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JAPANESE WHISKIES AT BAM-BOU
1st Edition
Content
FOREWORD
Dave Broom, Author of World Atlas of Whisky
YAMAZAKI DISTILLERY
Single Malts
Single Casks
SUNTORY BLENDED
HAKUSHU DISTILLERY
Single Malts
Single Casks
YOICHI DISTILLERY
Single Malts
Blended
MIYAGIKYO DISTILLERY
Single Malts
Blended
NIKKA BLENDS AND PURE MALTS
CHICHIBU DISTILLERY
Ichirio’s Malt and Chichibu
KARUIZAWA DISTILLERY
Single Malts
Blended
HANYU DISTILLERY
Single Malts
WHITE OAK DISTILLERY
Blended
WHISKY GLOSSARY
Japanese whisky’s reputation outside its home has been growing steadily for the
past decade. Whisky lovers have fallen under the spell of a whisky style which
takes a classical template and then applies very Japanese principles to it.
The success of any whisky-making nation lies in its ability to make its whiskies
speak of the culture from which they spring. Japanese whisky does this. When
approaching them, therefore, free your mind of Scottish images and instead
celebrate their differences. These are whiskies which are heightened in terms
of aroma, precise and ordered on the palate. They have transparency and
clarity, and manage to be both restrained, yet intense.
New aromas are present – the incense note of Japanese oak for example – as
well as familiar pointers like green grassiness, smoke, dried and soft fruits, yet
even known flavours like these manifest themselves in a new manner when in
the hands of Japanese distillers: the coastal intensity of Yoichi, the cool green
pine notes of Hakushu, the calm, rounded completeness of any of the blends.
As a Japanese whisky lover I have longed for there to be a bar in the UK where
the full range of these remarkable, world-class whiskies can be explored. At
last it is here in the form of Bam-Bou’s Red Bar. Please enjoy your journey
through a new world of whisky, flavour and magic.
Dave Broom
Author, World Atlas of Whisky and editor of Whisky Magazine Japan
SUNTORY - YAMAZAKI DISTILLERY
Believed to be the first Japanese whisky distillery, the Yamazaki distillery was
founded by Shinjiro Torii (pictured on the cover) with Masataka Taketsuru as
his Master distiller.
The distillery is located in the small town Shimamoto, close to Kyoto in the
Osaka Prefecture, and surrounded by native bamboo forests and three rivers,
Katsuragawa, Kizugawa and Ujigawa, providing an excellent water source,
know as the ‘Water of Rikyu’ used by Sen no Riky, the refiner of the Japanese
tea ceremony in the 1500s.
The Yamazaki distillery came to life in November1924 with its first whisky,
The White Label available for retail in 1929. Due to its heavily peated style, it
wasn’t quite the start Torii was looking for. His vision was to produce a more
subtle, balanced and rounded whisky that would suit local market. The first
successful premium whisky launched by Suntory was the Kakubin, launched in
an iconic square bottle which is still available today.
SINGLE MALTS25ml / 50ml
SINGLE CASKS25ml / 50ml
YAMAZAKI 10YR YAMAZAKI PUNCHEON* 7.50 / 25.00
4.25 / 8.50
Nose: fruity and rich, vanilla, winter spice and nuts
Palate: medium bodied, winter spices, anise and herbal, bitterness from oak
Nose: sherry notes, blood oranges, hints of red wine
Palate: vanilla, black pepper, clean and short citrusy finish
YAMAZAKI 12YR YAMAZAKI BOURBON BARREL 5.50 / 11.00
7.50 / 15.00
Nose: cinnamon, red apple, muscovado sugar, jasmine tea
Palate: medium bodied, honeyed, light vanilla, apple, pear, candied orange and cinnamon
Nose: perfume aroma with notes of lemon zest, honey, hazelnut, cinnamon and rose petal jelly
Palate: creamy & sweet coconut milk, peach melba, tropical with some oak and a nutty finish
YAMAZAKI 18YR YAMAZAKI MIZUNARA WOOD **
