TASTING 215 ????.

● The dress.
Golden yellow, a beautiful shine, tears are widely spaced and stick to the walls, beautiful hangs.

● The drop on the palm.
Dominance on lemon, white flowers then primary: The cereal, the Earth, smoked, burned, smoked ham.

● The nose.
First, youth! Crushed cereals, camelina oil, Cantal between two and lemon, grist, then back on citrus: Pink grapefruit and its pips.
Peat mixed with mushrooms and smoked wood is present.
The ventilation break, about an hour, is beautifully beneficial.
Slightly balsamic, cider vinegar and tart Fuji apple.
Orange honey, becomes buxom: intense lemon balm, verbena then minerality, metallic.
The waxed wood and the sap of pine nail the debate.
In returning one last time, the opening is total, always this smoky peat, but elegant, very flowery.
Jasmine, violet and glycine explode.

● The mouth.
Pleasant oily texture, the palate is well bathed.
Alcohol is perfectly integrated.
At once round and powerful,
minerality and peat dominate conversion.
Herbaceous for dandelion and licorice wood, rye flour.
Like the nose, the aeration does a nice job.
Citrus, pink grapefruit and zest, then lemon balm.
A sweet treat of vanilla pear, granny apple and cake dough, and finally a burst of sweet violet, star anise, peony and wintergreen.
The retro-olfaction maintains the end of the mouth on incense.
Dense and sweet, superbly balanced.

● The final.
Of great length, smoked and peaty, licorice growing towards light bitters before returning to the flowering of the violet.
The resonance is on vanilla and jasmine.

● The empty glass.
A first time very flowery and liquorice, jasmine and violet, then the balm of the white tiger.
A last breath on the burnt wood and incense.

A beautiful Chichibu, fiery and primary at first, which, thanks to the same time, becomes decidedly floral.
Oily, resinous and smoky, it is a step up from the highly successful Peated 2016 but still behind the 2015, though, the aeration gives it this unique floral fun really elegant and dangerously pleasant.

with an exit price of € 192 and a price of € 220, it's a pleasure that few will offer, the price will not fit in my rating.

If it were to be given a subjective rating, it would be a 92.

Master silversmith Ichiro Akuto makes his mark in the land of the rising sun .... the sequel to Hanyu!
a 5 year old, 5 year old whisky from Japanese wood used for fermentation.
nose:
creamy on barley, on breadcrumbs, on brioche, fruity, dry glue,, glaze, peat water
a floral side, malty and cereal return, subtle liquorice smoke
mouth:
spicy on the pepper, salty, a little alcoholic at the start, a little bacon, ham cooked on the barbecue, citrus fruits, a little mixed exotic fruits,
honey, vanilla, sweet pear, it turns in the mouth
the fine smoke then returns, mixing with the spices and the young and candied fruits, leaving with subtle and fine aromas.
final:
on candied fruits, on creamy malt, on sugar, on smoke, grilled bacon and return of candied fruits cooked on the edge of the fire with buttered caramel!
sensation that lasts a long time and which surprises at the young age by the subtle but tenacious rotating scents at the same time.

Chichibu The Peated 2018. 55.5%. Consumed on the day of my qualification ceremony, October 2019. Pleasant aroma of burnt paper, softest fruity esters suggesting burnt apple, toasted pale wood. Taste is salted caramel, more toasted wood, caramelised toffeeish notes, aromatic woods, softest peat with some apple and banana. Building smoke. Very well constructed with some subtle nuances. Good. I mean there's no way it is worth the money but it's good without a doubt 3.55/85