KINDED SPIRITS

Nearly a century after its inception, The House Of Suntory finally launches in India with three distinct whiskies; Yamazaki, Hibiki and – exclusive to the Indian market – Oaksmith. Shinji Fukuyo, Chief Blender at Suntory, takes us through the nuances of selecting, creating and appreciating a fine Japanese usquebaugh.

- SAUMYAA VOHRA

What first drew you to working with whisky?

I used to love drinking in university, particularly beer, wine and whisky. My professor told me he could introduce me to someone at Suntory, and so, I went straight there after graduating in 1984. I was working in production at the Hakushu distillery for eight years, and moved to the Yamazaki distillery in 1992, where I took charge of blending.

What are the elements that go into creating the perfect whisky?

Your nose and palate are your main tools, so to make a good blend, you need specifics – concept, price, target range. You think about whether you want it to be fruity, spicy, smoky, heavy or light. We also account for competitors in the same segment – their quality and characteristics. Then, create test blends, communicating with consumers and changing the recipe as we go along. It often comes down to instinct.

What are the most interesting palate differences between a Japanese and a Scottish whisky?