The Friskey Whiskey Podcast

EP 16: Friskey Whiskian State of Address

Join MikeD and TI as they give an update on some of the happenings going on with The Friskey Whiskey. We introduce some of our merch we have been working on, talk about ideas for where we're headed as well as dive into a couple of bourbons. If you want to see the merch rather than hearing about it, head on over to our YouTube channel!
 
Noah Mills ($59.99 / 114 proof )History: Noah Mills, a visionary distiller with a passion for the art of whiskey-making, established the Noah Mills Distillery in 1885.  Noah believed that true bourbon should embody the essence of its origins and showcase the distinct flavors of the region. Using the finest locally sourced ingredients, Noah Mills crafted his bourbon with a blend of corn, rye, and malted barley. Each batch was carefully distilled and aged in charred oak barrels, allowing the bourbon to develop its unique character and smoothness over time.
Like many distilleries of the era, the Prohibition in the United States dealt a severe blow to Noah Mills Distillery. Forced to cease operations in 1920, the distillery's legacy seemed to come to an abrupt end. After the repeal of Prohibition in 1933, Noah's descendants revived the family distillery. They meticulously preserved the original recipes, techniques, and dedication to quality that Noah had instilled. Today they source their bourbon from Bernheim Distillery located in Louisville. Noah Mills' focus is on blending and aging to produce their family’s bourbon.
Tasting Profile: Cinnamon, allspice, vanilla, oak, mint, cream, caramel
 
Kentucky Owl 10yr  ($99.99 / 96 proof)History: Kentucky Owl was founded by Charles Mortimer Dedman in 1879, operating until prohibition became law in 1916. At this point, the government seized some 250,00 gallons of Kentucky Owl, taking it away for safekeeping.One night, the warehouse where the bourbon was stored burned to the ground. Oddly, for a building filled with alcohol, the fire lasted only a matter of hours, leading many to suspect the entire Kentucky Owl  stock had been whisked away by organized crime to fuel their booming speakeasies. Number one suspect was Al Capone.
A hundred years later, the great, great-grandson of C.M Dedman, Dixon Dedman revived the family business and set about blending a bourbon worthy of the Kentucky Owl  name. Six years of rigorous research and experimentation lead to the first new whiskey to carry the Kentucky Owl  name and since 2017 a series of unique batches have been produced to much acclaim. Along with Kentucky Owl, they make the brand Wiseman bourbon.
Tasting Profile: Floral,  toasty sourdough, red apples, banana bread, graham crackers, toffee, citrus , sweet cinnamon

EP 15: Battle of the Ryes: Part 3

In this episode MikeD and TI do the third battle of the ryes! We are back for round 3 and this one proved to be an interesting experience! Join us as we taste and give our opinions on Braddock Oak Rye, Sazerac Rye and New Southern Revival Rye.
 
Braddock Rye (41.99) (VA)History: Produced by Catoctin Creek distillery.  Braddock Oak Rye is produced in the Virginia Blue Ridge Mountains from the finest rye grain and aged in charred new oak barrels.  Each batch is fermented, distilled and bottled entirely by hand. Founded in 2009, by Becky and Scott Harris as the first legal distillery in Loudoun County since before Prohibition. They are located in Purcellville, Virginia, in the heart of the Loudoun Valley. Virginia is the birthplace of American whiskey, and at Catoctin Creek. The name "Catoctin" is a regional name. Pronounced Ka-TOCK-tin, the name derives from the Indian tribal name "Kittocton" which, legend has it, meant "place of many deer". Catoctin describes a range of mountains and the creek which flows picturesquely past the distillery and into the Potomac River and Chesapeake Watershed. On the bottle: In 1755, soldiers marching through Virginia sipped the local whisky under the spreading branches of the Braddock Oak. It's mark on the landscape is echoed by the mark of the oak on this exceptional whisky. The spice of the rye is mellowed with oak to create an exceptionally smooth whisky with timeless character and elegance.
Tasting Profile: sweet oak, leather, light spice, light sweet tobacco, pepper, spicy
 
