Sydney Whisky Show May 20th 2023. Whisky #23 Nose: Smoky and very lightly briny. Malted milk chocolate, almond nougat, butter, fragrant citrus (sherbet lemon? lemongrass?) and pear. Oak spices and grassy notes with an earthy quality emerge as it opens in the glass. Palate: A soft, somewhat sweet and gentle arrival which is more focused on malt extract and toasty cereals than might seem immediately apparent, as fruit, honey and caramel flavours mask its heft. Smoke is apparent right through the palate but it is a very well-rounded and suave type of smoke, and not quite the same as maritime Scottish peat. The texture is creamy and lightly oily. Finish: Medium/long. Milk chocolate, honey, stewed fruit with resinous tannins and lingering sweet smoke. A very well balanced and elegantly peated malt whisky, showcasing just how good the Yoichi distillate can be, even with minimal maturation. It has a singular fragrance – I wonder if there are some mizunara casks contributing to these batches? No, probably not. Most enjoyable, and if I had to give it a one word descriptor it would be “soothing” or “relaxing”. I tasted this about 2/3 of the way through the afternoon after many other whiskies and my palate was fatigued, but this provided a welcome sensory reset. “Good” : 84/100 (3.75 stars)