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750ml
Bottle:
$71.82
$75.60
Sandalwood aromas are robust and exhilarating on the nose. The cedar cask influence is immediately apparent in the...
700ml
Bottle:
$78.66
$82.80
This single malt whisky marks Kanosuke's first consistent release in the 6 years since their opening in 2018. Like...
700ml
Bottle:
$154.80
6 bottles:
$141.60
Robust notes of cinnamon, pastry custard, banana, and smokey incense on the nose precede a weighty palate of black...
750ml
Bottle:
$49.98
6 bottles:
$41.40
Get back to nature; this is a whisky to savor during a spectacular sunrise. Lychee, edamame, pea shoots, green apple,...
700ml
Bottle:
$42.18
$44.40
12 bottles:
$39.90
Showing a nose combining earthy aromas of barley cake, toasted walnut, and campfire smoke with more fruit driven...
750ml
Bottle:
$18.94
12 bottles:
$18.56
• 100% Spourtiko from un-grafted vines.
• Spontaneous fermentation in stainless steel.
• Aged for 8 months on...
750ml
Bottle:
$18.94
12 bottles:
$18.56
The 2022 Aerides is all Xynisteri, unoaked and coming with four grams of residual sugar, 6.6 grams per liter of total...
750ml
Bottle:
$22.94
12 bottles:
$22.48
100% Catarratto. Catarratto is the second most-planted variety in Italy and the most planted in Sicily. There is a...
Ice Wine Japanese Whiskey Mencia
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.