Origin: Japan
Type: Single Malt Japanese Whisky
Strength: 53.5%ABV
Ageing casks: Ex-Bourbon
Chillfiltered: No
Added colouring: No
Owner: Venture Whisky
Average price: € 308.00
Official website: –
In many ways, the story of the Chichibu distillery is reminiscent of many that have sprung up recently in Scotland: a passion for whisky, the courage to open a business in the midst of a crisis, a very clear vision of what one wants to get out of their stills.
And Ichiro Akuto, its founder, really believed in Japanese whisky, to the point of founding the company in the midst of the collapse of the industry in his homeland, in 2004, after more than 30 years since the last distillery opened in Japan, and turning on the stills four years later.
The Akuto family had centuries-old roots in the world of distillation, and Ichiro had already worked in the distillery also dedicated to whisky, Hanyo, but when the family business was sold due to the crisis in 2004, the new owners decided to close Hanyo, from which Ichiro managed to save several casks, at the time stored in the warehouses of another distillery.
Ichiro, like Masataka Taketsuru, went to ‘learn the trade’ in Scotland, touring several distilleries including Benromach, Kilchoman and Daftmill, bringing all his new knowledge back home to finally fire up the stills in 2008.
Small size with only two (small) stills, raw materials of both foreign and local origin (malted in-house), a lot of craftsmanship and little technology: all elements that have made Chichibu one of the most sought-after (and expensive) labels on the market.
The sixth edition of this peated version, which debuted in 2012 and has been missing since 2018 (the tenth anniversary year), matured between five and seven years with 11,000 bottles at cask strength.
Tasting Notes
On the nose, the peat weaves its way through the different levels of toastiness evoked by the aromas, between pastry and fruit, combining toasted marshmallows with a lemon tartlet fresh from the oven, slipping between grilled peach, mango and apricot, malt biscuits and coconut and cocoa pralines. Sometimes the smoke takes on body and darkens, of burnt wood and herbs, sometimes it dips into the sea, picking up an iodised, almost medicinal vein. Along the length, the thread of a burnt vegetable soul gathers the aromas into a harmonious whole.
On the palate, the arboreal side wins the race, with mowing and wood thrown into the bonfire along with lots (and lots) of coastal notes, between seafood (oysters, but also mussels au gratin) and brine, with a distinct spiciness that sizzles with ginger, black pepper, coriander and aniseed. The spirit of confectionery follows close behind, receding into pastries (short pastry, biscuits, even brioche), always burnt, with fruit suspended between fresh (peach, apple, pear) and jam (apricot, lemon and ginger). Aromatic herbs punctuate the aromas, with rosemary and sage sizzling on the barbecue.
The finish is fairly long, with the spices being punctuated by a summary of impressions: pastry, fruity, marine, vegetable, framed by a still-living bonfire.
It betrays its youth in drinking, but it’s a thoroughbred colt that kicks and puffs with energetic vigour, without losing control of its rich aromatic palette.
Wish there were more like it.
Vote: 89/100