It has subtle notes of coconut, peppermint, ginger, and vanilla, which all blend beautifully in drinks. This blend includes Chita grain (a grain from the Chita Peninsula known for its smoothness, versatility, and sweetness) and House of Suntory’s famous Hakushu malt (which is verdant, crisp, and smokey), so it's automatically hard to beat. “Suntory’s Toki is probably the best-known Japanese whisky in the US and for good reason. Recommended by: Caer Maiko & Sharon Yeung Selected as a recommended spirit to pair with Shaker & Spoon’s Daijoubu 2 Box. If you try this, email us at with your review please! Eager to experiment? The Toki Berra cocktail recipe over on Punch calls for mixing up Suntory Toki Whisky with (ready for this?) creamy coconut-matcha yogurt.Hopefully you'll find this amplifies whisky so you can experience its flavors. Garnish with an orange peel or grapefruit. First, enjoy the spirits in a simple Highball with soda.The whisky has been described as light, citrusy, sweet, with a subtle finishing spice If you’re like me and enjoy a refreshing highball on a hot summer day but can’t afford to dump Hibiki in them, this is your answer.Toki Japanese Whisky by Suntory is excellent for you if you're stepping into Japanese whiskies, or looking for a go to bottle to begin mixing up some cocktails featuring Japanese whiskey. Thirteen-and-a-half clockwise stirs optional. You could throw a twist of lemon on there too, if so inclined. I like mine with 1.5 oz of whisky and 3 oz of good club soda or unflavored sparkling water (something that comes in a glass bottle) over fresh ice made from filtered water, preferably in cubes just large enough to fit in the glass. Where it shines (and where it was intended to go) is in a Japanese Whisky Highball. O: While you could certainly enjoy Toki neat, you might find yourself wishing for a little more flavor. Inspired by that interplay, Suntory Whisky Toki brings together old and new - the House of Suntorys proud heritage and its innovative spirit. They might bring out a little extra lemon oil on tongue, and make the finish sweeter, but if you’re drinking this neat, it needs no additional water. Its a concept rich in meaning the world over, but particularly in Japan where respect for tradition and reinvention sparks a powerful creative energy. W: A few drops of water dampen the aroma somewhat. Chestnuts, lemon peel, vanilla sugar, and fresh spring water. Vanilla and coconut again, and a ghostly oakiness.į: Medium-short. ![]() Grain-forward, with a honeyed sweetness and a subdued tongue burn. ![]() There are also some florals that I can’t identify. A touch spirity a first (alcohol fumes) but this settles down to reveal faint coconut, grains of paradise, tamarind, blanched almonds, and mochi rice-flour cakes. N: Fresh straw, vanilla, and gentle grain. Did I mention that it’s bottled in a glass brick? Literally, I bet Habitat for Humanity could collect these and mortar them together to make houses. The Yamazaki components are aged in both American white oak and Spanish oak. Unlike previous Suntory blends, this one relies on Hakushu as primary malt, not Yamazaki. Japanese drinks giant Suntory (which now owns Jim Beam and its related brands) has blended “selected” (read: leftover) barrels from Hakushu and Yamazaki distilleries (both malts), and Chita distillery (heavy-type grain whisky). ![]() My prayers have been answered! A Japanese whisky (an NAS blend, but that’s the kind of thing you dunk in ice and soda water anyway) priced under $40, and widely available in the US! Also, it doesn’t taste like engine cleaner. I just can’t bring myself to put actual expensive Japanese whisky in it. Suffice to say that I’ve made a few at home (complete with the 13-and-a-half clockwise stirs) and have enjoyed the simplicity, food-friendliness, and refreshing nature of such a drink. The history of the Japanese whisky highball and the drinking culture surrounding it is fascinating, but I’m not qualified to cover it here. That makes for a pretty compelling stripped-down highball, with only ice and soda water to support the whisky and deliver it in a refreshing way. It’s aromatic, floral, subtle, and complex. Japanese whisky, to me, is all about art and subtlety. ![]() I mean, I love a good whisky-and-soda when the balance is right, but you wouldn’t catch me filling one with Glenlivet 18 or anything. (Yeah, yeah it’s August, give me some creative license.) Maybe the stuff is affordable in Japan, but hearing about $70-a-bottle Hibiki ( which I love) being artfully stirred with hand-carved ice cubes and soda into whisky highballs makes me a little queasy. Whenever I think of Japanese whisky, visions of highly-praised but obnoxiously-priced scotch replicas dance in my head.
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