Suntory Whisky To Release Yamazaki Sherry Cask 2016

Suntory Whisky, the pioneer of Japanese Whisky, will launch the Yamazaki Sherry Cask 2016 into the Australian market in February 2016. 

The Yamazaki Sherry Cask has been created for lovers of complex, refined, yet subtle tastes. Only 246 bottles will be available for sale in specialist whisky retailers and bars. 

In 2015, Jim Murray’s Whisky Bible awarded the Yamazaki Sherry Cask 2013 “World Whisky of the Year”. The new 2016 blend incorporates the same whiskies that created the 2013’s base with an additional two years maturation as well as adding various rare sherry cask single malt whiskies, some of which are over 25 years old.  

Created by Chief Blender and Great Grandson of founder Shinjiro Torii, Shinji Fukuyo, the Yamazaki Sherry Cask 2016 is a deliberate design, choosing from over a hundred malt whiskies.

While sherry casks are both revered and feared for their strong character, Shinji Fukuyo selects only casks that hold a delicate balance of chemistry between the Yamazaki malt, and sherry cask, thereby enhancing Yamazaki’s characteristically rich and multifaceted flavour.

“Shinji Fukuyo has designed a journey in this whisky. The Yamazaki Sherry Cask 2016 is undeniably where Spain meets Japan in the form of a whisky. To fully enjoy this journey, Fukuyo recommends the whisky first be served neat to showcase its nose.

On its own, there is a clear and fresh top note. A raisin-like, deep sweetness that is both elegant and rich,” Narelle McDonald, Beam Suntory Marketing Manager for Premium Brands, said.

“You immediately taste the complexity of this liquid, and the fine balance of maturity and delicateness. Served on the rocks, the flavour opens as you begin to taste the Delaware grape-like sweetness and its slightly bitter acidity. When cut with water, there is a soft sweetness that blossoms like the first apples of the harvest,” said McDonald.

Sherry cask whisky has been a constant staple of the Suntory Whisky portfolio since 1924; a year after the distillery began construction. Shinjiro Torii started making Suntory Whisky in sherry casks imported from southern Spain, which he had originally used to blend his famous Akadama Sweet Wine.

Today, Chief Blender Shinji Fukuyo visits the Northern region of Spain himself to ensure that it is his selection of Spanish oak to be sent to the “bodegas” sherry wineries to be made into sherry casks used to store their Oloroso Sherry.

Fukuyo carefully oversees this entire process, from the selection and making of the casks, to the charring, and the aging of their sherry. After three years of aging, the sherry casks are sent back to Suntory Whisky, ready to receive what becomes the distinguished Yamazaki Single Malt Whisky.

The Yamazaki Sherry Cask 2016 will be available in selected specialist whisky retailers and bars from February 2016.

Diageo Australia unveils high-tech warehouse in Sydney

Diageo Australia, maker of well-known liquor brands such as Johnnie Walker and Bundaberg Rum, has unveiled a 26,000 pallet capacity warehouse in Sydney’s western suburbs.

Diageo’s Global Head of Supply, David Cutter officially opened the Huntingwood-based warehouse following a 20-month project, which saw the company invest $21.5 million in the new facility.

The warehouse is located alongside Diageo Australia’s primary manufacturing site in Huntingwood.

According to Diageo Australia Supply Director, Joe Russo the investment in the warehouse will deliver considerable cost savings to Diageo and cements Diageo’s commitment to manufacturing in Australia in the long term.

Prior to building the new warehouse, Diageo stored most of its inventory at a third party facility. With the new warehouse now on its doorstep, Diageo Australia will reduce its carbon emissions by 110 metric tonnes of carbon dioxide annually – the equivalent of taking 35 standard passenger vehicles off the road every year.

This carbon reduction will contribute to Diageo’s 2020 target of reducing absolute greenhouse gas emissions from direct operations by 50%, plus 30% across its total supply chain.

Cutter said Diageo’s recently announced 2020 Sustainability and Responsibility targets reflect the need to better manage water stewardship and carbon emissions across Diageo’s total supply chain.

“This forward thinking, holistic approach to sustainability means that we will work even harder with suppliers globally to decouple the growth of our business from our impact on the environment,” Cutter said.

Work on the facility began in May 2014. State-of-the-art technology allowed it to be built with a smaller than average footprint of 5,000m2

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