Glenlivet, 18 Years – Whiskey, 40%It is the world’s most awarded single malt whisky, a global recognition and prominent flavors that makes everyone excited.
Starting off sweet and honey-like, the flavors transition to oak and vanilla. You’ll never get anything like this elsewhere!
Hakushu 12 Yrs Old – Whisky, 43%
Hakushu is the Japanese connoisseurs choice. The distillery, which was built in 1973 and is set amidst spectacular pine forests close to Japanese Alps.
Aroma of pears, crushed leafy bracken a hint of citrus. You can enjoy subtle smokiness and the sweet poached pears on the palate.
Hakushu 18 Yrs Old – Whisky, 43%
Hakushu uses four different types of malt (unpeated to heavy) run through four pairs of differently-shaped stills. Each single malt is a different blend of these bases. While still herbal, this example shows more sherried notes along with sour orange zest, tropical fruit, and some smoke
Hibiki 12 Year Old – Whisky, 43%
A stunning 12 year-old blend from Hibiki, some of the whisky has been part-matured in plum liqueur casks. this terrific Japanese blend picked up the top prize in its category at the World Whisky Awards 2010.
Spices, apple peel and the last remnants of the finely-tuned grain.
Hibiki 17 Year Old – Whisky, 43%
This Japanese blend was awarded an “Editor’s Choice” from Whisky Magazine. Hibiki 17 year old is a superb whisky from Suntory.
There are notes of honey and wax, resin and oak with a little zest and plenty of oak.
Hibiki 21 Year Old – Whisky, 43%
Named World’s Best Blended Whisky at the 2014 World Whiskies Awards and was awarded 96 points in Jim Murray’s 2014 Whisky Bible. Dr. Whisky says it’s ‘Unbelievably balanced, and dangerously drinkable’. So basically, it’s pretty good stuff!
Iron Balls Gin – 40%
The nose is almost literally fruity, with sweet notes of tropical fruit, lemongrass and orange peel with a touch if galangal-esque spice. The spirit smells incredibly clean. For those that are familiar with fruit base gins, the nose is completely without some of the fruity funk that is not-altogether-uncommon among other less traditional base spirits.
Ki No Bi Gin – 45.7%
First release from the Kyoto Distillery! Made using a rice spirit base, as well as a selection of botanicals – the likes of yuzu, hinoki wood chips, bamboo leaves, green sansho and gyokuro tea. The botanicals are split into six flavour groups (Base, Citrus, Tea, Spice, Fruity & Floral and Herbal), and each group is distilled individually before being blended together.
Nikka Taketsure 17 Yrs Old – Whisky, 43%
A tropical nose with a touch of cherries and baked apples and a little toffee and smoke as it broadens. Starts sweetly on the palate but soon the spice and oak kick in with heavier emphasis and the balance is maintained by the roundness and the touches of vanilla and mocha on the finish.
Nikka Taketsure 21 Yrs Old – Whisky, 43%
Nose: much less varnish and more roundness although it seems to be just as oaky as the 17. Lots of plums, sauce for Pecking duck (how oriental is that?), strongly reduced wine sauce, liquorice… Really concentrated. Lots of milk chocolate as well.
Mouth: balanced, slightly peppery at the attack – quite some salt as well. Prunes, walnut skin, soft curry, dried oranges, ginger. Gets quite drying (quite some tannins, lots of cinnamon). Very good.
Opihr Gin – 42.5%
A London Dry Gin made with botanicals from along the traditional spice route that led back to the UK. Indonesian Cubeb berries, Indian black pepper and Moroccan coriander are all used in this gin.
Roku Gin – 47%
In Japanese, roku means “six.” Suntory’s take on gin is called “six” after six quintessentially Japanese botanicals. Firstly, there’s green tea two ways: sencha and gyokuro. Cherry, also two ways: blossom and leaves. And then yuzu and Japanese pepper. There’s another eight traditional botanicals as well bringing the grand total up to fourteen.