Japanese whisky has been some of the most sought after whisky in the world over the last year, but some people believe Japanese whisky is a new thing or that they mainly make blended whisky only.

Japan is the world’s third largest producer of whisky behind the Scots and the Americans, the popularity of Japanese whiskies has grown to the wider international audience since a Japanese whisky first won a major award in 2001.

Following there initial success they have won two of the most prestigious prizes at the World Whisky Awards in 2008 Yoichi 20 Year Old won the Single Malt and the Hibiki 30 Years Old won Best Blended Whisky.

There are eight operating whisky distilleries in Japan, we have whiskies from the following distilleries: Yamazaki, Hakushu, Yoichi, Miyagikyo and White Oak

Key Facts

Whisky from Japan is normally twice distilled and Pot Stills are used. Malted barley is mainly imported from Scotland; they also get some barley from Australia. Japanese whisky companies do not share their stocks of whisky when producing a blend unlike in Scotland and Ireland. Therefore blends will only consist of whisky produced at a maximum two distillers.

Personal Favourite Japanese Whisky

Suntory Yamazaki 12 Year Old

Yamazaki 12 Year Old is one of the whiskies that I do go back to time and time again. It is ages in Sherry and Japanese oak casks; it is delicate and elegant with plenty of fruity aromas which come through on the nose and on the palate. This is a must try for anyone looking at Japanese whiskies it gives you a true representation of what Japanese whiskies are all about.

Slainte

Craig

It’s Summer Auction time and the Lots are all online and the catalogue is now available and has already been posted to our auction clients around the world.

Our auction department kicked off back in 2009 and to the best of my knowledge C.Gars is the only specialist cigar auctioneer to hold regular sales throughout the year.

This will be our 21^st auction and the catalogue has a splendid selection of aged, mature and unusual cigars including some hyper rare pre embargo Havanas that are quite breath-taking and pristine in condition and appearance.

Auction Lots can be viewed online and bid on here.

PDF catalogue can be viewed on this link.

Featured Lots in this sales include:

Lot 328 – A magnificent cabinet of 500 Punch Coronas, Pre Embargo.
Estimate: £40,500 – £49,500

Lot 323 – A cabinet of 100 Partagas No. III.
Estimate: £9,500 – £10,500

Lot 296 – Partagas 165^th anniversary humidor from 2010 of 50 cigars.
Estimate: £6,500 – £8,500

Lot 310 – Dunhill Special Selection No. 415. Pre Embargo cabinet of 60 cigars.
Estimate: £6,000 – £8,000

Lot 274 – A sealed cabinet of 50 Davidoff Chateau Yquem from the 1980’s.
Estimate: £5,500 – £7,500

Lot 317 – Hoyo de Monterrey selection humidor of 50 Pre Embargo cigars.
Estimate: £5,000 – £6,000

Lot 326 – Por Larranaga Miniatures, humidor of 100 Pre Embargo cigars.
Estimate: £5,000 – £6,000

Lot 127 – Rafael Gonzales Inmensas cabinet of 50 large format cigars from the early 1960’s.
Estimate: £4,750 – £5,750

Lot 273 – Davidoff Chateau Latour part cabinet of 47 cigars from the 1970’s.
Estimate: £4,500 – £6,500

Over 330 Lots will be sold at this online only auction with the auction ending on Sunday the 11^th June.

Lots are available for inspection by appointment Monday to Friday  at our London offices. We are delighted to provide any further details or condition reports, simply email Laura Graham or Michelle Adler in our Auction Team  at [email protected] quoting Lot numbers.

I find it so interesting to see how tastes in collectible cigars have changed as have values over the years. I actually started specialising in vintage Havanas back in 1998. I have left all past auction sales results online as a useful resource for cigar collectors and aficionados to be able to easily access.

Of course we are well known for buying and selling vintage Havana cigars throughout the year and we are always happy to provide a free valuation and sales advice service.

