Are you referring to the Hibiki NAS? When you say "we" does that mean you work for Beam Suntory?

^ nope, something totally new from Hibiki. Yes.

Interesting.

I'm going to go out on a limb and guess that because this is to feed international demand, it probably won't be made in Japan, but instead likely somewhere else and branded as Hibiki. Am I on the right track?

nope, it wouldn't be a japanese whisky if it wasn't produced in Japan!

Keep us posted man I would love to get my hands on it!

Woot sister got me a bottle of Japanese whiskey from HK duty free. They had 3 diff kinds but one was sold out (not sure what it was). Grabbed a bottle of Hakushu Distillers Reserve and the last bottle of some other one I'm still waiting to find out.

Looking online I guess the Hakushu Distillers Reserve is their cheap one? Ah wells

Japanese whisky isn't automatically good. There are some labels that are down right nasty. The standard Suntory whisky with the yellow label is crap compared to most scotch or bourbon at the same price. Also don't dare ever try Kirin whisky.

As with a lot of things in Japan though, you usually get what you pay for when you buy more expensive things.

For sure man, should be in before Christmas. Will be super limited though, every country has more demand than possible supply. The Japanese whisky makers are true craftsman and focus on quality like I have never seen in whisky makers. More attention to detail than single malt producers!!!

Suntory didn't win the distillery of the year by producing any bad tasting whiskey. The one you tried probably didn't agree with your flavour pallet. Just like some people don't like the spicy big bold flavour of knob creek bourbon and some swear by it.

Suntory makes really good whisky deserving of awards, but they also make cheap whisky that doesn't taste good.

http://image.rakuten.co.jp/fujimi-cc...pg?_ex=128x128

That stuff is just no good.

^^^That and Torys. All theyre good for are highballs.

Really? I've been through HK duty free many times and never seen any Suntory product there. I am curious... I'll ask my friend who is flying out of HK this week.

Comes in a 4L plastic bottle in Japan for about $55 CAD. That says it all!

What do you guys think is better, the Hibiki 12 year or Yamazaki 12 year?

And how much is it in Japan?

Hibiki is a grain/malt blend, and sweeter. Yamazaki is a single malt that has a slightly spice finish. Hakushu has a light peat/smoky flavour.

It's all really down to personal preference. These are all good IMO

Personally, my favourite is Hakushu then Hibiki.
For a better comparison of my whiskey palate, I like the Balvenie and Glenmorangie line over Macallan.

I didn't think so either, it was a shot in the dark when I asked my sister but she stated they had 3.

Hakushu Distillery's Reserve
Yamazaki Distillery's Reserve
Unknown Japanese Whiskey, it was sold out so my sister didn't catch what it was only that it was Japanese.

Just started collecting this stuff.. Hopefully will be adding Japanese whisky to the collection soon.
So damn hard not to get wasted..

I see the Balvenie peeking out on the left.

http://media.giphy.com/media/5xtDarI...bvwc/giphy.gif

$200 for Hibiki 17year old at Fukuoka Airport

Hmm..

Started making Old Fashioned's at home... so good!
http://cdn2.bigcommerce.com/server90...0.1280.JPG?c=2

Best thing is, wife is buzzin after one :ifyouknow:

Good looking start! I find the opposite is true for me though regarding getting wasted. I can pound back and do occasionally drink Crown until I pass out but I struggle to even get a buzz when I'm drinking the good stuff. That's made dramatically easier when you have Glencairn glasses because it means that you A) pour smaller amounts to begin with and B) somewhat forces you to take the time to appreciate the nose as well as the fact that shape is much more conducive to sipping rather than chugging. The amount I drink and the speed with which I do it is at a snail's pace but my enjoyment level is way up despite that.

My collection has been pared down significantly lately but this is most of my current stash of Scotches at least:

Glenlivet 12/18/21
Highland Park 12/18
JW Black/Blue
Glenmorangie Quinta Ruban
Edradour STFC Burgundy/Chateauneuf du Pape Finishes
Bruichladdich 10
SMWS 66.36
Glenfarclas 15
Arran Amarone Finish
Glenfiddich 12

I have the problem that most of my favorite whiskeys are one-off runs that I will never be able to taste again after I'm done with the bottle (out of my current bottles the Edradour burgundy finish and the Society's 10yr Ardmore will make me particularly sad when they're gone). At least it forces me into discovering new distilleries and styles all the time. I had an ex whose father drank nothing but Glenfiddich 12 for like 20 years before he started to experiment and I know he regretted not trying other stuff sooner.

No offense to him, but I would regret drinking nothing but Glenfiddich 12 for 2 decades as well. To each their own, but for me personally, there are far better scotches out there depth of flavour wise at a relatively comparable price.

And in regard to my post above, if anyone hasn't tried an Old Fashioned, I recommend you grab one next time you're at Cactus Club. They make them a little sweet for my taste, but at least they're fairly consistent and you might discover a new drink to order. I've bought one for a few friends and they're all over them now :lol

My current collection, disappearing quickly.
http://i.imgur.com/XQeKO83l.jpg

As for Old Fashioned, I think Pourhouse in Gastown makes one of the best (subjective) in Vancouver. I've been getting only this drink when I dine out for the past 5 years at various restaurants.

I don't want to detract from the original topic, but I've come to experience for myself that the Old Fashioned at the Pourhouse sets a good standard for anyone who isn't into mixology or the craft of classic cocktails. Beyond that, however, it is boring and unimaginative for those looking to venture beyond a simple standard, often masking the creativity and imagination of a bartender.

If you want to look beyond just a standard Old Fashioned, I would suggest trying the ones made at The Keefer Bar, The Fairmont Pacific Rim, West, Uva, L’Abattoir, and Bambudda.

While different, each bartender will create their own rendition of the Old Fashioned, be it technique, ice cubes, sugars, and spirit. My favourites so far are by the mysterious "H" @ Notturno (try his classics - they are great.) David Wolowidnyk at West and Tarquin Melnyk at Bambudda share a similar recipe and both their Old Fashioned cocktails can be easily replicated by one another. I always suggest sitting at the bar to have a chat with the bartenders simply because it isn't about the cocktail itself, but also the hospitality and knowledge they're willing to share. :)

I am looking forward to try Shaun Layton's rendition of the Old Fashioned at L’Abattoir this month. :toot: