Culture | Travel

The House of Suntory unveils its oldest blended whisky yet

This year, the House of Suntory introduces its oldest blended whisky yet, the Hibiki 40 Year Old. This expression is set to be launched at Oncore by Clare Smyth in Crown Sydney on 24th October. This exclusive gathering offers guests the opportunity to be part of the first tasting of the Hibiki 40 Year Old in Australia. Individuals are also invited to experience the bespoke five-course menu designed by Chef Clare Smyth at the Michelin-starred restaurant.

The event pays tribute to the concept of ‘Monozukuri’, the Japanese term for meticulous craftsmanship and attention to detail. For the menu, guests can expect courses that harmonise with the notes of the Hibiki pairings.

The restaurant is serving canapes of pea and mint gougère, jellied unagi with toasted seaweed and malt vinegar, as well as smoked chicken wing with lemon and spices, to name a few. Attendees are then treated to a potato and roe entrée with Kombu beurre blanc, Kazunoko and Ikura. A Blackmore Wagyu short rib with oxtail, onion and bone marrow will be served as the main course. Finishing the tasting menu is a beautiful core apple dessert, Japanese Irish coffee milk chocolate, hazelnut and Hibiki Whisky. Petit fours consist of warm chocolate lavender tart, Noble One and Muscat.

‘A nostalgic warm feeling’

The Hibiki 40 Year Old is comprised of five primary component whiskies, including Yamazaki, Hakushu Malt and Chita Grain, each of which has been matured for more than 40 years. It is made by the House of Suntory’s chief blender, Shinji Fukuyo, who hoped to craft a harmonious blend that marries the complexity of the Mizunara Japanese oak and the subtle sweetness of Spanish oak. Further adding to the expression’s profile is the smoothness of caramelised cacao from the 1978 Yamazaki American oak.

“I would like people to enjoy the pure aroma that has been sharpened over the years; the tranquility of old temples and storehouses, and the nostalgic warm feeling that accompanies them,” notes Fukuyo.

The whisky opens with a citrusy entry and a rich aromas of varied fruits, with dried apricot and ripened Japanese loquat, complemented by hints of lemon peel and clove. On the palate, a mix of dry fig, subtle undertones of yuzu and sweet acacia honey accentuate the smoothness of toasty roasted cacao. The expression finishes with a soothing aroma of incense spiced with cinnamon and Japanese oak, leaving the palate with a powerful aftertaste.

The Hibiki 40 Year Old’s bottling and packaging feature maki-e as its main design element. Fashioned from crystal glass, each of the 30 facets are meticulously crafted by renowned glass maker Kagami Crystal, who employed traditional Japanese maki-e, mother-of-pearl inlay and gold lacquer.

The wooden box is also made up of 12 kinds of Japanese wood, with imprints of the flowers and grasses honouring the four seasons of Japan. The handcrafted washi label is the work of renowned Japanese washi artist Eriko Horiki. The Hibiki 40 Year Old is available in a limited release of just 400 bottles, retailing for AUD $75,000 per piece.

Visit the House of Suntory for more information.

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