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750ml
Bottle:
$51.38
$54.08
6 bottles:
$42.00
An impressive mix of savory and aromatic aromas is abundant on the nose. Baked white cherries, golden peach, raisins,...
750ml
Bottle:
$108.08
3 bottles:
$90.00
Big flavors of apple and pear cider, clearly holding their character through the influence of the cask, here bringing...
750ml
Bottle:
$47.28
12 bottles:
$38.76
Aromas of fresh pressed cider are supported with a core of earthiness. Medium rich in the mouth, it pleasantly coats...
750ml
Bottle:
$109.60
6 bottles:
$108.80
A wonderful bouquet that includes toasty scents of baked apple and baked pear and subtle aromas of brown sugar and...
750ml
Bottle:
$82.48
6 bottles:
$80.84
This eight-year-old Calvados « Finition en Fûts de Porto » (Porto cask finish) stayed several months in small...
750ml
Bottle:
$35.94
An average of seven years old, Manoir de Montreuil Réserve includes some brandies up to 20 years old in the blend....
750ml
Bottle:
$35.90
The apples are a mixture of the four categories: sweet, bittersweet, acidic and bitter composed of numerous include...
750ml
Bottle:
$34.84
12 bottles:
$34.14
The 2021 Langhe Freisa Kye is redolent of black cherry, herbs, licorice and spice. The Vajra children are picking...
Calvados Other Italian Reds Japanese Whiskey 750ml
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.