Highlands

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Ah, settle in and let me whisk you away on a journey through the rich, amber depths of whisky, the tantalizing dance of flavors on your palate, and the art of collecting and tasting this liquid gold. This tale begins in a haven of spirits known as Whisky Base, owned by my dear friend CJ. Guiding me through the world of spirits, CJ, with his encyclopedic knowledge of whisky, became my mentor in the realm of luxury liquor. 

Whisky Base, nestled in the heart of Rotterdam, The Netherlands, where I spent my early twenties, exuded an aura of warmth and sophistication. As I stepped through the door, I was greeted by the rich scent of aged whisky, teasing my senses with promises of exquisite delights. CJ, with his infectious enthusiasm and passion for whisky, welcomed me with a knowing smile, ready to embark on a tasting adventure.

My journey into the world of whisky began with a dram carefully selected by CJ himself. It was a single malt Scotch, aged to perfection and bursting with layers of complexity. It was a highland whisky. A 30 year old single cask Ben Nevis, bottled at cask strength. As I took that first sip, I was transported to a realm of pure bliss, where time seemed to stand still and all that mattered was the exquisite pleasure of whisky swirling on my tongue. He then added a drop of water that opened up the spirit. The rest is history…

 

Much like an aficionado of cigars, I began to explore the vast landscape of whisky, from smoky Islay malts to delicate Speysides, each offering its own unique expression of flavour and character. With CJ as my guide, I delved deeper into the art of tasting, learning to discern subtle notes of peat, oak, and caramel with each sip.

One of my favourite whiskeys at the moment, just like many others along the way, is actually Japanese. Yes Japan, they are arguably the best whiskey makers in the world right now.  Let me tell you how it all started.

Masataka Taketsuru, was born on June 20, 1894, to a family that had owned a sake brewery since 1733, he traveled to Scotland in 1918 to study organic chemistry and distilling. He then returned to Japan establishing a whisky distillery at Suntory and founded his own distilling company, Nikka Whisky, in 1934.

In December 1918, he arrived in Scotland and enrolled at the University of Glasgow, where he studied organic chemistry in the summer of 1919. Taketsuru studied under Thomas Stewart Patterson, the Gardiner Chair of Chemistry.
In April 1919, Taketsuru began his apprenticeship at Longmorn distillery in Strathspey, Scotland, and then in July at James Calder & Co.’s Bo’ness distillery in the Lowlands region. On 8 January 1920, he married Jessie Roberta “Rita” Cowan of Middlecroft, Kirkintilloch, despite opposition from both their families. Initially, they lived in Campbeltown and his last apprenticeship began in May 1920 at Hazelburn distillery (purchased in 1920 by Mackie & Co., then owners of Springbank) before moving to Japan later in November 1920 via New York and Seattle.

After returning to Japan, Taketsuru worked at Kotobukiya, which would later become Suntory, where he helped establish a whisky distillery just outside of Kyoto. In 1934 he founded his own distilling company, Dai Nippon Kaju K.K., in Yoichi on the northern Japanese island of Hokkaido. He believed that this part of Japan was the most similar to Scotland. He later renamed the company Nikka. Nikka whisky was first sold in October 1940.

 

“Whisky making is an act of cooperation between the blessings of nature and the wisdom of man.”
Masataka Taketsuru

 

The bottle I want to talk to you about today is Suntory’s Toki. The new one. And It is not bad. Not bad at all. As a matter of fact, for 50 bucks or so, I don’t think you can find any other bottle of whisky that is better right now in any Canadian liquor store…. which is not the worst thing happening in this country.

 

Suntory Toki’s notes are not the ones of a 50 dollar whisky….

Nose: Soft orchard fruits and thyme honey are joined by a helping of peppermint in the backdrop.

Palate: More green apple on the palate leads along bright citrus notes from pink grapefruit. Bitter herbs, toasted almonds and vanilla oak linger underneath.

Finish: White pepper and ginger add spice to the finish.

It exceeds any expectation….

A blended whisky from The House of Suntory’s three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition to another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky.

Fun fact: ‘Toki’ means ‘time’ in Japanese.

But whisky tasting is not just about the liquid in the glass; it is a journey of discovery, a voyage of the senses that opened my eyes to a world of history, tradition, and craftsmanship. Just as cigars have their stories, so do whiskies, each bottle a testament to the dedication and passion of the distillers who crafted it.

Whisky Base became a gathering place for fellow enthusiasts, eager to share their love of whisky and swap tales of their favourite drams. Here, amidst the clink of glasses and the murmur of conversation, friendships were forged and memories were made, all over a shared appreciation for the water of life.

My uncle played a pivotal role in my whisky journey. A connoisseur in his own right, my uncle is a collector of rare and vintage whiskies, each bottle a treasure trove of history and heritage. Sitting by his side, I listened intently as he regaled me with stories of whiskies long gone, their flavours preserved in amber for future generations to savour.

Deep underneath our farm in our cellar, we keep the 3 most valuable things in my family. Our wealth and legacy. The wine, the whisky and the pickles.

Since the day I came into this world the 9th of July, 1997, my grandparents along with my parents, my uncles and my aunts started “collecting” bottles of wine. Bottles of wine that we make on the farm each year, as we have a vineyard on the property.  I have no idea how many thousands of bottles are down there right now, since I haven’t been back home in almost 9 years. But I can only imagine. And now with my whisky collection growing, my uncle should maybe drink some of his bottles and clear some space up for me. As for the pickles they are sacred and we cannot rush them. I guess I will have to drink a lot of wine to make more space for my whisky.  Sounds like a great plan for this summer. 🙂

As the years passed, my love for whisky only deepened, fueled by the guidance of CJ, the wisdom of my uncle, and the countless moments of joy shared with friends old and new.

“Too much of anything is bad, but too much good whiskey is barely enough.” – Mark Twain

And so, I raise a glass to Whisky Base, to CJ, to my Uncle, and to the journey of whisky, with all its complexities, nuances, and pleasures. Here’s to the swirling amber depths, the rich aroma, and the timeless memories that whisky brings. Sláinte, my friend, to the journey of whisky and the stories it holds.



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