Nara and the Sacred Mount Miwa

Nara, Japan’s first capital, is home to some of the country’s oldest shrines and temples. Here, we also find Soni Village, where KaMiKi whisky is produced. Near the village rises the sacred Mount Miwa, regarded in Shinto as a living kami (deity). At the foot of the mountain lies the Ōmiwa Shrine, one of Japan’s oldest Shinto shrines. Ancient rituals are still practiced here, and KaMiKi’s distillery has received blessings from the shrine’s priests — a spiritual anchoring that leaves its mark on the whisky.

Kyoto and the Thousand Torii: Fushimi Inari

Not far from Nara lies Fushimi Inari Shrine in Kyoto, famous for its thousands of vermilion-red torii gates winding up the mountainside like a portal to another world. Inari, the god of rice and commerce, is a central figure in Japanese folklore. The many torii symbolize transitions between the worldly and the sacred — each passage a purification, a new layer of respect and immersion. This symbolism is mirrored in the experience of KaMiKi whisky, where layer upon layer of flavor leads you into a sensual journey.

Kami, Shinto, and the Spirits of Nature

At the heart of Japanese spirituality lies Shinto, where nature itself is considered sacred. Trees, mountains, springs, and stones can all be homes to kami — the divine spirits. Mount Miwa, the sakura trees, and the cedar barrels used in KaMiKi’s whisky production are all expressions of this connection. Even the name KaMiKi comes from “kami” (god) and “iki” (life force, breath) — a poetic image of the whisky as the sacred mountain’s breath.

The KaMiKi Distillery and Sakura Wood

KaMiKi is produced by Yoshino Spirits Co. in Soni Village, and the whisky is a blend of Japanese and international malt whiskies. After traditional maturation, it undergoes a rare secondary aging first in Japanese cedar barrels and then in sakura wood — the cherry tree that blooms briefly but intensely, symbolizing the transience and beauty of life. KaMiKi Sakura Wood Whisky carries notes of sandalwood, cinnamon, sweet flowers, and cherry — with a lingering finish flavored by the spicy cedar and the unique notes of the sakura wood. It could be a fleeting experience, like the short sakura blossom season, but it leaves a beautiful taste and memory behind.

A Bottle of Japan

KaMiKi Sakura Wood is not just a whisky — it is a story. It gathers the serenity of the mountains, the spirituality of the temple, and the beauty of the blossom into a golden drink that honors ancient Japan. To enjoy it is like walking through a torii gate: a moment of transition into something greater, more beautiful, and more deeply connected to nature and spirit.

It is whisky with soul.

The Danish Distillery Fary Lochan uses nettle smoke for their whisky, which gives it a unique flavor. I’ll return to that in a moment, but first, a bit about the nettle itself.

Nettles are readily available and provide a distinctive smoke, and they have other properties besides just flavor. They have also been used medicinally and even for textiles.

I believe most people see nettles as an annoying weed today, which doesn’t offer much benefit. But if I should mention some of the good aspects of nettles, it would be that they are rich in vitamins, especially A, C, K, and several B vitamins. They have a relatively high protein content and also contain many important minerals, including iron, calcium, magnesium, phosphorus, potassium, and silicon.
Nettles have anti-inflammatory properties that can help reduce inflammation and pain.
They have diuretic properties that can help reduce water retention in the body, and they are known for their blood-cleansing properties, which can help improve liver and kidney function.
Nettles have been used to treat conditions like arthritis, allergies, eczema, and kidney problems over time.

Fary Lochan has taken a family tradition of smoking cheese with nettles and transferred it to the smoking of the malt for their whisky.
Since there are several traditions in Denmark of using nettle smoke for smoking food, among other things, several people have described how the flavor profile of nettle smoke can be.

Flavor Profiles of Fresh Nettle Smoke:
Smoke from fresh nettles is often described as having a range of complex aromas, including:

• Herbal: Reminiscent of fresh parsley, basil, or oregano
• Earthy: Gives a deep, mineral character
• Citrus: Creates a slight acidity and freshness
• Green Pepper: Adds a touch of spice and warmth
• Honey-like: Provides sweetness and smoothness

These aromas can vary depending on various factors, such as the growing location of the nettles, drying method, and the smoking technique used.

The exciting part now is – how does it affect the whisky?
Fary Lochan smokes their malt for the whisky themselves. They have a very primitive setup with an old “fireplace” where they light a fire and pile it high with fresh nettles. The chimney is fitted with a pipe that leads the smoke to a cart with the malt, and here the magic happens under the lid of the cart.

