"One for no age statement naysayers... Eloquent & beautiful." - whiskyadvocate.com Back in 2015, Nikka announced they were discontinuing their age statement and No Age Statement (NAS) releases for the Yoichi and Miyagikyo labels and consolidating them into two new bottlings. These whiskies have now arrived in Australia. Two NAS versions that differ slightly to the previous versions now represent the entire portfolio. It was yet another move that triggered a buying rush. Reports have it that Tokyo is now pretty much out of age statement Japanese whiskies, unless you visit bars or auction houses. Nikka's reasons for the radical new strategy are now familiar. They simply have no old stocks to sell. Decades ago, both local and world demand for Japanese malts was low, so few barrels were being laid down for extended periods. Stefan Van Eycken, writing for www.nonjatta.com explains "...there were years, at both Yoichi and Miyagikyo distillery, when the barrels laid down for maturation could be counted on the fingers of one hand. The ‘stock shortage’ is not an excuse or a PR stunt – it’s very real. Sources within Nikka have said that it is ‘likely’ that age-statement single malts will be brought back in 5 or 6 years’ time. No official statement to that effect has been made for the simple reason that doing so – in Japan – would be interpreted as a promise (which could come back to haunt them in 6 years’ time)." The dropping of age statements doesn't always translate into a drop in quality. Early reviews for both releases have been very positive. Evidently, Chief blender Tadashi Sakuma has risen to the challenge of creating a great assemblage from a restricted inventory.

Named after a peninsula on the coast of Islay, Bill Lumsden has mixed it up with this release employing a combination of casks: Pedro Ximénez, charred virgin oak and ex-bourbon. An Oa (pronounced “an oh”) will become a part of the core range joining the 10 year old, Uigeadail, and Corryvreckan. Lumsden describes the whisky as "...smoky, sweet and rounded, with unusually, grilled artichokes in the finish." Tasting note: Bright gold. As always deceptively complex, developing with sherried oak aromas, lanolin, sooty vanilla and later, dark chocolate and suggestions of smoldering green pine. Entry is assertively salty, kippery, peppery. Mid palate is oily, medium dry, offering sherried richness along with piney juniper, over-baked sponge cake, black tea and hints of smoked meats at the finish. No shortage of peat, but loses some momentum in the final stages. Non chill filtered. 46.6% Alc./Vol.

The extreme northern archipelago of mostly uninhabited islands around Orkney is in every sense isolated. It's not known when the first distillery was established in Orkney, but there were almost certainly local producers by the middle of the eighteenth century. Above the capital, Kirkwall, is a rise with fine views out to the northern isles traditionally known as the ‘High Park’. It's here that Highland Park distillery was said to have been founded in 1795. There have been several different owners, before coming into the hands of James Grant and family in the late 1800s. By 1826 when the distillery became legal, the site had already become known as 'Highland Park'. Now owned by The Edrington Group , its location must partly be accountable for the distinctive character of the malt, through the surrounding ocean, the local peat and the Orkney spring water. To blenders, the distillate is prized - many of whom claim it possesses unique 'catalystic' properties which enhance flavours in other whiskies. Nearly always ranked alongside the classic malts, revered as a spectacular after-dinner drink and without doubt '...a malt to challenge any Cognac or Armagnac', the house style is fragrant and floral with a smooth, honeyed character over hints of citrus and smoke. The phenol content of the distillery's own malt is 30-40ppm but the remainder which is imported from Simpson's is unpeated. The distillery is serious about quality oak, spending $20 million a year on wood alone, more than any other Scotch distillery - despite having a fraction of the output of some of the larger brands. First released in 1979, the 12YO is still the best introduction. Employing about 20% first-fill sherry casks, a name change and packaging update took place in 2017. Retasted 2019 ...Surprisingly full at 40% ABV but loses vitality and flattens out towards the finish. Otherwise, mostly unchanged. 90 points First tasted 2012... Brilliant, bright gold appearance. Almost floral in delivery. Honey and toasted barley mingles with a perfectly balanced waft of peat and brine. An exceptionally soft, silky entry offers good concentration and the same seamless integration as found on the nose. Medium dry, subtle nashi-pear fruitiness combines with a judicious slap of peat. Crescendos with a spicy flourish at mid palate. Finishes more peaty than some previous bottlings with drying brine, spice and smoke lingering before a honey fade. Getting closer to what this whisky was 10 years ago. 40% alc./vol. 92 points