Drink Magazine

Tasting Notes: Ichiro’s: Malt MWR

By Alcoholandaphorisms

Ichiros Malt MWR

Ichiro’s: Malt MWR (Japanese Blended Malt Whisky: No Age Statement: 46% ABV)

Visual: Burnished gold.

Viscosity: Quick fast streaks.

Nose: Thick. Toffee. Husked barley. Golden syrup cakes. Vanilla. Pears and apples. Light oak. Water lightens and adds a shredded wheat grounding.

Body: Very smooth. Stewed apples and pears. Honey. Slightly fiery. Apricot. Water makes richer and smoother. Fudge. Custard, and brings out more of the existing fruits. Raspberry Pavlova.

Finish: Barley husks. Viscous sheen. Toffee. Drying. Pears. Water makes golden syrup, more pears and adds apricot.

Conclusion: Sometimes I wonder if it is psychosomatic or serendipity. This has in its main body exactly what the Bunnahabhain 25 promised in its aroma. So I go from disappointed in one, to very happy realisation of what I wanted in the other. There is stewed fruit, honey and apricot all delivered with a very smooth feel, albeit with a bit of an alcohol touch. So, what exactly is the odds of that?

Now, neat there is a bit of a sharpness to the high end of the aroma, kind of like freshly cut green fruit. It is a pity that water removes this, as it is a nice refreshing note to an otherwise quite thick whisky. However for removing that alcohol touch the water is overall a welcome addition.

The body is interesting, with all the delicate pears and apples that I would expect of, say, Hakushu but with none of the other delicate sensibilities. Instead here you get thick honey and golden syrup that basks around the whisky like a lazy lizard in the sun. It makes for a very rich, very sweet whisky that still manages to make room for the lighter elements. Even with the bit of extra fire neat you can still see those elements, and it doesn’t take much water to tamp it down.

Overall it is a massive stewed fruit mash up of a whisky. It is like an experimental punch bowl drizzled in syrup and spirit. Like a lot of Japanese whisky it feels very polished and smooth, more so because of its blended malt nature – it really has that rounded off edge style. Now for some people that level of polish can feel like a flaw, oddly enough. It can be seen as removing the interesting quirks. For me, if it is encountered too often, it can get dull, but as long as it is encountered rarely it can lead to interesting experiences like the one here. It creates a dessert wine of a whisky, one for a bit of a special occasion, it is too rich to have often, but is great to try as a well crafted one off.

Background; MWR is Mizunara Wood Reserve, or so google tells me. Google also tells me this is probably a blend of Hanyu and Chichibu whisky. Anyway, after my two hundredth whisky was a bit of a let down, but also free, I decided to go for a measure of something else – so I grabbed this. Again drunk at The Rummer hotel.


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