In the early 1980s, Michael Jackson’s Thriller was topping the charts, mobile phones were the size of bread loaves, and Apple had just released the world’s first personal computer. And over in Japan, something special was happening at The House of Suntory’s whisky distilleries: Hibiki 40 Year Old entered the oak barrels, to begin its four-decade journey.
Now, after 40 years, it’s ready. And there’s only 400 bottles of it.
Every now and then, a whisky comes out that the world pays attention to. Hibiki 40 Year Old is one of those whiskies. This milestone in the world of spirits is truly a whisky like no other. So to celebrate its release, it demands an experience like no other. That’s why, on October 24, you can get a chance to taste this unparalleled drink at a special VIP dinner, at Sydney fine diner Oncore by Clare Smyth. This unforgettable evening will celebrate Hibiki 40 Year Old, as well as the House of Suntory’s commitment to monozukuri – the art of supreme craftmanship.
It’s a concept that underpins the philosophy of Hibiki 40 Year Old itself. Here’s why this peerless whisky is the ultimate expression of Japan.
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A blend of barrels
Hibiki, which means harmony, has always been focused on producing blended whiskies of astounding quality. And because whiskies are defined by the barrels they’re aged in, choosing the barrel is one of the most important choices that Suntory’s chief blender, Shinji Fukuyo (and his predecessors) had to make. The Hibiki 40 Year Old is made up of whiskies from Suntory’s three distilleries – Yamazaki, Hakushu and Chita – each of which came into contact with barrels consisting of Japanese Oak, American Oak and Spanish Oak. Although they each imparted their own distinct flavour, Yamazaki’s 1978 American Oak, with its signature aroma and mellowness, plays a key role. The mizunara (Japanese Oak) barrels, meanwhile, are central to the 40 Year Old’s smooth and soulful finish.
A box full of meaning
The wooden box that encases a bottle of Hibiki 40 Year Old is almost as impressive as the drink it’s protecting. It’s a tall, 12-sided structure made using 12 different Japanese woods, including pine and zelkova. The Hibiki label is printed onto striking black washi Gampi paper, known as ‘the king of paper,’ with a hand-crafted design by esteemed washi artist Eriko Horiki. The base of the box is encircled with a floral lacquerware maki-e design that nods to Japan’s four unique seasons.
A bottle of symbolic beauty
And the beauty continues with the bottle itself. The crystal bottle has 30 facets, and was crafted by Kagami Crystal, the glassware suppliers to Japan’s Imperial Family. An intricate web of gold lacquer, maki-e and mother-of-pearl inlay darts its way up the bottle and up towards its lid and mouth. Every design element of the bottle is intended to showcase and amplify the 40 Year Old’s golden hue.
A taste like no other
But nothing expresses Japan like the taste of Hibiki 40 Year Old itself. It’s made up of five different types of whisky, including Yamazaki, Hakushu Malt and Chita Grain. Then, there’s the addition of Japanese ingredients, such as loquat – a uniquely Japanese citrus fruit. That, combined with lemon peel and clove, gives the 40 Year Old a subtle warmth and sweetness. Blending aged whiskies is notoriously difficult, but Hibiki has achieved an exhilarating drink with a wabi sabi character and patina. It’s the paragon of Japanese whisky, and once it’s gone, it’s gone for good. So if you can’t find one of the few bottles, but still want to experience a whisky for the history books, get your ticket to join the House of Suntory at Oncore by Clare Smyth, for Hibiki 40 Year Old’s exclusive Australian unveiling and tasting. Miss it, and you might have to wait a while for your next chance.
The special VIP dinner, at Sydney fine diner Oncore by Clare Smyth, can be purchased here.
Since 1923, Suntory has been renowned as a pioneer of Japanese Whisky for its House of Master Blenders and for their Art of Blending. Founder Shinjiro Torii built Japan’s first malt whisky distillery in Yamazaki, and the Suntory legacy continued with Torii’s son and Suntory’s second Master Blender, Keizo Saji, who continued to establish distilleries including the Hakushu Distillery.
