Ichiro Akuto says the first single malt from Chichibu distillery is already being bought up about half a month before the official launch date in Japan.
The first expression of whisky from the distillery, which opened at the start of 2008 and therefore could not release whisky (which must be aged 3 years) until this year, will be released on Oct. 10 in Japan. It had its launch in Europe at Whisky Live Paris on Saturday. There are 7,400 bottles, half of which are destined for the foreign market.
All of the foreign bottles have already been bought up.
It was aged in 200-litre Bourbon barrels and is a vatting from 31 barrels. Akuto says the great differences between night and day temperatures at the distillery mean that the whisky has matured unusually quickly. It is cask strength at 61 percent alcohol.
A very rough translation of Akuto's comments on the taste of the dram: it has a citrus-peel fragrance, followed by lemon or orange dried fruits and, finally, a sweet flagrance similar to caramel or toffee. In the mouth, it has a creme caramel-like sweetness, with a creamy and thick feel on the tongue. A complex woodiness from the barrel lingers, according to Akuto.
The bottling will be launched in Japan on Oct. 10 at the Palace Hotel Omiya in Omiya, Saitama Prefecture, at the Whisky Party 2011. The event starts at 5pm. Tickets cost 6,000 yen.