Chichibu Paris Edition 2018 57.3°

1 250,00  Bottle

In stock

Only one product per customer

5 cl sample

out of stock

Chichibu Paris Edition 2018 57.3°: Description and customer reviews

Chichibu Paris Edition 2018 is a tribute to Franco-Niponese friendship.

Two types of barley were used to produce this whisky: Tipple and Braemar.

This is a blend of 5 casks: 3 are made of mizunara, a rare Japanese oak highly prized by Japanese distillers and commonly used by Chichibu, and 2 are new French oak casks.

Due to its rarity, the sale of this whisky is limited to 1 unit per customer. Thank you for your understanding.

Tasting notes from Thomas

The nose immediately suggests Chichibu's inherent sweetness. All the aromas seem to be contained in a delicate honey bubble. The roasted scents of coffee and cocoa lead us to a breakfast of orange marmalade toast.

A few minutes later, it's the turn of apricot jam and fresh almonds. While these first notes may seem sweet, in reality they're nothing of the sort. We're talking about gourmandise here, and it's perfectly combined with drier notes: a little licorice, a cinnamon stick dipped in hot milk and a little mild curry.

The extended opening takes us to cereal lands, tinged with hazelnuts and yeast. Finally, it's the spices that have the last word, without this nose forsaking the sweetness of honey and jammy citrus. A skilfully distilled prologue.

Dilution brings out the dried fruits more clearly. We perceive powdered almonds and hazelnuts. These are still articulated around the two major axes of this nose: the sweetness of honey and candied citrus on one side, and warm spices on the other.
A second dilution amalgamates all the scents, without heaviness.

The texture, in the mouth, is perfectly fluid. Indeed, the silkiness of liquid honey is clearly evident. While candied oranges and apricot jam are once again present, the spices are more present, but not excessive. Licorice, black pepper and cinnamon bring a comforting warmth. Its personality is gradually revealed as kumquat and cocoa powder mingle with a few exotic flavors (papaya first).
The light dilution gives it greater amplitude on the palate. This liveliness, with no sensation of alcohol, allows the aromatic potential to be fully exploited. The flavors mentioned above are fully exploited.
A second dilution reinforces the contrasts noted above. The first part of the palate becomes more honeyed and rich in cooked fruit, while the second part is more spicy and enriched with menthol.

The finish is long and always harmonious. Spices (pepper, licorice, nutmeg) bring a tonus to the whole. Alongside them are honey, warm milk and citrus fruits (yuzu, kumquat). This is followed by apricot jam and slightly bitter cocoa powder.
Dilution gives us a plethora of spices, still associated with floral honey and fruit. The cocoa is still there, but seems more discreet. The end of the tasting retains its energy without becoming unbalanced.
The second dilution lets the spices take over, with a combination of black pepper and licorice that stands out from the rest of the profile.

" A bold, flavorful blend of typical Chichibu gourmandise and a bouquet of warm spices ..."

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