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Small batch kinds of whiskies are a uncommon discover particularly in Kenya so when the EatOut staff acquired an invitation to attend an occasion with not one however three bottles, I didn’t hesitate to RSVP. Hosted by Kim Ohanneson of Girls Who Whisky, Los Angeles chapter and arrange within the lush Fairview Lodge , Upperhill, the tasting was an effective way to discover the nuances of whiskies and admire the craft that goes into their creation.
The primary up was the Fukano X Chizuru Version, created in collaboration with Girls Who Whisky as a tribute to Chizuru Fukano, who is taken into account the primary girl of Japanese spirits. The bottle is a mix of two Japanese whiskies – one constructed from malted barley and the opposite from rice. This distinctive mixture provides it a candy and fruity flavour with notes of vanilla and caramel. The rice whisky element is especially fascinating, as it’s not a generally used ingredient in whisky-making. Kim described it as a chic drink. It’s easy and straightforward, making it a wonderful entry level for these new to Japanese whisky. The gorgeous paintings on the bottle makes it a collectors treasure.
The second pour was of the Penderyn Welsh Whisky tenth Anniversary Version, a celebration of the distillery’s ten years of operation. At 86% ABV, the whisky has a wealthy, fruity flavour with hints of honey and caramel. It’s aged in bourbon casks, giving it a singular, oaky flavour. This specifically “woke” my senses up. I keep in mind how piercing the primary sip was which was a really stark distinction from the sunshine, fruity notes of wine I’m used to. Penderyn has an all-female distillery staff, which impressed Girls Who Whiskey to collaborate with them for the wWw tenth Anniversary version. The Starward Australian Whisky was the final bottle. This single malt whisky is wine centric.
It’s aged in purple wine casks and has a wealthy, smoky flavour with notes of chocolate and spice. Kim described it as being “bolder, heartier, fuller” and at 50% ABV it undoubtedly is. The whisky has an extended, warming end, making it an important alternative for sipping on a chilly night. Starward’s founder & distiller Dave Vitale wished to make it a whisky that might be sipped on the dinner desk with a superb meal and it match the invoice. It was additionally a crowd favorite. Solely 396 bottles have been produced.
The distinct flavours and traits from every whisky completely showcased the variety of the whisky world. I notably loved this expertise and though most small batch bottles aren’t accessible in Kenya, I’d extremely advocate making an attempt all three of those whiskies to anybody trying to broaden their palate and discover the world of whisky.
Nairobi, Kenya was Kim’s first international tasting occasion.That is because of Maryanne Mumbi, President, Girls Who Whisky, Nairobi Chapter. Now, with over 1000+ members and the one chapter in Africa, the membership is rapidly altering the narrative that whisky isn’t a lady’s drink. It’s no match for the Los Angeles chapter that has 3000+ members, nevertheless it’s heading there.
Kim is a Licensed Whisky & Gin Ambassador and Educator. She can also be the Founder/Principal of Ardent Spirits L.A. When she’s not speaking about her lover for whisky or as she calls, “water of life” with different whisky aficionados, she curates and leads the yearly Highlands & Islands Distillery Tour to distilleries in Scotland, Eire, and the Isle of Man in reference to a small, luxurious cruise ship. Single Malt and Japanese whisky as her favorite kinds of whiskies.
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