Tiffany’s New York Bar calls itself the Capital of Whisky in Hong Kong. Positioned on the Intercontinental Grand Stanford Resort, it affords one of many largest choices of whiskies within the metropolis.
Supervisor Lars Ruecker despatched me a collection of their newest bottlings, together with a Mars Tsunuki 2017 and Kavalan Solist 2014 bottled for Hong Kong Whisky Competition 2024.
Invergordon 36 yo 1988 (48,7%, Cask 88 for Tiffany’s New York Bar 2024, PX sherry end #Z22/07080, 240 btl.)
Nostril: as a substitute of the anticipated vanilla / coconut mixture, I’m getting a sourness of the sherry cask. Then salted peanuts and leathery notes, with bitter plums and crimson apples. A wee trace of pipe tobacco within the distance. I most likely wouldn’t have acknowledged this as a grain whisky.
Mouth: now the buttery vanilla and coconut sweetness is noticeable within the background, however the sherry is on the identical stage. Hints of gingerbread and brown sugar, a little bit chocolate and bitter plums. Then again to candy cereals, together with natural tea, baking spice and a slight trace of vermouth. Some salted caramel too.
End: fairly lengthy, with bittersweet sherry notes, some salty wooden and blackcurrant.
Good to see this grain divert from the frequent vanilla / coconut / glue profile. Not the smoothest model of sherry maybe, however it definitely provides complexity. Attention-grabbing choice. Out there from the Grand Stanford on-line store.
The subsequent whisky is a Glenlivet 2006, additionally from a sherry cask. Signatory Classic launched dozens of those casks over the previous few years, typically superb. The label was impressed by a well-known automotive photographer who stayed within the Grand Stanford resort.
Glenlivet 17 yo 2006 (54,8%, Signatory Classic ‘Excessive Octane’ for Tiffany’s New York Bar 2023, first fill sherry butt #900795, 153 btl.)
Nostril: a fruitier model of sherry. Raisins, redcurrants and raspberry jam, together with floral honey and hints of toffee. Somewhat creamy and candied. Then it turns into drier, on tobacco and cocoa coated nuts. Delicate hints of leather-based too.
Mouth: actually fruity once more. Extra crimson berries and grapes, with orange marmalade, toffee and butterscotch. Then crimson apples with honey drizzle, gentle citrusy notes and hints of cinnamon. Hints of roasted espresso seem in direction of the top, in addition to some (measured) oaky notes. Just a few drops of water assist to spherical off the sides.
End: lengthy and honeyed, with tobacco, orange peels and oak spice.
Fairly flawless sherry maturation, a method that reminds us of the Nineteen Nineties when this was frequent in A’Bunadhs, Macallans and 105s. Maybe shining much more after the Invergordon, however actually good whisky in any case. Rating: 89/100
Up subsequent is the Japanese Mars whisky. Really Mars is a basic model title for 2 distilleries and three barrel storage services. This 2017 classic was distilled on the Tsunuki distillery and aged at (the hotter island) Yakushima. It’s a closely peated spirit of round 50 ppm phenols, marking the top of a small sequence. The label reveals once more the inside of Tiffany’s New York Bar, taken over by the cats.
Mars Tsunuki 6 yo 2017 (58%, OB for Tiffany’s New York Bar 2024, closely peated, sherry hogshead #2094, 252 btl.)
Nostril: intruiging and fairly spectacular. Very oriental instantly, with this mixture of pine wooden, a little bit cedar, camphor and medicinal herbs, and a high-quality trace of smoke and incense. Forest flooring. Then loads of mango, smoked lemon and crushed banana within the background, with hints of outdated papers and butter cookie dough. Some brown sugar and sherry spice. Mint and Japanese tea leaves too. Fairly nice.
Mouth: candy and vigorous, now leaving extra room for the (prime quality) sherry cask. Candy plums, vanilla and dried apricots together with sandalwood and cigar bins. Some maple syrup. Bonfire ashes, cigars and charcoal. Then cumin comes out, with smoked herbs and a salty edge. Tarte tatin, floor espresso and black peppercorns ultimately.
End: lengthy, spicy and candy, with walnuts, bacon and lightweight mentholated notes.
There’s a wholesome dose of peat, expertly matched to oriental spice and a very nice sherry sweetness. A reasonably excellent mixture, arduous to consider that is so younger. This may be (pre-)ordered by way of the Grand Stanford internet store. Rating: 91/100
We keep in Asia with a Kavalan bottling from a single Port cask. Simply wanting 10 years.
Kavalan Solist – Port Cask 9 yo 2014 (60,2%, OB for Tiffany’s New York Bar & HK Whisky Competition 2024, cask #0140311068A, 147 btl.)
Nostril: flawless and intense. Loads of raisins, crimson plums and recent figs. Then moist tobacco hints, in addition to some earthy notes. Some lemon zest and solventy whiffs of shoe polish. Anise and clove, in addition to walnuts and brown sugar.
Mouth: highly effective and candy, with bitter crimson berries, ginger, rhubarb jam and hints of crimson grapes. Some pencil shavings, black pepper, gentle coppery notes and cedar. It’s a heavyweight cask affect however on the similar time there’s a pleasant lightness to it. Drying hints of walnuts ultimately, with fairly some tannins and aromatic woody notes.
End: very lengthy, nonetheless tart, with loads of mulled wine, cloves and different spices. A variety of pipe tobacco too.
One for lovers of wine casks maybe, maybe a tad excessive, very in-your-face and drying. Then again this can be very fragrant, it reveals a pleasant tart fruitiness and affords nice complexity. Rating: 88/100
