Comments for Whisky Advocate Blog http://www.whiskyadvocateblog.com Fri, 18 May 2012 01:08:55 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Mike Miyamoto explains Hakushu Japanese whisky by Vin Kosewski http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162121 Vin Kosewski Fri, 18 May 2012 01:08:55 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162121 Thanks John for including our picture. My Japanese friends were thrilled when I sent them each a hard copy! Thanks John for including our picture. My Japanese friends were thrilled when I sent them each a hard copy!

]]> Comment on Mike Miyamoto explains Hakushu Japanese whisky by John Hansell http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162111 John Hansell Thu, 17 May 2012 01:37:52 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162111 Glad to have you as part of the family, Vin. Glad to have you as part of the family, Vin.

]]> Comment on Mike Miyamoto explains Hakushu Japanese whisky by Vin Kosewski http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162110 Vin Kosewski Thu, 17 May 2012 01:35:34 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162110 It is great to see Hakushu in the US. Japan has a lot of good whiskies and it is great to see exports. BTW, that's me on page 107 of the recent Whisky Advocate at Yamazaki! It is great to see Hakushu in the US. Japan has a lot of good whiskies and it is great to see exports.
BTW, that’s me on page 107 of the recent Whisky Advocate at Yamazaki!

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by sku http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162105 sku Wed, 16 May 2012 14:42:56 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162105 Hey, that's why Broom makes the big bucks. As far as I'm concerned, anytime I have to consult a dictionary while reading a whisky review, that's a reviewer that's done his job! Hey, that’s why Broom makes the big bucks. As far as I’m concerned, anytime I have to consult a dictionary while reading a whisky review, that’s a reviewer that’s done his job!

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by John Hansell http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162103 John Hansell Wed, 16 May 2012 11:15:06 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162103 Yeah, that's the first time I ever saw that word used in a whisky description! Yeah, that’s the first time I ever saw that word used in a whisky description!

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by kallaskander http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162102 kallaskander Wed, 16 May 2012 08:23:54 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162102 Hi there, yeah you can really see smell and taste how the distillery fights against her own casks both combatants clad in leather armour branding wooden shields and lances on the damp dunnage warehouse floor from the small hours of the night into the hours of the dawning of Eos as she rises in her iridescent glory over the Scottish hills and mountains. And that every day since 1970. Greetings kallaskander Hi there,

yeah you can really see smell and taste how the distillery fights against her own casks both combatants clad in leather armour branding wooden shields and lances on the damp dunnage warehouse floor from the small hours of the night into the hours of the dawning of Eos as she rises in her iridescent glory over the Scottish hills and mountains.
And that every day since 1970.

Greetings
kallaskander

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by MrTH http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162100 MrTH Wed, 16 May 2012 06:48:28 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162100 I would castigate you fellows for making light of Mr Broom's notes, but I'm laughing too hard. I would castigate you fellows for making light of Mr Broom’s notes, but I’m laughing too hard.

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by Florin http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162098 Florin Wed, 16 May 2012 06:07:45 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162098 I agree with you Sku, I love myself a good old crepuscular whisky -- but I must confess, I often find the mellow glow a turnoff. I prefer the ones with more pronounced iridescence, at their heart or elsewhere. So I'll have to hold on for #9. I agree with you Sku, I love myself a good old crepuscular whisky — but I must confess, I often find the mellow glow a turnoff. I prefer the ones with more pronounced iridescence, at their heart or elsewhere. So I’ll have to hold on for #9.

]]> Comment on Whisky Advocate’s #10 whisky of the summer 2012 issue by sku http://www.whiskyadvocateblog.com/2012/05/15/whisky-advocates-10-whisky-of-the-summer-2012-issue/#comment-162092 sku Tue, 15 May 2012 17:09:08 +0000 http://www.whiskyadvocateblog.com/?p=10551#comment-162092 I love crepuscular whiskies. I love crepuscular whiskies.

]]> Comment on Bourbon goes coastal by Joshua Powers http://www.whiskyadvocateblog.com/2012/05/02/bourbon-goes-coastal/#comment-162091 Joshua Powers Tue, 15 May 2012 16:28:17 +0000 http://www.whiskyadvocateblog.com/?p=10498#comment-162091 I would add to the two listed whiskeys--Balcones Brimstone. This is Texas BBQ in a bottle. I do not work for the company but if you are looking for smoky bourbon this is a whiskey for you. I also think adding scotch to the bourbon is cheating a little. No offense to those who love to blend but then I don't think it really should be called a bourbon. Balcones Brimstone is 100% Blue Corn and the smoke comes from Texas Oak. Available through online retailers for $55.99. I would add to the two listed whiskeys–Balcones Brimstone. This is Texas BBQ in a bottle. I do not work for the company but if you are looking for smoky bourbon this is a whiskey for you. I also think adding scotch to the bourbon is cheating a little. No offense to those who love to blend but then I don’t think it really should be called a bourbon. Balcones Brimstone is 100% Blue Corn and the smoke comes from Texas Oak. Available through online retailers for $55.99.

