Distiller Notes
Islay Peat often recognized as the distinctive character amongst scotch, it brings out softer and sweeter mouthfeel than Scotland's mainland peat. In particular, the water and maturation process of Yamazaki results in a sweetness that balances the smoke, truly embodying Tsukuriwake that goes beyond the selection of ingredients but also on the process and soul place all combined to create the Yamazaki flavor.
The 2024 The Yamazaki Islay Peated Malt is a bright gold in color. The nose is gently smoky with a hint of biscuit. Smooth and sweet like brown sugar, the palate is followed by citrus and bitter orange. The finish is warm, slow, sweet and smoky.
Sharing a great deal with Scotch in terms of production methods and ingredients, today’s hugely successful commercial market of Japanese Whisky owes much to the research of Masataka Taketsuru. In 1918, this Japanese national travelled to Scotland with the intention of studying organic chemistry but instead became fascinated with Scotch Whisky production. Similar to Scotch Whisky, Japanese Whisky also uses malted barley as the fermentation base and long-term aging in wooden barrels. However, the often-used Mizunara oak, rather than French or American oak, imparts uniquely spicy and citrus-like characteristics to a Japanese Whisky.