£71 plus (US$114 plus) NB! This is our upper price guide, but the whisky may sell for considerably more than this.
Tasted in Whisky Magazine Issue 64 by Martine Nouet and Dave Broom.
Whisky Magazine is the perfect complement to the dram in your glass. Every issue brings you fascinating articles on the art, science and romance of the 'water of life', plus page after page of tasting notes.
Nose
Tangy, malty and fruity. Raw bread dough with a hint of yeast. Sour apples. Cider cellar. A dash of water releases earthy notes. Palate
Oak speaks up. A bitter/sour note of fermenting apple with a touch of must. Finish
Oaky and spicy (white pepper). Comment
Water cuts the edges a little but does not mellow the sourness.
Dave Broom
Nose
Full, sweet and concentrated. Semi-dried summer fruits, banana, dried coconut, sandalwood. Exotic and complex. Palate
Smoky and rich yet still lifted. Imagine barbecueing fresh pineapple. Good grip and some acidity. Wet chamois leather clinging to the tongue, while above is almond and unripe melon. Finish
Long and elegant. Comment
Fascinating. Hanyu does it again!
Interested in whisky tasting, why not nose through our Nosing and Tasting booklet online. It is a great guide to get you started with nosing and tasting your whiskies.
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