Hanyu 2000, cask #1702, is the third bottling in the Ghost Series, a set of rare Japanese whiskies selected for the Nonjatta website by writer Stefan Van Eycken. Distilled in Hanyu's final vintage and finished in an Italian grappa cask, it was bottled in 2014 at 59.9%, with 120 bottles. It is believed to be the first grappa-finished Japanese whisky released to the public.
About This Whisky
The grappa cask came by way of Minoru Nishida of Bar K6, who had bottled a 1990 Paolo Berta grappa for his shop and kept the empty 500-litre cask. He offered it to Ichiro Akuto, who filled it with 2000 Hanyu and left it to finish at Chichibu. It was bottled in 2014 at 14 years old and a natural strength of 59.9%, and only 120 bottles were released as Ghost Series No. 3.
Tasting Profile
- Nose: Grape must, candied orange, pear drops and waxed oak.
- Palate: Intense at full strength, with red berries, raisins, clove and a floral, eau-de-vie lift.
- Finish: Warming and long, with firm oak tannin, dried fruit and a bitter herbal edge.
Serving & Food
Pour a small measure at room temperature into a tulip glass and taste it neat before reaching for water. At nearly 60%, a little dilution draws out the fruit. It sits well beside panforte, aged Parmigiano Reggiano, or dried figs.
How to Enjoy
Hanyu followers and drinkers interested in the more unusual corners of Japanese whisky history.
Product Details
Distillery: Hanyu
Series: Ghost Series No. 3 (Nonjatta)
Vintage/bottling: 2000 / 2014
Age: 14 years old
Cask: Single cask #1702 with Paolo Berta grappa cask finish
Bottles: 120 bottles
ABV: 59.9% ABV
Volume: 700mL
Country: Japan
About the Distillery
Hanyu, in Saitama Prefecture, made malt whisky for only about two decades, and its last spirit was distilled in 2000. That makes the whisky in this bottle part of the final Hanyu vintage. Ichiro Akuto, grandson of founder Isoji Akuto, was working in the family firm when the stills stopped.
In 2004 the family firm, Toa Shuzo, was sold and the new owners had no use for the whisky. Ichiro took on around 400 casks, set up Venture Whisky to bottle them, and began distilling at his own Chichibu distillery in 2008.