Next week I’m heading up North to Turmeaus Liverpool to check on final bits and pieces for the Turmeaus and The Puffin Rooms expansion and heading back just in time to vote in the general election! I’m planning on an all-night election herf  🙂 no matter who you vote for… remember to vote! (great excuse for an all nighter herf lol)

I’m already cramming my weekend and election baggie full of some of my firm favourites… long night so big smokes 🙂

Partagas Salamones (I love these smokes!)

Cuaba Diademas 2006 vintage

Sancho Sanchos Orchant Seleccion 1999

H.Upmann Connoisseur A

Por Larranaga Sobresalientes

That should keep me going 🙂 Plus a bottle of award winning Orchant Selection Cigar Malt.

Have a smokey weekend.

Peaceful puffing,

Mitchell

Unbelievable weather in the UK !  27C today and a clear blue sunny sky ☺ and it looks like it’s going to stay that way for the bank holiday weekend which is great news for all of you outdoor smokers! I have been topless for the last few days and will continue car herfing in the country over the weekend. Truly one of my greatest pleasures is smoking a Bolivar Belicosos whilst driving top down round some country roads ( ideally leading to a pub!)

Late blog due to maximum herfing activity at Turmeaus shops celebrating our 200th anniversary. Major cigar tasting events at Chester, Liverpool and Knutsford with crammed sampling lounges enjoying Orchant Seleccion Oliva cigars paired up with some rather excellent variety of Dictador rum.We had the pleasure of Tesla cars and Liverpool gin supporting our milestone anniversary and some rather fantastic cake …3 nights in a row !  Our suppliers were super supportive with some amazing raffle prizes and I’m fairly sure everyone had a brilliant time.

We are finally wrapping up the last stages of our Liverpool expansion and the new ‘evening’ Turmeaus shop and sampling lounge as well as The Puffin rooms tapas and whisky cocktail bar should be ready to open to our guests in a couple of weeks’ time :).The furniture is in, the bar is being stocked with the hugest range of single malts and the humidor will have an incredible range of Havanas and New World cigars. More details soon ….

Summer auction catalogue is being printed and will be posted out on Tuesday. Lots are online from the 1^st June and the auction will end on the 11^th June. Lots can be viewed by appointment at our London offices. Just drop us an email [email protected] If you can’t come to view the Lots, we are always happy to provide condition reports by email. We have a super catalogue of over 330 Lots of mature, vintage, Davidoff, Dunhill and pre embargo cigars. Something for everyone and a few bargains to be bought for sure.

I’m heading home to kick back for the long weekend with a bottle of our Silver Medal award (International Spirits Challenge) Orchant Selection Cigar Malt and have a baggie stuffed full of cigars to enjoy on the deck including :

Oliva Orchant Seleccion Chubby

Bolivar Belicosos Finos

Montecristo Dantes LE

Macanudo Inspirado Robusto

Inka – Secret Blend Robusto

Alec Bradley Black Market Torpedo

Definitely mixing it up this weekend!

Have a sunny bank hol

Peaceful puffing

Mitchell

Lowland

The Lowland region is roughly defined by an imaginary line running between Edinburgh and Glasgow, any distillery lying south of this line is lowland. The region has four active distilleries: Ailsa Bay in Girvan; Glenkinchie, just south of Edinburgh Auchentoshan near Clydebank; and Bladnochin Galloway. At least six other lowland single malts are still available in bottle, but are no longer distilled: Rosebank Kinclaith, St. Magdalene, Ladyburn, Inverleven and Littlemill. Traditionally Lowland single malts are triple distilled but this is not true of all of them. Lowland malts tend to be light and floral in character.

I especially enjoy the Auchentoshan 18 Year Old.

Established in 1823, Auchentoshan is one the last active distilleries in the Lowlands. It’s an endangered species in more ways than one, since it is also the only Scottish distillery that employs a true full-time third distillation, nowadays associated with mostly Irish Whisky. The triple distillation gives this Glasgow malt a refined, delicate touch, which contributes to a very sweet and light spirit.

Auchentoshan 18 Year Old is one of their most renowned and characteristic spirits from their core range. It is triple distilled and matured in American Bourbon casks for 18 years, which have imparted some fruit, nut and barley flavours.

