Page 43 - Beverage Master_OctNov 2021

International News

production methods between the two distilleries, a dram or two of Nikka Yoichi (No Age Statement)
the variation of the flavors that can be created is Single Malt, which seemed to combine the warm,
countless.” toffee, malt and hon-eyed tones of a Highland malt
with the smoky, lemony and in this case, rather
Gardner Dunn, Senior Brand Ambassador at intensely briny notes more typ-ical of something
Suntory Japanese Whisky, notes that rather than like Bunnahabhain’s Ceobanach — a peated offer-
defined re-gions, the elevation of the Suntory dis- ing from a distillery that typically doesn’t use peat.
tilleries and the subsequent differences in tempera-
ture have more of an impact on the final products. The peat used in Nikka’s whiskies was sourced
locally until the 1970s. Today the distillery uses
“Yamazaki, outside Kyoto, sits at around 160 imported barley peated to the required levels.
feet above sea level,” he points out. “Hakushu is Dunn confirms that Suntory, as well, imports barley
one of the highest distilleries, at roughly 2,313 from Scotland that has been peated to a specified
feet in Yamanashi prefecture. The difference in degree. As well, both Nikka and Suntory strive to
temperature between the two dictates the use of use the purest water available.
certain sized barrels to optimize maturation.” Dunn
explains that as the temperature drops, the rate “The main source of water for Nikka’s Yoichi
of maturation slows. Therefore, spirits matured Distillery is from the mountain springs and sur-
in warmer climates - rum, for example - devel-op rounding rivers, in particular the Yoichi River,”
more quickly than northern spirits, largely due to Tomoyoshi points out, adding that water for the
the rate of evaporation. Miyagikyo Distillery is sourced from the Nikkawa
River. Dunn reveals that both of Suntory’s distill-
The proximity to the sea — just a kilometre from eries use unique water sources. “Our beau-tiful,
the Sea of Japan — and the influence of the salty soft water is optimal for producing [our] style of
ocean air, appreciably contributes to maritime tang whisky.”
of Nikka’s Yoichi line of whiskies. I recently sampled

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