Interest in fine whiskies is accelerating at mind-boggling speed. If you happen to take part in any whiskey auctions, I don’t need to tell you that snapping up a bottle at a reasonable price is becoming harder with each auction (‘cough’ ‘cough’ MVR2020). This growth in popularity can be observed both domestically and abroad. Our indigenous whiskey industry produces plenty to keep any collector and whiskey geek busy. It’s hard to keep up! The consistent growth of Irish Whiskey is promising and positive, but we are still miles away from others. Many folks on this side of the World may not be aware but Japan is the 4th biggest Whisky producing country in the World. In 2018, Japan produced 94.5 million liters of ‘liquid gold’. Ireland on the other hand only managed to produce ‘measly’ 8.9 million liters that year. (Tastings, 2019)
In less than a decade Japanese Whisky has surged from relative obscurity to the most sought-after liquor on the planet. (Risen, 2020) Prestigious whisky awards and mystical stories about the nation’s reputation for meticulous craftsmanship certainly helped to capture the attention of collectors and drinkers alike. However, this worldwide success introduced a troubling obstacle. Japanese producers simply cannot keep up with the demand anymore. The biggest Japanese Whisky brands had to discontinue some of their most successful aged expressions due to lack of aged stock. Yamazaki 12 or Hibiki 17 are only the tips of the iceberg of fabulous whiskies that were discontinued due to shortages.
Despite shortages, there is an even bigger issue looming over the Japanese Whisky Industry. And it is a big one. Japanese whisky is not legally required to be distilled or aged in Japan. Yes really! Unlike Ireland or Scotland, Japan does not have strict rules when it comes to what constitutes Japanese Whisky being called well… Japanese. Calling Japanese Whisky ‘regulations’ loose is a monumental understatement! Current laws allow producers to import whisky from elsewhere to be bottled and sold as fully Japanese Whisky.
During the first Japanese Whisky boom which happened between the 1960s to 1980s, it was common practice that producers used to cut their low-end whiskies with whisky sourced from either Scotland or Canada. This process made whisky more accessible to regular customers. With shortages in stocks being more prevalent than before, this process has been a blessing to ensure that the producers meet domestic demand for cheaper brands. IWSR reported that Japan imported 70% more Canadian Whiskey than it did four years prior (Japhe, 2019), even though retail sales of Canadian Whiskey were stagnant. Every major brand would have at least one low-cost label that is cut with other whiskies. Great graphic done by Whiskey Richard shows how messy it can get trying to find the truth. ( https://www.nomunication.jp/2018/07/06/infographic-japanese-whisky-real-or-fake/ ). Rule of thumb: The cheaper the Japanese Whisky is, the less likely it was fully made in Japan. Nonetheless, it does not mean that these whiskies are bad! In fact, these outsourced whiskies are essentially a backbone of the industry as these blends are the most popular among Japanese drinkers. The problem is not the liquid but the rules around it.
Luckily, there is a light at the end of the tunnel. In 2019 Japanese Whisky Research Centre has organised a very first Tokyo Whisky and Spirits Competition. They also decided that for 2020, a new set of stricter rules will be introduced for entries submitted to the Japanese Whisky category (Richard, 2019). For obvious reasons, the competition did not go ahead in 2020, but the seed seems to be well planted for next year. Rules introduced for this specific competition are meant to be a foundation of the new Japanese Whisky legislation that is being proposed by Mamoru Tsuchiya who is the founder of the Japanese Whisky Research Centre. A full list of proposed changes can be found here: https://www.nomunication.jp/2019/09/09/twsc-details-japanese-whisky-requirements/.
Proposed rules are constructed in such a way that previous practices of using outsourced whisky are still allowed but under new nomenclature. Along with a number of rules regarding distillation and ageing, Japanese Whisky can only be called that when it’s fully distilled and aged in Japan. Japan Made Whisky will constitute a whiskey that has been outsourced from elsewhere but is still required to follow certain ageing and distillation requirements that are the same for Japanese Whisky.
