Japanese food and Japanese whisky.
I'm not a great whisky fan, I do like some milder ones, but I like the idea of Japanese whisky. Plus it was a chance to meet up with a friend who does really like whisky.
We arrived at the venue, Tsuru, picked our seats and settled in. We started with a Mizuwari (whisky and water), then moved through a series of stronger flavoured whiskies, each accompanied by food. There was a slight change in the order of the whiskies, we had :
- Yamazaki 10 year old (in the Mizuwari).
- Hakushu 10 yo.
- Hibiki 12 yo - my favourite.
- Nikka from the barrel (the only whisky here not from Suntory)
- Yamazaki 18 yo.
I was looking forward to having a chat with my friends, but our host Neil from Cask Strength had different ideas. He clearly knew his stuff, and was keen to make sure we knew his stuff too. Fair play, some people there were probably really interested, but the stuff I heard was whisky 101 : all it's flavour from the wooden casks, that sort of thing.
Good food, good whisky, good company.
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