11.00 / 22.00
20.00 / 40.00
Nose: balanced, slightly woody, sherry notes
Palate: full bodied, soft tannins, oak, orange slice, spicy, fruit syrups and sweets, extremely
well balanced with a long finish
Nose: floral, pineapple, green apple, sandalwood, vanilla, nutmeg and cloves
Palate: smooth but muscular palate with apple and pineapple fruit, Indian spice, sandalwood
and a faint fresh celery
YAMAZAKI 25YR YAMAZAKI SHERRY CASK 50.00 / 100.00
Nose: raisin, strawberry jam, rosemary, tomato purée
Palate: full body, very complex, bitter chocolate, cocoa, almond, oak and leather, hint of
acidity, dry finish
YAMAZAKI 1999, 12 YR*
Nose: raisins, sultanas, chocolate as you would expect. Candied orange peel, cinnamon and a
hint of nutmeg
Palate: spicy notes, nuts and cacao.Very long, dry fruit finish
17.00 / 35.00
Tasting notes to be confirmed upon opening
*Special Suntory release for the Tokyo Whisky Show, 2012
7.50 / 15.00
*Puncheon barrel is a 480L cask that allows less intense maturation
**Mizunara Oak is a special oak, native to Japan
SUNTORY BLENDED25ml / 50ml
HIBIKI 12YR 5.00 / 10.00
Nose: slightly peaty, round, filled with dried stone fruit notes
Palate: full-bodied, very smooth with a dry and peaty finish
HIBIKI 17YR
7.50 / 15.00
Nose: botanicals and candied fruit,Williams pears in alcohol, cereals
Palate: smooth and initially sweet and fruity, chestnuts, a complex blend
HIBIKI 21YR 12.50 / 25.00
Nose: creamy, notes of Bourbon and oak vanillas, spicy
Palate: dry and oaky with hint a of smoke
HIBIKI 30YR 42.50 / 85.00
Nose: smooth, sweet sherry, heather honey, malt, oak and nutmeg
Palate: long and deep, slightly dry and spicy, herry wood notes
KAKUBIN 1980 10.00 / 20.00
Nose: very floral, light, a bit malt and honey, hint of alcohol
Palate: mild, honey, a tad “grainy”, tad alcohol, sweet honey, tad pepper, rather short but
very clean finish
SUNTORY SPECIAL RESERVE 1960’S EDITION
20.00 / 40.00
Tasting notes to be confirmed upon opening
SUNTORY WHISKY “ROYAL”
Tasting notes to be confirmed upon opening
SHINJIRO TORII
FOUNDER OF SUNTORY AND THE FATHER OF JAPANESE WHISKY
20.00 / 40.00
SUNTORY - HAKUSHU DISTILLERY
Built in 1973, 50 years after Suntory’s first distillery, Hakushu is the
world’s largest malt distillery in terms of its production. It is located in
Hakushu forest, in the city of Hokuto which lies at the foot of the Mount
Kaikomagatake. Hakushu, meaning ‘white sandbar’ got its name from the
alluvial, white sand fanned out on the banks of the Ojira and Jingu rivers.
The Hukushu forest excellent water together with its climate, were key
contributing factors for Suntory’s decision to locate their second distillery
here. Surrounded by clean and cool air and at 700 metres above sea level,
the distillery is twice as high as most of its Scottish and local counterparts
and so low-pressure distillation occurs naturally, which helps contribute to
the whisky’s lighter and distinct West Highland character.
When it first opened Hukushu’s malted barley came from the Yamazaki
distillery, whereas today all the required barley is imported from Scotland
and peated to preference there too.
SINGLE MALTS 25ml / 50ml
SINGLE CASKS25ml / 50ml
HAKUSHU 12YR HAKUSHU BOURBON BARREL
5.00 / 10.00
Nose: hint of dried tropical fruits, apricots, mango and sweet smoke
Palate: soft, fruity, creamy, peppery. Pronounced taste of fudge and honey.
HAKUSHU 18YR 10.00 / 20.00
Nose: botanical, pear drop and fresh peaches
Palate: sweet and silky, orchard fruits, some oakiness in the background
HAKUSHU 25YR 37.50 / 75.00
Nose: exotic tropical fruits, green apples, raisins, olorosso sherry and oak
Palate: bittersweet chocolate, tropical fruit, oak vanillas.. Long and lingering finish.
