Herbal single malt.
Today I decided to go back to Japan and reach for The Hakushu 12 years old (about The Hakushu Single Cask I wrote here). The bottle I bought in Tokyo, in Liquors Hasegawa. The coolest whisky store I’ve been to. In addition, of course, to a large selection of spirits, there was the opportunity to taste most of them for a small fee. I remember that I tried there Ardbeg Uigeadail and Ichiro’s Malt matured in Japanese red wine casks.
The Hakushu 12 years old is chill filtered and probably slightly colored, 43% ABV.
N: sniffing in the bottle very herbal and quite green – freshly cut grass and hay, in a glass these experiences still persist, there is something like milk chocolate and raisins, anise, then citrus tones are emerging with a predominance of orange, in the distance you can sense a bit of peat and smoke – nicely balanced nose, everything is just right,
T: clearly perceptible pepper, a lot of fruit with a predominance of grapefruit, but with traces of plum and even nuts, also in dark chocolate, then herbs, light bitterness and a touch of peat, also pleasant tones of oak are noticeable,
F: quite long with a hint of oak bitterness, traces of peat and herbs.
Nicely balanced single malt, in the smell and also in the taste. It offers interesting tasting qualities like herbs, they are kept on a gentle level and don’t impose themselves. I like that.