Hakushu Distillery

A long way from Scotland… and Australia!

On my recent trip to Japan I spent a week in Kobuchizawa, a regional town located about 2 hours by train from Tokyo. As luck would have it this town is incredibly close to the Hakushu whisky distillery in Hokuto, Yamanashi Prefecture. How could I not stop in for a visit?

My first full day in town was a glorious spring morning and the perfect time to go. On weekends a regular shuttlebus runs from the Kobuchizawa train station to Hakushu. In true Japanese fashion the shuttlebus ran exactly to time, with the second hand clicking over the minute mark on my watch at the same time as we pulled away from the kerb. The shuttlebus then began to wind its way through the vibrant and densely forested foothills of Mount Kaikomagatake (about 700 metres above sea level). This area is part of the ‘Southern Japanese Alps’ and the spot was specifically chosen for Hakushu distillery because of the mild climate and pristine water sources nearby.

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The tree-lined path to Hakushu

After about 15 minutes we arrived at distillery itself, nestled deep within the forest. There were two tours on offer and I opted for the longer of the two, the “Story of Hakushu” tour and tasting. Given that the distillery is located in Japan it is no surprise that the tours are conducted in Japanese. Audio guides in other languages are available and I found the English guide to be fairly informative but basic. I did wish that I knew a bit more Japanese so that I could have asked the tour guide some questions.

The tour started with a video presentation on the history of both Hakushu distillery and its parent company, Suntory. Shinjiro Torii opened a store in 1899 to sell imported wines. In 1921 this business became the Kotubokiya Company, which two years later built Yamazaki distillery, Japan’s first whisky distillery. In 1963 the Kotubokiya Company changed its name to the (more familiar) Suntory Limited. Given the demand for Yamazaki whisky Suntory decided that they needed an additional distillery and thus Hakushu was built in 1973. In 1981 Hakushu was the largest distillery in the world! Master Blender Keizo Saji, the son of the company’s founder Shinjiro Torri, wanted the whisky from Hakushu to be distinctly different from that of Yamazaki. One of these key differences is the local Hokuta water sources, which pass through granite rock and are therefore apparently incredibly light and pure.

After the video the tour continued with a visit to the mash tun and wooden washbacks. We stopped outside the stillroom (sadly cordoned off behind a glass barrier) where we saw the six different shapes/styles/sizes of still Hakushu uses for the first distillation and the six different shapes/styles/sizes of still they use for the second distillation. These variations in still size apparently produce great variation in the resulting spirits and thus give the Master Blender lots of options to work with when determining the profile of a Hakushu whisky. You can see the different necks in the photos below.

We then hopped on a bus that took us to the warehouse. The audio system on the bus played a recorded message that warned passengers that the warehouse smelled very strongly and to remain on the bus if they were concerned! The idea that someone could dislike the heavenly warehouse aroma of oak, earth and whisky is wholly inconceivable to me- personally, I love it. The warehouse itself was massive with row after row of casks on metal shelves stretching far away into the darkness.

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The massive warehouse

When we returned from the warehouse the tasting part of the tour began. This started with tastes of each of the component whiskies of Hakushu: white oak cask, lightly-peated, heavily-peated (certainly not by Islay standards), and the Hakushu Distiller’s Reserve. Next we learned all about the mixed-drink “Morikarou Highball” (see my post on Japanese Highballs here). The tour then ended in a very fitting Japanese manner with everyone bowing to each other.

There was also lots to do at Hakushu beyond just the tour. There was an onsite restaurant where I had a delicious lunch, complete with a couple more Highballs. I picked up some small gifts and chocolates at the gift store but the distillery exclusive bottling I was hoping to purchase was unfortunately out-of-stock. Not to worry, however, as the highlight of my visit to Hakushu distillery was yet to come…

If you were to do one thing whilst visiting the Hakushu distillery it should be spending some time at the distillery’s whisky bar. If the vast range of unique and rare whiskies on offer is not exciting enough then the very affordable tasting prices should seal the deal. Tastings also come in 15ml pours so you can sensibly work your way through a fair number of them. I tried the Hakushu newmake (58%), which they call ‘new malt distillate’, and was surprised by the fruity notes (particularly apricot) that were much more prevalent than in the barley-forward newmake I have had at Scottish distilleries. I then tried a 12 Year Old single-barrel Yamazaki matured in a Mizunara oak cask before finishing up with the Hakushu 25 Year Old. I had high expectations for this particular whisky given its recent gold medal at the International Spirits Challenge 2017 and the eye-watering prices it goes for in the Australian market. It certainly delivered. I got plum notes on the nose, with a little smokiness and light caramel/vanilla. Brioche and caramel stood out on the palate, alongside sage and a long, smoky pine needle finish. Truly a beautiful and delicate whisky, made all the better by my newfound appreciation of the distillery in which it was made and the scenic splendour of its forested surrounds.

