YAMAZAKI

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that imported and sold wine. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri, who had been fascinated by whisky his entire life, decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Suntory Yamazaki 12 Year Old Single Malt Whisky is made from 100 percent malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japans legendary tea master. After the barley has been fermented, the wash is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland before the whisky is matured in casks made of three different types of wood: American, Spanish and Japanese oak (the Japanese oak adds an Asian twist to the whisky)."This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key." After aging for 12 years in Japans unique environment the constant changes in temperature and humidity force the wood and whisky to interact with each other the whisky is brought to proof before being bottled.Suntory Yamazaki 12 Year Old Single Malt Whisky has a golden honey color, along with a floral aroma that is accented by touches of spice and fruit. Rich and lush, the whisky has notes of dried stone fruits, toffee, buttered toast and pepper on the palate, which lead to a long and profound finish.Yamazaki 12 Year Old Single Malt Whisky earned the Double Gold Medal at the San Francisco World Spirits Competition in 2009 and 2013, and earned a score of 92 points from the Beverage Testing Institute.Pick up a bottle today!

In February of 1899, Shinjiro Torii opened a store in Osaka, Japan that sold imported wines. Within a decade, Toriis store began producing its own sweet grape wine called Akadama Port Wine. The wine became incredibly popular in Japan and in 1923, Torii fascinated by whisky decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a Japanese approach to distillation and chose a location for the distillery that offered a climate and terrain that were completely different to those of Scotland. As a result, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu just outside the city of Kyoto, which offers a warm, damp environment, ideal for the production and maturation of whisky.The Yamazaki 18 Year Old Single Malt Whisky is made from 100 percent malted barley, which is milled and mashed before being fermented in Suntorys proprietary wooden vats. After fermentation, the whisky is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland before being aged in casks made of three different types of woods: American, Spanish and Japanese oak (the Japanese oak adds an Asian twist to the whisky)."This is all done by hand the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura craftsmanship. You must watch and listen to how theyre made. In Japan, we say "use all 5 senses. Of course we learn from others, but our own senses are key."After aging for 18 years in Japans unique environment the constant changes in temperature and humidity affect the casks breathing and the interaction between the wood and the whisky the whisky is brought to proof before being bottled.The Yamazaki 18 Year Old Single Malt Whisky has a copper, bronze color with an aroma of raisins, apricots and coffee. The initial notes of dark chocolate, dried fruits and cinnamon give way to a long, profound finish that has a touch of sweetness.The Yamazaki 18 Year Old Single Malt Whisky has earned an astounding five Double Gold medals at the San Francisco World Spirits Competition, and was named "Best Other Whisky" in 2009, 2011 and 2012. It also earned a score of 96 points from the Beverage Tasting Institute and 95 points from Wine Enthusiast.Pick up a bottle of this highly-decorated whisky today!

In February 1899, Shinjiro Torii opened a store in Osaka, Japan that imported and sold wine. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri, who had been fascinated by whisky his entire life, decided to expand his business and began construction of the Yamazaki Distillery, Japans first-ever whisky distillery.Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain that were completely different to those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers the Katsura, Uji and Kizu that provide the warm, damp environment ideal for the production and maturation of whisky.Yamazaki Single Malts are made from 100 percent malted barley, which is milled and mashed before being fermented with water sourced from the foothills of Mount Tenno. The water is said to be have been preferred by Sen No Rikyu, Japans legendary tea master. After the barley has been fermented, the wash is distilled through Suntorys copper-pot stills the first of their kind outside of Scotland.Production of this expression is meticulously overseen by Mr Shinji Fukuyo, chief blender at the Yamazaki distillery. To craft this whisky Fukuyovisited the Northern region ofSpainto select the Spanish oak used to store the Oloroso Sherry. Carefully overseeing the entire process from selection of the wood, to the charring and the aging of the sherry. After three years the seasoned sherry casks are sent back to Suntorys Yamazaki distillery to mature an incredible blend of over 100 malt whiskies. After aging in Japans unique environment the constant changes in temperature and humidity force the wood and whisky to interact with each other.After maturation Fukuyo selects casks that strike a delicate balance of chemistry between the Yamazaki malt and sherry cask. The precise selection process of the Spanish oak, the treatment of the sherry casks, and the overall maturation process achieves an award winning quality.Pick up your bottle today!