Introduction by BillieBLVD
I always watch what I eat before I smoke and drink because some foods have an adverse affect on the flavor profiles of the cigar, spirit, or combination of the two. Suffice it to say that while we all have different palates we also have commonalities that deserve to be acknowledged. Mexican food or any spicy food for that matter can distract the palate but there is nothing better than steak and potatoes along with espresso and a light desert to prepare the mouth and throat for a cigar pairing. In reading the article "No Fish Before Tasting Whisky" we get a firsthand perspective on what a master blender for Suntory's Hibiki line that underscores how sensitive his palate truly is.
As the popularity of Japanese whisky continues to grow, it has been a challenge for producers to keep up with demand.
So it has become more common for distilleries to roll out whiskies with no age statement on the bottles, even though purists may turn up their noses at what they consider to be an inferior product.
In the case of Japanese distillery Suntory, its age-statement whiskies such as the 12-, 17- and 25-Year-Old Hibiki are highly sought after.
To cope with the demand, Beam Suntory put out a range of no-age-statement Yamazaki and Hakushu whiskies, labelled Distiller's Reserve, in Singapore last year. They are considered to be entry-level whiskies.
In April, a new whisky called Hibiki Japanese Harmony was introduced.
It is a blend of at least 10 malt and grain whiskies, aged in five types of casks from Suntory's Yamazaki, Hakushu and Chita distilleries.
It was developed by Suntory's fourth chief blender Shinji Fukuyo, 54, who was in town recently for its launch.
Japanese Harmony is blended from American white oak malt whiskies, rare mizunara (Japanese oak), and are sherry malt whiskies.
All these are also used in the Hibiki range of age-statement whiskies - the 17-, 21- and 30-Year-Old - which is why
Mr Fukuyo calls the latest release the "core of the Hibiki brand"