Today I want to talk about the Hakushu 12, it's a Whiskey I think has its place in the universe but is not always one which fits my taste. Its the perfect Japanese Scottish.
The Hakushu 12 is one of the few peated Whisky from Japan. However, the smoke is limited. The peat for the Hakushu Whisky is indeed exported from Scotland to Japan - probably not because of a lack of wet moors but rather because of a lack of a tradition of mining peat. So in every sip of Hakushu, there is a good piece, or rather a good hint of Scotland.
Our tasting of the Hakushu 12
How does it smell?
The smoke is rather subdued in the nosing, there is just a fine trace of ash in the background. In the foreground the Hakushu plays off the typical strengths of a Japanese Whisky: it is mild, harmonious and elegant. Understatement rather than an explosion of taste. I smell honey, lemon iced tea, but also pears and blood oranges. With a little bit of air, the malt smells somewhat grassy, it reminds of herbs like chive. Rather dry in the finish.
How does it taste?
Right at the start of tasting an intense sweetness spreads through the mouth. I taste vanilla and caramelized sugar. As a contrast, a fine tartness tickles our palate. A mineral taste which reminds of volcanic soil on which white wine is grown. Only in the finish a slight peppery spiciness (nevertheless the Hakushu is a very mild Whisky), then a fine hint of smoke.
This Whisky needs to breathe air
I need to let the Hakushu breathe . After some time the Japanese single malt reveals itself as a long stroker which really gains at distance. Length is the soul of wit! The Hakushu becomes more complex and more serious. I taste coconut, but without the penetrating sweetness of a mounds candy bar. In addition to that a herby flavor, which reminds of lemon balm. It plays the final chord with a woody acerbity. Somehow the Hakushu 12 reminds me of an old zen master from the old kung fu movies who always gives his student new tasks.
Happy Drinking :)