HAKUSHU HEAVILY PEATED
Nose: sweet peat, new leather, apricots, vanilla and a whiff of soap
Palate: peat, plus tinned peaches in syrup
7.50 / 15.00
7.50 / 15.00
Nose: creamy and sweet, some lemon drizzle cake and black forest honey, a litle coconut
milk and buttery toffee
Palate: butterscotch and barrel char upfront, hints of smoke, alongside melon and
pineapple
HAKUSHU SHERRY CASK
10.00 / 20.00
Nose: raisins, figs, leather, candied orange slices, demerara rum, nutmeg, sweet tobacco,
cloves and some earthiness
Palate: juicy, plums, raisins, orange chocolate, coffee, cocoa, nutmeg, pepper, demerara rum,
cloves
NIKKA - YOICHI DISTILLERY
After Masataka Taketsuru’s 10 year contract with Suntory was up he realised
his dream and set up his own whisky distillery. In 1934 he acquired some
land on Hokkaido Island, near Otaru town. Surrounded by mountains and
the sea, with a climate not unlike the coastal whisky-producing communities
in Scotland, he thought this site to be ideal for his distillery.
The first pot still was installed in 1935 and was made specifically to
Taketsuru’s orders. The first whisky from Yoichi saw life in 1940. As with
Suntory, since around the 1960’s Nikka have imporated the majority of
malted barley needed for production from Scotland.
Yoichi distillery’s signature is rich, Highland-like, peaty, slightly sulphury and
very potent, almost masculine malts.
SINGLE MALTS 25ml / 50ml
BLENDED25ml / 50ml
YOICHI NO AGE COFFEY GRAIN WHISKY 7.00 / 14.00
Nose: warming, with bananas and apricots and a touch of vanilla
Palate: powerful but sweet with a hint of pine
YOICHI 10YR Nose: gentle, soft, creamy syrup, a whiff of vanilla and a little wood
Palate: green tea with honey, delicate sugars, lemongrass, grapefruit
6.50 / 13.00
Nose: slightly peaty, tangerines, milk chocolate with a punchy, less matured whisky scent
Palate: creamy, fresh, sweet, orange chocolate like
YOICHI 12YR 7.50 / 15.00
Nose: smoky, but not overpowering smoky
Palate: walnuts, raisins, almonds, spices, with oily and creamy texture
YOICHI 15YR 9.00 / 19.00
Nose: pears & peaches, Brazil nuts, tobacco and dark chocolate
Palate: oily and soft, dried fruits, spear mint, anis, pepper, bitter chocolate
YOICHI 20YR
7.50 / 15.00
17.50 / 35.00
Nose: oriental incense, bergamotws, kumquats, crisp maltiness
Palate: intense & zesty, lemon curd, orange marmalade, bergamots. Long finish
COFFEY GRAIN 2000 14.00 / 28.00
Nose: aroma of corn syrup with minty fresh notes, followed by melon
Palate: mimicking the aroma notes, presence of mint, corn and melon, clean finish with a
hint of mushroom
COFFEY MALT 1998 15.00 / 30.00
Nose: soft, creamy and chewy, honeycomb, coconut icing, floral tones and Bourbon-like
Palate: big on the palate, very sweet, white grape juice, liquid honey, toasty and floral with
hints of pineapple
NIKKA - MIYAGIKYO DISTILLERY
Located in a rich green, bamboo-forested stretch of land with a humid and
crisp air, surrounded by a towering mountain range, the Miyagikyo distillery
is situated approximately 25km to the northwest of Sendai. It was completed
in 1969 as Nikka’s second distillery and came on stream in the same year.
The land is ideal, not only for making mild Lowland-style whiskies, but also
for developing, maturing and storing magnificent whiskies. All the malted
barley is imported from Scotland, unpeated as well as peated to various
levels.
SINGLE MALTS 25ml / 50ml
PURE MALTS25ml / 50ml
MIYAGIKYO 10YR TAKETSURU 12YR
6.50 / 13.00
Nose: orchard fruity, apple and pears, cidery, botanicals, wallnuts and fudge
Palate: silky-smooth, fruit repeated, exotic fruits
Nose: rather neat and clean
Palate: oily and creamy, some sweetness and light fruitiness
MIYAGIKIO 12YR TAKETSURU 17YR 7.50 / 15.00
Nose: toffee, hazel nuts and walnuts, sweet sherry
Palate: starts strong but levels away towards a more mellow flavour
MIYAGIKYO 15YR 8.00 / 16.00
Nose: woody notes, crushed barley and shortbread. Delicate peat
Palate: mellow and entwined notes of heather honey and maltiness at different stages
9.00 / 18.00
Nose: fruity, orangey, nutty and spicy with sweet honey notes, dim smoke, sherry
Palate: oak vanillin and soft tannins, black pepper, sherry, a little oily
MIYAGIKYO 2002
6.50 / 13.00
TAKETSURU 21YR 9.00 / 18.00
Nose: sherry and ripe orchard fruits, oak chips, peat smoke and sweet candies
Palate: sherry, apples and pearsm, toffee and fudge, long finish
12.50 / 25.00
Nose: full of juicy barley, vanilla cake, marzipan, oranges, pineapple and apple compote
Palate: very punchy, honey, yellow plums, apricot jam, lemon zest, fresh oak, plenty of
pepper and ginger
Taketsuru whiskies are vattings (see glossary) of Yoichi and Miyagikyo malts and are said
to have been Masataka Taketsuru’s favourite style whiskies.