It does not become a heavily smoked whisky, but a fresh whisky where you are treated to a taste that is markedly different from the more traditional peat-smoked whiskies. In this one, it could be said that the level is around 15 ppm, and by comparison, many of the whiskies coming from Islay in Scotland are around 40-55 ppm, so it’s on the mild side.

The nettles provide a unique flavor, and here you get full value since the whisky has been aged in ex-Bourbon casks. The combination is good. The sweet vanilla notes from the cask complement the nettle smoke, also taming some of the harsher smoke notes. Nettle smoke from fresh plants can sting the eyes, but if we translate that to flavor, this is where I think it gets tamed. You get a gentler smoke. The mineral, earthy, pepper, and citrus notes come through nicely. Fary Lochan’s new make has a fantastic freshness and lovely citrus character that pairs well with the smoke from the nettles.

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It is an exciting and lovely whisky with a different taste. The “Winter” variation has been discontinued from Fary Lochan’s regular lineup, but they still make their nettle-smoked whisky, which comes as Limited Editions, such as Smoke & Sherry.

Thy Whisky – Bøg – Core Range Edition 2024

Thy Whisky produces a whisky called “Bøg,” which can be said to be a true testament to Danish tradition and craftsmanship.

Smoking with beechwood or beech chips has been a tradition in Denmark for many years, providing a pleasant smoke flavor to whatever is being smoked, whether it’s sausages for the grill, salami for the lunch table, or fish and cheese. Smoke has been used to preserve food through the ages and is still used as a natural preservative.

Beech smoke offers a unique profile that is warm, sweet, and lightly charred, adding a pleasant depth to the whisky without the harsher, earthy tones of peat smoke. This type of smoke gives the whisky a delicate sweetness and a rich, rounded smoky flavor, which also complements the sherry notes from the barrels. The flavor lingers gently on the palate.

“Bøg” whisky is a new core range whisky made from organic Odyssey barley grown in the fields around Gyrup farm in Thy.

The barley is malted and smoked at the distillery’s own drum malting facility using beech smoke. This process gives the whisky warm, malty, and smoky notes, creating a rich and full-bodied flavor.

Aging in old sherry casks, specifically Oloroso and PX, gives “Bøg” a warm and smoky character balanced with the mild sweetness of baked fruits and deep, dried fruit notes.

By using beechwood instead of peat, Thy Whisky brings a sustainable twist to traditional smoking methods, as peat is a less sustainable option compared to wood. This is a topic we could discuss at length, but that won’t be elaborated in this post.

“Bøg” was distilled in 2020 and matured using 14 casks: 10 first-fill Oloroso casks, 3 first-fill PX casks, and a special cask that isn’t often mentioned. It’s a first-fill 60-liter Palo Cortado cask that was also filled in 2020, and its influence can be sensed in the whisky.

This has resulted in 3,100 bottles, and when all the casks were blended and bottled in 2024, this whisky is a little over 3 years old. Its youth does not detract in any way; rather, it gives a very good smoky flavor and overall power in taste.

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A lovely dram that will appeal to most. The smoke is present and waves gently but is not overpowering, pleasantly coating the mouth. The different sherries complement the smoke and give a “Feel Good” sensation.

Kyrö Distillery makes delicious rye whisky, and for this smoky variation they have smoked the rye malt with alderwood smoke.

A rye whisky made from a 100% rye mash. It has been aged in ex-bourbon casks, French oak casks, and new American oak casks. Bottled at 47.2% abv.

The rye malt was dried and smoked in the old-fashioned way in a “riihi”, a traditional Finnish smokehouse. This tradition goes back over 100 years.

A “riihi” is a traditional Finnish smokehouse, primarily used for drying grain, especially barley and rye. They are typically made of wood and have a chimney in the middle that vents the smoke. Riihi’s often have a platform or loft where the grain can be spread out to dry evenly.

In Finland, riihi’s have played an important role in agriculture for centuries. They were crucial to preserving the harvest and preventing the grain from rotting. Riihi’s were also social gathering places where people met to work, party, and tell stories. So a great starting point for a drink that brings people together.

The rye gives a lot of delicious spicy notes of cedar, rye bread, dark caramel and the alderwood smoke gives a mild sweet touch of berries and dried moss, which works quite well and adds some fruitiness to the whisky while also helping to balance the bitterness of the rye.

