My experiences with Shizuoka’s core range offerings have been very consistent. Their 3-year-old whiskies are respectable in quality despite their rather low age, and I generally know what to expect from their different ranges.

Their ‘K’ whiskies are made from their ex-Karuizawa pot still, while their ‘W’ whiskies are made from their wood-fired pot still (read about them here). These whiskies seem fairly consistent in quality to me, but in terms of taste profile you can usually see some variation, and some interesting character showing up.

Their ‘S’ whiskies, on the other hand, are a blend of whiskies made from both stills, made with a view for approachability. Within this range, I see a lot of consistency in both quality and flavour.

Due to the slight variations in flavours from batch to batch that you’d see in the K and W whiskies, it’s always fun to participate in tastings of them. Thanks to Jeremiah from Samsu Huay Kuan who imports these bottles into Singapore, I got a taste of the latest imported barley Pot Still K and Pot Still W expressions.

Both expressions are made with imported barley. This Pot Still K is notably the first expression released by Shizuoka that uses any degree of sherry casks – it had been aged in a mixture of ex-bourbon and sherry casks. This Pot Still W had been aged in a mixture of ex-bourbon and new American oak casks.

Let’s dive in!

Shizuoka Pot Still K Single Malt, 100% Imported Barley First Edition, 55.5% ABV – Review

Colour: gold

Nose: Clean, elegant, sweet and complex. Opens with an intriguing peanutty note interlacing sweetness and a barely perceptible nutty, dry oak undertone. Subsequent layers of honey, caramel and vanilla unfold gently, eventually giving way to a unique minerality which gives this a shade of austerity. The very light whisper of aromatic ashiness at the back. The overall transition is very smooth without any discordant prickliness.

Palate: The whisky meets the tongue with an oily viscosity. Caramel and honey dominate the encounter, their sweetness unravelling steadily. A comfortable heat teases the senses, accompanied by a mild peppery undertone that is far from overpowering. In the midst of this, a pleasant creamy note emerges reminiscent of rose syrup, together with a faint suggestion of ashiness. The play of flavours concludes with a delicate touch of cocoa powder and a return of the distinctive minerality. 

Finish: Fairly elegant and austere once again, some dry oak, coupled with a faint mintiness. The lingering taste is punctuated by a minerality that ties the end to the beginning.

My thoughts:

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A mirror ball of multiplexity! As always, the K expression demands effort to unpick, presenting a somewhat elusive character in comparison to its siblings. I’ve heard rumours that it has a slightly more inconsistent profile due to the old and temperamental ex-Karuizawa still. However, I could always see an underlying thread of interesting austere notes lend it a refreshing novelty. The consistent echo of a fine ashiness and minerality resonates throughout.

This whisky is readily approachable. Yet it possesses distinct characteristics that stray from the beaten path, which make it a personal favourite for tasting sessions.

| If you’re based in Singapore, you can grab a bottle of the Pot Still K (Imported Malt) here.

Shizuoka Pot Still W Single Malt, 100% Imported Barley First Edition, 55.5% ABV – Review

Color: Gold.  

Nose: Potently fragrant, delivering an abundance of sweetness that exceeds the Pot Still K by a noticeable margin. The W leans heavily towards a clearly defined malt and honey character, underpinned by lashings of vanilla cream and honey. The scent narrative incorporates a nuance of scorched wood and eucalyptus-infused candy, introducing a richness with a slight hint of bitterness, coupled with a herbaceous signature.

Palate: The texture remains consistent with its sibling - oily and viscous. Yet the W speaks more vocally, featuring an abundance of honey, highlighted by striking notes of mint and fractured black pepper. Toasted Japanese rice cakes appear on the scene, enhancing the wood and straw profile. Aromatically ash-laden, the woody tannins signal a shift towards herbaceous undertones, living up to the expectations set by the aroma.

Finish: The finish sees a gentle, warm departure. The final taste is a medley of bitter and sweet - honey, vanilla, and malt sweetness somewhat reminiscent of malt grist. Heavier ashiness and sandalwood notes distinguish it from the Pot Still K, ending the journey with a sweet, perfumed smokiness.

My thoughts:

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A tasteful simplicity and flavourfulness prevails here. If Speyside Scotch resonates with you, this will strike a familiar chord.

The experience is decidedly cohesive and rounded, presenting a straightforward narrative that intertwines sweet ash, rich honey, and balances it with a touch of tannic acidity and a hint of herbaceousness. The richness is enticing, yet, at the same time, the taste can be considered quite simple. Much like the sitcom "Friends" - the storyline may be predictable, yet the enjoyment is in the familiarity.

| If you’re based in Singapore, you can grab a bottle of the Pot Still W (Imported Malt) here.

Overall verdict:

Opinions will likely be evenly divided over which expression stands out. In my personal opnion, I’m inclined towards the K rather than the W.

The W brandishes more pronounced flavourfulness, yet it's also rather assertive in its spirit, a little more confrontational. Such boldness appeals to many whisky lovers. But in my case, I'm more inclined towards a subtler, more gradually unveiled experience - akin to a series of dinner dates prior to any definitive commitment. Given a choice, I still gravitate towards the subtle charm of the K.

@CharsiuCharlie