Hibiki 21 Year Old Japanese Blended Whisky

Distillery Background and History

Hibiki is a premium blended whisky brand launched by Suntory in 1989, designed to embody the Japanese ideal of harmony and craftsmanship. It draws upon whiskies from Suntory’s flagship malt and grain distilleries—Yamazaki, Hakushu, and Chita—to create complex blends. Over time, Hibiki has become a flagship of Japanese whisky, prized for elegance, balance, and refined blending. 

Master Distiller and Production Philosophy

Suntory’s team of master blenders oversee Hibiki 21, guided by a philosophy of “sound and resonance” (Hibiki), aiming to marry subtlety with depth. They meticulously select component whiskies, taking into account age, cask type, and flavor continuity. The blend emphasizes balance, layering, and a seamless transition from aroma to finish. 

Source of Ingredients (Grain, Water, Yeast)

Hibiki 21 is a blended whisky combining malt whiskies from Yamazaki and Hakushu with aged grain whisky from Chita. The water is sourced from the natural springs and aquifers local to these distilleries, known for purity and mineral balance. Yeast strains are proprietary and maintained by Suntory across its distilleries to coordinate fermentation character. 

Distillation Process

Each component whisky is distilled in copper pot stills (for malts) or appropriate grain stills (for Chita grain whisky), following Suntory’s exacting cut and fermentation protocols. The varied still shapes and operational nuances help give distinct profiles that, when blended, produce the signature Hibiki complexity. 

Maturation & Cask Information

All component whiskies in Hibiki 21 are matured for at least 21 years (i.e. age-statement). The cask regimen includes ex-bourbon American oak barrels, European (sherry) casks, and rare Japanese Mizunara oak — the latter contributing incense, sandalwood, and oriental spice notes. The diversity of casks imbues complexity while retaining harmony. 

Tasting Notes

Nose: Cooked fruit, blackberry, ripe banana, caramel, hints of floral incense. 

Palate: Sandalwood, honeycomb, dried apricot, dark cherry, soft oak and spice tones — with Mizunara wood’s incense influence. 

Finish: Long and refined, lingering incense, ripened fruit, warm spices, subtle smoke and Japanese oak resonance. 

Food Pairing Suggestions

Pairs beautifully with refined cuisine: dark chocolate, dried fruits and nuts, smoked duck, grilled shellfish, or desserts such as crème brûlée or caramelized apple. Its layered sweetness and spice balance savory and sweet.

Serving Suggestions and Ideal Glassware

Best appreciated neat or with a few drops of water to coax subtler notes. Use a Glencairn or tulip whisky glass to concentrate the nose. Serve around 18-20 °C for optimal aromatic development.

Storage and Aging Potential

Once bottled, Hibiki 21 is stable and does not further mature in bottle. Store upright in a cool, dark setting (≈ 15-20 °C). The complexity is best enjoyed within the first decade of acquisition.

Grain Type & Mash Bill (if applicable)

Blended whisky (malt + grain). The precise proportions (mash bills) are proprietary.

ABV (Alcohol by Volume)

43 %