Nose: Pineapple, papaya, caramels, earthy peat, oak, orange, vanilla.
Palate: Fresh ginger heat, pepper, pineapple, papaya, caramels, blood orange, olive oil, earthy peat, brazil nuts, savory shapes.
Finish: Pineapple, brazil nuts, tobacco, smoke, earthy peat, ginger, pepper. A combo of sweet, hot spice and drying elements from the peat.
Last Word: Very tasty whisky worth looking out for if you are in Japan. Peating level I would say is a notch up from Hakushu 12. Kirin also made a 20 year old version which I have tasted and own a bottle of.
Rating: 88/100
Was the 20 year old better than this one?
According to my ratings they are about the same but the 20 I tasted at a bar and I sold my full bottle where I still have the 12 open. Just nosed the 12 and for me it’s an appealing mix of baking spices and tropical fruits. Mind you, I probably only paid 80-100 bucks for the 12 and 130-150 for the 20.That’s Aussie dollars.