The Japanese whisky scene is an odd one; and for the few I’ve tried I haven’t fully been pulled into the obsession. Not least of all for the extreme price tag attached to them. That said the Hakushu 12 was lovely albeit AUD$450; but the Hakushu Distillers Reserve at a fraction of the cost (AUD$160) was really quite good too. The opportunity presented itself for me to try the Yamazaki 12 again (AUD$470) and for the first time the Yamazaki distillers reserve (AUD$170). N: Heavy and thick. An oily nose that speaks of leather and furniture polish, malt is dark and richly honied. The malt carries with it just the faintest hint of tannic spice but then I think I’m being deceived as there is a subtle smoky-peaty note here I swear. The overriding notes though are from the sherry cask, dried fruits for days. P: juicy fullness and an oily gently astringency, lovely texture. Cinnamon and wood spice open the charge, before letting go loose a cascade of rich dark honied barley, creamy toffee, savoury vanilla. Brightness comes from berries and sultana. I think a vague salinity and smoke note may be working its way out. F: Medium. Creamy exit texture with warm tannic spices (clove and pepper?), very perfumed with cedar and maybe some citrus oils. This is so much more interesting and flavourful than I remember. Or perhaps I am now, 245 considered tastes further on, better able to work with this whisky. This is so well made; a testament to Japanese craftsmanship. The three wood styles (American, Spanish, Japanese) blend so well together. Fruits and sweetness from Spain and sherry; excellent spice and vanillin’s from what I assume is the American, and just fantastic creaminess and perfumed final notes from the rarified Mizanura oak. Beautiful stuff; but, at the price, I’d rather get almost myriad of different malts. [Pictured here with a A chunk of ~40 million year old massive realgar-orpiment from Goldstrike Mine, Nevada. These two minerals are arsenic sulphides common to hot springs, fumeroles and associated with some gold deposits. Orpiment and realgar have been used for centuries, traded extensively throughout the Roman Empire as pigments and by the ancient Chinese who used them as medicine (sheesh!). The Spanish also have a history of using them as rat poisons during the 16th century plagues. Historically orpiment was used as arrow tip poison and realgar is used today in some torpedoes as it makes a powerful contact explosive when mixed with potassium chlorate.] *** Original tasting from 3rd July 2022 N: oily, bright citrus freshness, tropical and stone fruits P: Punchy spice, buttery with honey and vanilla, slight citrus sweetness F: soft and delicate, creamy wood notes. Beautifully well rounded and balanced. However, the flavour profile possibly isn’t as developed as I would expect for $450. Distiller whisky taste #35