"Rice" whisky? Not only can drink, but more than you think
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https://youtu.be/01Kdk7VyShM |
When I go to a friend's wine shop for a drink, my friend will always play the above short film. Although the show is an old and young man, the editor is still very embarrassed. I can't help but put my fingers in my ears.
In fact, the editor has always wanted to write an introduction to "whale whisky". After all, "rice whisky" is quite controversial, and there is very little relevant information.
Of course, not only "whales" are introduced here, the editor also found other "rice whiskeys", which have also appeared in whiskyfun. Instead of being obsessed with being picky about text specifications, it's better to let go of your arms and taste all kinds of novel things, and you may be able to discover unexpected surprises.
(Just look at the length of the Various Spirits list in Whiskyfun to know how big the world is. (=°Д°=))
FYI, roughly speaking, distilled liquor made from grains is called whisky, and distilled liquor made from fruit is called brandy, is it fruit and grains? It's called specialty liquor .
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Môtô Whisky (Glutinous Rice) Origin: United States
It uses glutinous rice. The official website has two versions: 4-year-old and Unaged, and the latter can also be marked as whiskey, which is very American.
Whiskyfun reviewed the 3-month-old version, with a score of only 60. The adjectives used are not common, with acidity. After all, it is only 3-month-old, and it is probably drinking New Make.
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Ohishi Whisky Cask 1204 Origin: Japan
The single barrel reviewed by Whiskyfun, and it is Sherry Cask, 80 points, cake, caramel, peanut butter, fermented earthy riesling, others do not understand, what is salsify?
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Holy Distillery 'Amazing Grace' Cask 43 Origin: Taiwan
The same single barrel, the same score of 80 points, the evaluation is like liqueur, orange, spice, lavender, dried fish, umami, what is myrtle?
Taiwan is not just Omar and Kavalan.
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Distillerie de Paris 'Rice' Origin: Paris, I mean France.
As high as 87 points, the adjectives are more familiar and do not elaborate. On the contrary, this Distillerie de Paris is very interesting. It is a mosquito-shaped scale, and everything is distilled. Malt, Rum, Vodka, Gin have good reviews, and there are perfumes.
87 points, would love to try it.
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Before introducing "whale", let's take a look at an interesting one.
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Eddu 21yo 'Graal' (Buckwheat) Origin: France
Buckwheat, the distillery has released its first buckwheat whisky in 2002. This bottle is estimated to be a single barrel and has a score of 88.
After reading the wine reviews, I have found it very attractive. Serge described it as old cognac, fresh and fruity, very interesting.
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Finally, the "whale"
Kujira Whisky
"Whale" is produced in Okinawa and has a long history. Its producer, Kumesen Shuzo, was established in 1952, but in fact, Kumesen is closely related to Changguang Shuzo, which is an ancient brewery with a history of making Awamori for more than 130 years.
The rice whiskeys introduced above are all very young, and even their production distilleries are not that long. The use of rice distilled spirits to age in wooden barrels is an attempt to comply with the whisky boom. But "Whale"'s rice whisky has been poured into wooden barrels more than 30 years ago.
Of course, the reason is not that the head of the distillery has a flash of inspiration and foresees the current whisky trend, but only because Okinawa was a US military base at that time, and these soldiers were not used to the local traditional shochu.
Therefore, the sake brewer aged the rice distilled liquor in oak barrels to produce a flavor close to that of American bourbon whiskey, in order to attract the consumption of the US military.
Now, many years later, some ancient oak-aged rice distilled spirits have been passed down to create these strange and precious bottlings.
The following wine reviews are written by a small group, and everyone will take a look.
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Kujira 10yo This is clearly American bourbon style, sweet cream, caramel, wood toasted, woody spices like licorice, cinnamon, cloves, etc.
With the gummy rum, it still tastes like bourbon, just not like grain whisky, which is weak in texture and flavor, which is a good thing.
Neat on the palate, a good mix of Rum and Bourbon.
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Kujira 20yo (Discontinued)
This bottle is a little softer, light-bodied, quite balanced on the palate, very light on gums, complex and harmonious, soft and sweet caramel pudding, berry jam, sweet woody spice, smoky, ripe, sweet and approachable. Sweeter than most 21-year-old single malts, the alcohol is more mellow and has a noble texture. |
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Kujira 30yo (Discontinued) Back then, I had to write a wine review, so I had the opportunity to try it.
The aroma is very intense, heavy oak, like a very old Rum or Cognac, with a caramel tinge.
Full-bodied and strong, with caramel, sweet berry jam, woody tannins with a hint of herbal bitterness.
It's very delicious, and it's much thicker than 20 years. It's a precious experience that can't be found.
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There is also 31yo launched last year. I heard that it is 30yo plus sherry finished. It is limited to 999 bottles and the asking price is $24,000.
I heard that there will be more years to come...
Whether cask-aged rice distilled liquor can be called whisky, the norms vary from country to country, but anyway, interesting things might as well try it, right?
I would love to get the two French bottles above, but it seems difficult.
What fun things have you had before? You can share with me.