Domo Arigato

All of the unknown wonders of wine that used to enthrall me, the unknown varietals and the history of the regions, are now unfortunately known to me.  It's great to have a wine education but it takes the mystery and excitement out of it.  Whiskey used to have the same effect on me, but now I'm an industry professional and I know a lot about what's going on.  However, I know absolutely nothing about what's going on in Japan because what's going on in Japan is staying in Japan.  We only get three whiskies imported to the U.S. and they're all form Suntory.  However, Neyah White and I hung out this afternoon and he brought me some special treats.  I don't have the time or the memory to fill in the details, but I feel like a second podcast about the other Japanese distilleries will be necessary very soon.  There is so much I want to learn and Neyah is a fantastic educator.  Here are a few more photos of what was consumed. 

When you listen to Neyah talk about these whiskies you can't help but get excited.  Some are using 100% japanese oak!  Crazy expensive and so different - they taste like they have curry!

A legendary blend of whiskies made by father and son.  Amazing.

This one is off the charts.  No plum wine aged malt in this (only in the 12), but the salty finish is mind-blowing.  Neyah said they obsess about the water in Japan and it makes all the difference.  I wish we were that obsessive because if water can make whiskey taste like this, sign me up for the H2O class.  More about these whiskies soon.

-David Driscoll