Sazerac Rye (29.99)  (KY) History: Part of the Buffalo Trace family. The story of Sazerac Rye dates back to the early 19th century when Antoine Peychaud, a New Orleans apothecary, created a recipe for a medical  elixir containing a blend of bitters and brandy. This elixir was served in a specific type of glass called a "coquetier," which is French for an egg cup. Over time, the name "coquetier" was Americanized to "cocktail," and Peychaud's creation became known as the "cocktail." In 1838, a Creole immigrant named Thomas H. Handy acquired a bar called the Merchants Exchange Coffee House in New Orleans. Handy, recognizing the growing popularity of the cocktail, started serving a variation of the drink using Sazerac Cognac as the base spirit. The cocktail became widely popular, and Handy eventually purchased the Sazerac brand in 1869, changing the recipe to feature American rye whiskey instead of cognac. Handy's acquisition of the Sazerac brand marked the beginning of the Sazerac Company's involvement in the whiskey industry. The company continued to produce and distribute Sazerac Rye during the late 19th and early 20th centuries, despite challenges such as Prohibition, which outlawed the production and sale of alcoholic beverages in the United States from 1920 to 1933.Today, Sazerac Rye is crafted using a blend of corn, rye, and malted barley in a distillery located in Frankfort, Kentucky. It is aged in charred oak barrels and is known for its bold, spicy flavor profile. The brand has gained a loyal following among whiskey enthusiasts and mixologists, who appreciate its historical significance and its contribution to the classic cocktail culture.
Tasting Profile: Oak, leather, molasses, all-spice, mint, eucalyptus, cinnamon, vanilla , pepper
 
New Southern Revival Rye (61.99) (SC)History: Produced by the High Wire Distilling Company. Located in the heart of historic downtown Charleston, SC, High Wire Distilling Company is dedicated to making premium, small batch spirits. First operating distillery since prohibition.  Founded by husband and wife team, Scott Blackwell and Ann Marshall, High Wire was born of a desire to introduce small batch, handmade, craft spirits to South Carolina. Scott, a Culinary Institute of America trained baker, applies his knowledge of artisanal grains and culinary techniques to the spirits he creates. With a main focus on local, unique ingredients, the distillery also features an apothecary area where experimental bench formulas can be created and tested in a small-scale format.  In addition to their core products, High Wire also produces a series of limited edition creations only available at certain times of the year. The location for High Wire Distilling is as unique as the spirits—a rustic 6,000 square foot warehouse located on Upper King Street. Spacious with a vintage industrial feel, the Production Area features a 20ft high, barreled ceiling and a beautiful, hand-hammered, copper still as a focal point.
Made with a locally sourced 100% Wrens Abruzzi rye, an heirloom grain grown in the Carolinas for centuries and prized for its hardy backbone and complex nutty flavors. We process the rye in its raw (unmalted) state allowing the rich cereal sweetness of this flavorful grain to shine through.
Tasting Profile: Sweet, floral notes, marshmallow, nutty, spicy, caramel, oak, apple, cinnamon, biscuit

EP 14: The States of Whiskey, Vol 2

Join MikeD and TI as we take another trip around the US. This time we're heading from Florida up 95 to New York then taking the long way over to California.
 
Stolen (42.99) History: Started St.Petersburg, FL. Stolen Whiskey begins with a group of whiskey enthusiasts who are passionate about discovering new and innovative ways to create exceptional spirits. Inspired by the rich heritage of whiskey production, they set out on a mission to reimagine the aging process and create a whiskey that would stand out in a crowded market. One of the key aspects that sets Stolen Whiskey apart is its unconventional approach to barrel aging. Instead of relying solely on traditional oak barrels, the brand embraces a technique known as "barrel finishing." This involves taking mature whiskey and aging it for an additional period in barrels that previously held other spirits, such as rum, tequila, or wine. This unique process imparts distinct flavors and nuances to the whiskey, resulting in a range of complex and intriguing expressions. Stolen also produces a Rye and a line of Rums
About Stolen Whisky:Aged eleven years in American oak barrels, it’s a highly-awarded, single-grain American whiskey. It is finished in a secondary barrel and steeped with toasted oak staves. As a result Stolen 11yr old has a rich and bold flavor profile, yet it is exceptionally smooth and light on the palate.
Tasting Profile: corn, sweet, hints of mint, vanilla, oak char, marzipan, butter, dark fruits, cherries and chocolate
 