Kyrö Malt Rye Whisky is lightly smoked, so you don’t get a smoky kick, but more of a gentle sensation. The rye is the most dominant, both on the nose and on the palate. It would be interesting to taste a more heavily smoked version, still with alderwood of course, as I think it suits the rye very well.

We don’t get an age on the whisky and a guess is that it is naturally over 3 years old but probably hasn’t reached 4 years. This edition is from 2021 and is a Pre-Release Limited Edition. I don’t know if there will be more like this, but it tastes good.

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Exciting with a different smoke flavor and I think it suits the rye very well. Whether they should make more of this alderwood smoked rye whisky at Kyrö – Yes, please!

The Manuka tree, or kahikātoa in Maori, was also called “tea tree” by Captain Cook and is known as “Rosenmyrte” in Danish. What we probably know Manuka best for is honey. The nectar from the flowers, turned into honey with the help of bees, has been used for hundreds of years as medicine and has antibacterial and anti-inflammatory properties.

It’s a rather interesting and different whisky, and when I tasted it for the first time back in 2016, I wondered what on earth they had been up to down on the other side of the world. I noted at the time that it smelled a bit like “wet wild animal.” It has a quite intense smoke flavor, but at the same time, it is not as overwhelming as some peat smoke can be. It’s a smoke you need to get to know.

When we were in New Zealand in February 2024, one of my big wishes was to visit the Thomson Distillery. We had miscommunicated, and I arrived on a public holiday when I knocked on the door. It would have been fun to meet Mathew & Rachael Thomson, who own and run the distillery, and talk to them about their whisky and the wild experience it offers.

However, it didn’t stop me from buying a bottle of Thomson Manuka Wood Smoke Single Malt to take home, and now I can sit in Denmark and enjoy the wild smoke and imagine the fantastic landscape of New Zealand.

There is no wonder that malt is smoked over Manuka wood, as it provides an intense experience of something wild, something harsh, and a gentle sweetness.

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No, I haven’t smelled a wet possum, but I have smelled yarn from a possum, and my imagination of how the wet wild animal must smell is roughly what I detect. It could be a wet deer, and I have smelled that . It is an exciting whisky that is different and not with a traditional taste, which might deter some, but by golly, it is lovely.

Archie Rose is an Australian distillery that produces fantastic whisky and is very transparent about their process, which is a feature I really appreciate.

Back in 2020, I tasted Archie Rose Rye Malt Whisky for the first time, and what a delightful experience it was, but that’s not the one we’re discussing today.

It’s one of the experiments they did, released in 2019: an Ironbark Smoked Rye Malt Whisky.

The interesting thing about how this Rye whisky acquired its smoky flavor is that it wasn’t through malt smoking, but by adding smoke to the water used to dilute the finished matured rye whisky.

So, they made a regular Rye New Make, which was then aged in Virgin American Oak with a char #4. They let it rest for 2½-3 years. Large pieces of ice were melted in an oven over an Ironbark fire. Ironbark is the bark from eucalyptus trees, and its smoke was infused into the water in this process. This water was then used to dilute the whisky from cask strength to 40% ABV.

There aren’t many instances where whisky gets its smoke notes this way, and it’s quite different from the more traditional method. One might debate whether flavor is added in this process or if it would be the same as using water that has passed through peat, imparting a smoky flavor to the whisky.

I would say it has given a delightful smoky flavor and a different smoke taste. It’s gentler and rounder, and the flavor is, of course, different because the smoke from eucalyptus bark brings different smoke notes than, say, peat smoke.

It’s wonderful when experimentation leads to discoveries, either by accident or out of curiosity.

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It’s an interesting rye whisky and a great experience. I hope I get the chance to taste it again someday, though unfortunately, there’s probably not much likelihood of that happening. I don’t think they’ve produced it more than once.

Mosgaard Whisky “Black Peat” Single Malt is one of the whiskies that stands out and quickly sells out.

This particular bottle you see pictures of has a slightly different label than others of Mosgaard whiskies and is a good sign that they are expanding beyond Danish borders.

It says “Original” instead of “Organic.” The back of the bottle reveals part of the explanation – these are going to Taiwan, so in addition to English, there is also text in Mandarin.

Despite the small change in wording on the front, it’s the same organic Black Peat whisky inside the bottle.

It’s a delightful intense smoky whisky where attention to detail is evident, as always with Mosgaard whisky.

