Beam Suntory releases Japanese blended whisky
Beam Suntory has introduced Suntory Whisky Toki, a blend of malt and grain whiskies from its Hakushu, Yamazaki and Chita distilleries.
Chief blender Shinji Fukuyo is said to have taken “a fresh approach” to blending with new Suntory Whisky Toki, a combination of Hakushu American white oak cask malt whisky, Chita “heavy-type” grain whisky, and two Yamazaki malts.
The new release deviates from traditional blended whiskies by Beam Suntory, which usually feature Yamazaki malts as their key component, with grain whiskies merely acting as a broth or “dashi” to accentuate their flavours.
Suntory Whiky Toki “overturns the old relationship between malt and grain” by featuring Hakushu American white oak cask malt whisky — with its fresh, mellow, green apple notes — as one of the blend’s two pillars, complemented by Chita grain whisky, which “adds a clean taste with notes of sweetness and vanilla”.
The two components are “harmonised” with the addition of Yamazaki American white oak cask malt whisky, which adds roundness and introduced peach and custard aromas, and bolstered by “woody and bittersweet” Yamazaki Spanish oak cask malt whisky.
The resulting liquid offers basil, green apple, and honey on the nose, grapefruit, green grapes, peppermint, and thyme on the palate with a “subtly sweet and spicy finish” that leaves a hint of vanilla oak, white pepper and ginger.
Beam Suntory recommend enjoying the expression neat, on the rocks, as a highball or mixed as a cocktail.
Suntory Whisky Toki launches exclusively in the US this month and in Canada in July at the RPP of US$39.99.