culture

Iwai

Reviewed by: Ted

Iwai

Japanese culture is intriguingly dichotomous in nature. On one hand you have a proud culture with ancient, beautiful and highly ritualised traditions such as the tea ceremony. On the other hand, as anyone who has had the confusing pleasure of watching a Japanese gameshow can attest, there is a definite kooky streak to the inhabitants of the Land of the Rising Sun.

This duality of nature can also extend to the whisky that the Japanese produce. Shinshu Mars Distillery, located in Nagano Prefecture, was built by the Hombo family in 1985 but was closed in 1992 due to a decline in the local whisky market. It reopened in 2011 and is apparently considered to be well respected in the Japanese market. So far so traditional; it’s the whisky that they produce that’s a bit weird.

Iwai, named after Kiichiro Iwai who designed the stills, is one of the base releases for Shinshu Mars. According to one of the few bits of information written in English on the packaging it is aged in small bourbon casks, which rather confused me when I first opened the box. Instead of the normal pale straw colour that you would expect from a bourbon barrel aged whisky, the Iwai is instead the deep, rich amber colour of a whisky aged in port or sherry casks… Or one that’s had E150 caramel colouring added to spruce it up a bit, which was a thought that crossed my mind until I stumbled across a rather curious nugget of information.

Turns out that mash bill for the Iwai is mostly corn, with malted barley making up the remainder. So for all intents and purposes, the Iwai is essentially a Japanese bourbon! How mad is that!? No wonder the colour is so dark. The flavours also make much more sense when considered in the context of an American whisky rather than the Scottish style that is predominantly produced in Japan.

The nose of the Iwai is dominated by sweet, buttery caramel which hangs fat and low. Underneath sits hints of rose petals, vanilla and almonds, with a touch of salt thrown in at the end. You occasionally hit a bit of a rough edge, but it doesn’t throw things out too much. On the palate the Iwai is thick and oily, with a dull spiciness that crawls over the front of the tongue. Sticky dried fruits, aromatic spices and a grating of fresh ginger stroll casually through the middle, while the finish is gentle and tingly, with a slight apple sign-off.

While the Iwai isn’t the best Japanese whisky you will ever taste, it’s certainly one of the most interesting. There definitely isn’t anything else like it kicking about in Japan (at least that I’ve encountered). To be honest, it’s probably better than quite a few cheap real Bourbons. But then, the Japanese have always been good at taking the ideas of the west, tinkering about with them a bit, and then adding their own quirky spin to make something that is all their own.

★★

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Starward Single Malt

Reviewed by: Nick

Starward

Regular readers of this blog would be forgiven for thinking that all of Australia’s world class whisky is produced in my home state of Tasmania. While I’ll still claim that most of it is, I will readily admit that some stellar drams are being produced on that tiny island up north, which some refer to as the Australian mainland.

One of the most exciting up-and-coming distilleries in the New World of whisky making is the appropriately named ‘New World Whisky Distillery’, which has been releasing whisky since 2013 under the name Starward. And there is a lot to like about it.

For a start, there’s the location. New World is based in Melbourne, the cultural hub of the country (sorry Sydney), and with a bar onsite at the distillery the city has gained a wonderful venue to sample spirits straight from the metaphorical horse’s mouth.

Secondly, there is the label. Starward is an alluring name for a whisky and the gold constellations streaking across a black background capture this image perfectly.

Thirdly there is the price. Australian whisky has the reputation for a remarkably full-bodied flavour, although at an equally remarkable full-bodied price. Starward bucks this trend, providing a local drop that will not break the bank (although perhaps dent the wallet a bit).

Finally, and unquestionably most importantly, there is the flavour. On the nose it is lively: this is a young whisky, but it is far from immature. There are notes of oranges, chardonnay and toffee. No doubting the country of this whisky’s origin.

On the palate there are certainly notes of the raisiny flavours emparted by sherry barrel maturation, although technically speaking, the barrels contained Apera: sherry made in Australia not Spain. Sweetness spreads across the tongue and the orange returns, this time with chocolate, giving a jaffa-like taste. I also picked up elements of glacé cherries and raspberry shortcake. As you do.

The finish is short, but not disappointingly so. There are hints of oak to be found as well as spicy, peppery elements. It is certainly pleasing enough to encourage a second sip!

While the Starward is not the most subtle or nuanced whisky you are ever likely to come across, it is undoubtedly really pleasant to drink. The distillery itself sums it up best with its claim: “Just like the country in which it is made, Starward is youthful, rich and bright”.

It is also just across the water. Whisky Waffle may have to pay it a visit sometime…

★★★