]]> Comment on Mike Miyamoto explains Hakushu Japanese whisky by Neyah White http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162086 Neyah White Mon, 14 May 2012 17:36:18 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162086 Hello, Neyah White here, I am a Brand Ambassador for Suntory in the West. J, I'm very glad you had a chance to taste with Mike, he is a real gem and I still learn something new every time I taste with him. M, in answer to your question, the heavily peated, or 'smoky' portion of Hakushu, is aged in American Oak ususally. Very little mizunara is used at Hakushu. We know that whisky in Japanese Oak matures more slowly than whisky in barrels of the more usual species. Suntory also noticed that it seems to take even longer at the high altitude of this distillery. Combine these two factors with high rate of evaporation that Japanese Oak barrels tend to have and you end up with a very inefficent/expensive malt. I'm sure it has potential to taste lovely but it is just not meant to be. Hello,

Neyah White here, I am a Brand Ambassador for Suntory in the West.

J, I’m very glad you had a chance to taste with Mike, he is a real gem and I still learn something new every time I taste with him.

M, in answer to your question, the heavily peated, or ‘smoky’ portion of Hakushu, is aged in American Oak ususally.

Very little mizunara is used at Hakushu. We know that whisky in Japanese Oak matures more slowly than whisky in barrels of the more usual species. Suntory also noticed that it seems to take even longer at the high altitude of this distillery. Combine these two factors with high rate of evaporation that Japanese Oak barrels tend to have and you end up with a very inefficent/expensive malt. I’m sure it has potential to taste lovely but it is just not meant to be.

]]> Comment on Mike Miyamoto explains Hakushu Japanese whisky by Louis http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162085 Louis Mon, 14 May 2012 13:59:47 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162085 I tried the Hakashu 12 at Whiskyfest NYC last fall. It is amazing how they managed to capture what the Yamazaki 12 does relative to day, the Glenmorangie 10 over to a peated whisky. There is that wonderful introspective quality that differentiates Hakashu 12 from the Islay's we are used to. I tried the Hakashu 12 at Whiskyfest NYC last fall. It is amazing how they managed to capture what the Yamazaki 12 does relative to day, the Glenmorangie 10 over to a peated whisky. There is that wonderful introspective quality that differentiates Hakashu 12 from the Islay’s we are used to.

]]> Comment on Review: Masterson’s Straight Rye Whiskey Batch #3 by I_SPEY http://www.whiskyadvocateblog.com/2011/11/27/review-mastersons-straight-rye-whiskey-batch-3/#comment-162074 I_SPEY Sun, 13 May 2012 12:24:53 +0000 http://www.whiskyadvocateblog.com/?p=9491#comment-162074 see this link: http://www.whiskydesignaward.com/?wppa-album=1&wppa-topten=10&wppa-occur=2&wppa-photo=102 see this link: http://www.whiskydesignaward.com/?wppa-album=1&wppa-topten=10&wppa-occur=2&wppa-photo=102

]]> Comment on Review: Masterson’s Straight Rye Whiskey Batch #3 by I_SPEY http://www.whiskyadvocateblog.com/2011/11/27/review-mastersons-straight-rye-whiskey-batch-3/#comment-162072 I_SPEY Sun, 13 May 2012 12:06:30 +0000 http://www.whiskyadvocateblog.com/?p=9491#comment-162072 Hi there, I'm from Holland(officially The Netherlands!) and apart from the whisky(not for sale in Europe - ;)) I love the design! Hi there, I’m from Holland(officially The Netherlands!) and apart from the whisky(not for sale in Europe – ;) ) I love the design!

]]> Comment on Mike Miyamoto explains Hakushu Japanese whisky by sam k http://www.whiskyadvocateblog.com/2012/05/11/mike-miyamoto-explains-hakushu/#comment-162066 sam k Sat, 12 May 2012 13:25:57 +0000 http://www.whiskyadvocateblog.com/?p=10606#comment-162066 Now THAT redefines "a day at the office!" Now THAT redefines “a day at the office!”

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