remaining liquid.
A Scottish whiskey has to sit around for much longer to achieve the same results, as their temperature is much lower with much less temp fluctuations.

Interesting huh! I only learned this a few months ago. So you could buy an Aussie six year bottle and be drinking equivalent to a 12-15 year old Scottish drop.
 
scblack said:
Australian aging of whiskey.

It is regarded that Australian whiskey matures roughly twice as quickly as Scottish ones. At least ones in the warmer climes such as a Sydney location.

The reason is the extra heat largely, which makes the whiskey expand and contract more, thereby infusing more of the cask character. The Angels share (evaporation) is increased with extra heat, concentrating more of the flavours and essences in the remaining liquid.
A Scottish whiskey has to sit around for much longer to achieve the same results, as their temperature is much lower with much less temp fluctuations.

Interesting huh! I only learned this a few months ago. So you could buy an Aussie six year bottle and be drinking equivalent to a 12-15 year old Scottish drop.
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The evaporation would be even faster in the tropics. This is what Kavalan does. The richness is particularly noticeable in the cask strength releases.

I'm sure there is a trade off though. The complexity of the older Scotch, Irish, and Japanese whiskies isn't an accident.

Sent from my 24069PC21G using Tapatalk
 
...straight from the rum text book. A lot of Caribbean rum brands make similar claims. Altitude, weather changes, proximity to ocean...


There's a few whisky labels getting on board with sending their casks to sea for a time (yes deliberate pun).
 
scblack said:
Interesting huh! I only learned this a few months ago. So you could buy an Aussie six year bottle and be drinking equivalent to a 12-15 year old Scottish drop.
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Interesting, but equivalent? AI told me the longer coooler aging results in more balanced complex flavours.
 
Scotty T said:
Interesting, but equivalent? AI told me the longer coooler aging results in more balanced complex flavours.
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AI just kinda regurgitates whats out there. Heat adds to the process and may be speeding the process.

To be honest I'm new to the whiskey game. But this theory is from a master distiller himself - and affirmed by other wholesalers of whiskey in Australia.

Small argument from me: I had a tasting of Macallan a few months ago and I preferred the 12YO to the 15YO. Go figure.

The argument of faster maturation makes some sense. But like many things whiskey is a personal viewpoint. What I like you may not.
 
scblack said:
The argument of faster maturation makes some sense. But like many things whiskey is a personal viewpoint. What I like you may not.
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A mate had his 40th a couple years back and one of the crew brought this peanut butter whisky, it was rough tasting whisky but I love peanut butter.

I have always liked whisky (dad used to like a scotch) but my preferred alcoholic drink is hoppy beer (and funnily enough peanut butter porter) so don't have whisky often.

I really like Japanese whisky, my son put me onto it a few years ago. It's always super smooth. You mentioned something about champagne in the other thread, can't stand it myself.
 
Scotty T said:
A mate had his 40th a couple years back and one of the crew brought this peanut butter whisky, it was rough tasting whisky but I love peanut butter.

I have always liked whisky (dad used to like a scotch) but my preferred alcoholic drink is hoppy beer (and funnily enough peanut butter porter) so don't have whisky often.

I really like Japanese whisky, my son put me onto it a few years ago. It's always super smooth. You mentioned something about champagne in the other thread, can't stand it myself.
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Sounds like someone needs to find themselves a japanese whisky aged in beer casks @Scotty T lucky someone has a lead for you...


https://www.paulsliquor.com.au/products/togouchi-japanese-blended-whisky-beer-cask-finish-700ml



But for my money the Jameson cask mates offer a better flavour.

https://www.nicks.com.au/products/jameson-caskmates-ipa-edition-blended-irish-whiskey-700ml

https://www.nicks.com.au/products/jameson-caskmates-stout-cask-edition-blended-irish-whiskey-700ml


scblack said:
But this theory is from a master distiller himself
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I think you mean master marketer.

scblack said:
Small argument from me: I had a tasting of Macallan a few months ago and I preferred the 12YO to the 15YO. Go figure.
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Macallan do a few different 12 year old versions. It is intriguing how ratios of different barrel types can change a fairly simple whisky into something quite enjoyable.
 
Scotty T said:
I really like Japanese whisky, my son put me onto it a few years ago. It's always super smooth. You mentioned something about champagne in the other thread, can't stand it myself.
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If its the rice based whiskey it will be smooth compared to malt based whiskey. Much less mouthfeel. But less complex flavours could be said to be the offset.

You like what you like!
 
You know there's rum thread @Oddjob ...


Love those whisky labels! The stary story night corgi is gold.


All this whisky and japan chatter...decided to chisel away at some of my souvenirs when I got home from work. I Ichiros malt mwr and a partagas mini.


20251003_213931~2.jpg
 
Oddjob said:
I like some of the Tassie whiskeys but I always feel like I can get a better dram for the money from Ireland or Scotland.
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Or pretty much anywhere.

That does look very nice and I like a good multi barrel finish.
 
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