NIKKA BLENDED25ml / 50ml
ALL MALT 4.00 / 8.00
Nose: bourbony sweetness with some banana, brown sugar and cinnamon
Palate: cactus nectar, cacao, barley, cashews, dark chocolate and sherry
NIKKA THE BLEND
4.50 / 9.00
Nose: fresh and fruity, grape juice with vanilla and coconut
Palate: sweet pears, almonds with a touch of citrus and malted barley
BLACK 8YR
5.50 / 11.00
Nose: malt notes, hints of orange peels, nectarine, marshmallow and exotic spices
Palate: cocoa, caramel lattes, malt, lychees, blackcurrants and manuka honey
FROM THE BARREL 5.00 / 10.00
Nose: floral, peat and smoke, peppery, spicy
Palate: candied orange segments, vanilla, woody notes like oak dust
Info: after marrying malt and grain, the blended whisky is returned to cask for additional
maturation, bottling occurs cask by cask, at cask strength and without chill filtration
PURE MALT BLACK 6.00 / 12.00
Nose: fresh Bourbon vanilla scents, pine, resins, smokiness and hint of leather
Palate: fruity tones as from acidic citrus to soft peach, sweeter and creamy
Info: 8 year old malts from a non-chilled filtered Yoichi
PURE MALT RED
MASATAKA TAKETSURU
FOUNDER OF NIKKA WHISKY
6.00 / 12.00
Nose: liquid toffee, caramel, sweet, fruity and flowery, citrus and candied fruit
Palate: creamy, butterscotch and sweet summer fruits
Info: malt from Miyagikyo
PURE MALT WHITE Nose: overwhelmingly peaty, leather and honey, grassy, musty notes
Palate: oily, sweet, nutty under the peaty blanket
Info: malts from Yoichi
6.00 / 12.00
CHICHIBU DISTILLERY
The latest addition to Japanese whisky producers, Chichibu started in March
2008. Located only 70km from Tokyo, near the Arakawa River, Chichibu was
founded by Ichiro Akuto-san, heir to the old Hanuy distillery.
Rough winters and hot and humid summers, provide the perfect maturity to
the whiskies produced in Chichibu despite their young age. A small distillery,
Chichibu produces small quantities, but the remaining stocks of Hanyu,
Kawasaki and Karuisawa hosted on site allow Ichiro Akuto to offer rare and
exceptional malt whiskies.
ICHIRO’S MALT AND CHICHIBU
25ml / 50ml
Chichibu, The First
10.00 / 20.00
Nose: sandalwood with butter and vanilla sweetness
Palate: sweetness taking on a nutty tone with a kick
CHICHIBU, 3YR, THE PEATED
10.00 / 20.00
Nose: cinnamon, honey, toffee, soft smoke and chocolate
Palate: soft smoke, lemons and peppers
CHICHIBU, FLOOR MALTED
10.00 / 20.00
Nose: very clean, sweet with some fresh barley notes and lots of vanilla
Palate: rich, sweet oak, intensely spicy from mid-palate
ICHIRO’S MALT, DOUBLE DISTILLERIES
10.00 / 20.00
Nose: sweet and rounded, quite biscuity with a fruity hint of honeysuckle and apple
Palate: starts spicy (nutmeg, cinnamon, a little pepper), followed by a wave of malty notes
ICHIRO’S MALT, MALT & GRAIN
7.00 / 14.00
Nose: peach and dried apricot, sweet butterscotch, vanilla cream and citrus zest
Palate: toffee first and foremost with notes of barley malt, gingerbread and tropical fruits
ICHIRO’S MALT, MIZUNARA WOOD
Nose: honey, sweet and light citrus, hints of grapefruit and sugar
Palate: rich, spice, fruity, tangy, hints of honey and toffee apples
10.00 / 20.00
KARUIZAWA
Karuizawa is a popular and idyllic mountain resort town located at the foot
of Mount Asama in the eastern region of Nagano Prefecture. Since 1955 the
village has been the home of a charming whisky distillery with ivy-covered
warehouses.