Whisky consumers around the world are becoming ever more discerning when it comes to traceability of the product that they are buying. It can be observed just by looking at the monumental success of Waterford Whisky which took transparency and traceability to the next level. It will be hard for anyone to match what Waterford Distillery is doing, but it does not mean that companies cannot use them as an example and implement certain practices into their approach. I believe that the changes proposed by Mr. Tsuchiya will provide consumers of Japanese Whisky with much-needed transparency without stopping previous practices that have been used for decades. Using outsourced whisky helped to shape the industry into what it is today, and I feel that this process still has a righteous place under new rules. So how is the future shaping up for Japanese Whisky category? It is hard to say but in my humble opinion, the rule change is necessary to ensure further growth. I think any whisk(e)y consumer would agree that messy rules that are in place today will inhibit further growth of this exciting category.
If this little passage made you crave Japanese Whisky, I have a little surprise. I am in the process of putting together a Japanese Whisky tasting where we are going to taste some very special Whisky from the Land of the Rising Sun. Make sure to follow BottledView Instagram page, so you don’t miss out!
Ok ok a confession, I’m really stepping out of my comfort zone here when it comes to Peated Irish Whiskey. And not because I don’t like Peated whiskeys, no no no, you’ll just have to watch and listen to my backstory on one of my not so great experiences ( a long time ago) that has stuck with me. We all have things like that that we had a bad experience with, Right?? Anyway hope you enjoy the video and looking forward to the next one already. Don’t forget to ” Like and Subscribe ” to the channel. Stay safe.
In the words of Borat, this new Waterford Whisky Lóhmar is “VERY NICE”. Indeed, and very rare, only 1100 bottles released worldwide, and yes of course I was able to sample this, courtesy of Christys bar in my wonderful hometown of Kilkenny. Click the link to hear my thoughts, as always I hope you enjoy. If you get the chance kindly ” Like and Subscribe” to the channel. Until next week.
When a “Sleeping giant” awakens, what do you do? You pay attention thats what you do. In the latest episode of Whisky & Whiskey this week i shine a light on the ever brilliant, and delicious, Bushmills. Lets explore the latest offering from one of the biggest operators on the Island, The Causeway Collection. Dont forget to like and subscribe.
Hello once again folks, I do truly hope you are all keeping safe and well during these very difficult times. As for the boredom, well I hope you’re doing something to keep yourselves busy – expanding your knowledge base, learning new skills, taking up new hobbies etc. Me, well I started a new Youtube channel based around all things Irish whiskey. The setting up of which has taken up a considerable amount of time and has taken me away a little from updating the blog itself. So, with a spare day or two this week I decided to do something I put on the long finger back in June.
This is not my own work, rather the information provided in a Facebook video to the members of the group The Friends of Midleton, from Tommy Byrne. Tommy is a tutor at The Irish Whiskey Academy at Midleton Distillery co Cork. In said video, Tommy walks through 14 different single cask releases from Redbreast Irish Whiskey and breaks down the distillation types, as well as maturation methods for each of the single casks. I have merely written them down and logged them here for future reference should anyone need and information or tasting notes on each of the Single casks.
I would very much like to keep this updated as time progresses on, so if you do have information that is not readily available and pertains to the above, kindly email Info@thewhiskeychaser.ie and I will update the relevant information here. If you feel there is information that may be useful/missing to the post, kindly pass it on. There is a great community of people out there and we should all share the knowledge.
Where possible I will also link to websites that still have the bottles for sale, as well as its associated reference page on Whiskybase.com .
Sláinte, Brian.
Celtic Whiskey Shop 17 yr old, Cask No:30088
** First ever Redbreast Single Cask to be released in Ireland** Distillation year – 1999 Bottling year – 2016
Bottle Yield– 534 ABV%– 58.5%
Distillation Type: “MOD POT STILL” (Creamy & Fruity) WhiskeyBase – Click Here Maturation: Full-term first filled Sherry butt
Tasting Notes Nose: At first sweet Olorosso fruits, powerful but balanced. Mangoes, papaya, and bright fresh zesty oranges.Floral notes on top. Later on the stewed apples and raisins, oak, and leather varnish. Toasted Almonds.
Palate: Thick, oily, and mouth-filling. Chewy and spicy with some more rum-like touches. Flavors of roasted nuts, caramel toffees, licorice, orange peel, old oak, Oloroso sherry, leather, and dark chocolate.