Hudson Whiskey - Bright lights, big bourbon (46.99)History: The Idea was to make whiskey in New York for the first time since prohibition. In 2001, Ralph Erenzo had a wild idea to move upstate and start a distillery (Tuthilltown Spirits), way back before there was a craft distiller in every neighborhood across the US. Ralph didn’t play by the rules. He fought for his whiskey, and challenged the government to change the laws for craft distillers everywhere This made Hudson Whiskey one of the pioneers of the modern craft distilling movement in the United States. Now craft distilling is everywhere — with over 1,800 distilleries in the US, and over 180 in New York alone. And like New York itself, their whiskey is in a class of its own. Thanks to high-quality grain from local family farmers and straight up, undiluted mashbills. In 2003, Hudson Whiskey released its first product—the Hudson Baby Bourbon. This release marked a significant milestone as it was the first bourbon whiskey to be legally produced in New York since Prohibition. In 2010, Tuthilltown Spirits caught the attention of spirits industry giant William Grant & Sons, known for its portfolio of renowned Scotch whiskies and other spirits. Impressed by the craftsmanship and authenticity of Hudson Whiskey, William Grant & Sons acquired the brand, enabling it to reach a wider audience and benefit from the company's global distribution network.
Tasting Profile: rich vanilla, oak, stone fruit, corn bread, caramel, cashew
 
Ammunition Bourbon (39.99)History: The history of Ammunition Bourbon can be traced back to its origins in the United States during the 19th century. The story begins with a group of whiskey enthusiasts who were inspired by the rich distilling traditions of Kentucky. With a passion for crafting exceptional bourbon, they set out to create a brand that would embody the spirit of American heritage and craftsmanship. Years of meticulous experimentation, blending, and refinement led to the development of the signature Ammunition Bourbon recipe. This also led to variations that include limited-edition releases, single barrel selections, and unique finishes, providing whiskey lovers with a diverse range of options to explore. This experimentation led to their Cabernet casks line. Currently under the ownership of  winemaker Daylight Wine & Spirits to produce their Cabernet casks selection. Distilled in small batches in Sonoma, CA. They also make a Straight Rye Whiskey  finished in Pinot Noir barrels.
Tasting Profile: wine, fruits, Macadamia nut cookies, stone fruit, oak, citrus, lemongrass, tobacco, light cherries

EP 13: Scotch, Scotch, and more Scotch

Join MikeD and TI as we take a stroll through the misty hills of Scotland and the flavors of some of the well known Scotch whisky of the area. We're taking a look at The Balvenie, Compass Box, Johnnie Walker and The Dalmore.
 
The Balvenie (Speyside) Caribbean Cask 14yr:History: The history of The Balvenie whiskey begins in the picturesque region of Speyside, Scotland, in the 19th century. The story goes that William Grant, a farmer who had been working as a manager at the Mortlach distillery for over 20 years, decided to start his own distillery. Together with his seven sons and two daughters, he began construction of the Balvenie distillery in 1892. In 1893, the first casks of Balvenie whiskey were laid down to mature. The Grants were patient and refused to release any whiskey until it had reached the perfect age. They believed in the importance of quality and craftsmanship, and this philosophy has been passed down through the generations.
In 1957, William Grant & Sons, the company that owned the Balvenie distillery, introduced the first-ever single malt whiskey. This was a significant departure from the blended whiskeys that dominated the market at the time. The Balvenie was one of the pioneers in this new category of whiskey, and it quickly gained a reputation for excellence. Over the years, the Balvenie distillery has continued to innovate. In 1971, they introduced a double maturation process, where the whiskey is matured in two different types of casks. They continue to use locally sourced ingredients and traditional methods, and the whiskey is still matured in the same warehouses where it was laid down over a century ago. The Balvenie Caribbean Cask 14 year old single malt whisky has been matured in traditional oak whisky casks for 14 years, and then ‘finished’ in casks that previously held Caribbean rum.
Tasting Profile: Sweet vanilla, honey, tropical fruits, caramel, passion fruit, oak, red apple, sweet, spicy
 
