Hatozaki Blended, Japanese Whisky

Cressida Lawlor is the Assistant Bar Manager of Sexy Fish London, which recently won Best International Restaurant Bar at the Spirited Awards and is known for its vast collection of Japanese whisky.

This whisky is nice and complex as it’s blended using whiskies that have been aged in a variety of casks such as sherry, bourbon and the rare and wonderful Japanese Mizunara oak. As a result, you get a mini round-the-world whisky tour from the barrel alone which is a flavour explosion. You’ll taste notes of vanilla, caramel, pear and cherry blossom. The master distiller behind Hatozaki uses Scotch whiskies in its production, but also believes that the warmer climate found in Akashi where the distillery is based, imparts some additional unique characteristics, such as the salty notes of its seaside location - see if you can pick this up when you sip it neat!

This is a great whisky to enjoy with friends as it really opens up when served in a Highball cocktail and Highballs, like a Martini, can fit into most social settings. Whether you're entertaining friends at home and you've got your hands tied with hosting, or you've taken whisky as a treat to a summer picnic - it's simple and quick to make, but delicious and refreshing. Hatozaki Blended is the ideal all-rounder that everyone will be happy to sip!

Hatozaki Blended is a great entry-level whisky. It's not too heavy and can be enjoyed neat or in a variety of cocktails.

In general, when you are tasting a new spirit it’s always a good idea to add a little bit of water to open its flavour profile. A Highball is the perfect way to enjoy Hatozaki Blended because, whilst it’s a simple cocktail of whisky, soda and a sprig of mint, it’s also light and refreshing and lets the floral and caramel notes in the whisky come to light, which makes it easier to get better acquainted with it.

For a Highball, grab a chilled Highball glass out of your freezer and fill it about 2/3rds with medium or large ice cubes. Add 50ml of Hatozaki Blended whisky, top with soda and garnish with a mint sprig for added aroma.

If you want to get the best out of the whisky and enjoy its unique aromas, use a snifter glass to drink it neat. If you don’t have one, use a wine glass and add a little bit of water to open it up. As for cocktails, this whisky can make itself at home in many of the classics - just make sure you use the right glass for the recipe as this can have a surprising effect on taste.

Food-wise, this whisky is very versatile. Asian cuisine is a great way to go but also Scottish, as the Japanese learnt their whisky methods from the Scottish. So, depending on how you feel - you can go down the route of cult fast foods like battered chocolate bars or game, or opt for the more sophisticated route of crustaceans and robata-cooked foods.