Lots of great bottles arriving this week starting with this classic Suntory Hakushu 18. This bottle has largely eluded me on my whisky adventures but my local wine shop received a small delivery last week, the same day I booked a trip to the Hakushu distillery. Coincidence? 🤔
Enjoying a birthday dram in rainy Las Vegas. Many people are often shocked when I tell them I prefer the Hibiki 17 to the 21 year. Of course there's no correct answer, but a good reminder that bottle age isn't always indicative of what you might enjoy more. Since it's now nearly impossible to find the H17, even in bars around Japan, I'll have to save it for special occasions. Kampai 🥃
Michter's Original Sour Mash, Batch no. 18a32, 43% abv.
Michter's has quite the long history as supposedly America's oldest "distillery", unfortunately the original distillery is no longer in operation. Modern juice with the Michter's on the label is actually sourced, with the specific mashbill to this Original Sour Mash being a mystery. However, the old OSM was supposedly 50% corn, 38% rye, and 12% malted barley.
Nose: major honey, wood sap.
Palate: pretty smooth, initial palate is light cinnamon spice, bitter aged wood, mid palate is wood polish but it disappears to water very quick, back palate is very light smoke, wood, more wood. A little light overall of you ask me.
Finish: medium, treated wood.
It's an interesting "bourbon", but overall pretty weak and a little one dimensional as a "bourbon". It's initially all honey and then becomes cool honey scented water after 2 sips.
Whiskyanalysis.com, 8.28 ± 0.09 on 3 reviews
LA whiskey society, Sku, C+ for batch 12