Compass Box: The Spaniard:History: Back in 2000, John Glaser was working for a large UK distiller (marketing director for Johnnie Walker) when he realized that there was so much that hadn’t yet been explored in the world of Scotch whisky. An American living in London, he decided to do something refreshingly different and bring the joys of Scotch whisky to more people in exciting new ways. So, he started Compass Box, an inventive company based on the long-lost model of the Scotch whisky blending house, but with a forward-looking approach and an unrelenting desire to create deliciousness. Originally working from his kitchen, Compass Box has grown over the years and now has two dedicated Blending Rooms in London. Also they have their own stocks of maturing whiskies in Scotland.
The Spaniard:Whiskies aged in Spanish Wine Casks: The name is a nod to John Glaser's chance encounter with a man in the South of Spain, where he was introduced to Sherry for the first time. (suggested cocktail: Highball with Ginger Ale: 2oz whiskey , top with chilled Ginger ale)
Tasting Profile: Orange, Dried Cherry, Chocolate, Vanilla, Cake, Almonds, Raisin, Toasted, Spicy
 
Johnnie Walker Celebratory:Johnnie Walker whiskey began in 1819 in Kilmarnock, Scotland. John Walker, the son of a farmer, opened a grocery store in the town, which sold a range of goods including tea, coffee, spices, and whiskey. It was during this time that John began to experiment with blending different whiskies together to create a unique and consistent flavor. John's son, Alexander, inherited the grocery store and continued his father's legacy. In 1867, Alexander began using the iconic square bottle and label design that is still used today. He also introduced the brand's first color-coded labels, which distinguished the different blends based on their strength and flavor.
In 1909, Johnnie Walker was awarded a royal warrant by King Edward VII, which allowed the brand to use the words "By Appointment to Her Majesty the Queen" on its labels. This endorsement helped to establish Johnnie Walker as a prestigious and premium brand. The brand's reputation for quality and consistency continued to grow, and it became the best-selling Scotch whisky in the world. Celebratory brings back the tradition from 200 years ago. The blend’s unique strength is similar to that of their Old Highland Whisky sold during that era.
Tasting Profile: sweet dried raisins, spice, marzipan, roasted nuts, icing sweetness, gentle peat, soft pepper
 
The Dalmore (highland) 15yr:History: Dalmore's heritage dates back to 1263. It was in this year that Colin of Kintail, Chief of the Clan Mackenzie, saved King Alexander III from the fury of a charging stag. In recognition of this noble act the King granted the Mackenzie Clan the right to use the 12 pointed Royal stag emblem on their coat of arms. When descendants of the Clan became owners of The Dalmore distillery in 1867, the Royal Stag became the recognisable icon that proudly adorns each bottle of The Dalmore today; an emblem which encapsulates a rich past whilst also embodying a promise that The Dalmore will remain at the pinnacle of single malt. The Dalmore house style derives from a close and trusted relationship that was forged with sherry house González Byass over 100 years ago. The rare casks, which have previously held 30 year old Matusalem oloroso sherry, are exclusive to The Dalmore. These casks enrich the signature chocolate and orange character of our whisky with rich and nutty flavors.
Tasting Profile: Orange, Cinnamon, nutmeg, vanilla, ginger, crushed apples, Caramelized orange, rich dark chocolate
 
Bonus Bottle: The Glenlivet 15 year French Oak Reserve
 

EP 12: All in the Family

Join MikeD and TI as we discover the flavors of the Sazerac family of whiskeys. Tonight we sip on some of the popular whiskeys; Buffalo Trace, Weller Special Reserve and Eagle Rare.
 
