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Hibiki 17 years old

Hibiki 17 years old

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in Airbus A340.

Testing / Tasting
(85 points)

Article

For the end of posts related to my recent stay in Japan I left the last whisky partly tasted in the Land of the Rising Sun. Partly, because in the plane on the way back to Europe.

Hibiki 17 years old

Airbus A340

Whisky on Japanese airports has a relatively low prices in comparison to those appearing in stores. Unfortunately, I did not buy there any large bottle, I flew to Gdansk via Munich, where on the security check I would have to leave it. But I contented myself with a small bottle of Hibiki 17 years old, 43% ABV.

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old

N: typical Japanese, pleasant, sweet, with Christmas cake, lots of vanilla, mizunara I would say, there are also herbs, practically no irritating traces of grain whisky, in fact no irritating tones at all, then I fell raisins, biscuits, coconut, honey, I think that I can also sence a bit of smoke here, after a while, there is a lot of soft floral notes, hard candy, tangerine peel, mikan when you peel it, pineapple;

S: mmm…, very nice, is it a blend…?, interesting…, it is possible that the grain whisky content is relatively low, or maybe it is just 17 years in a barrel done its work, older grains can be really pleasant, here is a delicate sparkling on the tongue, lots of ripe fruits, orange, tangerine, or rather mikan, grapefruit, a touch of bitterness, pineapple, grain ingredients take some time to manifest themselves, but in a good balanced way;

F: even long with grapefruit, mikan and traces of bitterness.

Score: 85.

Hibiki 17 years old is a positive surprise. I’ve heard that it’s a solid blend, but never had the opportunity to examine it closer. Here, once again the Japanese proved that they can do a very good whisky.

After this tasting I have established myself an idea of smell and taste of mizunara. Mizunara is the name of the oak growing e.g. in Japan, lat. Quercus mongolica. Many Japanese whiskies are characterized by specific smells of Christmas cake, biscuits, raisins, and figs. Many of them are the result of aging distillate in barrels made from mizunara. These accents I have sensed many times in Japanese whiskies, also in the recently tasted Yamazaki Mizunara single cask, Hibiki 17 years old, or sniffing a barrel made from mizunara in Chichibu distillery. Interesting discovery.

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old

Hibiki 17 years old


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