Japan Blended The House of Suntory

Hibiki - 21 yrs

Hibiki - 21 yrs - 21yrs - 70cl - Onshore Cellars
Japan Blended The House of Suntory

Hibiki - 21 yrs

Alter
Größe
/
  • Sichere Zahlungen
  • Vorrätig
  • Inventar auf dem Weg
Inklusive Steuer. Versand wird an der Kasse berechnet.
Hibiki 21 is known for its bouquet, impeccable balance, and smooth nature. It’s also pretty spicy and slightly sweet. Sherry influence is notable, as is mizunara. It pairs dried fruit and sandalwood with hints of heather, smoke, honey, and brine. Other notes include orange oil, white raisin, genmaicha, and lavender. In the glass, Hibiki 21 is dark, fruity, and a bit oily. There are layers of citrus and spice notes, plus sandalwood, stone fruit, raisin, almond, honey, ginger, aloe, toffee, and caramel.
Art:
 Whisky
Land:
 Japan
Produzent:
 The House of Suntory
Stil:
 Blended
Serviertemperatur:
 20° - 22° C
ABV:
 43%

Lokale Zustellung

Wir verfügen über eine Flotte von Lieferwagen, die an die französische und italienische Riviera liefern. Die Preise werden je nach Entfernung berechnet. Option, um Zeit und Datum zu buchen.

Für Lieferungen in weiter entfernte Gebiete fordern Sie bitte ein Angebot an: +33 4 65 84 99 51

Frankreich / Monaco

1 - 2 Werktage Lieferzeit in Frankreich, bei Bestellungen vor 14 Uhr.

Optionen für Kuriere und Abgabestellen sind an der Kasse erhältlich.

EU - Festland

1-3 Tage Zustellung auf dem EU-Festland, wenn die Bestellung vor 14 Uhr aufgegeben wird. Für Inseln sollte ein zusätzlicher Tag eingeplant werden. 

Optionen für Kuriere und Abgabestellen sind an der Kasse erhältlich.

Rest der Welt

Bitte rufen Sie uns für ein Angebot an:  +33 4 65 84 99 51

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Ausgewählter Cocktail

Hibiki Harmony

Ingredients:
- 60 ml Hibiki 21 yrs
- 15 ml honey syrup
- 15 ml lemon juice
- 2 dashes of orange bitters
- Orange peel for garnish

Instructions:
1. In a shaker, combine Hibiki 21 yrs, honey syrup, lemon juice, and orange bitters.
2. Add ice and shake well.
3. Strain into a chilled glass.
4. Garnish with an orange peel.

More from The House of Suntory

Alle anzeigen
Suntory - Chita - Japanese Whisky - 70cl - Onshore Cellars
Suntory - Chita - Japanese Whisky
  • Vorrätig
The Hakushu - 25 yrs - 25 - 70cl - Onshore Cellars
The Hakushu - 25 yrs
  • 1 vorrätig
Hibiki - 30yrs - 30yrs - 70cl - Onshore Cellars
Hibiki - 30yrs
  • Vorrätig
Yamazaki - 18 Jahre - 18 Jahre - 70cl - Onshore Cellars
Yamazaki - 18 Jahre
  • Vorrätig
Hibiki - Japanese Harmony - 70cl - Onshore Cellars
Hibiki - Japanese Harmony
  • Vorrätig

Finden Sie mehr von

Alle anzeigen
Hibiki - 17 yrs - 17yrs - 70cl - Onshore Cellars
Hibiki - 17 yrs
  • Vorrätig
Hibiki - 21 yrs - 21yrs - 70cl - Onshore Cellars
Hibiki - 21 yrs
  • Vorrätig
Matsui Shuzo - The Peated - 70cl - Onshore Cellars
Matsui Shuzo - The Peated
  • Vorrätig
Matsui Shuzo - Kurayoshi - 18 yrs - 18yrs - 70cl - Onshore Cellars
Matsui Shuzo - Kurayoshi - 18 yrs
  • 3 vorrätig
Matsui Shuzo - Der Matsui - Mizunara-Fass - 70cl - Onshore-Keller
Matsui Shuzo - Das Matsui - Mizunara-Fass
  • Vorrätig
Das könnte Sie auch interessieren
Kürzlich gesehen
The House of Suntory

More about The House of Suntory

The history of Japanese whisky is the history of Shinjiro Torii, the founder of Suntory. In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a...

The history of Japanese whisky is the history of Shinjiro Torii, the founder of Suntory. In 1923, Shinjiro Torii envisioned a whisky filled with the essence of Japanese nature and hand-crafted by artisans through a patient process of enhancing the work of nature. He dreamt of creating subtle, refined, yet complex whisky that would suit the delicate palate of the Japanese and enhance their dining experience.

Though initially inspired by traditional Scottish whisky, Torii envisioned a Japanese approach by choosing a terrain and climate completely different from those of Scotland. Torii chose the region of Yamazaki, on the outskirts of Kyoto as the birthplace of Japanese whisky.

Between 1955-1970, Suntory cultivated the growth of Japan's whisky culture by opening Torys bars throughout the country. At Torys bars, Suntory revolutionized the way to drink whisky by introducing "Highball"

Keizo Saji, Suntory’s second Master Blender, took a momentous step forward in pursuing Shinjiro Torii’s vision for whiskies rich in Japanese nature and craftsmanship. On the misty, calm shores of Chita Peninsula, Keizo built a distillery dedicated to the highest-quality Japanese grain whisky.

1984 - Suntory Single Malt Whisky Yamazaki was released, 1989 - Hibiki, 1994 - Hakushu, 2015 - Chita, and 2016 - Toki.

The House of Suntory