Buffalo Trace:History: Buffalo Trace bourbon is a premium bourbon whiskey produced by the Buffalo Trace Distillery in Frankfort, Kentucky. The distillery has a long and storied history, dating back to 1773 when a distillery called the Leestown Distillery was established on the banks of the Kentucky River. Over the years, the distillery changed hands several times and underwent various renovations and expansions.
In 1857, the distillery was purchased by E.H. Taylor Jr., a prominent businessman and distiller who is often credited with revolutionizing the bourbon industry. Under Taylor's ownership, the distillery was renamed the O.F.C. Distillery and a renewed focus was placed on producing high-quality bourbons.In 1870, the distillery was purchased by George T. Stagg, who continued to produce some of the finest bourbons in Kentucky. Stagg also introduced several innovations to the distilling process, including the use of steam power and the introduction of copper fermentation tanks.
Over the years, the distillery changed hands several more times, but the focus on producing high-quality bourbons remained the same. In 1999, the distillery was renamed the Buffalo Trace Distillery, and a renewed emphasis was placed on producing premium bourbons.
Today, Buffalo Trace bourbon is produced using the finest ingredients and traditional distilling methods. The whiskey is made from a mash bill of corn, rye, and barley and is aged for a minimum of eight years in charred oak barrels. It is bottled at 90 proof and has a smooth, complex flavor profile with notes of caramel, vanilla, and oak.
Tasting Profile: vanilla, mint, molasses, notes of brown sugar, spice, oak, toffee, dark fruit and anise.
 
Weller Special Reserve:History: William Larue Weller was born in 1825 in Nelson County, Kentucky, and grew up in a family of distillers. In the mid-19th century, he began experimenting with different bourbon recipes and eventually developed the wheated bourbon recipe that would become the basis for Weller bourbon. 
Weller, a pioneer in the bourbon industry who is credited with creating the first bourbon recipe that used wheat instead of rye as the secondary grain. Weller's wheated bourbon recipe was a departure from the traditional bourbon recipe. He believed that wheat produced a smoother, milder flavor profile than rye and that it was better suited for aging in oak barrels. His wheated bourbon recipe was an instant success and quickly gained a reputation as one of the best bourbons in Kentucky. At some point he also hired Julian Van Winkle a.k.a Pappy.
Weller continued to distill bourbon until his death in 1899. His legacy lived on, however, and his distillery W.L. Weller & Sons was merged with A. Ph. Stitzel Distillery to become the Stitzel-Weller Distillery. The Stitzel-Weller Distillery produced Weller bourbon for many years, but eventually went out of business in the 1990s. Today, the Weller brand is owned by the Buffalo Trace Distillery, which acquired the recipe and the brand in the 1990s
Weller Special Reserve is essentially the same whiskey as Pappy Van Winkle in recipe. It is most closely related to the Old Rip Van Winkle 10-year, however it is aged in a different location from Pappy. Also, Buffalo Trace will not confirm how long it is aged for. This means that for a fraction of the cost you can get a very similar nose and flavor as the Pappy line.
Tasting Profile: Caramel, honey, butterscotch, soft woodiness, and honeysuckle.
 
Eagle Rare:History: In 1975, Eagle Rare Bourbon was introduced by Four Roses (owned by Seagrams) and Master Distiller Charles L. Beam. Beam was inducted into the Bourbon Hall of Fame posthumously in 2010. Eagle Rare was created in part to compete with another bird-themed bourbon which also happened to be distilled to ER’s original proof: 101. It was distilled at the Old Prentice Distillery in Lawrenceburg, which later became and is currently the home of Four Roses.
In 1989 Sazerac purchased the ER brand and bottled whiskey they sourced for a few years (possibly from Heaven Hill) before they bought the Buffalo Trace distillery (then known as the George T. Stagg Distillery) in 1992. During this era, many of the Eagle Rare labels had a location listed as New Orleans because Sazerac was headquartered there, although that does not mean the product was actually bottled in The Big Easy. The last labels with New Orleans listed on them were likely bottled around 1997.
In 2005, Buffalo Trace discontinued the 10-year old, 101 proof expression, along with the older bottles and label, in favor of a 10-year-old, 90 proof single barrel offering that you find on shelves today. The recipe is part of the Buffalo Trace mash bill #1, a low rye mash bill that is also used for bourbons like Buffalo Trace and E.H. Taylor Small Batch.
Tasting Profile: Toffee, hints of orange peel, herbs, honey, leather, oak, dry, candied almonds and rich cocoa.

EP 11: Bourbon Under $30

Join MikeD and TI as we try some bourbons under $30. We welcome our guest Vivian to join us as we try bourbons from Buffalo Trace, Cooper's Craft and George Dickel!
 
