Nikka Yoichi Peaty & Salty Single Malt Japanese Whisky (500ml)

Yoichi was set up by founder, Masataka Taketsuru on Japan's northern most island after he left Suntory in 1934. He chose Hokkaido because the climatic conditions reminded him of Scotland where he’d first studied whisky making. The house style is typically rich, peaty and masculine, acquiring a distinct aroma and body from direct heated distillation using a finely powdered coal - a traditional method that's hardly used today, even in Scotland. Usually only sold at the distillery, this one's named for the high proportion of peated whiskies used in its creation. Weighing in at 55% Alc./Vol., it should also be quite intense.

Other reviews... Liked the older 12 a lot. Colour: gold. Nose: bizarrely, it’s rather the shiest among them three. A rather round peat, say young Caol Ila ex-rejuvenated barrel or something. I know, a shortcut. Whiffs of iodine, cough medicine, almonds, oysters… With water: no, rather a soft Talisker. Mouth (neat): sweet peat! Lou Reed could have written a song about it. Oranges and grapefruits, as sweets and as fresh juices, plus brine and green pepper, as well as a large teapot of lapsang souchong. With water: same. It’s one of the easiest peaters I’ve tried this year (we’re in 2017, am I not right?) Finish: medium, easy, uncomplicated, perhaps a wee tad cardboardy? There is some salt(iness) but not much. Comments: perhaps does it mimic the Scottish peaters a little too much? But yeah, it’s good and flawless.
83 points - Serge Valentin, whiskyfun.com