This right here is definitely an Auchentoshan for all of you who know and love the brand. It is filled with history, tradition, artisanship and everything else we love about this Lowlands favourite.

Nose: Fresh tobacco leaf – then sweet with a hint of caramelised sugars, green tea and toasted almonds.
Palate: A floral freshness with sweet barley sugar at first – this gently ebbs to reveal a tangerine zestiness. The palate is left alive and refreshed.
Finish: A long, lingering and well balanced dram that invigorates the mouth.

Campbeltown

Campbeltown whiskies are made in the borough of Campbeltown, on the Kintyre peninsula. This was once the whisky capital of Scotland, with up to 28 distilleries in operation. However, there has been a steady decline in numbers and now most of the distilleries have gone out of business and little trace of them remains.

Today only three distilleries continue to produce whisky in Campbeltown: Springbank, Glengyle and Glen Scotia. The Springbank distillery produces three distinct whiskies: Springbank , Hazelburn, and Longrow. Glengyle distillery has recently been revived under the name Kilkerran

Here is one of my favourites:

Kilkerran 8 Year Old Cask Strength “The newest….oldest distillery in Campbeltown”

The word “Kilkerran” is derived from the Gaelic Ceann Loch Cille Chiarain (head of the lake of St. Kieran’s cell). This was the name of the original settlement founded by Saint Kieran. It’s believed that the town of Campbeltown now sits on that spot.

Kilkerran 8 Year Old Cask Strength is the result of whisky matured in 100% ex-bourbon casks and will be limited to around 9,000 bottles.

Nose: The peat aroma from the lightly peated barley is apparent from the off and some of the green apples which are becoming a feature of Kilkerran are also present. This whisky is like a favourite dessert, rhubarb crumble, stewed rhubarb, vanilla and all butter shortbread.

Palate: There’s an earthiness and saltiness, exactly what you want to taste in a Campbeltown dram. This is combined with icing sugar and puff candy which gives a sweetness to the whisky, along with milk chocolate and walnut flavours.

Finish: The peat remains, along with a sootiness, pencil shavings and a liquorice-influenced maltiness.

Slainte,

Craig

Like the fine wines of the world, the single malt whiskies of Scotland are grouped by region. This week we are going to discuss the Highland, Speyside and Islay regions of Scotland.

Highland

Everything outside of Lowland, Speyside, Campbeltown and Islay falls into the general ‘Highland’ region. This includes whiskies from the mainland and from the islands (Skye, Jura, Arran, Orkney etc.). The Highland whiskies can’t be typified. From the power of Talisker to the subtlety of Glenmorangie, there is a long journey of discovery ahead for the whisky enthusiast. The Highland region is also geographically diverse, from the rugged peaks of the Cairngorms or Grampians to the heather-covered moorlands of Perthshire, or the rich arable land in the Kingdom of Fife. There are over 30 distilleries widely spread throughout the Highlands.

Speyside

Speyside has the highest concentration of distilleries of the five regions. Over forty distilleries are clustered within the Spey valley. Four of the top five best selling single malts are from Speyside: Glenfiddich, Glenlivet, Macallan and Glen Grant. Speyside has no one particular type or style of whisky, with bourbon and sherry casks both commonly used for maturation. What the vast majority of Speyside whiskies have in common, however, is the absence of strong peat flavour.

Islay

There are eight working distilleries on Islay. Most of them produce strong, peaty and smoky whiskies, which divide whisky drinkers into two camps: love or hate. There is no middle ground. These whiskies get their character from the heavily peated malt they use and from the local water which runs through thousand-year-old peat bogs. The local maltings, at Port Ellen, provide most of the malt used on the island.

However, two distilleries on the island, Bunnahabhain and Bruichladdich are exceptions to the norm and produce a lighter and less peaty product. The most heavily peated malts, Laphroaig, Ardbeg, Lagavulin and Caol Ila, have a strong global following, as does the slightly lighter tasting Bowmore. The newest distillery on the island, Kilchoman, started production in late 2005.

Next week we will be going through the Lowlands and Campbeltown regions.

Slainte,

Craig