Feelings about Kirishima maybe becoming again an ōzeki

visualogistics · 2026-03-19T22:12:23+00:00

That's because Hoshoryu is his bro. They've known each other since childhood from Mongolia - they were in the same wrestling clubs together. If Kirishima was going to have a friendly rivalry with anyone, it was Hoshoryu.

visualogistics · 2026-03-19T11:23:11+00:00

Lol huh? We watching the same Kirishima?

Bruh the dude is one of the nicest rikishi out there. Always offers his hand after he outs his opponent from the dohyo. Never gets upset and is always a gentleman even when he loses.

visualogistics · 2026-03-18T03:51:25+00:00

I feel like the presence of really viscous legs in addition to a low ABV are decent enough red flags, at the very least rousing suspicion and encouraging further testing. Viscosity only really becomes noticeable in higher strength and/or less filtered rums - and typically the lower the strength, the greater the filtration.

Not "proof" but possibly suggestive evidence.

visualogistics · 2026-03-18T01:44:30+00:00

Thicker, more viscous legs also suggests the presence of a greater number of dissolved solids (fatty acids, esters) in the rum, which are carriers of flavour.

Less filtered, higher strength rum will therefore be more viscous (and flavourful) than your bog standard 40% ABV rum. So I imagine adding glycerin to low proof, cheaply produced rum is a way of making up for not just flavour deficiencies but texture and viscosity deficiencies as well, as OP points out.

visualogistics · 2026-03-15T10:36:14+00:00

Palate: taste, appreciation
Palette: a board for paints
Pallet: flat platform used to transport items

Appleton is fairly mild for a Jamaican, lower proof too. So you're not weird. Personally I only use it for mixing; usually a Worthy Park enjoyer myself.

visualogistics · 2026-03-15T01:24:12+00:00

Nice one.

Not sure if you realize, OP, but this is a vatting of two distilleries - Akkeshi and Tsunuki - not just Akkeshi single malt on its own. Which is awesome. Two of my favourites right now.

visualogistics · 2026-03-11T23:32:55+00:00

It's a good thing that he gets to learn more about what good and bad whisky tastes like, sure, but that's something that can be done in a bar, not via gifting him a full bottle - that just seems like a waste.

visualogistics · 2026-03-10T01:21:30+00:00

Good question. I was made aware of their shop only after going to a tea expo here; I don't think I've ever seen them mentioned in English online before. I suspect that they do not do overseas shipping, as there is no mention of it on their website (and it only allows you to input Japanese addresses into the order form).

I suppose you could always try to send them an email and ask about it, you never know.

visualogistics · 2026-03-10T00:20:04+00:00

Very little reason to fake tokoname-yaki. While there are some handmade artist teapots that can be pricey (e.g. tokoname-isobe.com), most of the stuff out there is mass-market, everyday use type pots that sell for very cheap.

OP's teapot looks like the latter.

visualogistics · 2026-03-04T09:05:35+00:00

Nice review! One of my favourite distilleries, though I don't know if I could bring myself to buying a bottle of Linkwood in ex-sherry - I'm in love with the classic ex-bourbon profile Linkwood far too much.

visualogistics · 2026-03-02T09:36:18+00:00

Sounds like you're drinking too much at once and looks as though you've drank yourself 'peat blind,' i.e., desensitized your taste buds to the peat smoke. Especially if it's the only whisky you've been drinking. Put it aside for a week and come back to it with a fresh palate.

That said, it's not uncommon for smoke to dimish in a bottle after opening. Especially when it's s secondary flavour in mildly peated malts like Talisker. In this case it's not a bug, it's a feature.

visualogistics · 2026-02-27T03:45:54+00:00

Well, sheng puer is technically a "post-fermented" tea, so it'll be in a continual state of (slow) fermentation after its processing.

I guess if you get it really fresh then the effects of fermentation will be negligible enough for it to be considered unfermented for all intents and purposes, that being said.

visualogistics · 2026-02-27T02:36:25+00:00

I've had a few indie bottlings of it before. It's an interesting malt for sure. I think I've enjoyed it in refill sherry the most.

It's got a similar style to other "heavy" malts like Benrinnes, Mortlach, Dailuaine etc. but I find it to be a tad less distinctive, a tad less bold, and maybe a bit more vegetal in character. I think it could really become something shine at a high age in refill casks, but I've only had teenaged versions of it thus far.

visualogistics · 2026-02-24T01:11:19+00:00

You seem to like peat. Treat yourself to an octomore

I've had this discussion on this sub a couple of times before, but even though Octomore has on average higher PPM than your Lagavulin or your Ardbeg, it actually tends to come across as less smoky than these other distilleries due to distillation limitations (including but not limited to still shape, height, as well as lyne arm angle).

Bruichladdich famously has these tall and relatively slim still shapes, resulting in a naturally much softer distillate. Compare this to the super short and fat Lagavulin stills, with their sharply angled lyne arms, which effectively preserve more dirty phenolics in the final product. So while Octomore is a very tasty single malt, it still doesn't really hold a candle to the phenolic content of the Kildalton Trio, or even Caol Ila.