Finish: Very long with a rich spiciness.
Palace Bar 17 yr Old, Cask No: 18831
Distillation year – 2001 Bottling year – 2018
Bottle Yield- 540 ABV%- 59.7%
Distillation Type: Midleton “Light Pot Distillate” (Full Bodied) WhiskeyBase – Click Here
Maturation: Full-term first filled Sherry butt
Tasting Notes Nose: Succulent dried fruits drift upwards and delight the senses while a soft note of chocolate starts to shine through with a toffee, liquorice, and old leather aroma which all marry so well together.
Palate: Again the dried fruits shine through along with some nice spiciness and sweet notes. Tobacco leaf, candied orange, chocolate, and thick molasses offer plenty of depth and a lovely plum jam note just finishes this off in style.
Finish: Very long with incredible hang time. Sweet treacle toffee notes with a coffee note underlying in the back. Very complex and oily, beautiful.
Sonny Molloys 16 yr old, Cask No: 10351
Distillation year – 2002 Bottling year – 2018
Bottle Yield- 570 ABV%- 58.7%
Distillation Type: Midleton “Light Pot Distillate” (Full Bodied) WhiskeyBase – Click Here
Maturation: Full-term first filled Sherry butt
Tasting Notes Nose: Full and rich with a luscious texture, that evolves as the spice continues to build on the oak tannins. lime zest with additional layers of flavor.
Palate: The initial delicate aroma of raisins and prunes quickly moves across the spectrum to a zesty lime character with deep rich notes of wood, leather, and coffee.
Finish: Rich and lingering with the pot still spices slowly fading allowing the toasted oak to continue until the very end.
The Whisky Exchange 16 yr old, Cask No: 30087
** First ever Redbreast Single Cask to be released ** Distillation year – 1999 Bottling year – 2015
Bottle Yield- 576 ABV%- 59.9%
Distillation Type: Midleton “MOD POT STILL” (Creamy & Fruity) WhiskeyBase – Click Here
Maturation: Full-term first filled Sherry butt
Tasting Notes Nose: Rum-soaked raisins and millionaire’s shortbread. With time in the glass, it becomes darker, like thick treacle.
Palate: At first there is toffee and 85% dark chocolate. Autumnal fruits and dry leaves, figs, and currants. A heavy meaty note emerges, like hot Bovril.
Finish: The flavor of cold-pressed coffee with cracked black pepper coats the tongue.
Master of Malt 16 yr old, Cask No: 18829
Distillation year – 2001 Bottling year – 2017
Bottle Yield- 582 ABV%- 60.2%
Distillation Type: Midleton “Light Pot Distillate” (Full Bodied) WhiskeyBase – Click Here
Maturation: Full-term first filled Sherry butt
Tasting Notes Nose: A bundle of dried dark fruits, sultanas, figs, and blackberries packed into an old-school pipe tobacco box. Dark chocolate, black cherries, and toasted wood. With water, rich ginger and cinnamon spice come through.
Palate: All about the caramel and fudge, with hazelnut, cashew, and walnut notes and dried fruits in abundance. Water brings out the chocolate, bread-and-butter pudding quality, and a real rich creaminess.
Finish: Long and decadent, with oak spiciness and blackberry, apricot, and cherry notes lingering on.
La Maison Du Whisky (60th Anniversary bottling) 25yr old, Cask No: 42972
Distillation year – 1991 Bottling year – 2016
Bottle Yield- 624 ABV%- 53.0%
Distillation Type: Midleton “Trad Pot Still Distillate” (Oily & Creamy) WhiskeyBase – Click Here
Maturation: INFORMATION REQUIRED!!
Tasting Notes Nose: Full-bodied and sweet. With great beauty, the initial nose is marked by candied fruit (apricot), citrus fruit (orange, clementine), toffee, and spices (ginger, cinnamon). It develops into notes of beeswax, date, and heady florals. Its very sunny character is underscored by a remarkable fruity and chocolate bitterness.
Palate: Lively, clean. The palate is much more Irish than the nose, with a particularly exotic attack (mango, passion fruit). With sweetness, the mid-palate develops into more jammy fruit flavors (red currant, blackcurrant). Spices (clove, nutmeg) then ensure a spirited tempo. The preciously woody end of the palate is also marked by notes of varnish. Its remarkable concentration is particularly impressive.
