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An outstanding single malt from the Yoichi distillery, highly rated by whisky critics - Jim Murray awarded it 95 points. Incredibly mature, even for a 20 year old dram. Delicious!
The nose is very rich and curious. There are notes of coal gas, salt, cedar, honey and vanilla cream. A little caramel and toffee and a nutty, oily note. The palate is very rich and spiced with notes of crisp orchard fruits, anise and cream. The finish is long and gentle sherried with a faint herbal note.
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This whisky is NOT the YOICHI 20 that won the WWW!The YOICHI 20 that won is: YOICHI 20 since 1987See the Nikka Link here under and the confusion will be revealedhttp://www.nikka.com/eng/award/index.html#wwa_yoichi
12th November 2011
i tried this as part of the extreme whisky tasting set and i was blown away by how tasty this whisky is. i'm no good with tasting notes but this was very moreish and the flavour stayed on my tongue for hours..
28th December 2010
Batch 16G14CQuiet a huge, high toned alcoholic nose of Oloroso sherry and ‘quelle horreur’ a stinky struck match heads sulphur note!!! What is this doing here?? And on the 2009 World Whisky of the Year??? Scandalous! Yes, there is a serious depth of cinnamon coated orange fruit, dark malt, demarara sugar, dried figs, and walnuts, but there’s no escaping the ruinous sulphur! I have to say that the nose on the 15 year old is considerably better in my opinion.The palate opens with the sulphur note. Ignoring that there is a lovely depth of burnt toffee, walnuts, dates, prunes and cinnamon spices. The sherry sits in the background and is not as invasive as it is on the nose. The alcohol is piquant and in passing leaves hints of rich, plumy fruit followed by some marzipan and burnt butter. There is no ignoring the enormity and complexity, but still the sulphur lingers and grates at the senses – This could have been a stunning dram and worth of the World Whisky of the year accolade. The finish is superb, meandering its way to a charred wood, dark chocolate-tannin finish. With water the sherry aroma/ flavour is pushed back a bit and if anything emphasises the sulphur! Lighter and juicier now with more ‘spirit character’ than wood. A touch of salt/ chlorine freshness now appears as does a sugar coating to the fruit, and the cask dutiful adds a nutty nuance. I can’t believe that this was just a rogue batch as Jim Murray mentions this sulphur note in two separate batches that he’s tasted. It would appear that he and the judges of the World Whisky panel are a lot more forgiving than I am – Sulphur is a fault, full stop and it really ruins my appreciation of an otherwise exceptional dram.
8th July 2010