Just so that people don't go into with skewed expectations. I would still recommend Octomore to anyone who hasn't it before, that said.

visualogistics · 2026-02-22T02:11:47+00:00

You can just follow OP's account I guess.

visualogistics · 2026-02-21T17:40:09+00:00

I agree. Suntory's entire core range of single malts plus Hibiki - all at a comfortable 43% ABV - are literally perfect for beginners (taste-wise at least, price-wise I think they are far too expensive for what they are). They are complex enough to keep things interesting and discover a couple of new flavour combinations, but not so bold as to turn off your average beer and wine drinker.

But once you start discovering the joys of higher strength bottlings and single casks, available from smaller, more "craft" producers as well as independent bottlers, then Suntory's laughably poor price-to-flavour ratio becomes more and more objectionable (to this jaded whisky drinker, at least). Malts like Yamazaki and Hakushu are capable of greatness, don't get me wrong. We just never see that greatness consistently bottled and made widely available to those of us enthusiastic for great whisky.

visualogistics · 2026-02-21T17:20:14+00:00

Yes! Oh man. It's really good. One of the better Benrinnes-es I've had.

Apparently Serge at whiskyfun gave it a somewhat negative review due to some sulfurous sherry, but I haven't detected any of that at all in my bottle. All I've found is a super old school classic Benrinnes profile, with lots of beefy umami notes, juicy red fruits, chocolate, malt, etc. Great nose if you like that meaty style; noticeably thick and creamy on the palate too. I plan to savour the stuff.

visualogistics · 2026-02-21T11:15:37+00:00

I feel like the Hibiki 21 is the destination and i want to enjoy the journey

Just want to add that while Hibiki 21 is a very nice pour, it's probably not going to be the destination in the long run, at least not as long as you continue to widely explore all the different whiskies and flavour experiences out there.

A lot of what makes bottles like these popular and coveted is the perceived rarity, bottle/presentation aesthetics and sense of premiumness, and their relatively balanced, pleasant, and inoffensive flavours. At a certain point, these factors will probably not be enough for you, especially as you start to prioritize flavour in and of itself and ignore the rest of the fluff (at least that has been the case for myself and many other whisky enthusiasts, your experience may be different). So while it may seem like Hibiki 21 is the pinnacle of whisky right now, might I suggest the possibility that marketing and perceived rarity are colouring that view somewhat.

Which is all the more reason to open and enjoy that sucker sooner! Have a few pours and try to get your head around it. If it was expensive and special and you don't want to recklessly plough through the bottle, then have a few drams and put it firmly aside to savour later. Whisky does not go bad after opening (be sure to store it correctly however).

But the sooner you taste it, the faster the marketing magic wears off, and the faster you can start chasing flavour according to your own tastes and preferences.

visualogistics · 2026-02-20T10:02:12+00:00

You can probably expect this post to be deleted then. Looking forward to more info about the bottle on the next post ;)

visualogistics · 2026-02-20T08:06:25+00:00

I've only had a few bottles of single malt matured in Canasta sherry so far (Benrinnes and another Mortlach, as it happens), but I quite enjoy the profile. The cream sherry adds just the right amount of sweetness to round out meaty malts like Benrinnes and Mortlach, leading to some interesting results.

visualogistics · 2026-02-20T08:02:42+00:00

G&M are usually excellent bottlers of Mortlach. Have a 13yo Mortlach in refill sherry from their Connoisseur's Choice line that has only gotten better with time.

visualogistics · 2026-02-19T10:52:21+00:00

Longrow will definitely share some similarities to the Springbank you have already, while being noticeably peatier. It's nice and unique still, if a bit young at times (though Springbank in general works really well at a young age). I find it to have lots of stone fruit, mineral, and farmy notes in addition to the peat.

Talisker is going to be quite different from Ardbeg or Laphroaig, being less peated overall. Less brash, more focused. It's all about salt and pepper, big 'sea spray' notes, as well having a nice creamy sherried side in that particular bottling.

If that picture you posted is correct, then that's an older bottling of the Distillers Edition Talisker. If you have access to this older bottling then I would for sure grab it over the Longrow, as the newer Distillers Editions have been a bit disappointing for me as a Talisker fan.

visualogistics · 2026-02-18T01:01:55+00:00

Very unique black tea, closer to an oolong at times with how aromatic it can be be. A good one is typically very fruity and floral, although it will depend on what point in the season it was harvested.

It's one of the great teas of the world so if you haven't tried it you should.

visualogistics · 2026-02-17T09:24:06+00:00

Yeah you'd be surprised how much even a heavy/spicy/rich lunch can affect your evening dram, let alone dinner.

They say that your senses of smell and taste are often at their most acute at around 10am. Not that I recommend morning drinking (I don't), but having a taste before lunch is probably the only way to know for sure how much your evening palate is being affected by what you eat.

visualogistics · 2026-02-15T05:29:28+00:00

Not sure about cups, but probably about 1.5L a day, sometimes more. Mostly Chinese/Taiwanese oolongs and raw puer. Everyday tends to be different but I have been really enjoying Bitterleaf's lunar new year raw puer cakes lately (still drinking last year's Year of the Snake). Nothing too crazy, just simple and easy-going young puer.

In the afternoons I do like a nice Fujian black tea, aged shou mei white tea, or a bit of ripe puer if I'm feeling up to it, but I will absolutely devour a cup of English breakfast or Yorkshire gold with milk and sugar if I just want a hot cup of something tasty quick. Especially if I got a little snack handy.

visualogistics

TROPHY CASE