Ancient Age:History: The Ancient Age Distillery has been in operation since 1896. Over the years it changed hands a number of times until it ultimately came under the ownership of Buffalo Trace.  Ancient Age is an entry-level bourbon produced with Buffalo Trace's high-rye Bourbon mash bill, known as Mash Bill #2. This brand has been around since 1946, and has been aged for 36 months.
Taste Profile: Corn, caramel, vanilla, spice, toffee and citrus
 
Coopers Craft:History: Coopers' Craft is owned by Brown-Forman company (own Jack Daniels) that dates back to 1870 and is located in the historic Whiskey Row district of Louisville, Kentucky. The Coopers Craft distillery is named after the Coopers family (barrel makers) who play a crucial role in the bourbon-making process. Since 1946 Coopers' Craft is unique in that it is the only major distillery to have its own barrel cooperage, allowing for complete control over the barrel-making process. The proprietary toasting process that they use is intended to bring out the flavors of the wood in the barrels, which can influence the taste and character of the finished bourbon.
Taste Profile: Toasted, oak, baked apple, citrus, custard, spice, hints of fruit
 
George Dickel 8 year Bourbon:History: George A. Dickel was born in Germany in 1818 and moved to the United States in 1844. He started a retail business in Nashville, Tennessee, in the 1850s and began selling liquor in 1861. After the Civil War (1865), he operated a liquor store in Nashville and eventually bought a large share of the Cascade Hollow Distillery, which was initially known as Cascade Whiskey. However, prohibition in Tennessee in 1910 forced the distillery to move to Kentucky, where it continued to produce whiskey until national prohibition took place in 1917. After prohibition was repealed in 1933, Geo A Dickle's Cascade Kentucky Straight Bourbon Whiskey was marketed in the 1940s. The distillery moved back to Tennessee in 1959, and George Dickel Tennessee Whiskey was first bottled in 1964.
Taste Profile: Molasses, vanilla, toffee, apricot, honey, cherry, orange, sweet cream, oak
 
Cigar: Alma Del Fuego Candente

EP 10: Battle of the Ryes: Part 2

In this episode MikeD and TI do a battle of the ryes! We are back for round 2 and this one proved to be an interesting experience! Join us as we taste and give our opinions on Knob Creek Rye, Uncle Nearest Rye and WhistlePig Small Batch Rye.
 
Knob Creek Rye:History: First released in 1992, by Booker Noe the 6th generation Master Distiller, who is the grandson of Jim Beam. Now under the direction of Fred Noe. Knob Creek 9 year old bourbon became a prized member of the  Beam Small Batch Bourbon Collection, along with Basil Hayden, Baker’s, and Booker’s. Knob Creek aims to recapture a pre-prohibition style bourbon, with more time spent in the barrel, and bottled at a higher proof. This bourbon is named for the creek that ran behind Abraham Lincoln’s childhood home in Kentucky. The Knob Creek label was first in use in 1898. It was owned at the time by the Penn-Maryland Corp., a division of National Distillers. Jim Beam purchased National Distillers In 1987, and Knob Creek was resurrected.
Taste Profile: black pepper, vanilla, caramel, oak, rich spice, apple, rye, floral notes, hints of leather
 
Uncle Nearest Rye:History: Uncle Nearest is named for master distiller Nathan "Nearest" Green, a former slave who taught Jack Daniel distilling in the 1800s. Known as Uncle Nearest, Nathan "Nearest" Green has been acknowledged since 2016 as the first African-American master distiller on record in the United States. The brand Uncle Nearest debuted in 2017. Their first three whiskey releases are named after the year Nearest was born (1820), the year he was credited with perfecting the Lincoln County Distilling Process (1856), and the year he retired (1884). In September 2022, Uncle Nearest released its first rye whiskey, Uncle Nearest Uncut/Unfiltered Straight Rye Whiskey.
Taste Profile: buttery, honey, licorice, pear, caraway seed, pine, clove, eucalyptus, dried orange, oak, vanilla, cinnamon, banana, earthy
 
Whistle Pig Small Batch Rye (10yr):History: Raj Peter Bhakta founded WhistlePig in 2007 after purchasing a dairy farm in Shoreham, Vermont. He teamed up with former Maker's Mark Master Distiller David Pickerell (a legend in American whiskey who passed away in 2018) to develop a rye whiskey that took on the farm's new name.
Taste Profile: Allspice, orange peel, anise, oak, char, caramel, vanilla, rye spice, mint, warm butterscotch
 
Cigar: Jaime Garcia Reserva Especial Robusto

EP 9: Bring in the Japanese

Join MikeD and TI for a trip across the Pacific as we try whiskys from Japan! In this episode we try out whisky from Suntory, Kaiyō and Tenjaku!
 
