Chichibu 2011 7 Years Single Malt Whisky

Whiskyspace Notes 2279

Jul 4, 2026, 14:19:45

Just poured it and the first thing that hits you is a wee bit of chen pi and a burst of citrons, like a slice of lemon curd with a touch of hand‑cream smoothness. There’s a good slap of ginger – actually a lot of ginger – mixed with a hint of cinnamon and spearmint, so it feels a bit like a ginger‑bread tea you might've had somewhere in Asia. Mid‑palate brings in that well ex‑bourbon warmth, a soft oak dust from European oak and a whisper of miso that makes it feel oddly salty, almost like the sea‑spray you get at a coastal walk. The rye‑ish, young‑distillate edge is balanced by ripe gooseberries and a dash of bergamots, giving a citrusy snap that lingers quite long. Finish is creamy vanilla and vanilla‑sweet straw, with a faint hint of oak spices and a tiny splash of green tea that keeps it fresh. Definitely a fat and spicy sip, but the softer spices and a little water would smooth it out nicely. 😊

Whiskyspace Notes 1995

Jun 25, 2026, 24:32:05

Ooh, that’s a proper zingy one! Starts with a big lemon hit, almost like biting into a fresh lemon curd tart. Then there’s this lovely green tea note, subtle but definitely there—reminds me of a posh cup of matcha. Bit of ginger warmth creeping in, and a whiff of something exotic, maybe that Thai herbiness? Oak’s there but not overpowering, just a gentle spice and vanilla hug. Finishes long with a touch of salt and coconut, like a fancy dessert. Needs a splash of water to open it up, but it’s a right complex little number. 🍋✨

Whiskyspace Notes 1934

Jun 24, 2026, 04:49:39

Oof, this one’s a proper little beast—needs a splash o’ water straight away or it’ll punch your face in. First thing that hits is that big, bright lemon curd vibe, like someone’s just cracked open a fresh jar in your glass. Then—bam—ginger kicks in proper, warm and spicy but not in-your-face, just enough to make your tongue tingle. There’s this weirdly comforting custard freshness under it all, like warm vanilla pudding straight from the pot. A hint of bergamot sneaks in, almost like Earl Grey tea, but not in a boring way—more like someone’s slipped a citrusy secret into the mix. Then you get these wee bits of chen pi, that dried citrus peel thing, adding this almost medicinal sharpness that’s oddly addictive. The oak’s there, but it’s not shouting—just a whisper of spice and dust, like old books in a library. Something Thai’s lurking in the background too, maybe a touch of miso or hand cream? Feels like it’s been on a long journey, all these layers piling up. Finish’s got that coconut ball sweetness trying to balance the ginger, but it’s a proper marathon sip—keeps going and going, like a good conversation you don’t want to end.

Whiskyspace Notes 1724

Jun 23, 2026, 07:07:36

第一口就挺复杂的，柑橘味特别明显，像那种典型的柠檬和柚子，再带点bergamot那种醇厚感。后面是淡淡面包和麦草味，混着点绿茶味道，挺清新的。胡椒和生姜的感觉往后窜，不过整体更偏柔和的香料，还带点点欧橡和橡木粉尘那种干爽。 喝着时还有一点淡淡的薄荷，还有点像抹了护手霜的滑感 🤔。回味绵长，香料和柑橘的味道一直在，小股鹅莓的酸甜，最后是旧橡木桶那种轻轻的木香，不冲，舒服。整体挺饱满丰满的，不容易腻，喝完还挺想再添一杯。

Whiskyspace Notes 1421

Jun 4, 2026, 11:28:58

Cracking open this one tonight, and wow – it's got layers. First sip hits with lemon curd and a bit of yuzu, really bright and citrusy. Then there's this lovely soft vanilla and fresh custard note underneath, probably from good ex-bourbon wood. Wait, is that a hint of bergamot? And definitely some ginger warmth coming through, maybe a touch of cinnamon too. The more I sip, the more I get this interesting green tea vibe, almost like a light matcha dusting. It's complex but not overwhelming. The mouthfeel is a bit fat and spicy, yet somehow soft at the same time. A tiny sprinkle of salt balances it all out. Makes me think of a sunny afternoon, maybe with some citrus cake. Really enjoyable pour. 😊