From two sides of the Pacific ocean comes two distinct rye whiskies in two different styles, Nikka Japanese whisky and Old Potrero Rye whiskey.
Whisky has become big business in Japan, and there are many great choices from which to choose.
I had the good fortune to attend a Whisky Wednesday at Gordon’s DTX that not only featured Nikka Japanese whisky, but also offered a tasting of Old Potrero Rye Whiskey from Anchor Distilling & Importing in San Francisco.
It was an interesting pairing, delicate malts then strong ryes, but it was worth it.
Kelly McCarthy, the brand ambassador from Anchor Distilling, gave us what amounted to a Master class on each of these expressions, and I soaked it up.
(Really…you really went there, huh!)
Japanese whisky history
Kelly started by giving us a little history of whisky brewing in Japan, then a quickie lesson into the Coffey-type still used at Nikka. I’ll summarize, but if you just want to skip ahead to the tasting notes, I’ll meet up with you there.
In 1918, Masataka Taketsuru went to Scotland to study about making Scotch whisky. He came back to Japan to eventually become the first Japanese Master Distiller and founder of the Yoichi and Miyagikyo distilleries, both of which are under the Nikka brand.
The Coffey (continuous column) stills used at Miyagikyo remove some of the impurities that a pot still would leave behind, thus giving the product an oily, sweeter texture and delicate flavor.
In contrast, a pot still would make a more hearty, earthy whisky. Fun fact: it’s the Coffey still that makes vodka such a neutral alcohol.
Are you back with me? Eyes haven’t glazed over too much? Good…onto the tasting then!
[Side Note: the italicized notes below are from Anchor Distilling’s Portfolio Guide]
Nikka Japanese Whisky & Old Potrero Rye Whiskey
At Gordon’s DTX, presented by Kelly McCarthy, December 6, 2017
Nikka Pure Malt
- Nose: red fruit, clover honey, hay, peaches, white chocolate
- Taste: light body, slightly oily, caramel and floral, slightly beachy and smoky
- Finish: the white pepper lays on the sides of the tongue, the slight medicinal note lingers
- Comments: lots of flavor layers because it’s a malted blend. The Yoichi side of the blend brings the beachy flavor (it sits on the water), while the Miyagikyo brings that Highland-like delicate flavor (as it’s up in the foothills of Japan). I like this one the best of the 3 Nikkas presented
Nikka Coffey Malt
- Nose: more pronounced caramel & grain aroma, tropical fruit (mango, banana)
- Taste: fudgy and sweet, med-light body, a bit of pine
- Finish: the evergreen notes fade slowly
- Comments: a more intense version of the Pure Malt, good layered complexity
Nikka Coffey Grain
- Nose: very tropical immediately, a little bit of coffee in the background, light brown sugar
- Taste: light body, corn sweetness, delicate flavor with no hint of spice
- Finish: the corn sweetness lasts and lasts
- Comments: a little too sweet, almost cloying (it’s 95% corn & 5% malted barley)
Old Potrero 18th Century Rye
- Nose: nutty, smoky, clove spice
- Taste: rye immediately then gingerbread afterwards, light body, some smokiness
- Finish: fades to a soft pine (almost juniper and brown sugar
- Comments: it hits you in the face...like eating a caraway seed (unless that’s because I just tasted it after the Japanese whisky), malted rye; It's really good!
Old Potrero Straight Rye Whiskey
- Nose: softer nose, lightly rye, honey
- Taste: soft rye entry, pepper rises halfway then falls
- Finish: the cloves rise at the end, a light sweet hazelnut at the end
- Comments: it’s an approachable rye, not intimidating at all
Both these brands are good representations of their respective styles, and I would recommend them highly.
Take a leap from San Francisco to Japan across that little pond called the Pacific Ocean. You’ll be glad you did!
Slainté! L’chaim! Cheers!