If you are a whisky fan then Hakushu distillery is certainly worth a detour or day trip from Tokyo. The pristine natural environment is a nice break from the hustle and bustle of Japanese city life, and Hakushu’s whisky is as beautiful as its location.

Now back to scotch, my first whisky love. New review up soon!

Highballin’ in Japan

Something a little bit different for this scotch aficionado…

Highballs. As a self-proclaimed purist who typically drinks her whisky neat, or occasionally with ice or a dash of water, the idea of adding a mixer to my dram has never really appealed to me. But a recent trip to Japan— the home of the whisky highball— has forced me to admit that there may be more to mixers than I previously thought.

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Morikarou Highball on the deck at Hakushu Distillery

A “highball” is the generic name for a drink made up of spirit mixed with a large proportion of a non-alcoholic carbonated mixer. Gin and tonic is a highball. So too is rum and coke. But in Japan the highball of choice is whisky and soda. As with most mixed drinks, the origins of the whisky highball are unclear and many different bartenders and venues claim bragging rights for its invention. What is clear, however, is that despite being around for decades the whisky highball’s popularity persists unabated in Japan. In my visits to various bars and restaurants across Tokyo I found the whisky highball pretty much everywhere – it was even available in vending machines and from the refreshment cart on the train. Occasionally they would change things up and add shochu (a local spirit) but more often than not the highballs were made up of a light, floral Japanese whisky mixed with soda water. This kind of highball is very refreshing on a hot day and goes down exceptionally well with a variety of izakaya food, including yakitori, grilled meats, pickled vegetables and edamame. When the world flocks to Tokyo for the Olympics in 2020 I foresee a global spike of interest in this popular local beverage.

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Hakushu Distillery in Yamanashi Prefecture, Japan

Although I enjoyed a number of different whisky highballs in my trip, a particularly memorable experience was visiting Hakushu Distillery and learning firsthand from a Japanese whisky producer about what the highball format can add to the experience of whisky. As part of my tour at the Hakushu Distillery (stay tuned for a post in the near future about this) they taught us how to both make and appreciate what they called their “Morikarou Highball”: a drink made with Hakushu whisky, soda water, lots of ice and a sprig of mint. They explained that the idea behind this highball is to bring out the fresher flavours of the whisky – think pear, apple, cucumber and citrus notes. The carbonation means these flavours waft pleasantly, tickling your olfactory senses but with none of the alcoholic “burn” that can be off-putting to some people. The Morikarou Highball is also designed to be eaten alongside a wide variety of different foods, and apparently works well with anything that is smoked (duck, bacon, fish), pickled or creamy (apricot and cream cheese was suggested but personally I’m not sold on this one).

lets make

So, how do you make the perfect Morikarou Highball?

  • To start you will need a tall or Collins glass.
  • Fill the glass to the very top with lots of ice and allow it to chill the glass for a few moments.
  • Pour in one part whisky. I think it’s certainly worth trying it with Hakushu Distillers Reserve or Hakushu 12 Year Old but any lighter or sweeter style of whisky would be a good substitute.
  • Stir the glass ten times – no more and no less!
  • Add more ice to the glass until it is full again.
  • Add three parts soda and give it one final stir.
  • Lightly crush a mint sprig by clapping your cupped palms around it to release the aroma. Use it to garnish the drink
  • Enjoy and kanpai! (Quick note: whilst toasting in Japan don’t use the Italian “chin chin” because it sounds like “penis” to locals!)

As you know, when I am not on holiday I am based in Perth, Western Australia. Summer temperatures here regularly push past 35 degrees Celsius. Despite my whisky “purism” I think that as the mercury rises I might find myself reaching for the soda water and ice to provide some much-needed refreshment with my whisky fix. Let me know your thoughts on how you enjoy your highballs below!

Visiting the great Brora

A lucky visit to a mothballed legend

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When you live far away but you’re a big whisky fan like I am, planning a trip to Scotland is no easy task. The biggest ‘problem’ is the range of choice. Of Scotland’s roughly 110 distilleries, with around a third having some kind of visitor’s centre or tour, how do you go about choosing the mere handful that you realistically have time to visit? As much as I wish I could somehow spin this into a job like the late, great Iain Banks and his search for the perfect  dram, when you live in Australia instead of the UK you don’t have the ability to visit numerous distilleries in a series of brief, casual weekend jaunts and instead must be very careful and selective. This results in some tough choices! Do you hit up the distilleries that produce your favourite whiskies? Or do you use the opportunity to discover those you’re not so familiar with and hope to discover a new favourite? Of course then there is the risk of being underwhelmed and possibly realising that there’s a good reason you have only tried a certain distillery’s core expression once.

