THE ART OF JAPANESE WHISKY

NOVEMBER 2011 | ISSUE III - VOLUME III

THE WHISKY HERITAGE OF SUNTORY LIMITED EDITION

Embassy hosts Suntory dinner

H
is Excellency Keiichi Hayashi, the Ambassador to the UK, graciously offered the embassy reception rooms for a Suntory whisky evening to VIPs. The elegant Georgian mansion in Piccadilly, overlooking Green Park, welcomed leading gures from public life and the media. Guest were welcomed by the Ambassador and Senior executives from Suntory including: Mr Yasunori Aiba, President of Suntory Liquors Ltd, Mr Tetsu Mizutani, Head of Suntory Whisky, Mike Miyamoto, Global Brand Ambassador, Ms Makiko Ono, Head of Suntory London Ofce. A demonstration of ice ball making by Takayuki Suzuki was followed by a dinner created by Mr Daisuke Hayashi, the chef at Sake No Hana, St Jamess, matched with Suntory whiskies.
COCKTAILS

Yamazaki 1984 honoured by ISC

HE Keiichi Hayashi welcomes guests

he much-lauded Yamazaki 1984 single malt received a gold medal at the International Spirit Challenge dinner in London. The remarkable aged spirit has been recognised numerous times for its superb aromas and taste. It began the year by being named Best Single Malt Whisky in the World by Whisky magazine. Six other Yamazaki single malts were also honoured with silver and a bronze medal.

Easy drinks for a cosy Christmas

Top mixiologist Zoran Peric, has created a trio of cocktails especially for a British Christmas with a Christmas Eve cocktail to set the mood, a Christmas Day aperitif preparation for lunch and a Boxing Day Banger to make the party start. Zoran has chosen ingredients likely to be found on Christmas drinks trolleys up and down the land for simple, easy-to-make drinks.

Christmas Eve cocktail

HIBIKI HOLIDAY TOAST
Recipe: 50ml Hibiki 17 YO blended whisky 25ml Mandarine Napoleon Vanilla pod (opened) Mandarin orange peel Tangerine peel Method: Pour all ingredients into a mixing glass Add vanilla pod and mandarin zest Strain over ice into a whisky glass Garnish with curled tangerine peel

Christmas Day aperitif

SMOKEY HAKUSHU MARTINI
Recipe: 50ml Hakushu 12 YO single malt whisky 20ml dry sherry 6ml sugar syrup Mandarin orange peel Lemon peel, grapefruit peel Method: Pour all ingredients into a mixing glass Stir 30 times with lemon peel Strain into a martini glass Garnish with curled grapefruit peel

Boxing Day Banger

YAMAZAKI YELL
Recipe: 50ml Yamazaki 12 YO single malt whisky 15ml sweet sherry Orange peel Method: Pour ingredients over ice in a mixing glass Stir 30 times Strain into a chilled martini glass Garnish with curled orange peel

The rened avours and meticulous attention to detail of Japanese whisky are echoed in the subtle variations of the 24 Japanese seasons. Harmony with nature is a dening characteristic of Japanese culture.
S U N T O R Y
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S A A T C H I

G A L L E R Y,

L O N D O N

ISSUE III - VOLUME III

NOVEMBER 2011 | ISSUE III - VOLUME III

THE WHISKY HERITAGE OF SUNTORY

INTERVIEWS

LIMITED EDITION

Zorans quest
Our Brand Ambassador interviews lovers of Suntory whisky

Zoran at Harrods

Hot toddy for cold climates

Roberts fan base

With a busy clientele Robert Gaggi knows how quickly scepticism turns to admiration when his customers sample Suntory Japanese whiskies. Robert stocks Yamazaki 12 YO and Hibiki 12 and 17 YO and they each build a fan base. Hibiki blends outsell Yamazaki and both sell by word of mouth or his recommendation. Customers prefer their choice neat or over ice and some move on to trying a cocktail. Trained in Vienna and Cologne, Robert says the Japanese approach to whisky-making has resulted in outstanding whiskies which have successfully taken on the world.

lever Zoran Peric has created a winter warmer with a Japanese accent. His Hakushu Ritto celebrates the coming of winter in November one of the 24 traditional Japanese seasons.

Robert Gaggl, Devigne Bar Manager at the Mandeville Hotel

Davides big seller

Davide Guidi has spent 15 years in London in high style bars like China Tang at the Dorchester before taking on management of the Amaranto Bar at the 4 Seasons. The bar is popular with American visitors who certainly love Yamazaki 18 YO, helping to make it a big seller. Customers drink it neat and over ice. Davide says Yamazaki 18 YO mixes well, making excellent cocktails. He sees much greater interest in Japanese whisky today and believes there is a great window of opportunity because once sampled customers love it, whether male or female. This whisky is so smooth, full of avours and so distinctive, says Davide.

Blending Hakushu 12 YO with green tea and honey with a pinch of ginger, his hot toddy is invigorating to the senses and stunning to look at.

Suntory is the toast of Harrods

S
Davide Guidi, Amaranto Bar Manager at the 4 Seasons Hotel

Simons pleasant surprise

It is an ideal introduction to non-whisky drinkers, especially women. Hakushu Heavily Peated satises peat lovers and Hibiki is a great whisky for lovers of blends. All have their own distinct characters which create a pleasant surprise for those who have never tried Japanese whisky. Simon also offers a special Suntory cocktail, the Manatsu Collins, with a great following.
Simon Delbosc, Manager of Westbourne House

untory whiskies were fted at luxury store Harrods in a special feature in Harrods magazine in October and a series of evening tastings led by Zoran Peric. Prestige guests of Harrods were invited to sample Yamazaki 12YO, Hakushu 12YO and Hibiki 17YO with chocolates and canaps.

THE WHISKY HERITAGE OF SUNTORY is

published on behalf of Suntory and Cellar Trends by

V O I C E PR Riverbank House, 1 Putney Bridge Approach, London SW6 3JD CONTACT Eugene Bacot eugene@voice-pr.co.uk - T. 0207 731 4526 Colin Lewis colin@voice-pr.co.uk - T. 0207 731 4489

Manatsu Collins:
Ingredients 35ml Hibiki 12 YO Five Kumquats Lemonade Method Muddle Kumquats Add Hibiki Fill with crushed ice Top up with crushed ice Serve in highball glass

Westbourne House is a favourite bar and I have known Simon Delbosc the Manager for several years. Simon has a steady demand for Suntory whiskies and keeps Yamazaki 12, Hakushu Heavily Peated and Hibiki 12 year old on the whisky shelf. This range pleases everyone. Yamazaki is easy to drink .
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SALES CONTACT
For enquiries about sales and distribution of Yamazaki and Hakushu single malt whiskies and Hibiki blended whisky in the UK, please contact: Cellar Trends T. 01283 217703

www.cellartrends.co.uk
ISSUE III - VOLUME III