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700ml
Bottle:
$91.20
12 bottles:
$80.94
Fukano Blonde—an all-new, limited expression from the famed distillery—is bottled to showcase the beauty of...
700ml
Bottle:
$93.48
$98.40
12 bottles:
$88.92
Texturally robust and aromatically refined, Fukano’s Sherry Cask whisky feels and tastes downright luxurious....
700ml
Bottle:
$79.80
$84.00
Each individual cask displays Fukano’s signature aromas of ripe fruit and toasted baking spice—think...
700ml
Bottle:
$78.66
$82.80
NOSE: Ripened dark fruits, white pepper, and aged allspice mix harmoniously with subtle citrus & morning dew. PALATE:...
700ml
Bottle:
$78.66
$82.80
This single malt whisky marks Kanosuke's first consistent release in the 6 years since their opening in 2018. Like...
700ml
Bottle:
$154.80
6 bottles:
$141.60
Robust notes of cinnamon, pastry custard, banana, and smokey incense on the nose precede a weighty palate of black...
700ml
Bottle:
$42.18
$44.40
12 bottles:
$39.90
Showing a nose combining earthy aromas of barley cake, toasted walnut, and campfire smoke with more fruit driven...
700ml
Bottle:
$38.76
$40.80
12 bottles:
$36.48
Blending only the best malt and grains, combined with the fresh spring water from the streams of Mount Daisen...
700ml
Bottle:
$126.54
$133.20
Honey-tinged and citrus-laden nose with subtle suggestions of yellow apple skin, cherry compote, and maple. Fresh...
700ml
Bottle:
$99.18
$104.40
A very soft and alluring nose reveals an elegant whisky that has myriad flavors of gingerbread, pound cake, malt...
700ml
Bottle:
$78.66
$82.80
Kurayoshi Distillery lies between Osaka and Hiroshima in the foothills of Mount Daisen, where it produces single malt...
700ml
Bottle:
$78.66
$82.80
This whisky has an elegant nose, with faint whispers of baked apple, buttercream, and dried lemon peel. The palate is...
Japanese Whiskey Lambrusco White Bordeaux 700ml
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.
Some grape species are distinct and unique varietals, clearly separate from each of their cousins. Others, like Lambrusco and Muscat, are more like umbrella terms, featuring several subspecies which show slight differences from each other from region to region. Indeed, there are astonishingly more than 60 identified varieties of Lambrusco vines, and they are almost all used in the production of characterful Italian sparkling wines. They are distinguishable by their deep ruby blush, caused by strong pigments present in their skins, and their intensely perfumed character.
Lambrusco vines are grown in several Italian regions, although we most closely associate this varietal with Piedmont and Basilicata. It has also been grown successfully in Argentina and Australia. The varietal suffered from a fairly lowly reputation in the late 20th century, due to bulk, low cost production of Lambrusco sparkling wines, aimed at markets across northern Europe and America. However, things are rapidly changing, and the older, more traditional methods of bottle fermentation are returning, along with a higher level of quality and expression, as consumers become more discerning and demanding. Many of the Lambrusco sub-varieties have their own established DOC, such as Lambrusco Salamino di Santa Croce, Lambrusco di Sorbara and Modena, where new regulations are keeping standards high and methods traditional.
France is widely known as being the home of many of the world's finest white wines, and within France, the name which rings out across the wine world and is always associated with excellence of quality and flavor is Bordeaux. The white wines of the magnificent Bordeaux region are typically blended, and rely on the winemaker's skill and expertise to achieve the fine balance between the primary grape varietals used. Most blended white Bordeaux wines are made up of Sauvignon Blanc, Sémillon and Muscadelle varietals, although there are actually nine grapes officially allowed by French wine law for the inclusion in Bordeaux white wines. The other six are Sauvignon Gris, Merlot Blanc, Ugni Blanc, Colombard, Ondenc and Mauzac, although the use of these other grapes has been in steady decline over the past century.