On our recent trip we mixed it up and planned a combination of beloved familiar faces and those we knew but were keen to explore further. Love Glenmorangie and wouldn’t miss it. Enjoyed the Caribbean Cask but haven’t had much else from the Balvenie range, so it is definitely worth a visit. Aren’t Clynelish the one with a wildcat on their logo? Sounds good and they’re right on our driving route, so on the list it went.

“Clynelish emailed me back” I called out to my husband, some months out from our trip. “It’s closed for refurbishment so we can’t tour it, but apparently we can tour Brora instead?!” Exciting stuff. Although I didn’t really know much about Clynelish and had only been vaguely aware that there was some kind of connection between Clynelish and Brora, I had heard a little bit about Brora. It is spoken of within whisky circles in the same hushed tones as Port Ellen, has an almost a cult-like following and its whiskies sell for outrageous sums of money on the primary and secondary markets. I didn’t know too much about Clynelish/Brora beforehand but after the tour I now know a lot more.

The original distillery at this Highlands site was built in 1819. It was called “Clynelish” and operated from 1820 to 1967. In 1967 Clynelish closed its doors. A new distillery opened adjacent to the old one (just a few metres away) and was identical in structure and production but a bit more modernised. This new distillery was then named “Clynelish”. However, the old, closed distillery did not stay silent for long. In 1969 it was reopened and renamed ‘Brora’. Confused yet?

From 1969 Brora produced a heavily peated whisky for blending purposes in order to make up for a shortfall in the parent company’s portfolio, apparently as a result of Islay’s Caol Ila closing and being rebuilt from scratch. Brora was only supposed to reopen for a year or so but it continued to produce whisky, albeit on a small scale, for the locals for another 12 years. It then finally closed again in 1983, never to reopen. Because of the limited production time and amounts, there is only a small, finite quantity of Brora whisky. It is now hard to get and highly sought after as every release is very much a limited edition!

brora stencils

When the day of our tour finally came around, we set off driving from Tain that morning with great anticipation. An ominous grey pall hung over the Dornoch Firth as we drove past but the mood was lightened by a cute sign warning of “otters crossing”! We pressed on through the picturesque ‘blink and you’ve driven through it’ town of Golspie and along the winding roads at the slopes of Beinn Bhragaidh. “Is that a statue up there on that hill?” I wondered as I took our lives in my hands and craned my neck out of my driver’s side window, only later learning (courtesy of our Clynelish/Brora tour guide) that what I was looking at was a hundred-foot statue of George Leveson-Gower. He was the first Duke of Sutherland and was an infamous historical figure for his role in the Highland clearances, something which rather overshadowed the fact that he also had a role in founding the original Clynelish distillery. Finally, we passed the turreted, Disney-esque Dunrobin Castle (well worth a stop) and got to the town of Brora. The sharp turn-off to the distillery leads down a short single-track road. Emerging from behind a grassy bank, we could see a construction site enrobing the new Clynelish distillery to the left and, just metres away, old Brora rising from the mist to the right. We were booked on the Brora Experience Tour and therefore fortunate enough to be on a private tour with our young guide. There were apologies again for not being able to tour a working distillery due to the ongoing maintenance of Clynelish but we quickly reassured our guide that we were very excited to tour Brora instead.

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First stop, the warehouse. As soon as the wooden doors are unlocked and thrown open a musty, pungent smell hits you. A chthonic combination of damp, dirt, wood and the beautiful ‘angels share’, which tickles your nostrils with with a hundred years of history. Like most distilleries, the precious cargo contained in the warehouses on-site is not the entire stock of the distillery. Clynelish and Brora whiskies are stored in many warehouses around Scotland – better to spread around the risk just in case something catastrophic happens to one location, like a fire or an explosion. In fact, there were only two remaining casks of Brora on site. Two beautiful bourbon barrels with red ends, located in pride of place right at the entry point of the warehouse. A quick rap of the knuckles on the side of one of them and the hollow noise that rang out indicated the steadily decreasing amount of liquid gold inside. Our tour guide told us that contents of just one of these casks was probably worth about one million pounds!

brora casks

The tour continued into the other Brora buildings, no less imposing for their advancing decrepitude. A huge filling room, complete with an empty tun, cobwebs, cracked windows, archaic rusted tools and the original stencils used to paint the ends of the Brora casks. The still room: two tarnished copper vessels, adorned in bird poop and out of commission longer than I’ve been alive, but still breathtaking in their size and presence. Their dull metal in sharp is in contrast to the gleaming stills of, say, nearby Glenmorangie or Balblair down the road, but remains magnificent nonetheless. They haven’t been taken for repurposing or scrapped but instead remain preserved, trapped in time without a job to do.

brora still 2

The yards of Brora were quiet but not still. A few burly blokes loaded casks into the back of a lorry. A colony of baby rabbits compromised an embankment with their burrows and peered skittishly out at us. No wildcats were to be seen, unfortunately, except on the postcards in the visitors’ centre (proceeds of the sale of which go to the conservation of these strange-looking felines).