Finish: Long, energetically alternating between moments of pure sweetness (quince jelly, vanilla cream) and mouth-watering, almost saline, bitterness. At the end of the palate, pressed oranges refresh the palate and make for long-lasting, incredibly classic flavors. The retro-nasal olfaction is deliciously honeyed (lime blossom, heather) and the empty glass roasted and spicy (ginger, cinnamon).
Celtic Whiskey Shop 16 yr old, Cask No: 17126
Distillation year – 2001 Bottling year – 2017
Bottle Yield- 600 ABV%- 58.6%
Distillation Type: Midleton “MOD POT STILL” (Creamy & Fruity) WhiskeyBase – Click Here
Maturation: Full-term first filled Sherry butt
Tasting Notes Nose:
Palate:
Finish:
The Irish Whiskey Collection ( DAA – The Loop) 25yr old, Cask No:42966
Distillation year – 1991 Bottling year – 2017
Bottle Yield- 630 ABV%- 53.2%
Distillation Type: Midleton “Trad Pot Still Distillate” (Oily & Creamy) WhiskeyBase – Click Here
Maturation: 20 Years in First fill Bourbon Barrels – 5 Years in First Fill Sherry Butt
Tasting Notes Nose:
Palate:
Finish:
La Maison Du Whisky 19yr old, Cask No: 70946
Distillation year – 1998 Bottling year – 2017
Bottle Yield- 648 ABV%- 55.7%
Distillation Type: Midleton “Light Pot Distillate” (Full Bodied) WhiskeyBase – Click Here
Maturation: 11 Years in First fill Bourbon Barrels – 8 Years in 1st fill Lustau Sherry butT from Bodegas Lustau
Tasting Notes Nose: Dried figs, dates and plums. An array of spices come out: cinnamon, coriander, pepper, thyme, nutmeg and savory. Leather and tobacco notes. Vanilla beans.
Palate: Creamy, oily and not a bit shy. The spices from the nose carry through to the palate. Then come raisins and figs and some of the harsh spiciness. Dark chocolate cocoa, toasted espresso powder, toffee sweets, old leather.
Finish: A very long, dry, and spicy finish with multiple layers of complexity.
Distillation Type: Midleton “MOD POT STILL” (Creamy & Fruity) WhiskeyBase – Click Here
Maturation: Full-term 1st Fill Sherry Butt
Tasting Notes Nose: Mild spicy notes with hints of liquorice intertwining nicely with dried fruits of raisins and prunes while the toasted wood adds further character and structure to the whiskey, along with a sweetness that compliments the fruit and spice.
Palate: Long and rich. The spices remain until the very end while the toasted wood and fruit notes slowly fade over time.
Finish: A very long, dry, and spicy finish with multiple layers of complexity.
The Temple Bar 26yr old, Cask No: 82861
Distillation year – 1991 Bottling year – 2018
Bottle Yield- 618 ABV%- 53.9%
Distillation Type: Midleton “Trad Pot Still Distillate” (Oily & Creamy) WhiskeyBase – Click Here
Maturation: 17yrs First Fill Bourbon Casks – 8yrs First Fill Sherry Butt
Tasting Notes Nose: Initial bang of exotic dried fruits, with a slight hint of dark chocolate and an even slighter hint of coffee, pot still spice, and Antique oak.
Palate: Mouthwatering sweetness and white peppery spice mixed with oily tannins, beautifully balanced nuttiness eventually giving way to a bitter dark chocolate dryness. Strange how I found it went from mouthwatering to dry.
Finish: a lovely balanced bittersweetness combined with that unmistakable redbreast spice. The spice starts out in the middle of the tongue and continues towards the back of the throat. Very well balanced and complex, plenty of oak influence, very more-ish.
Distillation Type: INFORMATION REQUIRED WhiskeyBase – Click Here
Maturation: Full-term first Fill Sherry Butt
Tasting Notes Nose: This whiskey has a lovely mix of wood, spice, and dried fruit.
Palate: Aromas and flavours of sultanas, singed oak, leather, dry spices, wood smoke, exotic fruits, dates, and walnuts can be expected.
