Yamazaki 18 Year Old
Yamazaki is Japan's oldest malt distillery, opened by Suntory in 1923 on the outskirts of Kyoto, and the 18 Year Old is where its house style reaches full maturity. It's built around three cask types — Spanish sherry butts, American oak, and rare Japanese Mizunara — married after nearly two decades in wood.
The Mizunara is the signature. It gives that unmistakable sandalwood-and-incense note, almost temple-like, wrapped around dark autumn fruit: dried cherry, fig, a little leather. American oak brings vanilla and caramel; the sherry casks bring the depth. On the palate it is silken and layered — coffee, dark chocolate and stewed cherry over sandalwood and gentle baking spice, with a long, warming finish. A multiple trophy winner, and one of the benchmark Japanese single malts.
How to Serve
Neat, in a Glencairn or tulip glass at room temperature, and give it a few minutes. A couple of drops of water open the spice; leave the ice for lesser drams.
Where to Drink It
The Connaught Bar for the setting. Artesian at The Langham. Scarfes Bar at the Rosewood for a quiet nightcap.
Food Pairings
Lean savoury — a board of aged hard cheese, or smoked duck. If you want to chase the chocolate note, a square of very dark chocolate earns its place with a malt this rich.
