All of the malted barley used to make Yamazaki Single Malts is crushed, processed, and fermented using water from Mount Tenno’s foothills. Sen No Rikyu, the fabled tea master of Japan, is reported to have preferred the water. Following the fermentation of the barley, Suntory uses copper-pot stills to distill the wash, which are the first of their sort outside of Scotland.

At the Yamazaki distillers, Mr. Shinji Fukuyo, chief blender, carefully supervises the production of this expression. Fukuyo traveled to the northern part of Spain to choose the Spanish oak that would be used to preserve the Oloroso Sherry in order to create this whisky. watching over every step of the process with great care, from choosing the wood to charring and maturing the sherry. The aged sherry casks are returned to Suntory Yamazaki distillery after three years to further develop an amazing blend of more than a hundred malt whiskies. Following aging in the distinct climate of Japan, the oak and whisky are forced to interact by the country’s frequent temperature and humidity fluctuations.

Following maturity, Fukuyo chooses casks where the chemistry between the Yamazaki 12 malt and sherry cask is in a delicate equilibrium. An award-winning quality is attained by the careful selection of Spanish wood, the care given to the sherry barrels, and the entire maturation process.

The scent is inviting, with notes of creamy caramel, nuttiness, sparkling sherry notes, cocoa powder, and smoke. With flavors of leather, cigar, and baking spice, the palate is strong and bittersweet. Notes of Madeira, dried plums, herbal tea, and chocolate powder linger in the aftertaste.

Shinjiro Torii began selling and importing wine in Osaka, Japan, in February 1899. Torii started making his own sweet grape wine, known as Akadama Port Wine, within ten years, and it quickly gained national recognition. Having spent his entire life intrigued by whisky, Torri made the decision to grow his company and started building Japan’s first whisky distillery, the Yamazaki Distillery, in 1923.

Torii saw a distinctively Japanese approach to whisky, although drawing inspiration from traditional Scottish distilleries. He chose a location for his distillery that offered a climate and topography entirely unlike those of Scotland. Yamazaki smoky batch is located near the meeting point of the Katsura, Uji, and Kizu rivers, which creates a warm, humid atmosphere perfect for the aging and manufacture of whisky. The distillery is tucked away on the outskirts of Kyoto.

Japan produces some of the best whiskies in the world, even though it might not be the first spirit that comes to mind when the country is mentioned. It has a strong scotch influence, but with aromas that are softer and more subtle.