Finish: A nuttier finish including walnuts and roasted hazelnuts which leads to some citrus peel notes.
Midleton & Bow St Distilleries 19yr old, Cask No: 21316
** First Single Cask released with new branding** Distillation year – 2000 Bottling year – 2019
Bottle Yield- 582 ABV%- 59.3%
Distillation Type: Midleton “Light Pot Distillate” (Full Bodied) WhiskeyBase – Click Here
Maturation: Full-term first Fill Sherry Butt
Tasting Notes Nose: Initial hints of sweet dried fruits of raisins and dates working in tandem with the delicate pot still spices while the toasted oak adds soft notes of vanilla with mild nutty hazelnut undertones.
Palate: Silky mouthcoating character at first that builds with the spices slowly evolving throughout while a nutty liqueur character lingers in the background with hints of coffee and bitter chocolate.
Finish: The pot still spices and dried fruits slowly fade, allowing the tannins from the oak to linger until the end.
The Friend At Hand 25yr old, Cask No: 82858
Distillation year – 1991 Bottling year – 2017
Bottle Yield- 600 ABV%- 53.5%
Distillation Type: Midleton “Trad Pot Still Distillate” (Oily & Creamy) WhiskeyBase – Click Here
Maturation: 17yrs First Fill Bourbon cask- 8yrs First Fill Sherry Butt
Tasting Notes Nose:
Palate:
Finish:
La Maison Du Whisky 17yr old Cask No: 26494
Distillation year – 2001 Bottling year – 2018
Bottle Yield- 636 ABV%- 59.5%
Distillation Type: INFORMATION REQUIRED WhiskeyBase – Click Here
Maturation: INFORMATION REQUIRED
Tasting Notes Nose: the very complex nose can be broken down into five aromatic sequences. 1st sequence: juicy orange, toasted walnut, emery cloth. 2nd sequence: star anise, black pepper, incense, beeswax. 3rd sequence: clove, cane, cumin, mustard, curry. 4th sequence: mango, Cayenne pepper, apricot and apricot stone. 5th sequence: thuja, cedar, flambéed banana, hyacinth, lily. Note that the increase in power is gradual and could not be more harmonious.
Palate: dense, lively. With rare concentration, the attack goes back over the entire fruity palette of the nose, including the apricot stone. Gradually, notes of vanilla, coconut milk, and maple syrup bring lots of creaminess and freshness. On the mid-palate, grains of malted and unmalted barley that rival each other in intensity provides the very definition of a single pot still.
Finish: long, slender. From compote fruits (pear, plum) to red fruits (strawberry, raspberry) and notes of salted butter caramel to flavours of bouquet garni, the start of the finish guides the tasting to notes of tobacco, coffee and gianduja. Both creamy (flan) and tangy (lime), the very end of the palate loses none of this concentration.
The Whisky Exchange 30yr old, Cask No: 38635
Distillation year – 1989 Bottling year – 2020
Bottle Yield- 444 ABV%- 57.2%
Distillation Type: INFORMATION REQUIRED WhiskeyBase – Click Here
Maturation: 6 yrs First Fill Bourbon barrel, 24 yrs Port Casks
Tasting Notes Nose: A rich medley of fruits, from sweet mango to fleshy ripe plums to dark berry fruits. The oak adds notes of toasted wood with touches of vanilla, brown sugar and roasted coffee beans along with a mild touch of leather. Pot still spices continue to build and evolve over time adding further depth and complexity
Palate: Initial notes of cinnamon spice and softwood tannins along with exotic fruits and dark berries. Rich mouth-coating texture with sweet notes of vanilla and treacle toffee layered over a toasted oak foundation
Finish: Lingering with the ripe fruits and pot still spices having the final word
It’s that time of the week again, for your fun filled Irish Whiskey review. On this week’s show, from Kinsale Spirits Co, The Red Earl Irish Whiskey. Click the link above to bring you through to youtube , don’t forget to like and subscribe, LOADS more content coming your way weekly. If you have a recommendation on a review you would like to see, please comment under the video on youtube. I would be happy to bring you more content that YOU would like to see. Until next week, Sláinte. Brian