Suntory Toki Whisky:
History: Over a century ago, the House of Suntory was built on one man’s dream. Shinjiro Torii wanted to create something new and special. Against the backdrop of the Japanese Meiji Era, a period of rapid modernization during which Japan opened its eyes to the West for inspiration, young Shinjiro grew into an entrepreneur, maker and doer. In 1923. Inspired by the riches of Japan’s nature, he chose the region for its reputed soft water, unique climate and distinct seasons—all of which would contribute to the distinctive Japanese character of Suntory whiskies.1929 Suntory was introduced as Japan's first whiskey but it failed.1936 - made gin1937 - Suntory Whiskey Kakubin is introduced and becomes the heart and soul of Japanese whisky. Kakubin remains Japan's top-selling whisky by value today.1956: made VodkaAs of today they make 8 different brands of whiskey
Toki means "time" in Japanese: It is blended Japanese whisky that is both groundbreaking and timeless.
Taste Profile: Basil, apple, honey, grapefruit, peppermint, thyme, spicy, hints of vanilla, pepper and ginger
Cocktail Suggestions: 
Highball: Whiskey , soda, grapefruit peel Old Fashioned: ¼ honey, 3-4 dashes of Grapefruit bitters, Grapefruit peel 
 
Kaiyō Mizunara Oak Whisky:
History: The Kaiyō Whisky project started around 12 years ago. It was born out of a team involved with the Hennessey side of LVMH, and specifically Eric Horowitz of Kelt
This whisky is matured in the finest Mizunara oak casks. Our pioneering research into the effect of wood selection on whisky maturation has led to the development of bespoke barrels, crafted from slow growth, air-seasoned wood from hand-selected trees. These casks are handmade due to Mizunara oaks' delicate wood grain. This spirit is gently matured in traditional style for many years before it embarks on its unique sea voyage. Mizunara oak casks are the most expensive casks in the world.
Ocean Matured: It is centuries’ old knowledge that the amalgamation of the salt ocean air and a distant sea voyage enriches whisky. To further enhance our whisky, it too, embarks on its own journey through the seas from Osaka Japan which lasts up to three months. The result of the sea voyage and maturation is our whisky’s distinct chronicle of its journey, a diary, if you will, into its depths. Just as no two stories are identical, neither is each sea voyage with factors including the motion of the seas’ waves, temperature changes, and variations of weather and air pressure all contributing to the whisky’s aging effect. This produces an inimitable kismet between spirit and Mizunara oak casks resulting in an intricately exquisite finish to our whisky.
Taste Profile: vanilla, ripe dried fruit, hint of cherry
 
Tenjaku Pure Malt Whisky:
History: Tenjaku is created in the city of Fuefuki, located in the eastern part of the Kofu Basin in Yamanashi Prefecture. This fertile land encircled by soaring peaks, with the Chichibu mountains rising to the north and the Misaka range to the south, is renowned as Japan’s top peach and grape-producing region. Looking towards Mt. Fuji and the Southern Alps, it is a place blessed with boundless nature, with verdant forests, beautiful orchards, hot springs, and crystal clear streams.Drawing together the individual characteristics of each unprocessed whisky for a harmonious, exquisitely balanced finish – our Master Blender, Kenji Watanabe has perfected this delicate blending technique that is unique to Japan. With countless tasting and smelling sessions, the important processes involved in creating a blend see sophisticated techniques employed by a craftsman who applies his past experience in creating whiskies and extensive knowledge of flavors and aromas cultivated through many years of winemaking.
Taste Profile: Pears, banana bread, custard, creamy oak, spice, elderflower
 
Cigar: CAO MX2 Toro