Hanyu 2000
| Category | JAPANESE |
| Distillery | Hanyu |
| Bottler | Distillery Bottling |
| Bottling Series | - |
| Vintage | 2000 |
| Bottled Year | 2013 |
| Age | - |
| Cask Type | Quarter Cask Finish |
| Cask Number | - |
| Bottles Released | - |
| ABV | 57.4% |
| Volume | 700 ml |
| Label | - |
| Country | Japan |
| Region | - |
Flavor Profile
Tasting Notes
Colour
light amber
air Nose
certainly an older whisky profile after all these youngsters. It’s also what I’d term a more classical Japanese style. That is to say hot paprika, polished hardwoods, firecrackers, pot pourri, exotic teas, light soy sauce, meat stocks, sandalwood and hints of old medicines. With water: gets fatty, oilier, sootier, more towards mushrooms, leaf mulch, butterbean paste and damp tobacco leaf. A slight grubbiness emerges
restaurant Palate
slightly mushroomy and rather earthy with bitter chocolate, black tea, herbal extracts, soot, lime leaf, mild curry powder and things like black pepper, truffle and graphite oil. It’s very good but a tad tough, which is something that I find with most Hanyus. With water: more wood spices, caraway, fruity chilli, paprika, leather, strong black tea, five spice, star anise and bitter herbal extracts like Unicum. Some gingerbread, horseradish and cumin
timer Finish
good length although not the longest. Towards dried tropical fruit chunks such as mango and papaya as well as red fruit teas, lime cordial, wood shavings, light tar extracts and more herbal, menthol, medical touches
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