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1257 Kensington Road NW
1 (403) 283-8000 / atyourservice@kensingtonwinemarket.com
Only 6 bottles have come to Canada, exclusively to KWM, out of a single cask: 198156. Bottled at 60% the cask type is not specified, but is presumably ex-Bourbon. This is a stunning vintage single grain whisky from the Miyagikyo/Sendai distillery in Japan. It is made in a column still and is mainly used for blending. The two big Japanese distillers, Suntory and Nikka, both own two malt distilleries and a grain distillery. They need to be self sufficient in creating their blends, so both companies produce a variety of whiskies at each of their distilleries.
Andrew's Tasting Note:
Nose: buttered corn on the cob, vanilla extract, marcona almonds and Mastic window putty; becomes jucier with lots of grain, soft grainy oils and lemon and pear drops; floral, sugary and citric (lemon & lime juice) notes develop in waves followed by vanilla icing and melted butter.
Palate: big, rich, creamy, coating and fruity with bright-delicate-oily grains; very toasty with grapefruit peel and more lemon and lime; it's hot but not at all sharp; more Marcona almonds, vanilla extract and soft oils; there is a little peppery spice but overall it is sweet, juicy and toasty.
Finish: long and clean, it fades into caramel corn and buttered corn on the cob with flourishes of fruit.
ml
$89.99
This is a curious little gem from Japan, a single grain whisky, distilled in a Coffey still and bottled at 45%. There is no age statement, but who needs it, this is a fresh, clean and very tasty whisky! Formerly and exclusive whisky to KWM in Canada
An unusual but very tasty Japanese Single Grain whisky.
$94.99
Note: Nikka's own website notes that this bottle does not meet the criteria to be called a Japanese Whisky. The good news is that might mean it also contains Ben Nevis Single Malt, as the Ben Nevis Distillery is also owned by Nikka.
It is unusual to see single malt whisky distilled in a column (AKA continuous or Coffey) still, but here you have it and the result is superb. Formerly exclusive to KWM in Alberta, this is one hell of an interesting dram, soft, layered and very complex.
The sugar yield of malted barley compared with corn and wheat is not favourable, especially when you take the cost of malting and corn subsidies into account. So the Nikka Whisky Co. must have some other designs than simply creating bulk whisky by running barley through their Coffey stills.