The peat-smoked new make has been maturing in a 50-liter ex-bourbon cask for 4 years and has received a finish in a Virgin Hungarian oak cask, and this is where much of the magic has happened.

The cask of Virgin Hungarian oak has influenced the whisky in this very special way, giving the whisky its very deep and dark color, which can appear almost black. When you hold the whisky up to the sunlight, you have a wonderfully clear and dark brown mahogany color.

The aroma is just as delightful if you like smoky whisky. It’s full-bodied, spiced with allspice, dried wasabi, a hint of dried cloves, tar, and something sweet like chocolate. There’s also a bit of forest floor if you sniff carefully.

It’s a warm mouthful at 55.6% in this version. It dries your mouth but makes your saliva flow.

It moves around the entire mouth, starting out on the sides with the salty and sour taste buds, then moving to the front of the mouth with the sweetness, back to the palate with a bit of bitterness before moving forward again towards the sweetness. It leaves you with a delicious smoky taste of licorice, dark chocolate, and a bit of good vanilla ice cream.

It’s an explosion of flavors rolling around in different nuances, what an experience.

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Full-bodied, spiced with allspice, dried wasabi, a hint of dried cloves, tar, and something sweet like chocolate. A bit of forest floor.
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Dry, warm, explosive, smoky, roasted almonds, salty licorice.
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Long, smoky, licorice, dark chocolate, vanilla ice cream.
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It’s an explosion of flavors rolling around in different nuances, what an experience.

My wife and I had a cozy stay in Helsingborg in Sweden where the most exciting whisky on the menu at the restaurant was this Shinobu Pure Malt

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Orange zest, subtle soft smokiness or earthy note, toffee, grassy and oaky tones.
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Velvety with hints of sandalwood, pepper, vanilla, citrus some burnt caramel and a earthy touch.
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Medium long with a touch of nutmeg, cinnamon, and milky coffee.
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I didn’t really know what to expect. The Mizunara oak is always intriguing in my opinion because not that much whisky is matured in these casks. This is a easy drinker but as an first impression I am not overwhelmed. I think one more taste some day can give another experience.

I have tried to find some facts about Shinobu Distillery and the whisky and this is were I get a little confused because some info does not compute in my head – The distillery is from 2012. First whisky was released in 2018 but at the same time it states that Shinobu Whisky is handcrafted by carefully selecting whiskies from around the world, reserving them in ex-sherry and ex-bourbon casks, and finishing them with Japanese Mizunara oak. The result is a fusion of flavors, a dynamic explosion on the palate, and a smooth and easy-to-drink whisky with no artificial coloring.
So how much is sourced and how much is made at the distillery?

It is 47% abv and a Single Barrel Bottling. It was released first time in 2019 but this bottle is from 2021 from Barrel No.: 9

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A interesting thick aroma of something earthy, black tea, mossy, birch sap, sweet salt licorice and a soft touch of eucalyptus

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Creamy/Oily, black tea, birch sap, mint, salt, earthy, soft vanilla, sweet licorice, dark honey

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Medium long, nutmeg, black tea (English breakfast tea without milk ) and a touch of birch sap

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This is an interesting whisk. Do not expect the taste of an Speyside whisky but enjoy the unikness of the different wood taste that you don´t meet everywhere. You don´t really feel it is a young whisky and in my opinion it does not matter here if it is young or old. It has it´s own taste and that is refreshing!

During our trip to Singapore, I had the opportunity to make a quick visit to the distillery, and I can confidently say that it doesn’t belong to the large-scale production category. It’s a small craft distillery squeezed between some tall buildings, with a beautiful gate leading to the distillery and a window that takes up 1/3 of the second floor. Outside on the stairs, you are greeted by the Brass Lion.

Unfortunately, I didn’t have time for a tour, but you can see the copper stills, which are a combination of a pot still and a column system. They also produce a lot of gin, so it makes a lot of sense.

My wife and I sat in the tasting room, or rather, the adjacent room, as a tour had just finished, and they were about to start their tasting.

Naturally, I ordered a whisky – I was about to taste Singapore’s first whisky.

They have two variations: a cask strength at 65% and a variation at 48%. I chose the 48%, partly because I thought that this percentage was selected to represent the distillery’s desired flavor profile while still showcasing their capabilities. The other reason was the price. I thought whisky could be expensive in Denmark, but they have met their match in Singapore.