Karuizawa Distillery has always imported its malted barley from Scotland,
and was probably the first Japanese distillery to do so. The decrease in local
whisky consumption forced Mercian Company (the owner) to close in 2001,
however in 2011, UK based Number One Drinks Company bought the
remaining stock of the Karuizawa, releasing special editions of this soon to
be finished treasure.
SINGLE MALTS 25ml / 50ml
BLENDED25ml / 50ml
KARUIZAWA 1981 FIRST FILL SHERRY CASK
SPIRIT OF ASAMA, 48% ABV
22.50 / 45.00
Nose: dried fruit notes, light, hint of chocolate, cherry, raisins and dried plums
Palate: very dry, liquid smoke at first, opens up after a while with cherry and dark
chocolate taking over, long fading finish
KARUIZAWA 1982 CASK #8497
17.50 / 35.00
Nose: toffee and vanilla, peach jam, tinned pineapples, lemonade, honey and fruit candy,
hints of vanilla cake and floral notes too
Palate: light at first with dry oak notes, honey and hint of green tea, sweet malty notes, a
little vanilla sweetness, leather and ginger with a medium long finish
KARUIZAWA 1983 NOH, 28YR 22.50 / 45.00
Nose: big, coffee and dark chocolate, backed quickly by black cherry, a hint of mint and
some meaty tones, spicy with nutty sweetness
Palate: huge hit of red summer fruits with autumnal bonfire elements and some treacle
toffee, peat with dry wood notes cutting through
KARUIZAWA 1984 SHERRY CASK #4021
20.00 / 40.00
Nose: malty, digestive biscuits, an earthy note and dried fruit with old leather.
Palate: crisp, fizzy, big and full bodied, toffee sweetness, honey, cherry chocolate and slight
hint of peat. Dry, long and beautiful finish
KARUIZAWA 1990 SHERRY CASK #679
12.50 / 25.00
Nose: floral, oaky and grassy, slight hints of peat with sweet vanilla notes
Palate: full bodied, dry at beginning but fruity notes (raisins, figs and dry plums) with a long
and dry finish
6.00 / 12.00
Nose: brown sugar, fruit cake, dried and glacé cherries, hints of sweet port and polished
leather
Palate: leather, sweet raisins, dark chocolate, sour fruit with tannic apple skins, tea and
damp, smoky wood
SPIRIT OF ASAMA, 55% ABV
7.00 / 14.00
Nose: old polished wood, dried mixed fruit, moist tobacco, dry oloroso
Palate: rich and sweet, hints of black liquorice, eccles cake, old driftwood, muddy forest
floors, herbal with green leafy edges
HANYU
Hanyu distillery was founded in 1941 by Akuto family, initially as a sake
brewery and Shochu distillery, 31 miles from Chichibu. In 1980, serious
attempts were begun to produce a Scotch-style malt whisky. This lasted until
2000 when the whisky business finished due to weakened profitability. The
distillery equipment was dismantled and sold to Ichiro Akuto (Chichibu) in
2004. The house style was similar to Speyside with distinct sherry markers
and a light stroke of burning peat.
SINGLE MALTS25ml / 50ml
HANYU 15YR
11.00 / 22.00
Nose: perfumed woods, hints of salt caramel, nutty, dried apricot and candied orange peel
Palate: creamy caramel, cigar boxes, hints of allspice and potpourri and pipe tobacco
HANYU 2000, THE FINAL VINTAGE
11.50 / 23.00
Nose: sandalwood, creme caramel, oak, nectarines, glazed orange slices, candied nuts
Palate: sweet and smooth, all spice, oak, toffee and a hint of pipe tobacco, Asian incense
and sandlewood
HANYU 2000, THE WHISKY TALK 12.50 / 25.00
Nose: honeydew melons, cherry blossoms, fragrant wood, new leather, delicate but expressive
Palate: white peaches, apricots, fragrant wood, sweet spices and cherry blossoms
WHITE OAK
This distillery, predating Suntory and Nikka is located near Seto Inland Sea.
A licence was granted in 1888 to distil alcohol, starting with Shochu. In 1919
the production of barley-based alcohol left the pot stils. Whisky production
has occurred on the premises since. The White Oak survived difficult years
at a cost and as a micro-distillery produces extremely limited amount of
single malts.
