Japanese Whisky

After an unsatisfying experience with Black Cask Bourbon, which I expected to taste like O’Connor’s Cream was was instead a weak lapsang with a thin body, i decided not to try Japanese Whisky, especially since it seemed that sample sizes were always sold out, but Youngest sent me a number of sachets recently! Many thanks!

I didn’t read the description closely before steeping so once again I was expecting a boozy tasting tea, but this time the non-boozy tea was really tasty.

I like Lapsang, and I like it smoky. I do prefer for it to have a substantial base because otherwise it just tastes like the rinse water from an ashtray to me. It is:also awesome paired with ice cream.

So this one…this is smoky, but the smoke flavor doesn’t rise immediately into the sinuses like some Lapsangs. The smoke stays low, covers the sides and back of the tongue. There is a bit of mineral vibe on the tongue, like licking slate or shale, but not as dry. A briskness lingers after, yet there is a silky feel to the body of the tea as well on the way down, followed by the briskness that makes you want another swallow and another swallow.

Leagues better than Black Cask Bourbon in my opinion. Just keep in mind that this is not a whisky flavored tea, but rather a tea that was smoked over the wood chips of old whisky barrels. The memory of the whisky remains in the wood and flavors the tea in an entirely different way.

Nice.

Okay haters.
Maybe this tea has wandered into the wrong cups before, but not this time. Though the aroma, equally malty as smoky, had me in suspense for a moment, the steep makes up for it. Too many bourbon barrel-aged stouts gave me a different expectation- is the whisky in the room with us now? What I got is, I think, much better. This is essentially a down-to-earth smoked lapsang souchong with a wholesome (oaky?) richly smoked profile talked down by honey and the maltiness of the black tea underneath. Though I often like my smoked teas stronger and more monstrous, I was really pleased with this one and the smoke evades that chemical taste so often found in lapsang souchongs (which I admit I love).

Though whisky is not one of the prevailing flavors here, this tea still gave me ideas. To complement the warm smoke filling my nostrils, a few dashes of angostura bitters were an eager accompaniment to add a faintly spicy undertone, and I think this might be the way to go.

The smoothest tea I’ve ever had. Slight smoke, malty tea.

Unpleasant taste, the flavoring is overwhelming.