Savouring nine decades of history

I spent 25 years in the hospitality business and during this time, I had the opportunity to taste thousands of wines from many different countries. Tasting so many styles and varieties allowed me to decipher nuances of quality in every type of wine. It was those years of tasting experience that worked in my favour when I was introduced to Japanese whisky for the very first time.

My curiosity was piqued in 2009 when I attended yet another wine event put on by my friend Pascal from Montreal. Mixed into this wine event was a table with Japanese whisky. I was intrigued, but didn’t expect much to come out of this. After all, what is Japanese whisky? I’d never heard of whisky coming out of Japan and I’d been in the hospitality business for 25 years. I thought I’d be polite and at least taste it.

The young woman at the table was Geraldine Landier, export director from La Maison du Whisky in Paris. Well, that sounded impressive, so let’s see what she has for me. She spoke about the whisky and the story behind the product, but I was more interested in tasting the whisky than talking about it. The first whisky she poured for me was Nikka From the Barrel. I smelled the whisky and my senses perked. I smelled it a second time and my intrigue was triggered much more than I had expected. My mind said, “Wow.” I tasted the whisky and I’d never tasted anything like this before. My senses were in overdrive, but I needed to keep calm and collected. I wrote my notes. I was excited, but still reserved.

The next whisky was the Miyagikyo 12 Year Old. I nosed it and again the incredible aromas of red fruits and malt invaded my senses without mercy. I absolutely had to taste this whisky. The wow factor was no longer a wow but reality. This whisky was even better than the first. Is that possible? Something special was happening here and it was getting scary.

The third dram was Yoichi 10 Year Old. I nosed it and I couldn’t believe what I was experiencing at this table. It was a revelation and a sensory overload. The amazing aromas of ripe fruits, spices and smoke complemented by refined power, balance and deep complexity. These whiskies spoke of identity and a sense of place. I was overwhelmed by the consistent quality of these whiskies. I had stumbled upon something special. Nikka Whisky filled my soul and I was determined to make everyone discover and experience what I had experienced that first day I tasted their whiskies.

I now appreciate the fascinating story of Japanese whisky, which began with a courageous and dedicated young man, Masataka Taketsuru, who made the arduous trip to Scotland and became the very first Japanese person ever to learn the art of making whisky from the Scotch masters of that time. He brought this knowledge back to Japan and became known as the father of Japanese whisky. He opened the first Nikka distillery in 1934 in Yoichi and this year marks Nikka’s 90th anniversary. Congratulations!

We are very proud to have brought Nikka into Western Canada and share our excitement with all the Nikka fans out there. We have to thank all the enthusiasts, retailers and bars/restaurants that have given Nikka an important presence here. I’m happy to know that many whisky fans share the same excitement and interest in Nikka Whisky as I do. I did not lie when I said, “Wow.”

Kampai!

Natino Bellantoni, President, Enoteca Bacco

THIS POST IS SPONSORED BY:

Enoteca Bacco Importers of Fine Wines & Spirits
EnotecaBacco.ca