Generally, when people are approached with a young whisk(e)y, they would think of it as light and delicate, lacking depth. This is NOT the case with peated whisk(e)y AT ALL. This 3yr old, distilled in 2009 and bottled in 2012, was matured in ex bourbon casks which you can smell if allowed to rest long enough in the glass. The nose immediately reminded me of a heavy hitting Islay like Ardbeg or Laphroaig with the usual plume of smoked meat and amazing peat reek. On my first sip, I was blown away at how much more there was to it than the nose lets on. It tasted twice or thrice it's age with black pepper, smoked bacon, salmon, seaweed, charred meat which quickly coated my pallet. The finish was long and bold like exhaling from a Nicaraguan cigar. It was an honor to find and try this collector's item, I just wish I would of held onto it a bit longer. Kanpai friends!
Summer dramming with #chichibu On the Way 2015. There's a fair bit of heat on the tongue due to its young age but a mixture of bourbon and mizunara casks has created a variety of fruity flavours - 🍍 🍑 and 🍐. Water pushes the heat to the side and brings out toffee and some dried leaves and 🍎 (think leaves at the bottom of an orchard). This is the only bottle of Chichibu that it has been relatively easy to get hold of in the U.K. for the past 18 months. Apart from one single cask bottle for Whisky Exchange there has been very little to hit our shores. Haven't given up hope that the Peated 2016 will appear soon.