We went inside to one of the newer Clynelish building for a tasting. We started with some very nice Clynelish expressions but I am going to skip straight to the much anticipated highlights of the tasting, a Brora 35yo (2014 release) and a Brora 37yo (2015 release). Both bottled at cask strength. Utterly sublime. Both drams, particularly the 37yo, lived up to very high expectations. The 37yo had slight touch of peat and a soft mouthfeel, with a waxiness that complemented flavours of light caramel, vanilla and lemon curd. It was warming but not spicy, peppery nor overpowering on the palate, and lingered long after swallowing. It was a whisky that I would be thinking about for days afterwards.

brora drams

We left Clynelish/Brora feeling as though we had spent the morning travelling through history. Many distilleries in Scotland still operate much as they did in the last century. It is an industry very much based on tradition, determination and patience, and where a vision for the future will not bear fruit until ten, twenty, thirty years hence. I have often felt the weight of time when visiting distilleries but nowhere did I feel at as clearly as standing in the abandoned still room of Brora just metres from its shiny, new copy in Clynelish. It is a place where an obsolete distillery produced, for all too short a time, one of the world’s great single malts. And it did it within the shadow of its own replacement, within the shadow of the future.

Glenmorangie Astar

Glenmorangie’s Astar is a sweet, creamy dram perfect for a cold evening

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Glenmorangie has been owned by Moet-Hennessy since 2004 and is the fourth-most sold single malt in the world. The distillery is located in the northern Highlands and it never occurred to me that it was a coastal distillery. Unlike many other coastal distilleries, Glenmorangie never plays on the idea of it being a coastal whisky. The marketing doesn’t focus on seafarers tall-tales nor do the tasting notes say anything about casks in a warehouse being battered by the waves and imparting that maritime influence. However, it is very much a coastal- as evidenced from the fact you can almost feel the sea spray as you visit the distillery and when we were there we saw a seal cavorting just off-shore (for real!). The distillery is a beautiful place with narrow lanes, grey brick buildings and cherry-red painted doors. It has twelve stainless steel washbacks and six pairs of stills which they claim to be the tallest stills in Scotland. Apparently they are the height of a giraffe! Animal comparisons aside, the stillroom is truly an awe-inspiring sight and it also produces an awe-inspiring 6 million litres a year.

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The whopping Glenmorangie 8 metre stills with a 5.14 metre neck

There are a lot of different expressions in the Glenmorangie. The core range has consisted of the Original (10 year old), 18 year old and 25 year old, but the 25 year old has now been discontinued (although the tour guide hinted that it might comeback when the older stocks replenish in a few years). There are three different 12 year old expressions that begin maturation in bourbon barrels but are finished in different casks; the Quinta Ruban (port), Nectar D’Or (sauternes) and the Lasanta (sherry). These three are all crowd-pleasers. At my birthday party last year my supposedly ‘non-whisky-drinking’ friends drank the bar dry of the Quinta Ruban. I admit that it does go down quite easily! There is also the high-end core expression Signet (bottled with a satisfyingly weighty stopper) which is made using 20% chocolate malt. Finally, there is a myriad of travel-retail and annual Private Edition expressions, all with beautiful Gaelic names such as Sonnalta, Finealta, Artein, Ealanta, Companta, Tusail, Tayne, Duthac and my favourite Milsean. Phew that’s a lot! The dram that I am reviewing today is a slightly older Limited Edition release from 2008 called Astar.

astar

Astar means ‘journey’ in Gaelic. This dram certainly is a journey and the destination is delicious. It is bottled at 57.1% but is deceptively light considering the high ABV. I do not find it rough around the edges like some bottled at this strength. Matured in bourbon barrels made from slow-growing Missouri oak, it has all the rich and spicy bourbon characteristics that you would typically expect. The colour is a glowing golden hue.

Nose: Sweet over-ripe apricots and orange segments. Honeysuckle on a spring day. French caramels with sea salt flakes. Cinnamon warmth.

Palate: Orange sherbet from my childhood, moving into vanilla custard and crème brulee. Some pineapple, a little hint of mint freshness cutting through the sweet notes at the end.

Finish: A lovely lingering ginger warmth, and honey. Perfect for a cold evening.

I really enjoyed this dram, it is sweet and creamy. If you can still find a bottle somewhere then Astar is certainly one to get your hands on. But think twice about letting your ‘non-whisky-drinking’ friends join you for a dram though, they might drink you dry of it. 😉

16.5/20

Check out the A Cheeky Dram scoring system here!

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Wouldn’t it be nice to drive off into the sunset with a bottle of Astar and this honey!