A world renowned Japanese blend, Hibiki 17 Year Old is made with aged malt and grain whiskies from Suntory's distilleries. Initially released in 1989, the blend is matured in Japanese Mizunara oak casks at Yamazaki. Hibiki means harmony, which has certainly been achieved in this wonderful and iconic blend. Tasting Note by The Chaps at Master of Malt Nose Quite full. There are notes of honey and wax, resin and oak. There are notes of gentle smoke and cacao, hints of cooked fruit and a nutty note. Palate Sweet and rich. There are crisp notes of mixed peels, raisin and custard with a little zest and plenty of oak. Finish Long with notes of oak and cocoa and sherried peels. About Hibiki 17 Year Old Japanese Whisky Hibiki 17 Year Old Japanese Whisky is crafted from a blend of over 30 unique whiskies produced at both Yamazaki Distillery and Hakushu Distillery, including some that have matured in previously-used Umeshu casks (Umeshu casks are specially coopered casks that are used in the maturation of plum liqueur). "This is all done by hand — the traditional way," says Osamu Abe, the manager of Yamazaki Distillery, referring to the cooperage taking place at the distillery. "This is called yagura — craftsmanship. You must watch and listen to how they're made. In Japan, we say "˜use all 5 senses.' Of course we learn from others, but our own senses are key." After each whisky used to craft Hibiki Whisky has matured for a minimum of 17 years, the whisky is brought to proof using pure Japanese spring water. Hibiki, which translates to "resonance" in English, echos the unique environment in which the whisky is distilled and matured. Hibiki 17 has an aroma of peaches, melons, apricots and lemon leaves that gives to notes of black cherry, toffee vanilla and oak on the palate. The finish sweet and fruity, with a touch of lychee. Hibiki 17 Year earned the Gold Medal at the International Spirits Competition in 2012 and 2013. In addition, it was named the "Best Japanese Blended Whisky" at the World Whiskies Awards. About Hibiki In February 1899, Shinjiro Torii opened a store in Osaka, Japan, that traded in imported wines. Within a decade, Torii began producing his own sweet grape wine called Akadama Port Wine, which became wildly popular throughout the country. In 1923, Torri — fascinated by whisky his entire life — decided to expand his business and began constructing the Yamazaki Distillery, Japan's first-ever whisky distillery. Although inspired by traditional Scottish distilleries, Torii envisioned a uniquely Japanese approach to whisky and chose a location for his distillery that offered a climate and terrain utterly different from those of Scotland. Nestled on the periphery of Kyoto, Yamazaki Distillery is situated at the confluence of three rivers — the Katsura, Uji, and Kizu — that provide the warm, damp environment ideal for the production and maturation of whisky. Fifty years after the construction of Yamazaki Distillery, Keizo Saji inherited his father's vision and constructed Suntory's second distillery. Situated amidst the deep forests of Mount Kaikomagatake in Japan's southern Alps, the Hakushu Distillery enjoys a unique microclimate as a result of being surrounded by nearly 6,000 varieties of plants and thousand-year-old granite rocks. Explore all Hibiki bottles >> About Japanese Whisky Although maybe not be the first Spirit you would think of when Japan is mentioned; the Japanese make one of the best types of whisky in the world. It’s heavily influenced by scotch but with smoother and delicate notes. The history of the Japanese whisky is not even a century old, but in this short time, the Japanese blended and single malts have taken over the world by storm and can easily go against their whisk(e)y counterparts from across the globe.