Do we ship to you?.
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...
1.125Ltr
Bottle:
$98.40
This product was made with excellent design, amazing taste, and complexity. The cats show the true japenese culture...
750ml
Bottle:
$299.94
It's the 100th anniversary of the marriage of Masataka and Rita Taketsuru, and there's plenty to celebrate, with...
750ml - Case of 6
Bottle:
$88.80
700ml
Bottle:
$133.20
12 bottles:
$126.54
Honey-tinged and citrus-laden nose with subtle suggestions of yellow apple skin, cherry compote, and maple. Fresh...
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...
750ml
Bottle:
$27.95
12 bottles:
$27.39
Fruit sourced from the biodynamically farmed Johan Vineyard in Van Duzer Corridor AVA. This is a cool site located in...
750ml
Bottle:
$59.45
$62.58
6 bottles:
$54.90
Spring in Japan means renewal of fresh cherry blossoms that bring sweetness to the air. The temperatures are light...
Dornfelder Japanese Whiskey Ribolla Gialla
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.