25ml / 50ml
AKASHI BLENDED
6.00 / 12.00
Nose: jam sponge cake, golden syrup and a suggestion of something metallic
Palate: like biting into that moist sponge cake and having it melt in your mouth, a
woodiness about it too. A faintest bitterness, with lots of white pepper to finish with little
washes of sweetness
WHISKY GLOSSARY
WHISKY The name is an English corruption of the ancient name for
spirits "water of life" - which in Scottish and Irish Gaelic is "uisge beatha"
or "usquebaugh" and sounded to the English ear like "uishgi" and hence
"whisky".
AMERICAN OAK Also known as White Oak or by the binomen Quercus
Alba, American oak is widely used in whisky cooperage. American Oak has a
high vanillin content.
ANGEL'S SHARE (ALSO 'PART DES ANGES') As the whisky ages a small
percentage of alcohol evaporates, thus lowering the spirit's abv.
BARREL A large wooden vessel used to store maturing spirit. In the whisky
world these must be made from Oak. They are built by coopers and are of
varying sizes. A standard whisky barrel has a capacity of approximately 40
gallons (180 litres). The larger the barrel, the less wood contact with the
spirit. So, a smaller barrel, in theory, can mature whisky faster.
BLENDED WHISKY Malt whisky combined with grain whisky. By law there
must be a minimum of 40% malt whisky.
CHILL-FILTRATION A method of filtering whisky employed to remove
residue and a cloudiness which appears when the spirit reaches lower
temperatures.
OAK The variety of wood used as a material for building barrels, as well as
a number of other items used during the production of whisky. Oak is from
the genus Quercus and there are roughly 400 species.
PEAT A dark, partially decayed organic matter formed in the wetlands. It is
formed when full decay is arrested by acidic conditions, and when oxygen
is not present. Over thousands of years of decomposition it becomes a
flammable substance, traditionally used to fire the malted barley kilns. Its
flavour is very intense and is oft associated with tar, bitumen and medicinal
notes and due to the high incidence in the locality.
PEATED MALT Malted barley which retains a strong peaty-character after it
is kilned over peat fires.
POT STILL A traditional still used to distil single malt whisky, among other
varieties. Pot Stills are almost exclusively made of copper and are based
upon the alembic still, created around the eighth century AD by the Arabian
alchemist Jabi ibn Hayyan.
PURE MALT A term that usually refers to Blended Malt Whisky. Nikka
released a 'Pure Malt' range.
UNPEATED MALT Malted Barley that has been kilned over fires not fuelled
by peat, thus with very little or no phenolic content.
FEINTS (AKA HEADS,TAILS OR AFTERSHOTS) The unusable end of a
distillation run, unpotable even to the most hardened drinker.
VATTING A now disused term for the blending of malt whisky with that
from other distilleries without the addition of grain whisky, or vice versa.
GRAIN WHISKY Indicates by contrast that the raw material is unmalted
barley, wheat or maize produced as a continuous process in a column still.
WASH Fermented Wort, a sort of beer of about 7 to 8% abv.
MALT WHISKY This indicates that the raw material is barley malt, by itself
fermented with yeast and distilled in a pot still. This produced a far superior
whisky to the common grain whisky found in blends.
MATURATION The ageing process of whisky. Whisky can only be aged
within an oak cask, it is widely believed that whisky does not age in the
bottle.
WORT The liquid drawn from the Mash Tun after the mashing process is
complete. Present now here are the sugars which will later be fermented
with the addition of yeast.
YEAST (aka Barm) A micro organism from the Fungi kingdom.Yeast is used
in the fermentation process for it feeds on sugar and produces carbon
dioxide and ethyl alcohol.
At Bam-Bou, Bar Manager Ladislav Piljar is championing Japanese whisky and
has slowly but surely built up an impressive collection from distilleries like
Miyagikyo, Hanyu,Yoichi, Hakushu,Yamazaki, White Oak and Chichibu.
“Introducing new customers to Japanese whisky is a joy;” says Lad “most are
pleasantly surprised by the balance of flavours and quality of the product.”
With over 60 whiskies on The Red Bar’s new Japanese whisky menu,
included are some rare silent distillery expressions, special editions and the
latest releases.
Join us at The Red Bar, Monday to Saturday, from 5.30pm to 1.00am
1 Percy Street
London W1T 1DB
020 7323 9130
www.bam-bou.co.uk
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