Sometimes I wonder if the art of conversation is dying, having a mid-life crisis, or just being born – this includes the conversations I have with myself – which happens a fair bit. Then again, I thought, it might be the whisky talking. In any case, I look at the glass of Yamazaki single malt in my hands, admired its colour, its bouquet, took another sip, and observed the conversations that were taking place around me.

To my left, a knowledgeable voice said,

“… No act of whisky makes sense without a story. Put a tasty, peaty, beautiful brown liquid in front of me, tell me nothing, and it is just alcohol… here to help me get through the day. But once I learn its story – how it’s made, why it was made, where it originates, and what went in it – it is whisky. Whisky as I know it.”

Cue polite laughter, and I nodded in agreement. To my right, another conversation was just getting exciting.

“The Hakushu Distiller’s Reserve is beautiful. Citrus… green and fresh… If it’s Sunday, brunch time, I’d start with it” 

“What if it is Saturday evening after a meal?” someone challenged.

“Mmm.. then I’d have the Yamazaki. Neat. It’s young malt whisky, finished in French oak wine casks form Bordeaux… whisky and wine, two of my favourite words in the evenings…”

“And if it’s right now?” I butt in.

“Well, we have a miso soup coming up. If we have Hibiki, I’d add some hot water and have it with the soup… because Hibiki is single malt blended with grain whisky, which is – if you didn’t know – a beautiful complement to broth. You’re welcome.”

And the neighbourhood goes off.

Conversation – that’s Level One. The chatter went on and I enjoyed the next course: a beautiful braised beef, a dash of yuzu chili, and my Yamazaki single malt, with a splash of soda.

My next sip brought me a little flashback of when I Skyped my 88-year-old grandmother, for the first time. She was utterly fascinated by technology. What I take for granted, she took for magic. If I attempt to translate her crude dialect and facial expression, I’d say she had a moment, marveling at mankind, at science and progress.

I have that same face when I taste a good whisky, and more specifically, good Japanese whisky. First, I’m awed that I can easily appreciate its subtlety – like being able to tell apart a bespoke suit from a made-to-measure one. Oh, men in suits. I digress… Then, I become by grandma, I’m awed at how clever it is.

A hint of an epiphany swirled in my mouth, kissed the tip of my tongue and evaporated. I want that feeling back, so I take another sip. Call me dramatic, but now I’m walking through woods, one with nature, smelling flowers, and a beautiful day just got better. More sips later, I want to meet Shinjiro Torii – founder of Suntory whisky and father of Japanese whisky, man who had the audacious vision, in 1899, that Japan can combine its nature, its people, its culture and perfect the art of whisky making. I wanna bow deeply and gratefully, and whisper “arigato”.

Marvel – that’s Level Two.

And again, I find myself at the cusp of a beautiful discovery, fuelled by the conversation between Mike Miyamoto – General Manager of Suntory Whisky, in charge of Quality Communication – and a journalist.

Mike Miyamoto
GM, Suntory Whisky, Quality Communication

Mike: “It is subtle, refined and complex – three words I’d like to invite you to remember.”

Journo: “Can you elaborate on how you arrived at these three terms?”

Mike: “Subtlety is an art form, the art of Japanese people, our known demand for quality, an eye for detail, the delicate Japanese palette, like being able to tell if something has been done the Japanese Way, that’s a subtlety that we are honoured that the world is starting to understand and share. Refinement for me, is actually talking about the science, the technology. It’s not the word “mild”, “delicate”, “exquisite” we have chosen – these can happen accidentally, by chance. Now not refinement; refinement is intentional… So when you combine the Japanese people, the Japanese Way, with the gifts of Japanese nature, through the refinement attained through Japanese engineering, you get a truly exceptional “No Age Statement” whisky that is complex, and enjoyable in any style you choose, with a beautiful story to share.” 

Enlightenment – that’s Level Three.

 Suntory Whisky unveils Distiller’s Reserve.

In keeping with Suntory’s heritage, legacy and innovative spirit, the master blenders have embarked on a journey to deliver a truly exceptional Japanese ‘No Age Statement’ whisky – the Yamazaki Distiller’s Reserve and the Hakushu Distiller’s Reserve are results of this quest, and they are the latest offerings from Suntory Whisky.

It’s available at the Duty-Free Section at Changi Airport, and is also carried at leading hotels, premium Japanese restaurants, international bars, clubs and lounges.

www.beamglobal.com

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