The Chita whisky single grain review and tasting notes
The Chita single grain whiskey is a floral distillate with a subtle and honeyed charm, not very pungent for a corn distillate. As a Japanese whisky, it is very far from the Scotch stereotype of hard and rocky dram full of sweet and ethereal notes. Indeed thanks to its marked delicacy, we could say that it perfectly embodies the Japanese Zen style of delicate whisky.
Difficult to compare with European spirits. It almost looks like an Irish whiskey immersed in a greenhouse of flowers… but although many hard Scotch drinkers could define it too ephebic, in reality, it’s a splendid bottle for finesse and depth. Perhaps it is not super complex, it does not offer swirling changes of direction or millions of suggestions, but the balance between sweet and “meaty” parts is excellent.
Let’s say that more than a whisky, it is a fresco. A painting on canvas of a theme that only the Japanese (good fetishist aesthetes who love absolute precision) can paint with precise and didactic brushstrokes. It is not a masterpiece. Indeed, it is very stylized, but few spirits can faithfully sum up an image. Think of a greenhouse full of orchids of all kinds. This image comes to mind, a series of orchids, roses, violets, tulips, and all sorts of flowers.
How is the Chita single grain whisky is produced?
Oh well, is everyone trying to say that it smells like flowers? In reality, the matter is a little more complex and the Chita distillery, owned by Suntory, is renowned for the subtle charm of its whiskeys. There are three souls in this single grain, each distilled using a different still based on the type of corn: the first has two columns, the second two and the terse four. The refinement is equally accurate and aims to make this Japanese whiskey remarkably balanced and pleasant: the three single grains refine in barrels used to make Bourbon, in barrels used for sherry, and in European barrels used to make wine. Nothing is left to chance. Every perfume, every petal you will smell has been designed to add a small piece to this little Zen garden where everything is perfect. The average age of this whiskey has not been declared.
Organoleptic characteristics of The Chita single grain whisky
Fabulous bouquet that unfolds petal after petal, alternating oxidized aromas of walnuts, alpine herbs, a hint of balsamic and then honey, melon, banana, ginger, citrus and vanilla. It looks like they squeezed essential oils from a perfumer into it.
The palate is citrusy, velvety, slightly spicy, with a herbaceous vein that gives rhythm and vitality. The sip is fresh and snappy, the fruit is warm, but the cereals are in the background, hidden by a cascade of flora. Not long, but tasty finish.
Is it a spontaneous whiskey? A pure incarnation? No, but it is nonetheless easy-going and characteristic and perhaps, given the Japanese philosophy, we could consider it the son of a unique technique and terroir. A whisky produced only here, only under certain conditions, with a method that has a meticulous precision. Nature translated into a bottle: the technique of reproducing life ennobles it and molds it. When technicality becomes Ukiyo-e art where the precision of detail becomes a reason for being.
Price of The Chita single grain whisky
All this magic pays off in the end. The Japanese are masters. First, they seduce you and then they beat your wallet. In this case, the price is 70-75 euros. A price that must be taken with a grain of salt: if you like graceful and floral whiskeys, delicate and precise, make it yours and you will love it. If, on the other hand, your palate loves intense flavors or oxidized and charged Glenfarclas and Macallan-style whiskeys, perhaps it will seem too light and petulant.
Cocktail to make
Rob Roy, Whiskey Sour, Godfather, Rusty Nail.
Food Pairings
Smoked sausages, ramen, chocolate, salmon terrines, brisket and pulled pork, chocolate salami, apple pie, tiramisu, creme brùlée.
