Yamazaki 18 Year Old Whisky

Distillery Background and History

The Yamazaki Distillery was founded in 1923 by Shinjiro Torii as Japan’s first malt whisky distillery, located in Shimamoto in Osaka Prefecture. It sits where diverse climatic influences converge, allowing complex maturation. The distillery was built with the help of Masataka Taketsuru, who studied in Scotland and contributed foundational whisky knowledge. Over time, Yamazaki became the flagship single malt brand of Suntory, known for its elegance, use of multiple maturation styles, and role in pioneering Japanese whisky internationally. 

Master Distiller and Production Philosophy

Suntory’s blending team, led by their chief blender(s), manage the Yamazaki 18 expression. Their philosophy emphasizes balance: combining whiskies aged in American, Spanish, and Japanese Mizunara oak to achieve depth, harmony, and subtle complexity. They select components to deliver maturity without dominance, letting oak influence, fruit, and spice interweave naturally. 

Source of Ingredients (Grain, Water, Yeast)

The whisky is made from 100 % malted barley. Yamazaki sources water from local springs and streams in the Kyoto/Osaka region, prized for its purity and softness. The yeast strains used are proprietary to Suntory, developed to complement the Japanese style of whisky, supporting delicate aromatics and controlled fermentation characteristics. 

Distillation Process

Malt whisky is distilled in copper pot stills. Yamazaki employs a variety of still shapes and sizes—some tall, some squat, with different neck geometries—to produce diverse spirit characters that lend complexity to blends. The distillation is controlled carefully, and the various spirit cuts contribute to the final profile. 

Maturation & Cask Information

Yamazaki 18 is matured in a combination of three types of casks: American oak, Spanish (sherry) oak, and Japanese Mizunara oak. The use of Mizunara wood adds incense, sandalwood, and oriental spice notes. The age is 18 years, and the blend includes whiskies matured in these cask types to deliver layered complexity. 

Tasting Notes

Nose: Raisin, apricot, café au lait, and Mizunara (Japanese oak)

Palate: Blackberry, strawberry jam, dark chocolate

Finish: Long, spicy, smooth 

Food Pairing Suggestions

Pairs well with dark chocolate desserts, dried fruit dishes, fruit tarts, mature cheeses, grilled meats with moderate seasoning, or even smoked duck. Its richness and depth suit foods with both sweet and savory balance.

Serving Suggestions and Ideal Glassware

Best enjoyed neat, or with a few drops of water to unlock aromatics. Use a Glencairn or tulip shaped whisky glass to capture nose and flavor. Serving temperature of about 18-20 °C is ideal.

Storage and Aging Potential

Once bottled, Yamazaki 18 is stable—store in a cool, dark place upright. It is not intended to be aged further in bottle; the peak character is best appreciated in the first decade of ownership after bottling.

Grain Type & Mash Bill

Single malt (100 % malted barley)

ABV (Alcohol by Volume)

43 %